These incredibly airy, pillowy marshmallows from pastry whiz Dominique Ansel are made in the classic French style. Try them plain or with cinnamon, hazelnut or coconut-lime add-ins.
MAKES 25 homemade marshmallows
TIME 40 min plus 3 hr setting
- 1 Tbsp. plus 2 tsp. unflavored powdered gelatin
- Canola oil, for greasing
- Cornstarch, for dusting
- 1 cup sugar
- 2 Tbsp. light corn syrup
- 3 large egg whites
1. In a small bowl, mix the gelatin with 1/3 cup of water and let stand for 15 minutes. Meanwhile, grease an 8-inch square cake pan with oil and dust lightly with cornstarch, tapping out the excess.
2. In a small saucepan, mix the sugar with 1/3 cup of water and bring to a boil, stirring to dissolve the sugar. Add the corn syrup and cook over moderately high heat, without stirring, until the syrup registers 260° on a candy thermometer. Off the heat, stir in the gelatin mixture until dissolved.
3. In a stand mixer fitted with the whisk, beat the egg whites at medium-high speed until soft peaks form. With the machine on, drizzle the hot syrup into the egg whites in a very thin stream down the side of the bowl. Scrape the marshmallow into the prepared pan, smoothing the surface. Let stand until set, at least 3 hours.
4. Run a sharp knife around the marshmallow. Very lightly dust a work surface with cornstarch and invert the cake pan onto it, tapping to release the marshmallow. Using a lightly greased sharp knife, cut into 1½-inch pieces and serve.
Cinnamon; Add ½ tsp. ground Vietnamese cinnamon during the last minute of beating the marshmallow; lightly dust the cut marshmallows with a sifted mixture of 2/3 cup cornstarch, 1/3 cup confectioners’ sugar and 1 tsp. ground cinnamon.
Hazelnut; Add ¼ cup hazelnut praline paste during the last minute of beating the marshmallow; coat the cut marshmallows in coarsely ground roasted hazelnuts.
Coconut-Lime; Add 1 tsp. pure coconut extract and 2 tsp. finely grated lime zest during the last minute of beating the marshmallow; coat the cut marshmallows with toasted unsweetened shredded coconut.
Excerpted from Desserts by the Editors of FOOD & WINE. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved. Purchase Your Copy Here: http://amzn.to/2sLLXBv.