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Vanilla marshmallows (without eggs)

Marshmallows, marshmallows, marshmallows at home! Everyone uses a different word. That’s what being a multilingual family is all about. But no matter the language of the country, these candies are the supreme delicacy. And I personally love them! Once I get my hands on them, it’s almost impossible to stop. And I have great news for you: I’m going to tell you how to make them yourself. Yes, it could not be easier.

I made these marshmallows a few weeks ago for my son’s birthday. The basic recipe is made of sugar, gelatin and egg white. But one of our little guests can’t eat raw eggs, so we had to find a solution to make them without it. Well, it’s done very well. The secret is just to beat the mixture for a long time until it turns into a kind of soft meringue and bingo!

For the flavour, I decided to be classic for this first time, but I have lots of ideas to add to them: orange blossom, raspberry, passion fruit… for sure other recipes will follow!

Guimauves à la vanille (sans oeufs)

VANILLA MARSHMALLOWS (WITHOUT EGGS)

It melts in your mouth; it melts in the hot chocolate; it melts in flames… long live the marshmallows!
Course: Bonbons
Keyword: Candy
Portions 30 marshmallows
Prep Time: 15 minutes
Temps de repos: 12 hours
Print Recipe

Équipements

Ingredients

  • 250 g of sugar
  • 30 ml of golden syrup or honey
  • 12 g of gelatine in powder (or sheet)
  • 150 ml water
  • 50 ml water to hydrate the gelatine powder
  • 1 tablespoon of liquid vanilla or other flavourings
  • neutral oil for the mould
  • 50/50 mixture of powdered sugar and cornstarch
  • dye of your choice optional

Instructions

  • Hydrate the gelatine powder in 50 ml of cold water. If using leaves, soak them in a large volume of cold water for at least 5 minutes.
  • Prepare a dish, grease it with a little neutral oil and cover it with parchment paper.
  • In a saucepan heat the sugar, golden syrup and 150 ml of water. When the mixture comes to a boil, remove it from heat. Add the gelatine and mix well until it is dissolved. If you are using the gelatine sheets, drain them well before adding them.
  • Pour the mixture into a bowl. Whisk until the mixture has a soft meringue consistency. It will take a little while to get the right consistency, about 10 minutes. Then pour into the dish you have previously prepared
  • Sprinkle with a little icing sugar/cornstarch mixture and let the marshmallow dry overnight, uncovered
  • The next day the marshmallow is ready and you can cut it into small cubes. If the knife is a bit sticky, you can grease it lightly with neutral oil. Once your marshmallows are cut, coat them well with the icing sugar/starch mixture.
  • You can keep them for a few days at room temperature, but I doubt they will last long 😉

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