To make the candied orange peel: Combine the 2 cups of sugar and water in a medium pot. Heat over medium-low heat until sugar dissolves. Meanwhile, using a vegetable peeler, peel strips of skin from the oranges being careful not to get the white pith. Add the orange peel to the simple syrup and simmer for about 40 minutes. Drain the orange peel and toss in the remaining ½ cup of sugar. Lay candied orange strips out on a wire rack and allow to cool and air dry. Orange peel can be stored in dusting sugar in airtight container for up to two weeks.
To make the marshmallow cream: Combine the water, sugar, and corn syrup in saucepan and bring to a simmer over medium-high heat. Simmer the mixture, not stirring, until it reaches 240 F on a candy thermometer. Meanwhile, in a stand mixer combine the egg whites and cream of tartar. Whip the egg whites until they form stiff peaks. When the sugar mixture reaches 240° F take off of heat. With the stand mixture running on low, drizzle the hot liquid into the egg whites. Once all the liquid is incorporated, add the vanilla and salt. Beat the mixture for another minute or so until smooth and shiny. Marshmallow cream can be stored in an airtight container in the refrigerator for up to two weeks.
Spread a small spoonful of marshmallow cream on a Biscoff cookie. Top with broken pieces of chocolate.
Spread a small spoonful of marshmallow cream on a second Biscoff cookie and place on top of first Biscoff cookie.
With a kitchen torch, burn the exposed marshmallow on the top and on the sides.
Top with a candied orange peel. Enjoy!
Recipe by Executive Chef Amanda Shook.