Ok I think I’m kinda back a little in the whole blogging-mojo. Note, a little. Haha

So some time ago, I met up with Pei-Lin from Dodol & Mochi, and Wendy from A table for 2.. or more, and made some ‘buah tangan’ / gifts for them. I was actually thinking of what to make, and as I had a lot of egg whites in the fridge, I decided, it’s macarons or marshmallows. Because of some timing issues, I settled for the latter. Plus, I think I haven’t made marshmallows before. Nougat yes, but not marshmallows. It’s quite similar tho.. But nougats are much tedious to cut. Trust me…

The reason why it was passionfruit was because I received a sample of Passionfruit concentrate from Mec3 (for gelato and ice cream actually) and I decided to use that to flavour the marshmallow. But anyways, this is a basic marshmallow recipe in which you can adapt to any flavours that you like (like peppermint, probably)

Passionfruit Marshmallow

(adapted from Cannelle et Vanille)

yields a 14″ x 14″ pan

320 grams sugar
12 grams glucose or corn syrup
130 grams water
40 grams powdered gelatin
130 grams water
45 grams egg whites
pinch of cream of tartar
20 grams sugar
3 tbsp passionfruit concentrate (this amount may differ as per different brand / type of concentrate / puree etc)

1. In a small saucepan, cook sugar, glucose and water to 126 C. Measure with candy thermometer (or those digital ones for cooking purposes).

2. In another bowl, mix gelatin powder and 130g cold water, let gelatin bloom. It will harden a bit.

3. Place egg whites and cream of tartar in the bowl of an electric mixer, whisk at medium speed. When egg whites are at soft peak, add 20gs sugar and continue whipping in slow to medium speed, depending on how far the sugar syrup is from reaching the desired temperature. (You should start this when sugar syrup is around 123 C)

4. When the sugar syrup reaches 126C, turn the heat off and add the bloomed gelatin (will be a solid mass) to the saucepan. It will bubble up so be careful. Whisk until the gelatin dissolves completely in the syrup.

5. Add the syrup with the gelatin into the whipped egg whites while whipping in low speed. When all has been added, turn the speed up to high and let it whip until ribbons start to form. Add the flavoring and food coloring at this point.

6. Remove from mixer and pour into the square frame that has been placed over a silicon mat. Otherwise, line a pan with baking sheet, then dust corn flour all over the base of pan. While the marshmallow is still soft, spread till flat, then dust corn flour again on the surface. Let it harden for 3 hours.

7. Remove from pan, before cutting, dust knife with some corn flour to ease cutting process. They can be kept in air tight container for 3 weeks.

Oh, you can barbeque them!! They become gooey and soft inside, and crispy on the outside!!!