You’ll be left with just 2 egg whites and a few grams of gelatin. But that’s not all, a marshmallow wouldn’t be able to hold its shape without the sugar!Īs a thought experiment, remove the sugar from the marshmallow recipe below. Of course, sugar makes marshmallows sweet. Most likely, the main ingredient is sugar. Look at the label of a pack of marshmallows, or a marshmallow recipe – we have one at the bottom of this post. Let’s have a look at each and how they impact the texture of marshmallows. It’s the delicate interplay of a marshmallow’s three core ingredients that makes this possible: sugars + gelatin + egg whites. Try doing that to ice cream or chocolate mousse, and you’ll simply see a fingerprint left behind. What sets marshmallows apart though is their bounce. Ice cream, foam on top of a beer, chocolate mousse, these are all foams as well. (In humid, warm climates, you may want to refrigerate to aid drying.Marshmallows aren’t the only food foams out there. OPTIONAL: Dip in melted chocolate chips (melt in microwave on 50% power for a few minutes, in 30 second bursts, stirring in between) lay on wax paper and add sprinkles over the top let dry 10-20 minutes. These are more perishable than gelatin marshmallows, due to the egg whites, so best used within a few days. As you’re cutting, lightly dust all sides of each marshmallow with the remaining powdered sugar, using additional if necessary.
Turn the marshmallows out onto a cutting board and cut.
Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.Ĩ. Dust the top with enough of the powdered sugar to lightly cover. Pour the mixture into the prepared pan, spreading it evenly (and swiftly) with oiled spatula.ħ. While it’s whipping, butter a large 9 x 12 pan and dust with powdered sugar (you don’t need the sugar here for gelatin marshmallows, but the agar ones are stickier). Then color remainder in mixer bowl and whip to mix, then pour out second half on top.)ĥ. (For bicolor marshmallows, you can pour half out, spreading flat. Add food coloring, if using for the whole batch, during this stage. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 minutes. (Be very careful with the sugar syrup, as it is scaldingly hot and will burn you badly if it gets on your skin.) Once you’ve added all of the syrup, increase the speed to high.Ĥ. Turn mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once the mixture reaches this temperature, immediately remove from heat if it continues, it will swiftly turn into hard candy.ģ. Uncover and cook until the mixture reaches soft ball stage (240 degrees if you have a candy thermometer), approximately 12 minutes. Cover and cook over medium high heat for 4 minutes. In a small saucepan (a bigger one will be heavy and hard to hold steadily at a later stage) combine water, granulated sugar, corn syrup, and salt. Separate two eggs and place egg white in bowl of stand mixer (whisk attachment) add agar-agar. (45 minutes + cooling time & 15 minutes powdering time, makes 44)ġ. NOTE: The egg whites won’t be cooked, so you may want to use pasteurized egg whites for food safety.
They brown beautifully, melt in your mouth afterwards, and I’m sure would be delectable in a s’more. Your best bet with them would be to abandon neatness, chop off pieces, and then toast them up over a fire, where you don’t care so much about the neat aspect. The biggest problem with them is that they’re quite sticky, so a huge pain to cut up into neat squares. They taste right, if a bit dense and chewy, and they toast up.
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