To tell you the truth, I am not really a marshmallow lover, however I wanted to take a stab at making them, and one of the trainers in the gym loves them, which meant I was winning, I got to have a go and didn’t consume the calories (I had one or two, guilty!)
I used passion fruit essence for a strong tropical taste, and freeze dried strawberry powder. They were intensely fruity, with a pillowy, mallowy inside. This was just one experiment with regards to flavour combination, however you could experiment with your own. There are tons of different essences/extracts on the market and different freeze dried fruits etc. Check out the Meringue Girls for some flavour inspiration!
455g/1 lb granulated sugar
1 tbsp liquid glucose
9 sheets of gelatine
2 egg whites
Icing sugar Cornflour
1/2tsp Passion Fruit Essence – I used one by Foodie Flavours
6-8tbsp Freeze dried Strawberry Powder – I used diced strawberry, and used the milling blade on my nutribullet to turn it into a powder. This way you can use it for decoration too!
1 In a heavy based saucepan, bring to the boil the sugar, liquid glucose and 200ml of water. Continue cooking until the syrup reaches 127c/260F on a sugar thermometer.
2 Meanwhile, soak the gelatine leaves in 140ml of water.
3 Whisk the egg whites until stiff. When the syrup reaches temperature, add the gelatine leaves and the water it was soaking in. Be careful, as it will bubble up and will be extremely hot! This is definitely one for the adults, kiddies – stay well away!
4 Continue to beat the egg whites, whilst slowly pouring in the syrup – you can pour it into a metal jug if it is easier for you. The mixture will become glossy and start to thicken. Add the passion fruit extract.
5 Whisk for around ten minutes, or until the mixture has thickened, and can hold its shape on the whisk. Fold in the strawberry powder here. The mixture will now be a really light pastel pink shade.
6 Lightly oil, and dust a 20 by 30cm (approx.) baking tray with a mix of icing sugar and corn flour. Pour in your marshmallow mixture, level off and top with some more strawberry pieces if you like.
7 Leave for an hour to set, dust your worksurface using some more cornflour and icing sugar, turn out onto the surface and cut the marshmallow into your desired sized cubes. I cut the block into about 8 by 6 giving me around 48 pieces. Roll these in a bit of the icing sugar mix to dry up the exposed, gooey edges.
8 Serve with melted chocolate, or on their own.