Marshmallows - Vegetarian - GF
from "Demolition Desserts by Elizabeth Falkner
NOTE: Use wet hands to handle marshmallow when spreading into pan - will not stick to wet hands
Opt: add coarser grind decorating sugar to cornstarch at end for a "peeps" like texture
Ingredients
- 60 ml water
- pinch cream of tartar
- 255 gr sugar, granulated - separated
- 255 gr light corn syrup
- 1/2 vanilla bean or 1 1/2 tsp vanilla extract
- 85 g egg whites (about 3 egg whites) - room temperature
- 5 g xanthan (0.76%)
- cornstarch or confectioners sugar
Preparation
Step 1
Grind xanthan gum with a tablespoon of sugar. Set aside.
Heat water, cream of tartar, remaining sugar, corn syrup & vanilla bean to 248 F (120 C).
Discard vanilla bean.
Whisk egg whites for about 2 mins until still soft.
Continue whipping egg whites at slow speed while adding syrup slowly - pour small amount of syrup onto whites with mixer turned off, beat 5 seconds at high speed & repeat til all syrup is used-do not let syrup hit beaters or side of bowl or you will get hardened bits of sugar in marshmallows.
Sprinkle xanthan mix onto egg white mixture while still whipping.
Turn speed up & continue mixing for 2 - 3 min or until meringue pulls away from sides.
Sprinkle a baking sheet generously with cornstarch & spread out the meringue onto cornstarch. Use wet hands to handle marshmallow or it will stick to you-
Sprinkle top with cornstarch or confectioners sugar, cover with plastic wrap & leave to set for 4 hours in refrigerator.
Cut marshmallows into desired shapes & dip cut surfaces in cornstarch.