Never been a huge fan of packet marshmallows, I can take them or leave them.
They are completely worthwhile in regards to making marshmallow fondant to cover cakes with and now that I think about it quite a few other recipes, but I guess they are more an ingredient to me than a treat.
That changed a year or so ago thanks to the wonderful blogsphere. I was reading The Unbearable Lightness of Being Hungry and they had a post on a shop called Sweetness the Patisserie and pictures of the most gorgeous marshmallows
(these are not the gorgeous Sweetness marshmallows these are my delicious but not so gorgeous version)
Something came over me, I had to have those marshmallows so I phoned up and had a bunch shipped to me.......chocolate, rose, lavender, raspberry. The customer service was wonderful and soon clouds of deliciousness came to me via Australia post. For a while my artisan marshmallow craving was satisfied.
Until recently when I have been seeing lots of gorgeous pics of guimauve (which is pretty much French for marshmallow as far as I can work out) and I was reminded of these wonderful Sweetness Patisserie marshmallows and a recipe I had copied out at the time from Chocolate & Zucchini.
I have adapted the recipe a bit, it calls for half rose and half chocolate and instead I made all chocolate.
They didn't look as lovely as I had hoped but they sure did taste good. Perhaps with a bit of practice I can improve the look. Also I'm thinking that the lighter colour marshmallows might look a little prettier.
Oh and here are a couple I wrapped in edible rice paper, and popped a food colour heart onto, less sticky but not quite as yummy I think.
Chocolate Marshmallow Recipe (Chocolate Guimauve Recipe) Makes approx 25 large fluffy squares
I used the corn syrup substitute for this recipe
- 14 grams (1/2 ounce) sheet gelatin
- 3 egg whites
- 40 grams (2 rounded tablespoons) agave syrup (substitute honey or corn syrup)
- 230 grams (1 cup plus 2 tablespoons) sugar
- 8 teaspoons unsweetened cocoa powder, dissolved in a small bowl with 2 tablespoons hot water
- 1/4 cup icing sugar (confectioner's sugar)
- 1 Tsp corn powder (corn starch)
- 1 Tbsp unsweetened cocoa powder
On day one:
Line a square 20 by 20-cm (8 by 8-inch) baking dish with parchment paper
Place the gelatin sheets in a bowl of cold water to soften.
Place egg whites ready in the bowl of a Kitchenaid type mixer.
Combine the syrup, sugar, and 90 ml (6 tablespoons) water in a medium saucepan. Bring to a simmer over medium heat, stir to dissolve, and keep at a simmer for 8 minutes.
At 7 minutes (when there is one minute of simmering remaining for the sugar syrup mixture) start the stand mixer to whip your egg whites.
When the sugar syrup has simmered for 8 minutes remove from heat and add the softened gelatine sheets. Remember to squeeze and drain as much water away as possible (Yes add only the sheets to the mixture and throw away the cold water it's just to soften those sheets).
Quickly mix in gelatine until disolved and then add they syrup/gelatine mixture to the egg whites in a stream while the egg whites are still mixing. Keep mixing until the mixture cools down to just above room temperature.
Mix the dissolved cocoa powder into the egg white mixture and whisk it in without overbeating.
Pour into prepared tin and even out the surface with a spatula or back of spoon. Cover lightly with a sheet of parchment paper (without pressing on the surface) and let stand somewhere cool for 24 hours.
On day two:
Combine and sieve the icing sugar (confectioner's sugar) cornflour and cocoa in a bowl.
Boil a jug of hot water
Lift the parchment paper to remove the guimauve from the pan, and transfer the whole thing carefully to a cutting board.
Pout hot water over knife, dry knife with towel and start cutting marshmallow into squares. After each cut pour hot water over knife and dry with towel again and continue until you have finished cutting up all the marshmallow.
Transfer the cubes one at a time into the prepared cocoa/sugar mixture and coat them well.
Once coated, set the cubes aside on a plate, and leave them out to dry for 2 or 3 hours, flipping them halfway through. Transfer them in a fine-mesh sieve a handful at a time, and shake over the sink to remove the excess confectioner's sugar or cocoa powder.
Marshmallow will keep for a few days at room temperature in an airtight container.