I happened to have a few spare egg whites and wondered how I could make use of them. Then I remembered… home made marshmallow. Waste not want not! Recipe is from the brilliant Gifts from the Kitchen cookbook.
Here is what you will need to make about 30 pieces.
- 1 tbsp Icing Sugar, Sifted
- 1 tbsp Cornflour, Sifted
- 2 tbsp Gelatin Powder
- 400g Sugar *
- 50g Golden Syrup
- 2 Large Egg Whites
- Pinch of Salt
- 1 tsp Vanilla Extract
- Pink food colouring gel
- 23cm Square Tin (or silicone) 5cm deep
- Sugar Thermometer
* I used golden caster sugar as I think it adds a slight caramel hint to the flavour but the standard is granulated sugar.
Lightly grease the square tin then mix together the icing sugar and cornflour. Tip the mixture into the tin and tap around to coat the base and sides. Save any excess for later.
In a small bowl, add 6 tbsp of cold water then sprinkle over the gelatin powder and set to one side.
When your sugar syrup is nearly at the right temperature, add the egg whites & a pinch of salt to the bowl of a stand mixer and whisk using the balloon whisk attachment until stiff peaks form. If you don’t have a stand mixer, place a large glass bowl on a damp tea towel (this will make it easier when you add the syrup later) and whisk with an electric hand whisk.
When the syrup is at 120°C, remove the pan from the heat and stir in the prepared gelatin. Be careful though, this stuff is like lava and it will bubble like crazy at first.
With the mixer on a medium speed (or using your electric hand whisk) slowly pour a steady stream of the syrup into the egg whites followed by the vanilla extract. When the syrup is used up, continue to whisk until the marshmallow will hold a ribbon trail when the balloon whisk/electric beaters are lifted from the bowl.
A handy tip for cleaning that saucepan you used. Fill it with water and bring it to the boil (with any spoons you used, in the pan.) The syrup will come straight off making it a million times easier to clean.
When you’re marshmallow has set, dust your work surface with the reserved icing sugar/cornflour mix. Tip out the marshmallow and, using a sharp knife, cut into cubes. Coat each piece in the powder and store in an airtight container in a cool place. It will keep for about 3 days. Not that it’s going to last that long…
This stuff is as light as air! It’s easy to make, fun to make and I guarantee you’ll be fighting to lick the bowl! They’d be perfect for toasting over a fire or even my ‘cheats’ home made smore’s. Simply take a digestive biscuit, place on a piece of marshmallow then top with a square of milk chocolate. Grill for 1-2 minutes and get stuck in!
With Christmas coming up, they’d also make beautiful little gifts for your friends and family.
I hope you all enjoyed this week’s post.
Until next time my lovelies!