So these are called gourmet marshmallows, because they’re artisan, and not the type you would find in your local grocery store. I know marshmallows don’t sound all that interesting to some, but let me ensure you that they’re quite.. orgasmic.
Gourmet marshmallows, known as guimauve in French, are popular in the pâtisseries in France. They come in a variety of flavours and are often cut into giant cubes. Usually elegantly presented in glass jars, in a row, showing a beautiful display of rainbow.
I’ve tried Ladurée’s recipe, and it’s delicious, but I find the texture too soft for my preference. It also calls for egg whites, so their marshmallows don’t have a long shelf life. I came across Alton Brown’s marshmallow recipe, and it was fantastic. I use his recipe as a staple now, and just add different flavouring as I like. Similar to macarons, when it comes to flavours, there are infinite possibilities.
makes ~60 pieces
3 packages unflavored gelatin
1 cup ice cold water, divided
12 ounces granulated sugar, approximately 1 1/2 cups
1 cup light corn syrup
1/4 teaspoon kosher salt
3 tablespoon mango concentrate
orange food colouring, if desired
1/4 cup confectioners’ sugar
1/4 cup cornstarch
1. Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.
2. In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
3. Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the mango concentrate and food colouring during the last minute of whipping. While the mixture is whipping prepare the pans as follows.
4. Combine the confectioners’ sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
5. When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
6. Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners’ sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.
:: recipe partly adapted from here