Cointreau & honey marshmallows with pine nut praline

Cointreau & honey marshmallows with pine nut praline

From
The Artisan Marshmallow
Makes
30
Photographer
Alicia Taylor

Ingredients

Quantity Ingredient
400g caster sugar
150g honey
2 tablespoons powdered gelatine
70g egg whites, at room temperature
2 tablespoons cointreau liqueur

Pine nut praline

Quantity Ingredient
80g pine nuts, toasted
110g sugar

Coating

Quantity Ingredient
2 tablespoons icing sugar
2 tablespoons cornflour

Method

  1. Lightly spray a 25 x 30 cm baking tin with oil, line the base and two long sides with non-stick baking paper and spray with oil. Combine 345 g of the sugar, the honey and 125 ml water in a deep, heavy-based saucepan. Stir over low heat until the sugar dissolves. Bring to the boil and simmer, without stirring, until the syrup reaches 127°C on a sugar thermometer (this is the upper end of the hard-ball stage). Watch carefully, as the syrup has a tendency to bubble up.
  2. 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.
  3. When the sugar syrup reaches 115°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. When the sugar syrup reaches 127°C, turn off the heat and allow the bubbles to subside.
  4. Increase the mixer speed to medium–high and gradually pour the gelatine mixture down the inside of the bowl in a thin, steady stream. Add the hot sugar syrup in the same manner. Increase the speed to high and whisk for 5 minutes. Add the Cointreau and whisk until the mixture is very thick and holds its shape, about 12–15 minutes, depending on your mixer. The outside of the bowl should almost be at room temperature. Use a spatula to scrape the marshmallow mixture into the prepared tin and smooth the surface. Stand for 2–3 hours, until set.
  5. Meanwhile, to make the coating, sift the icing sugar and cornflour together.
  6. To make the pine nut praline, spread the pine nuts over a tray lined with non-stick baking paper. Combine the sugar and 60 ml water in a small saucepan. Stir over low heat until the sugar dissolves, brushing the sides of the pan with a clean pastry brush dipped in water to dissolve any crystals that may have formed. Bring to the boil and cook, without stirring, until the syrup is golden. Immediately pour over the pine nuts to cover. Allow to set, then finely chop the praline. Store in an airtight container until required.
  7. Dust the top of the marshmallow with some of the coating and turn out onto a clean surface. Dust the bottom with more coating, dusting off the excess. Use a 5 cm heart-shaped cutter sprayed lightly with oil to cut the marshmallow into shapes. Just before serving, roll the sticky sides of each marshmallow in the praline.

Notes

  • Keep in an airtight container for 1–2 days (coat in praline just before serving).

    Add a few drops of orange food colouring if you like.

    These are also lovely when made in large heart-shaped silicon moulds. Serve sprinkled with praline.
Tags:
The Artisan Marshmallow
marshmallow
confectionery
sweets
candy
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