So. The best thing – in my opinion – about this lovely cake from my last post, was the frosting. One taste of it, and all I could think of, was making marshmallows. Real, honest-to-god selfmade chamallow as they are called in France. And being the only girl in our family of five, it was instantly decided that these mallows, they HAD to be pink.
Luckily for me, others before me had ventured into marshmallow teritory, so all I had to do was check my favorite sources for all things american as well as decide on wether I was going to make marshmallows with, or without egg whites.
In the end, I chose to make them with egg white. Somehow they seemed slightly less indulgent with egg, as if the egg whites made them nearly as virtuous as the famed egg-white omelets favoured by so many south-californians! On a culinary level, making something purely out of sugar, corn syrup which is essentially just more sugar and gelatine somehow wasn’t gastronomically acceptable! So, between this and that recipe, I muddled my way through, and chose to add raspberry purée as a pinkifying agent.
The recipe is fairly straightforward. Despite all warnings, I whipped up the mass with my handmixer (if anybody wants to donate a kitchenaid to a just cause, I promise tasty rewards!) and it turned out just fine. Now, get to your mixers, the marshmallows turned out to be really really tasty, and fun to make. They would also make a great project to do with kids on a rainy afternoon, although the fact that the mass has to dry overnight might make for a disappointed toddler – don’t say I didn’t warn you!
Pink Raspberry Marshmallows
prep time: 15min, cooling time: 12 h
16 sheets of gelatine
3 egg whites
2 1/2 Tbsp glucose or corn syrup
1 1/4 cup of sugar
100 ml of water
4 Tbsp of raspeberry purée, sieved
corn or potato starch
saucepan, 20 cm square cake tin, cutting board
Place the gelatine in a bowl of cold water to soften it up. Line the cake tin with oiled parchment paper – I oiled both sides of the paper to make sure it would really stick to the tin. Crack the egg whites into a big mixing bowl, the mass will triple in volume. In a saucepan combine the water, syrup and sugar. Bring to a boil and simmer for about 8 minutes, or until the mixture is dissolved.
While the syrup is cooking, whip the egg whites to soft peaks. Drain the gelatine sheets and squeeze out as much water as possible. Add them to the hot sugar syrup, and pour the whole thing gently over your whites while still whipping the eggs. This is the point at which you might realize that yes, you only have two hands, and that a helper might be of use. Once the whole syrup is combined into the egg whites, add the raspberry purée and keep mixing until the (pink!) mass reaches room temperature
Pour the mass into the prepped cake tin, and wonder for a brief moment if you just inadvertently made latex. Let it cool over night.
The next day (before even having breakfast if you are anything like me!), sieve a little starch onto a cutting board, and some more onto a plate. Invert the marshmallow onto the cutting board and dust it with some more starch. With a sharp knife or a pizza cutter.
I recommend letting the cut up marshmallows dry up some more before you package them, as they tend to hold a lot of moisture and will stick together despite the corn starch if you package them too soon. Or you just eat them straight up!