TWD: Marshmallows

Posted by Lindsey On 12:00 AM

This week Tara of Smells Like Home, chose the recipe for Traditional Madeleines. I would of LOVED to make this recipe, but I do not have a Madeleine pan, so we were allowed to choose another recipe that the group has made before. Well I was in luck because I have just started Tuesdays With Dorie last week, so I had a ton of recipes to choose from.

I choose marshmallows. Ben and I love marshmallows and can just eat them plain if we wanted to. I however made raspberry marshmallows, I was inspired by my new favorite chocolate bar.

Ghiradelli Dark and Raspberry Chocolate Bar. This chocolate bar is insanely good and is one of my favorites. I usually buy a bar and have a piece or two every night after dinner. Anyways I decided that I would make raspberry marshmallows and use them in some hot chocolate. Great idea, don't ya think?


From Dorie Greenspan “Baking: From My Home to Yours” pages 404-405

Makes about 1 pound marshmallows

About 1 cup potato starch or cornstarch
2 tablespoons light corn syrup
2 1/4-ounce packets unflavored gelatin
3 large egg whites, at room temperature
3/4 cup cold water
1 tablespoon pure vanilla extract
1 1/4 cups plus 1 tablespoon sugar

GETTING READY: Line a rimmed baking sheet — choose one with a rim that is 1 inch high — with parchment paper and dust the paper generously with potato starch or cornstarch. Have a candy thermometer at hand.

Put 1/3 cup of the water, 1 1/4 cups of the sugar and the corn syrup in a medium saucepan over medium heat. Bring the mixture to a boil, stirring until the sugar dissolves. Once the sugar is dissolved, continue to cook the syrup — without stirring — until it reaches 265 degrees F on the candy thermometer, about 10 minutes.

While the syrup is cooking, work on the gelatin and egg whites. In a microwave-safe bowl, sprinkle the gelatin over the remaining cold water (a scant 7 tablespoons) and let it sit for about 5 minutes, until it is spongy, then heat the gelatin in a microwave oven for 20 to 30 seconds to liquefy it. (Alternatively, you can dissolve the gelatin in a saucepan over low heat.)

Working in the clean, dry bowl of a stand mixer fitted with the whisk attachment or in another large bowl with a hand mixer, beat the egg whites on medium-high speed until firm but still glossy — don’t overbeat them and have them go dull.

As soon as the syrup reaches 265 degrees F, remove the pan from the heat and, with the mixer on medium speed, add the syrup, pouring it between the spinning beater(s) and the sides of the bowl. Add the gelatin and continue to beat for another 3 minutes, so that the syrup and the gelatin are fully incorporated. Beat in the vanilla.

Using a large rubber spatula, scrape the meringue mixture onto the baking sheet, laying it down close to a short end of the sheet. Then spread it into the corners and continue to spread it out, taking care to keep the height of the batter at 1 inch; you won’t fill the pan. Lift the excess parchment paper up to meet the edge of the batter, then rest something against the paper so that it stays in place (I use custard cups).

Dust the top of the marshmallows with potato starch or cornstarch and let the marshmallows set in a cool, dry place. They’ll need about 3 hours, but they can rest for 12 hours or more.

Once they are cool and set, cut the marshmallows with a pair of scissors or a long thin knife. Whatever you use, you’ll have to rinse and dry it frequently. Have a big bowl with the remaining potato starch or cornstarch at hand and cut the marshmallows as you’d like — into squares, rectangles or even strips (as they’re cut in France). As each piece is cut, drop it into the bowl. When you’ve got 4 or 5 marshmallows in the bowl, reach in with your fingers and turn the marshmallows to coat them with starch, then, one by one, toss the marshmallows from one hand to the other to shake off the excess starch; transfer them to a serving bowl. Cut and coat the rest of the batch.

