B52 marshmallows

B52 marshmallows

From
The Artisan Marshmallow
Makes
30
Photographer
Alicia Taylor

Ingredients

Quantity Ingredient
515g caster sugar
1 tablespoon glucose syrup
2 tablespoons powdered gelatine
1 teaspoon instant coffee granules
70g egg whites, at room temperature
1 tablespoon kahlua liqueur
1 tablespoon baileys liqueur
1 tablespoon cointreau liqueur
orange food colouring

Coating

Quantity Ingredient
30g icing sugar
30g cornflour

Method

  1. Lightly spray a 20 x 30 cm slice tin with oil, line the base and two long sides with non-stick baking paper and lightly spray the paper with oil.
  2. Combine 460 g of the sugar, the glucose and 185 ml water in a small, deep heavy-based saucepan. Stir over low heat until the sugar dissolves. Bring to the boil and simmer, without stirring, until the syrup reaches 121°C on a sugar thermometer (hard-ball stage). Watch it carefully, as the syrup has a tendency to bubble up.
  3. Meanwhile, slowly sprinkle the gelatine over 160 ml cold water in a shallow microwave-safe bowl and set aside for 5 minutes. Heat in the microwave for 30–45 seconds on High (100%), or until the gelatine has dissolved and the liquid is clear. Dissolve the coffee granules in 1 teaspoon hot water and set aside.
  4. When the sugar syrup reaches 112°C, whisk the egg whites in an electric mixer with a whisk attachment on medium speed. When frothy, increase the speed to medium–high and gradually add the remaining sugar, whisking until thick and glossy. Keep the mixer running on medium speed.
  5. When the sugar syrup reaches 121°C, turn off the heat. When the bubbles subside, carefully add the dissolved gelatine – take care, as the mixture may bubble up.
  6. Increase the mixer speed to medium–high and gradually pour the hot syrup mixture down the inside of the bowl in a thin, steady stream. Increase the speed to high and continue whisking until the mixture is very thick and holds its shape, about 10–12 minutes, depending on your mixer. The outside of the bowl should almost be at room temperature.
  7. Divide the marshmallow mixture into three portions and, working quickly, fold the Kahlua and coffee into one portion with a large spoon or spatula. Spoon into the prepared tin. Fold the Baileys into another portion and carefully spoon it evenly over the Kahlua marshmallow. Finally, fold the Cointreau and a few drops of orange food colouring into the remaining portion and pour evenly over the Baileys marshmallow. Stand for 2–3 hours, until set.
  8. Meanwhile, to make the coating, sift the icing sugar and cornflour together.
  9. Dust the top of the marshmallow with some of the coating and turn out onto a clean surface. Dust the bottom with more coating. Use a 6 cm rocket-shaped cutter sprayed lightly with oil to cut the marshmallow into shapes. Toss the marshmallow pieces in the remaining coating, dusting off the excess.

Notes

  • These marshmallows are best eaten on the day they are made.

    You will lose some volume when you add the liqueurs, giving these marshmallows a slightly denser texture.
Tags:
The Artisan Marshmallow
marshmallow
confectionery
sweets
candy
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