Special equipment: a candy thermometer and 2 piping bags
For the raspberry marshmallows: Bloom the gelatin in 1/2 cup ice water.
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.
Melt the gelatin in a small saucepan over low heat until it becomes liquid. Add it to the sugar syrup and whip on high speed for 8 minutes, adding the raspberry compound to taste.
For the honey cookies: Preheat the oven to 370 degrees F. Line a baking sheet with parchment paper.
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. Fill a piping bag with the cookie batter and pipe 1-inch circles onto the prepared baking sheet. Bake until golden brown, about 10 minutes.
Fill a piping bag with the raspberry marshmallow. Pair up 2 cookies and pipe a dollop of raspberry marshmallow on one of them. Place crumbled pieces of dehydrated raspberries in the center of the marshmallow dollop and sandwich the blank cookie on top. Repeat with the remaining cookies and raspberry marshmallow.
Brush the moon pies with gold luster and embellish with gold leaf.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.
Recipe courtesy of Briea Nathan