Marshmallow Puffs Recipe

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makes:

60-70

Skill:

medium

Total Time:

00:00

Prep:

00:00

Cooking:

00:00

BOUTIQUE BAKING by PEGGY PORSCHEN, published by Quadrille (£20, hardback)
Photos © GEORGIA GLYNN SMITH

Ingredients

  • 280ml water
  • 6 sheets gelatine
  • 620g caster sugar
  • 130g glucose
  • 70g egg whites (approximately 2 large eggs), at room temperature
  • Pinch of salt
  • Seeds of 1 vanilla pod
  • Pink, purple and green liquid food colour
  •  
  • Equipment
  • Basic baking kit (see page 172)
  • Sugar thermometer
  • Plastic piping bags
  • Silicon trays with dome shape wells of approximately 4.5cm (1
  • ¾
  • in) diameter
  • Spray oil

Method

  • Place the gelatine in a saucepan with 130mlof the water. Leave to soak for 10–15 minutes. Gently warm the gelatine until the leaves have dissolved. Alternatively, dissolve the gelatine by microwaving it in short bursts on a low–medium heat

  • Place 320g of the caster sugar and the glucose in a small saucepan with the remaining water. Gently warm over a low heat until the sugar has dissolved, then turn up the heat and bring the syrup to the boil.

  • Using a sugar thermometer, measure the temperature of the syrup. When the syrup reaches 115°C, place the egg whites in a mixing bowl with the dissolved gelatine and salt and start whisking. Once the syrup reaches 121°C, slow down the whisking and carefully pour the syrup into the egg whites in a thin steady stream – pour down the side of the bowl so that the syrup does not splash onto the whisk.

  • Once all the syrup has been incorporated into the egg whites, continue whisking quickly until the marshmallow has cooled to room temperature. Once the marshmallow has cooled, add the vanilla seeds.

  • For a combination of colours, divide the mix into equal parts and fold the liquid food colour through with a spatula.Place each coloured mixture into a separate piping bag using a rubber spatula.Cut approximately 2.5cm (1in) from the tip of the bag and pipe the marshmallow into the greased moulds. Leave to dry for several hours.

  • In the meantime, make the coloured sprinkling sugars. Divide the remaining caster sugar evenly between 3 bowls and mix each with a few drops of liquid food colour, matching the colours of the marshmallows. Sift out any lumps before use.

  • Once the marshmallows are fully set, remove them from the moulds and roll in their coordinating sprinkling sugars. Leave the marshmallows to dry uncovered overnight before packing into airtight containers. The marshmallows can be stored like this for up to 5 days.

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