Fresh ginger & lemon marshmallows

Fresh ginger & lemon marshmallows

From
The Artisan Marshmallow
Makes
24
Photographer
Alicia Taylor

Ingredients

Quantity Ingredient
515g caster sugar
1 tablespoon glucose syrup
2 tablespoons powdered gelatine
70g egg whites, at room temperature
1 teaspoon finely grated ginger
1 teaspoon finely grated lemon zest
50g glacé ginger, finely sliced, (optional)
decorative letters, to decorate, if desired

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 lightly spray the paper with oil. 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 127°C on a sugar thermometer (this is the upper end of the hard-ball stage). Watch it carefully, as the syrup has a tendency to bubble up.
  2. Meanwhile, slowly sprinkle the gelatine over 185 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.
  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.
  4. When the sugar syrup reaches 127°C, turn off the heat and allow the bubbles to subside.
  5. 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 continue whisking until the mixture is thick. Add the ginger and lemon zest and whisk 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.
  6. Use a spatula to scrape the marshmallow mixture into the prepared tin and smooth the surface. Stand for 2–3 hours until set.
  7. Use a large knife sprayed lightly with oil to cut the marshmallow into bite-sized pieces. Top with decorative letters or sprinkle with the glacé ginger if using.

Notes

  • Keep in an airtight container for 2–3 days.
Tags:
The Artisan Marshmallow
marshmallow
confectionery
sweets
candy
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