Serious Eats: Recipes

Classic Marshmallows, and Some Variations

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Many marshmallow recipes will instruct you to whip hot sugar syrup into beaten egg whites. I've made many batches of marshmallows this way and they turn out fine, but my favorite method is to beat the syrup and egg whites separately then blend them together as in Gourmet's version. I find them lighter and springier this way.

This recipe does not include corn syrup, a common ingredient in marshmallows used to ensure a smooth texture and prevent crystals from forming. As long as you heat the granulated sugar and water properly and use the resulting syrup right away, you won't have any problems. If you'd like to keep the corn syrup in, however, add two tablespoons to the recipe.

Notes On Variations:

Egg-Free: Reduce sugar to 1 1/2 cups. Skip steps 5 and 6 and proceed directly to spreading the marshmallow-y fluff into the prepared pan. Continue with step 7.

Cocoa-Amaretti: Prepare 1 cup of finely crushed amaretti cookies. Instead of confectioners sugar and starch, coat surface of the baking pan with amaretti crumbs. Sift ΒΌ cup cocoa into syrup/gelatin mixture over low speed. Add 1 teaspoon almond extract instead of vanilla extract to beaten syrup. Sprinkle the top of the marshmallows with crumbs. Once marshmallows are set and cut, coat exposed sides with crumbs.

Matcha/Green Tea: Sift 1/2 teaspoon of matcha powder into the confectioners sugar/starch dusting powder. Instead of vanilla, sift 2 teaspoons matcha powder into beaten syrup/gelatin mixture over low speed until well-blended.

Espresso: Dissolve 2 tablespoons of instant espresso powder into 1/2 cup of water before adding the gelatin powder. Leave out vanilla extract.

Coconut: Toast one cup of sweetened, shredded coconut. Coat inside surface of baking pan with coconut and sprinkle on top of marshmallow mixture. Once marshmallows are set and cut, dip exposed sides into coconut to coat.

Vanilla Bean: Add the scrapings of 2 vanilla beans to egg whites before whipping. Leave out vanilla extract.

Peppermint: Instead of using vanilla extract, add 1 1/2 teaspoons peppermint extract to beaten sugar syrup instead. Drip 6 to 8 drops of red food coloring on top of marshmallows before they set in the pan and drag a toothpick through the dye to create a swirly pattern.

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