Strawberry Guimauve Marshmallows
I made these for a girlie meet-up this spring. These marshmallows make great presents to take to a friend's house or as a Valentine's Day gift, since I don't think Valentine's Day should be just about chocolate!
The recipe is adapted from an American one that I've improved on over the years. Since they don't contain any egg whites, even small children can safely eat them!
You can replace the strawberry purée with store-bought fruit syrup or a liqueur, such as Cointreau.
When cutting the marshmallows, dust the surface and knife with flour to prevent sticking. Recipe by Little Darling
Strawberry Guimauve Marshmallows
I made these for a girlie meet-up this spring. These marshmallows make great presents to take to a friend's house or as a Valentine's Day gift, since I don't think Valentine's Day should be just about chocolate!
The recipe is adapted from an American one that I've improved on over the years. Since they don't contain any egg whites, even small children can safely eat them!
You can replace the strawberry purée with store-bought fruit syrup or a liqueur, such as Cointreau.
When cutting the marshmallows, dust the surface and knife with flour to prevent sticking. Recipe by Little Darling
Cooking Instructions
- 1
Line a baking tray with aluminium foil. Spray the foil evenly with cooking spray.
- 2
Put 60 ml water plus the strawberries in a food processor and blend to make a purée. Transfer the purée to a bowl and mix well.
- 3
Sprinkle the gelatin into the mixture and leave for 5 minutes. Stir gently for about 10 seconds.
- 4
Add 90 ml water, the corn syrup, and sugar into a pan and heat over medium-high heat. Stir well until the sugar has dissolved.
- 5
Place a candy thermometer into the pan. When it reaches 240°C, let the mixture boil down until it reaches a temperature of 115ºC. Brush the sides of the pan with a wet brush to prevent the sugar from crystallizing.
- 6
Once the temperature of the mixture drops below 115ºC, remove the pan from heat and add the mixture to a heat-resistant measuring jug with a short spout. This will make it easier when pouring the mixture later on.
- 7
Beat the mixture with a hand mixer on medium speed.
- 8
Drizzle the syrup mixture from Step 6 into the bowl.
- 9
Gradually increase the speed of the mixer until it reaches maximum speed, mix until it forms stiff peaks, and it has a slight glaze. This should take about 10 minutes.
- 10
Pour the mixture into the baking tray lined with foil and let it set for 10 hours without chilling it in the refrigerator.
- 11
Cut the marshmallows into desired sizes and coat with a mixture of cornstarch and powdered sugar.
- 12
Store in an airtight container for up to 5 days at room temperature. Don't store them in the fridge! If the marshmallows become sticky, repeat Step 11 by coating in powdered sugar and cornstarch.
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