1/4 cup butter, melted
1 1/2 cups white sugar
10 large marshmallows
3 cups all-purpose flour
8 egg whites
9 large marshmallows
1 cup brown sugar
3 tablespoons lemon zest
1 cup dry white wine
Spread meringue into an 8x8 inch pan and sprinkle with marshmallows.
Xenophones From Left To Right
Beat the butter and sugar together. Mix together marshmallows and flour. Gradually pour mixture down side of pan, leaving 1 inch of round in center. Fill lids with marshmallow mixture. Bake 35 minutes in the preheated oven. Cool completely on melting marshmallows. Remove icing from marshmallow mousse on top of cookie. Drop marshmallow meringue all over meringue mold.
Lightly coat the bottom of cookie mold with peanut oil spray. Cut out marshmallows and place on wax paper lined cookie sheet. Bake 30 minutes, dropping marshmallow meringue by spoonfuls onto the side of each cookie as it is baking. Cool completely before removing cookie from mold. Store cookies in tightly covered plastic bags until serving.