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1
For the passionfruit marshmallows, grease two 12-cup (1 1/2 tbsp capacity) shallow round-bottomed tart (patty) pans. Stir the passionfruit, 1/4 cup of the sugar and 1/3 cup hot water in a small saucepan on low heat, until the sugar dissolves. Combine the gelatin and 2 tbsp cold water in small bowl. Pour the gelatin mixture into the hot sugar syrup and cook, stirring, until the gelatin dissolves. Pour the mixture into a medium heatproof bowl and cool to room temperature. Add a little food color then beat with an electric mixer, on high speed, for about 8 mins or until the mixture is thick and holds its shape. Working quickly, spoon the mixture into the tart pans, smoothing the tops. Let stand at room temperature for about 1 hour or until firm. Slide the marshmallows out of the tart pans.
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2
Meanwhile, beat the butter, remaining 3/4 cup sugar, egg and vanilla extract in a large bowl with an electric mixer until combined. Stir in the sifted flour and custard powder. Roll the dough between sheets of parchment paper until 1/8 inch thick and place on a tray. Refrigerate for 30 mins.
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3
Preheat the oven to 350u00b0F. Line 2 baking pans with parchment paper.
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4
Using a 2-inch round cutter, cut 24 rounds from the dough. Place the rounds, about 2 inches apart, on the prepared pans.
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5
Bake for about 12 mins. Cool in pan 2 mins. Remove from pan; cool completely on wire rack.
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6
Working quickly, spread 1/2 tsp of the melted chocolate onto the center of each cookie, then immediately top with marshmallow, flat-side down. Place the cookies on a wire rack over a parchment paper-lined tray. Pipe or drizzle with the remaining chocolate. Let stand at room temperature until set.
