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Mom’s Marshmallows
2013-08-06
https://www.metro.ca/userfiles/image/recipes/guimauves-maison-maman-5284.jpg
PT20M
PT12M
PT32M
Beat egg whites and sugar into soft peaks.Combine water, sugar and corn syrup in a pot and simmer over low heat for 12 minutes.In a bowl, soften the gelatine (this is called blooming) in a little cold water 5 minutes before the syrup mixture is finished cooking.Add the bloomed gelatine to the corn syrup mixture and beat until mixture is thick, white and foamy.Whisk beaten egg whites into the mixture gradually to avoid deflating them.Pour mixture into a 9" x 9" (22.5 cm x 22.5 cm) square pan. Cover with plastic wrap. Refrigerate.
4
Chef Ian Perreault
3
14
5
1
8 egg white
1 cup (250 mL) sugar
3/4 cup (190 mL) water
3/4 cup (190 mL) clear corn syrup
2 tsp. (10 mL) plain powdered gelatin
Mom’s Marshmallows
4
servings
0:20
Preparation
0:12
COOKING
0:32
TOTAL TIME
Ingredients
-
8
egg white
-
1 cup
(250 mL)sugar
-
3/4 cup
(190 mL)water
-
3/4 cup
(190 mL)clear corn syrup
-
2 tsp.
(10 mL)plain powdered gelatin
Preparation
Beat egg whites and sugar into soft peaks.
Combine water, sugar and corn syrup in a pot and simmer over low heat for 12 minutes.
In a bowl, soften the gelatine (this is called blooming) in a little cold water 5 minutes before the syrup mixture is finished cooking.
Add the bloomed gelatine to the corn syrup mixture and beat until mixture is thick, white and foamy.
Whisk beaten egg whites into the mixture gradually to avoid deflating them.
Pour mixture into a 9" x 9" (22.5 cm x 22.5 cm) square pan. Cover with plastic wrap. Refrigerate.
Source :
Chef Ian Perreault
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
