Recipe: Marshmallows

Marshmallows

Adapted from David Lebovitz 

Yield 25-50

Ingredients

 2 envelopes powdered gelatin

1/2 c plus 1/3 c cold water

1 c sugar

1/3 c light corn syrup

4 egg whites (1/2 c), at room temperature

pinch of salt

2 t vanilla extract or 1 t vanilla paste

Marshmallow Mix: One part corn starch, one part confectioners sugar (about 1 c each)

Instructions

In a small bowl, sprinkle the gelatin over the 1/2 c cold water to dissolve and soften.

In a small saucepan, fitted with a candy thermometer, mix the sugar and corn syrup with 1/3 c water. Place over medium-to-high heat.

(Note that you will use this saucepan twice, to make the syrup and melt the gelatin, eliminating the need to wash it between use.)

In a bowl of a standing mixer, pour in the egg whites and beat on low speed until frothy. Add the pinch of salt.

When the syrup reaches 210 degrees F, increase the speed of the mixer to high and beat the whites until they are thick and fluffy.

When the syrup reaches 245 degrees F, slowly pour the hot syrup into the whites, away from the whisk.

Scrape the gelatin and water into the pan that you used for the syrup and swirl to dissolve. (There should still be residual heat left in the pan from making the syrup in it to dissolve it.)

Pour the liquified gelatin slowly into the whites as they are whipping. Add the vanilla extract or paste and continue to whip until the side of the bowl is completely cool to the touch.

Dust a 9 x 13 baking sheet evenly and completely with a generous layer of the marshmallow mixture. Make sure that there are no bare spots.

Use a spatula to spread the marshmallows evenly in the pan. Alternatively, pipe individual marshmallows onto a baking sheet using a large star tip (as pictured above).

Allow to dry for at least 4 hours or preferably overnight.

When ready to cut:

Put about 1 c of the marshmallow mixture into a large bowl.

Dust the top of the marshmallows with some of the marshmallow mixture. Use a pizza cutter or scissors (also dusted with marshmallow mixture) to cut the marshmallows into any size or shape pieces that you like. Toss the marshmallows in the marshmallow mixture and shake off the excess.

Store in an airtight container for up to 5 days.

Recipe: Chocolate-Coconut Marshmallows

Chocolate-Coconut Marshmallows

Adapted from The Sweet Life in Paris by David Lebovitz

Yield: 36 marshmallows

Ingredients

1/3 c cold water, plus 6 Tbsp for the gelatin

2 envelopes of gelatin

1 c sugar

1/3 c light corn syrup

3 large egg white

Pinch of salt

6 Tbsp unsweetened Dutch -processed cocoa powder, sifted if lumpy

1 c unsweetened grated coconut

1/4 t vanilla extract

Instructions

Pour 6 Tbsp water in a small bowl and sprinkle the gelatin over the top

In a small, heavy-duty saucepan fitted with a candy thermometer, combine the sugar, corn syrup, and 1/3 c cold water and set over moderate heat. 

While the syrup is cooking, put the egg whites in the bowl of a standing mixer with the whip attachment. When the sugar syrup reaches 225 degrees F, begin whipping the whites slowly with the salt.

As the temperature of the syrup climbs, beat the whites on medium-high speed until they're fluffy and begin to hold their shape.

When the syrup reaches 250 degrees F, remove from heat and scrape in the gelatin. Stir until it's completely dissolved, then whisk in cocoa.

Increase the mixer speed to high and pour the syrup into the egg whites in a slow but steady stream. Avoid pouring the syrup on the whip or it will fling and cling to the sides rather than go into the meringue.

While the syrup is whipping, spread half of the coconut evenly over the bottom of an 8 inch square pan, leaving no bare spots.

Stop the mixer briefly and scrape down the sides and bottom of the bowl, then add the vanilla and continue to whip the marshmallow until it's thick and the side of the bowl no longer feels warm. The mixture will still be a bit runny, like chocolate pudding, but will firm as it sits.

Pour the mixture into the prepared pan and smooth the top as best as you can. Sprinkle the remaining coconut over the top. Let cool at least 4 hours or overnight, uncovered.

To unmold, run a knife around the edge of the pan and turn the marshmallow square onto a large cutting board. Use scissors or a pizza cutter to cut into 36 squares. Toss the marshmallow with the excess coconut that fell off when you unmolded the large square, dredging the sides to coat them completely. Shake each marshmallow to remove excess coconut, then arrange on a serving plate.

Storage: The marshmallow can be stored in a container for up to 5 days at room temperature.