I used the VegSource recipe to attempt marshmallows, but no matter how long I whisked, the marshmallows never fluffed up. Instead I ended up with a pan of cornstarch covered, caramelized syrup. Mmm, yum. Delish.
I remembered a pecan lace cookie recipe from the Dec 2004 of Bon Appetit, and thought that this syrup would be a perfect filling for those cookies.
The cookie recipe, courtesy of Bon Appetit:
1/4 cup (1/2 stick) of room temperature margarine. I used Earth Balance.
1/3 cup sugar
2 tbsp light corn syrup
1/3 cup all purpose flour
1 cup (4 oz) coarsely ground pecans
1 tsp vanilla extract
Preheat oven to 350°F. Line two baking sheets with parchment paper or non-stick baking liners. You cannot use bare baking sheets, tin foil, wax paper, or anything else. These cookies are very sticky when baking, and they will glue onto the baking sheet unless you use parchment paper or a Silpat-type liner.
Stir butter, sugar, and corn syrup together in heavy saucepan over low heat until melted and smooth. Bring to a boil over medium-high heat, stirring constantly. Remove from heat. Stir in flour. Add nuts and vanilla; stir to combine.
Drop dough by teaspoonfuls onto prepared baking sheets, spacing two inches apart. Bake cookies, one sheet at a time, until bubbling and lightly browned, about 11 minutes. Don't worry if the cookies melt together while baking; when they're warm, they're very pliable and easily shaped.
Cool on the baking sheets for 10 minutes. Transfer to a rack and allow them to cool completely.
When they are cool, spread one side with marshmallow syrup and top with another cookie, to make a little sandwich. Don't overfill them or the syrup will ooze out through the lacy holes in the cookie and it'll make a big mess.
Makes about 20 individual cookies or 10 sandwiches.
Now, if you'll excuse me, I need to go send my blood sugar through the roof. =D