Don’t be turned off by the picture, they are lemon marshmallows I made for Halloween, with a raspberry filling. The recipe below explains normal square marshmallows instead as the piped and filled marshmallows require very quick work, and even then part of the marshmallow mixture stiffens and isn’t pipeable anymore – you can still push it into a slab for squares though.
- 7 sheets of gelatin (10gr)
- 40gr lemon juice
- zest of 1/2 lemon
- 40gr water
- 170gr sugar
- 85gr glucose
- 55gr honey
- 45gr water
- 50gr powdered sugar
- 50gr cornstarch
Makes approx. 30 marshmallows
Combine the lemon juice, 40ml water and lemon zest in a bain marie proof bowl. Place the gelatin in the lemon-water and leave to soak for 5 minutes.
Meanwhile, heat the sugar, gluxose, honey and other portion of water to 122°C. Don’t stir during heating or the sugar will crystallise and you get crispy bits in very soft sticky marshmallows.
Pour the combination in a large bowl (preferably of your freestanding mixer if you have one). Leave to cool to 100°C or a little lower.
Place the bowl with gelatin over a pot of hot water and melt the gelatin au bain marie. Once fully melted and the sugar mix has cooled to 100°C (the gelatin breaks down at over 100°C), pour the gelatin in with the sugar.
Beat for 8-10 minutes or until the mixture has well aerated.
Combine the powdered sugar and cornstarch on a baking tray and combine well.
Take the whisk out of the marshmallow. Scrape the marshmallow off the whisk but don’t remove any lemon zest on the beaters. Too much zest in a single bite can give a “detergent flavour”. Pour the batter on the powdered sugar mixture and dust all sides. Pick up the slab and place it in an airtight container. Put any leftover dust mixture in a container.
Leave the marshmallows to set for a day for easier cutting. Cut into cubes and dust in the leftover dusting.