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1
In a large bowl, combine the all-purpose flour, whole wheat flour, salt and baking soda.
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2
In a standing mixer fitted with the paddle, beat the butter with the confectioners' sugar and granulated sugar until light and fluffy.
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3
Beat in the egg, followed by the honey and cream.
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4
Gradually beat in the flour mixture until a dry dough forms.
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5
Pat the dough into 2 disks, wrap them in plastic and refrigerate until chilled, about 30 minutes.
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6
Preheat the oven to 350.
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7
On a lightly floured work surface, roll out 1 disk of dough 1/4 inch thick.
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8
Using a 3-inch round biscuit cutter, cut out 20 rounds.
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9
Place the rounds on 2 large cookie sheets and bake for 8 minutes.
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10
Turn the cookies over and bake for about 5 minutes longer, or until lightly browned.
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11
Transfer the cookies to a rack to cool.
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12
Repeat with the second disk of dough.
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13
Pour 3/4 cup of the water into a small saucepan and sprinkle the gelatin evenly over the surface.
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14
Let stand until the gelatin softens, then heat the water over moderate heat just until the gelatin dissolves completely.
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15
Keep warm.
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16
Meanwhile, in a medium saucepan, combine 2 1/2 cups of the sugar with the corn syrup and the remaining 1 cup of water and bring to a boil, stirring until the sugar dissolves.
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17
Reduce the heat to moderate and simmer until the syrup reaches 240 on a candy thermometer, about 20 minutes.
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18
Carefully stir in the warm gelatin mixture.
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19
In a standing mixer fitted with the whisk, beat the egg whites with the cream of tartar and salt until soft peaks form.
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20
With the machine on, gradually add the remaining 1/2 cup of sugar and beat until stiff peaks form.
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21
Beating constantly, slowly pour the hot sugar syrup down the side of the bowl and beat the meringue until it is thick and almost cool, about 8 minutes.
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22
Meanwhile, lightly oil a 12-by-18-inch rimmed baking sheet or jelly-roll pan.
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23
When the meringue is almost cool, beat in the melted unsweetened chocolate and vanilla.
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24
Pour the marshmallow filling into the prepared pan and smooth the surface with a large offset spatula.
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25
Let the marshmallow firm up at room temperature, at least 4 hours or overnight.
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26
Dip a 3-inch round biscuit cutter in cornstarch and cut out 20 marshmallow rounds as close together as possible.
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27
Arrange half of the cookies, face down, on a work surface.
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28
Spoon a scant teaspoon of the milk chocolate in the center of each cookie and set a marshmallow round on top.
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29
Spoon another scant teaspoon of the milk chocolate in the center of each marshmallow and cover with the remaining cookies, face up.
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30
Refrigerate the cookies until the chocolate hardens, about 5 minutes.
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31
Line 2 large baking sheets with wax paper.
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32
Dip the top of each sandwich into the milk chocolate, letting any excess drip back into the bowl.
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33
Set the sandwiches on the baking sheet, chocolate side down.
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34
Spread the remaining milk chocolate over the sandwiches, coating them completely.
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35
Using a small spoon, drizzle the white and semisweet chocolates over the sandwiches and refrigerate until set.
