little_star19: (Default)
[personal profile] little_star19
Toasted marshmallow recipe.

This is a modified version of the recipe here

6 gelatine sheets (I had sachets, and used 2 but that was too much and next time I'll probably only use 1)
250g caster sugar
80ml water
3 egg whites
seeds from two vanilla beans*
one tsp natural vanilla extract*
2 cups dessicated coconut, toasted

*I used 2 tspns of vanilla bean paste in place of these

Soak the gelatine sheets in cold water or follow the instructions of the gelatine you have as each brand seems to be different.

Put the sugar and water in a saucepan over medium heat, bring to the boil and simmer for around 10 - 12 minutes or, if you have a candy thermometer, 120°C.

While the syrup is heating, start whipping the egg whites using a stand mixer. After the syrup has finished simmering, increase the mixer’s speed and gently pour the syrup down the side of the bowl. Add the gelatine to the meringue and then mix in the vanilla seeds and extract, and mix until the bowl feels warm but not hot.

As the meringue is cooling line a baking tray (about A4 sized) with baking paper and toasted coconut.

When the meringue is thick and glossy and still warm, stop the mixer and using a spatula gently spread it into the prepared tray.

Allow to cool and set at room temperature. I left mine for about 4-5 hours

After it has set, cover the top with more coconut. Using a sharp knife cut the marshmallow into cubes.

Toss the marshmallow cubes into the remainder of the toasted coconut until they’re well coated.

Store in an airtight container.

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