Homemade Marshmallows
"The marshmallow probably first came into being as a medicinal substance, since the mucilaginous extracts comes from the root of the marshmallow plant, Althaea officinalis, which were used as a remedy for sore throats. Concoctions of other parts of the marshmallow plant had medical uses as well.[2] "
Marshmallows are so tasty aren't they? And what do they taste of? - ...it's like air and sugar and vanilla - it's the candy that one would eat in heaven - the candy of angels. It's pretty tricky, and I did fail a few times, but I will be makin' these again. You will need; a thermometer, some gelatin, and glucose OR cane syrup or golden syrup. Oh, and sugar...bare bones stuff.
Here are the recipes...I tried 2 different ones. It was confusing cause the one recipe said...boil the sugar to 118C, the other said 140C. One said pour the gelatin straight into the sugar sirup before adding to the whites, the other, pour it onto the whites after the sugar syrup.
There are also other types of recipes using no egg whites. And I suspect they are less tasty, but easier to make (Tish Boyle has a recipe of that kind on her blog).
Recipe 1 gave the best results. For now.
1. Boil the sugar and suryp + 20ml water to 118 degrees C. (As the suryp reaches 100C start whipping the whites. BUT you must know your mixer...mine is so quick I can get away with delaying the beating until the sugar has reached 118C, then i take it off the heat. Because within 1-2 minutes the whites are very fluffy...)
2. Whip egg whites (with cream.of tartar or lemon juice) to soft peak, add sugar suryp slowly, then QUICKLY put gelatin in the pan that you used to cook sugar. The residual heat will melt it. MIX. Add to whipping egg whites. Keep whipping the whites til cool.
3. Portion in tray. Leave for 8 hours. min. Dust with 1:1 ratio of powdered sugar and potato starch/or maize.
1. Beat the egg white with tartar, when sugar reaches 130 degrees. At 140 Degrees take sugar off pan and add the gelatin to the suryp. IT WILL BUBBLE UP AND SMELL kinda BAD :). Combine, then slowly pour into the whites while beating until the sides of the bowl are cool.
2.Portion in tray. Leave for 8 hours. min. dust with 1:1 ratio of powdered sugar and potato starch/or maize.
I found that at some points the whites collapsed with the SFBI recipe. As if overbeaten. Next time I'm gonna try to stop beating earlier. The other recipe the egg whites collapsed but then thickened slighly again...Below you can see some failed ones (the top and bottom)...to little gelatin, or just total collapse of air...maybe from overbeating the whites, or just to much liquid being added to them.
Marshmallows are so tasty aren't they? And what do they taste of? - ...it's like air and sugar and vanilla - it's the candy that one would eat in heaven - the candy of angels. It's pretty tricky, and I did fail a few times, but I will be makin' these again. You will need; a thermometer, some gelatin, and glucose OR cane syrup or golden syrup. Oh, and sugar...bare bones stuff.
Here are the recipes...I tried 2 different ones. It was confusing cause the one recipe said...boil the sugar to 118C, the other said 140C. One said pour the gelatin straight into the sugar sirup before adding to the whites, the other, pour it onto the whites after the sugar syrup.
There are also other types of recipes using no egg whites. And I suspect they are less tasty, but easier to make (Tish Boyle has a recipe of that kind on her blog).
Recipe 1 gave the best results. For now.
Recipe 1 (Adapted from D. Lebovitz)
4g gelatin + 30ml water (sprinkle the gelatin in water and leave for 5min)
20ml water
25g cane syrup (lys sirup)
50g sugar
28g egg white or 1 egg white+ 1/8 tsp. cream of tartar
(+vanilla...or whatever you like, I didn't use any additional flavoring...)
4g gelatin + 30ml water (sprinkle the gelatin in water and leave for 5min)
20ml water
25g cane syrup (lys sirup)
50g sugar
28g egg white or 1 egg white+ 1/8 tsp. cream of tartar
1. Boil the sugar and suryp + 20ml water to 118 degrees C. (As the suryp reaches 100C start whipping the whites. BUT you must know your mixer...mine is so quick I can get away with delaying the beating until the sugar has reached 118C, then i take it off the heat. Because within 1-2 minutes the whites are very fluffy...)
2. Whip egg whites (with cream.of tartar or lemon juice) to soft peak, add sugar suryp slowly, then QUICKLY put gelatin in the pan that you used to cook sugar. The residual heat will melt it. MIX. Add to whipping egg whites. Keep whipping the whites til cool.
3. Portion in tray. Leave for 8 hours. min. Dust with 1:1 ratio of powdered sugar and potato starch/or maize.
Recipe 2 (Inspired 90% from SFBI, "Advanced Bread and Pastry")
4g gelatin+some water (stir together leave 5min)
20ml water+15g cane suryp or glucose+60g sugar (combine in pan and start cooking)
25g egg white + cream of tartar(about 1)
20ml water+15g cane suryp or glucose+60g sugar (combine in pan and start cooking)
25g egg white + cream of tartar(about 1)
1. Beat the egg white with tartar, when sugar reaches 130 degrees. At 140 Degrees take sugar off pan and add the gelatin to the suryp. IT WILL BUBBLE UP AND SMELL kinda BAD :). Combine, then slowly pour into the whites while beating until the sides of the bowl are cool.
2.Portion in tray. Leave for 8 hours. min. dust with 1:1 ratio of powdered sugar and potato starch/or maize.
I found that at some points the whites collapsed with the SFBI recipe. As if overbeaten. Next time I'm gonna try to stop beating earlier. The other recipe the egg whites collapsed but then thickened slighly again...Below you can see some failed ones (the top and bottom)...to little gelatin, or just total collapse of air...maybe from overbeating the whites, or just to much liquid being added to them.
Comments
Post a Comment