Fresh from the oven
Lemon Meringue Marshmallows!November 22, 2013
“Little bites of heaven” That’s how I would describe these marshmallows! If you love lemon (yes!), if you love meringue (yes!) and if you love marshmallow (yes!) then you are going to LOVE these!
After watching Paul Hollywood’s “Puds & Pies” on BBC 1 the other day, I became intrigued with homemade marshmallows. He had a guest baker on called Genevieve Taylor, who is the “Queen of Marshmallows” and has a couple of books on how to make them. So I ordered one of her books called “Marshmallow Magic” and the rest is history….
The one thing you have to realise with these marshmallows is that they’re actually really easy to make! Its just a case of whisking egg whites, making a sugar syrup, and adding gelatin! There is a crucial point during the method that you need to get right in order for them to turn out fluffy and light and that is when you heat the sugar and water to get the right temperature. If you get this right then you’re on for a winner!
You can be as creative as you like! As long as you have the basic marshmallow mix, you can create any flavour. I made chocolate marshmallows by mixing cocoa powder to a little boiling water to make a thick paste then adding this to the marshmallow mixture. I also made Rose flavoured marshmallows by adding a few drops of rose water!
Kitchen Essentials for Making Marshmallows:
Free standing food mixer (hand whisk may also work but be a little trickier).
Non-stick vegetable spray or a light brush of sunflower oil.
Thermometer – if you don’t have one like me then I will explain how to test whether the sugar syrup has reached the temperature needed (122’c).
A couple of tbsps of cornflour and a couple of tbsps of icing sugar mixed together.
Makes 36 small squares
- 16g (8 sheets) of leaf gelatin
- 2 egg whites
- 500g granulated sugar
- 250ml cold water
- Zest of 2 large lemons
- 6 meringue nests
- 1 jar of lemon curd
- STEP 1 – Prepare a 20cm square cake tin by spraying with oil or brush with vegetable oil then line with a long strip of greaseproof paper leaving two “tails” hanging over each side, this will help you release the marshmallow without damaging the surface. Coat the paper with a little more oil then sprinkle a mixture of icing sugar and cornflour and tap around to cover base and sides.
- STEP 2 – Add gelatin sheets to a bowl of shallow cold water, adding them one at a time to prevent sticking together and set aside.
- STEP 3 – Whisk egg whites until firm peaks then stop whisking (be careful not to over mix at this stage)
- STEP 4 – Heat the sugar and water in a pan stirring until dissolved, then increase heat and leave to bubble for 15 minutes. Temperature needs to get to 122’c or to test, after about 10 minutes of bubbling, put a tsp of the sugar water in a cup of ice cold water, if it goes toffee like between your fingers then its done! TIP: whilst bubbling, brush the sides of the pan with a wet brush to prevent crystallization.
- STEP 5 – Turn the whisk back on at low speed, gently pour the sugar water into the egg whites.
- STEP 6 – Increase speed to high and add gelatin sheets, giving them a squeeze to rid of excess water, then whisk for 10 minutes until mixture is glossy and firm.
- STEP 7 – Add the lemon zest and mix in until combined.
- STEP 8 – Crush 4 of the meringue nest and fold into mixture.
- STEP 9 – Pour about half the mixture into the prepared tin, levelling with a knife.
- STEP 10 -Spoon over half the lemon curd, swirling it a little into the marshmallow.
- STEP 11 -Scrape the remaining of the marshmallow mixture over the top, levelling with a knife.
- STEP 12 -Spoon over the rest of the lemon curd and swirl about.
- STEP 13 -Break up the remaining meringue nests and sprinkle over the top.
- STEP 14 – Set tin aside in a cool place and leave to set for at least for 4-6 hours to set or overnight.
- STEP 15 – Once set slide a knife around the sides to release then lift the marshmallow out by using the tails and place onto a chopping board. Cut into squares using a knife coated lightly in oil.