This is the second time that I have attempted marshmallows, the first time being when I was a student and it was an unmitigated disaster – the egg whites and syrup didn’t mix and I have no idea what happened to the gelatine. I attribute this to the fact that I only had a hand whisk to mix all the ingredients together (bad workman blames their tools and all that) but it is very difficult to get marshmallows right without using a proper mixer as you need to add the hot syrup down the side of the bowl whilst continuing to mix.
So I decided that it had been long enough since my last attempt that I could try again, armed with a Kenwood mixer and a jam thermometer.
Here are the results!
Strawberry Marshmallow Recipe
- 100g cornflour
- 100g icing sugar
- 2 tsp strawberry essence (or other flavouring)
- 2 tsp red food colouring
- 230g water
- 200g egg whites
- 400g caster sugar
- 170g liquid glucose
- 9g gelatine leaves
- Add the food colouring and strawberry essence to 130g of the water and bring to the boil in a saucepan.
- When boiling remove it from the heat.
- Add the remaining water, the caster sugar and the liquid glucose to the pan.
- Bring to the boil without stirring and allow the mixture to get to 128 degrees Celsius.
- Use a wet pastry brush to prevent crystal forming on the side of the pan in the previous step.
Egg white mixture
- Place the gelatine leaves in a small amount of cold tap water to soften.
- Place all the egg whites in a bowl and using a mixer with the whisk attachment, whisk them on a low speed. (this is where a Kenwood comes in handy)
- Once the syrup has reached 128 degrees Celsius increase the speed of the mixer to a medium setting and allow medium peaks to form.
- At this point add the syrup to the egg whites. This has to be done carefully so as not to cook the egg whites. Add it in a thin steady drizzle down one side of the bowl.
- After adding all of the syrup squeeze the water out of the gelatine leaves and add to the mixing bowl.
- Increase the speed of the mixer to high and leave it until the mixture reaches room temperature, at this point turn the mixer off.
Finishing the marshmallows
- Find a deep baking tray.
- Mix the cornflour and icing sugar together in a bowl.
- Dust the bottom of the baking tray with the cornflour/icing sugar mixture using a sieve.
- Pour the marshmallow mixture into the baking tray and spread evenly with a spatula.
- Dust the top of the marshmallow mixture with more of the cornflour/icing sugar using the sieve again.
- Leave to rest for an hour.
- After an hour cover the tray with cling film and leave to set at room temperature for 10 hours.
- Cut the marshmallow into cubes and toss in the remaining cornflour/icing sugar mixture.
Finally I am pleased to present to you the work of my friend Josh Caudwell (a freelance photographer) who has just started taking photos of some of my food.