I am not a sweet tooth. I won’t drool over that luxuriously wicked cake, or chocolate decadence explosion that the ladies seem to love. (For the most part – but never say never huh!)
However, out of the remains of leftovers came what I call, frankly, perfection. Husband was making custard and had a heap of egg white left… what to do, what to do? Marshmallows you say? Madness!
WRONG! They are terrific. These little tykes are light, fluffy and waaaaaaay better than your supermarket fare.
We started with the classic vanilla and rosewater. Next, for a mothers day gift, we jazzed it up to Butterscotch Scnapps and well, rosewater again, but that’s cos it looks pretty. The butterscotch schnapps was absolute divine, dreamy, lushness. But don’t be bound to traditional flavours. We have tried all sorts – salted caramel, passionfruit, apple & cinnamon, bacon & maple. Oh yeah, bacon and maple. Bring it! Next up I’m going to try fennel & orange. Cos I like that shit.
- 1/4 cup powdered gelatin
- 1/2 cup (120ml) water
- 1 1/4 cups (250g) castor sugar
- 2/3 cup (160ml) water
- 4 egg whites
- a pinch of salt
- whatever flavouring your heart desires… about 2 teaspoons of vanilla paste seems to work a treat for a classic vanilla marshmallow
- food colouring – whatever suits your flavour of choice
- sprinkling – again whatever suits your flavours eg we used dried roses for our rosewater ones (although to be honest I wasn’t a fan of the texture).
- 1/4 cup icing sugar
- 1/4 cup cornflour
Stuff You’ll Need
- Candy thermometer
- heavy based saucepan
- smallish bowl
- muffin tins (and a piping bag) or baking tray(s)
- electric mixer/beater
- In a bowl, sprinkle gelatin over 1/2 cup (120ml) cold water and stir till combined (as it sits it will form a gelatinous blob. Don’t worry, that what it’s supposed to do).
- In a heavy-based saucepan heat 2/3 cup (160ml) water and add the sugar.
- Stick in the candy thermometer and heat it to 99 degrees celsius.
- While the sugar is heating, mix egg whites in a heat proof bowl with your mixer on LOW. The egg whites should thicken and start to froth.
- When the sugar syrup reaches 99 degrees, crank your mixer to full speed to really thicken and super froth those whites.
- Once the sugar syrup reaches 118 degrees (or thereabouts) SLOWLY pour it into the egg whites. Probably avoid the mixer so you don’t end up looking like you’ve just been in a horror movie.
- Now, add the gelatinous blob into the still hot saucepan you used for the sugar syrup so it melts down.
- Pour the runny gelatine into the egg whites and mix till it’s combined.
- Add your flavourings and any colouring then keep mixing.
- Mixing is gonna take… well, ages. Mix that sucker until the sides of the bowl are cool. Yep ages. And don’t half-arse it – it’s gotta be actually cool, not kinda cool.
- Once the sides of the bowl feel cool, pour your mixture into your baking tray. Here’s where you have some options – baking tray works but then you have to cut it into squares. Personally, I think piping them into rosettes (or whatever you call them) with a piping bag looks pretty cute.
- Lick the bowl.
- Allow to dry for AT LEAST four hours. Overnight works pretty well.
- Cut marshmallows into squares
- Allow to dry.
- Mix the icing sugar and cornflour in a bowl and drop your marshmallows in to dust (give them a shake when you’re done to get rid of extraneous dust).
- Eat till you’re sick.
**** UPDATE *****
Thanks to Australian Gourmet Traveller and my sisters kitchen tea, I used a product called SNOW SUGAR instead of icing sugar and cornflour. Well, hello!!!!! Terrific. Infinitely better. Worth the money for special occasion marshmallows. And yes, for my sister’s Mad Hatter’s Tea Party I made fresh passionfruit ones and salted caramel ones which I set in mini-friand tins and sprinkled with gold dust. Suffice to say, they eff’n rocked it. I found snow sugar at Iced Affair in Camperdown. Iced Affair ain’t cheap but snow sugar is beyond ace…