SERVING: Put the marshmallows out and let everyone nibble as they wish. Sometimes I fill a tall glass vase with the marshmallows and put it in the center of the table — it never fails to make friends smile. You can also top hot chocolate or cold sundaes with the marshmallows.

Keep the marshmallows in a cool, dry place; don’t cover them closely. Stored in this way, they will keep for about 1 week — they might develop a little crust on the outside or they might get a little firmer on the inside, but they’ll still be very good.

Playing Around

RASPBERRY MARSHMALLOWS: Fruit purees are excellent for flavoring these candies.

For raspberry marshmallows, you’ll need a generous 1/3 cup of puree; reduce the vanilla extract to 1/4 teaspoon. After the batter is mixed, gently fold in the puree with a rubber spatula. You can use the same measurements and technique for other purees, such as strawberry, mango and passion fruit.

CAPPUCCINO MARSHMALLOWS: Sift 1/4 cup unsweetened cocoa powder, 2 tablespoons instant espresso powder and 1/2 teaspoon ground cinnamon together into a small bowl. Stir in 1/3 cup boiling water and mix until smooth. Reduce the vanilla extract to 1/2 teaspoon, and add it to the espresso mix. After you add the sugar syrup and gelatin to the meringue, beat in the espresso mixture and continue.

LIGHT CHOCOLATE MARSHMALLOWS: Melt 3 ounces bittersweet or semisweet chocolate and stir in 2 1/2 tablespoons unsweetened cocoa powder. Reduce the vanilla extract to 1/4 teaspoon, and after the marshmallow batter is mixed, fold in the chocolate mixture with a large rubber spatula.

PUMPKIN SPICE MARSHMALLOWS: Whisk together 1/2 cup canned unsweetened pumpkin puree, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, a pinch of freshly grated nutmeg and a pinch of ground allspice. After the marshmallow batter is mixed, fold in the spiced pumpkin with a large rubber spatula.

Yes, I know my pictures and my marshmallows aren't that pretty, but they sure were good!!

I used Penzey's hot chocolate powder. This stuff is amazing.

The end result was very satisfying. It had the perfect amount of raspberry flavor and there is nothing like homemade marshmallows. They were seriously the best marshmallows I have ever tasted. I achieved the perfect taste of raspberry and chocolate that I wanted. Once in the hot chocolate, the marshmallows started to dissolve, which just made it taste so much better. Yum!!!

Next week I will not be participating in TWD, since we will be on vacation. I look forward to my next adventure with this book. :)

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13 Response to "TWD: Marshmallows"

  1. Wonderful job with the marshmallows. I am going to have to give that recipe another whirl. Raspberry Chocolate sounds great!


  2. CRS Said,

    My marshmallows came out not pretty AND not tasty, so I'm glad you at least got one of the two!


  3. Garrett Said,

    Don't worry, from what I hear homemade marshmallows rarely come out pretty, but almost always come out delicious. This is something I still need to attempt.


  4. Melissa Said,

    Those sound wonderful!


  5. Christine Said,

    Awesome job on the marshmallows! Have a wonderful vacation!


  6. mimi Said,

    i'm not a marshmallow fan, but yours came out great!


  7. CB Said,

    Raspberry chocolate marshies sound fabulous! Great pick!
    Clara @ I♥food4thought


  8. Rebecca Said,

    Ooh, great combination. I saw that bar at Wal-Mart last week. Need to pick one up ...


  9. Dianne Said,

    The homemade marshmallow recipe I use is sans egg whites. When I made Dorie's they were good, but I think I like the non-egg white version better. I had a problem with little bits of scrambled egg white.


  10. Cheryl Said,

    Yum! I really had fun making those marshmallows!


  11. Jaime Said,

    yum! raspberry sounds fabulous! great job w/the recipe

    have fun on your vacation :)


  12. LyB Said,

    Your marshmallows turned out great! :)


  13. I just got the Dorie Greenspan From my House to yours cookbook. I have always wanted to make marshmallows. This has inspired me to do just that!!!!