Description (Some HTML is OK)
Deceptively easy zesty marshmallows.
Special equipment: Marshmallows are easier to make if you have a sugar thermometer and an electric mixer is a must!
Makes 10 servings
- 1 lemon (rind and juice)
- 500g granulated sugar
- 2 egg whites
- 16g leaf gelatine
- 250ml cold water
- Non-stick cooking spray
- Small amount of icing sugar and cornflower for dusting
Preparation (Some HTML is OK)
Lightly coat a 20cm square baking tin (the silicone ones work brilliantly for marshmallows!) with the cooking spray and then dust with the icing sugar and cornflower, ensuring it gets into all the corners and up the sides.
Whist the egg whites in an electronic mixer until stiff and shiny, leave in the bowl for later.
Soak the gelatine in a bowl of water to soften.
In a heavy pan add the sugar and water and stirring gently heat up to dissolve the sugar. Stand a sugar thermometer in the pan and once the sugar is dissolved increase the heat slowly to bring it to the boil. The mixture should then be allowed to bubble undisturbed until the temperature reaches 122C (the 'firm ball' stage), this will take around 15 - 20 minutes. Do not leave the pan untended.
Remove the thermometer, start the mixer to whisk up the egg whites again and slowly pour in the hot sugar syrup. Continue to mix as you squeeze out the gelatine and add to the bowl. Increase the mixer speed to high for a further 10 minutes adding the lemon rind and juice carefully.
Once the mixture is thick and glossy pour/scrape into the tin and dust with more of the icing sugar/cornflower.
Leave to set for a minimum of 5 hours or overnight.
Your marshmallow can be turned out of the tin and cut with a knife or kitchen scissors (which I find much easier!) and dusted in a little more icing sugar/cornflower.