I had Japanese craftsmen make my cats candy

Ingredients

• 150 g All-Purpose Flour (sifted)
• 80 g Unsalted Butter (softened to room temperature)
• 50 g Granulated Sugar
• 1 Egg Yolk (large, at room temperature)
• 1 tsp Mikan (Mandarin Orange) Zest (finely grated)
• 30 ml Mikan Juice (freshly squeezed)
• 60 ml Heavy Cream (chilled)
• 80 g Powdered Sugar (sifted, for the orange cream filling)
• 2 Gelatin Sheets (soaked in cold water for 5 minutes, then drained)
• 2 Egg Whites (room temperature)
• 70 g Granulated Sugar (for marshmallow)
• 80 g White Bean Paste (Shiro‑An) (smooth, store‑bought or homemade)

Instructions

1. Prepare Cookie Dough

   In a mixing bowl, cream the softened butter with granulated sugar until pale and fluffy. Add the egg yolk and continue mixing. Stir in the sifted flour, mikan zest, and mikan juice until a smooth dough forms.

   Time: PT15M

2. Chill Cookie Dough

   Wrap the dough in plastic wrap and refrigerate for 30 minutes to firm up.

   Time: PT30M

3. Shape and Bake Cookies

   Preheat the oven to 170°C (340°F). Roll the chilled dough to 5 mm thickness on a lightly floured surface. Cut into 5 cm circles (or cat shapes) and place on a parchment‑lined baking sheet. Bake for 12 minutes, or until the edges are just lightly golden.

   Time: PT12M

   Temperature: 170°C

4. Make Orange Cream Filling

   While the cookies bake, whisk together heavy cream, powdered sugar, and a few drops of mikan juice until a smooth, spreadable cream forms.

   Time: PT5M

5. Assemble Cookies

   Once cookies are cooled, spread a thin layer of orange cream on the flat side of one cookie and sandwich with another, creating a sandwich cookie.

   Time: PT5M

6. Prepare Houzui Marshmallow Base

   In a saucepan, combine egg whites and granulated sugar. Heat over medium‑low heat, stirring constantly, until the sugar dissolves and the mixture reaches 70°C (158°F).

   Time: PT10M

   Temperature: 70°C

7. Add Gelatin and Whip

   Remove the saucepan from heat. Stir in the softened gelatin sheets until fully dissolved. Transfer the mixture back to the mixing bowl and whisk with a hand mixer on high speed until it becomes glossy and holds stiff peaks (about 5–7 minutes).

   Time: PT7M

8. Pipe Houzui into Molds

   Fit a piping bag with a round tip and fill with the marshmallow mixture. Pipe into silicone cat‑shaped molds, filling each cavity about ¾ full. Gently press a small dollop (≈5 g) of white bean paste into the center of each marshmallow.

   Time: PT10M

9. Set and Unmold

   Refrigerate the filled molds for at least 1 hour, or until the marshmallow is firm. Gently pop the houzui out of the molds and place on a serving plate.

   Time: PT1H

10. Final Presentation

    Arrange the orange‑cream sandwich cookies and houzui marshmallows together on a decorative plate. Optionally dust the cookies with a light sprinkle of powdered sugar for a snowy effect.

    Time: PT5M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

20 g

Fat

5 g

Fiber

1 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Cake flour, Gluten‑free flour blend
• Instead of Unsalted Butter: Margarine, Coconut oil (solid)
• Instead of Granulated Sugar: Caster sugar
• Instead of Egg Yolk: Aquafaba (for vegan)
• Instead of Mikan (Mandarin Orange) Zest: Lemon zest
• Instead of Mikan Juice: Orange juice
• Instead of Heavy Cream: Half‑and‑half
• Instead of Powdered Sugar: Confectioners' sugar
• Instead of Gelatin Sheets: Agar‑agar (1 tsp)
• Instead of Egg Whites: Aquafaba (1/4 cup)
• Instead of Granulated Sugar (for marshmallow): Caster sugar
• Instead of White Bean Paste (Shiro‑An): Sweetened red bean paste (for different flavor)

Equipment Needed

• Mixing Bowl
• Hand Whisk
• Baking Sheet
• Parchment Paper
• Oven
• Saucepan
• Silicone Mould (cat‑shaped or round)
• Spatula
• Kitchen Scale

Critical Steps — Do Not Skip

• Cream butter and sugar until pale – ensures light cookie texture.
• Do not over‑mix after adding flour – prevents tough cookies.
• Accurately heat the egg‑white mixture to 70°C – guarantees safe marshmallow base.
• Fully dissolve gelatin before whipping – critical for proper set.
• Pipe marshmallow quickly and insert white bean paste before it firms.

Chef Tips from the Video

• For an extra citrus punch, add a few drops of yuzu juice to the orange cream filling.
• Dust the finished cookies with matcha powder for a beautiful green contrast.
• If you prefer a vegan version, replace gelatin with agar‑agar and use coconut cream in the cookie dough.

Troubleshooting

Storage

Refrigerator: Houzui marshmallows keep up to 5 days; sandwich cookies stay fresh for 3 days.

Freezer: Both cookies and marshmallows freeze well for up to 1 month; thaw in the fridge before serving.

Room temperature: If consumed within 24 hours, cookies can sit at room temperature in an airtight container.

Make-Ahead Tips

• Bake the cookies up to 2 days ahead and store in an airtight container.
• Prepare the houzui marshmallows a day before; keep refrigerated and cover with plastic wrap.
• Assemble the sandwich cookies just before serving to maintain crispness.

Frequently Asked Questions