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1
Special equipment: a candy thermometer and 2 piping bags
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2
For the raspberry marshmallows: Bloom the gelatin in 1/2 cup ice water.
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3
In a saucepan fitted with a candy thermometer, cook the sugar, corn syrup, invert sugar and 1/3 cup water to 252 degrees F. Pour into a mixing bowl and allow to cool to 212 degrees F. With an electric mixer, begin to whip on medium speed.
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4
Melt the gelatin in a small saucepan over low heat until it becomes liquid.
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5
Add it to the sugar syrup and whip on high speed for 8 minutes, adding the raspberry compound to taste.
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6
For the honey cookies: Preheat the oven to 370 degrees F. Line a baking sheet with parchment paper.
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7
Put the flour, oil, granulated sugar, honey, baking powder, baking soda, vanilla, salt and egg in a mixing bowl and mix on medium speed until the ingredients come together.
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8
Fill a piping bag with the cookie batter and pipe 1-inch circles onto the prepared baking sheet.
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9
Bake until golden brown, about 10 minutes.
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10
Fill a piping bag with the raspberry marshmallow.
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11
Pair up 2 cookies and pipe a dollop of raspberry marshmallow on one of them.
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12
Place crumbled pieces of dehydrated raspberries in the center of the marshmallow dollop and sandwich the blank cookie on top.
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13
Repeat with the remaining cookies and raspberry marshmallow.
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14
Brush the moon pies with gold luster and embellish with gold leaf.
