Our handmade marshmallow brings out the big kid in the most grown up adults. Although there are only four ingredients they take a practice to get the right texture. Lets face it though even the wrong texture will make for go eating!
The one essential is a good thermometer and the accuracy of the temperature is what affects the texture
What you will need
- Eggs white 1 (30g)
- Sugar 250g
- Water 100g
- Gelatin (gold leaf) 6 sheets
- Optional: raspberry jam, nutella, and peanut butter.
Place the whites in the bowl of your mixer, making sure it is clean and dry
Combine the sugar and water in a small pan stir it before it goes on the heat and wipe the sides.
Soak the gelatin in a bowl of cold water.
Start by whisking your whites by hand to get some volume, as it is a small quantity of whites and the whisk may not catch the whites until they are a little fluffy.
Bring the sugar syrup to 110 degrees. If you are making a batch of plain marshmallow then this temperature is correct.
If adding a flavour such as nutella or peanut butter bring syrup to 114 degrees
Carefully pour the sugar syrup over the whites and continue whipping until thick and fluffy and doesn’t drip off your whisk
Stir in your chosen flavouring, as much or as little as you like.
Pipe into shapes as desired or spread in a container to cut.
Coat with a 50/50 mixture of icing sugar and corn flour.