Strawberry marshmallows

Marshmallows are like my cryptonite. They are my guilty pleasure, more than anything in this world. A good marshmallow has all the qualities to make you go into full binge mode. That’s why I don’t make them often, just because they are too dangerous in the Pittie household..That doesn’t mean you should hold back on making these since they are super easy to make. The only effort they take is some curing time but that time is perfect for sleeping or Netflix bingeing.

A true game changer for these marshmallows is a stand mixer. If you don’t have one, be prepared to take your handheld whisk to the max. I would not dare whipping these by hand, since I don’t have

the endurance for that. If you are a powerlifter, or just a whipping super hero, be my guest and get some elbow grease in there. So let’s get whipping!

Strawberry Marshmallows
– 15 grams gelatin sheets
– 70 grams strawberry puree (thawed strawberries, blitzed up in a blender work great)
– 40 grams water
– 240 grams sugar
– 50 grams honey or glucose syrup
– 100 grams egg white
– 1 gram red food colouring (optional)
– 75 grams icing sugar
– 75 grams corn starch

First of all, prepare a square baking tin or aluminum pastry square by putting a layer of non stick parchment paper on the bottom and slightly greasing the sides with a neutral vegetable oil.

Soak the gelatin in cold water until it is soft and pliable and reserve until later. Grab a heavy bottomed pan and put the strawberry puree, water, honey (or glucose) and sugar on a medium high heat. Boil the strawberry mixture until it has reached 115 °C / 239 °F or until the soft ball stage.

Meanwhile whip the egg whites on a low speed until they are lightly foaming.
As soon as the strawberry sugar syrup has reached the desired temperature, it’s time to add it slowly, while the machine is still running, to the egg whites. Be careful not to drop the sugar syrup on the whisk, it will fling the sugar towards the edges of the bowl, which will result in little pieces of hard sugar in your mallows. And crunchy marshmallows, is something we do not want!

Once all of the syrup is added, add the soaked gelatine leafs (now’s the time for food coloring if you want them to be more pink) and crank up the volume on your mixer. Let it whip until the marshmallow mix is light and fluffy and has reached about 40 °C / 104 °F (a bit warmer than body temperature) and pour it in your prepared tin.

Let your marshmallows cure for at least 8 hours, but preferably over night.
Once they’re all set, mix together the icing sugar and corn starch. Release your big marshmallow by running a warm sharp knife along the sides of the tin. Place the big mallow on a piece of parchment dusted with the icing sugar mixture. Cut the marshmallow in any desired shape with a hot, damp knife or cookie cutter. Dust the individual mallows with a generous amount of the sugar mixture.

If you want the marshmallows to be wrapped as little gifts, let them dry after cutting and dusting for another nigh. Tightly wrapped in plastic, they have the tendency to bleed if not dried properly. Marshmallows can be stored at room temperature for about a week, but they usually don’t last that long at my house!


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