Moscato and Lemon Marshmallows
After realising that I have baked a bit with marshmallow (for homemade fondant, as a pie filling ingredient and as decoration) I have never actually made marshmallow from scratch.
I am always up for, and love to experiment with new techniques and sweet treat variations, therefore, homemade marshmallow to me is an exciting way to spend an afternoon.
Traditional vanilla or raspberry marshmallows that you find I the supermarket to me are quite boring so I started to do some research on some interesting and new to me flavor combos.
After playing around with some variations there were 2 combos that I just couldn’t decide on as being my favorite. Thus, I decided to make both flavors but with 2 varying methods (one using egg whites and one without).
Though both were successful the recipe that incorporated egg whites was much more fluffier and massively exceeded my expectations.
Below is the delicious Lemon and Moscato flavor pairing with the fluffier recipe .
- 200ml Moscato
- ½ tsn vanilla essence
- 4 tsn gelatin
- 220g sugar
- 180ml glucose
- 1 + ¼ tsn lemon zest
- 3 egg whites
- ½ tsn salt
- 10g corn flour
- 50g icing sugar
- Line a 20cm x 10cm slice tin with baking paper.
- Pour 120ml Moscato and the vanilla essence into a saucepan and heat on a low/medium heat until the mix is simmering.
- Add the gelatin to the saucepan and whisk with a hand whisk until the gelatin is dissolved, set aside.
- In another saucepan add the remaining 80ml Moscato, the sugar, glucose and lemon zest and stir on a high heat until the sugar is dissolved.
- Place a candy thermometer into the saucepan and allow to cook until 128c degrees is hit.
- Meanwhile place the egg whites and salt into a bowl and whisk with electric beaters until soft peaks form.
- Pour the sugar syrup into the egg whites in a slow steady stream while whisking on high with the electric beaters until all the syrup is combine.
- Next add the gelatin mix slowly, whisking with the electric beaters until the mix is cooled (this will take quite a few minutes).
- Pour the mix into the prepared tin and place in the fridge for 4 hours+ (overnight if possible).
- Remove the marshmallow out of the tin and place onto a cutting board, pull the baking paper away from the sides of the marshmallow.
- Next spray a knife with oil spray to stop the marshmallow sticking and cut the marshmallow into squares.
- Place a piece of baking paper onto the bench, sieve the icing sugar and corn flour into a bowl then sieve over the piece of baking paper to cover.
- Place the marshmallow pieces onto the icing sugar mix and roll each piece until they are all completely covered on all sides.
- Eat and enjoy!
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