The zesty lime flavour offsets the sweetness of these pillowy soft marshmallows perfectly making them utterly irresistable. Once you’ve started making your own, you will never want to eat a store-bought one again.
In my new cookbook – which has just been launched, I included a fabulous egg free recipe from my friend Meg Pascoe that is fool-proof and super easy to make. I have however always wanted to make one with egg whites and the idea of lime totally appealed to me.
It is essential to have a stand mixer to do all the beating, and my Breville 800 Class Stand Mixer totally rocks at this. It has a built-in timer so you can see exactly how long things are beating for and can stop and start accordingly. It also beats at a super high-speed to get the relevent aeration and cooling into the marshies.
Cooks notes ~ Have all your mise en place ready before starting to make these and line the baking tin. I used a leaf gelatine that is 6.5cm x 11.5cm, and 6 sheets were adequate to make firm marshmallows. I find that spraying the knife or scissors I use to cut the marshmallows with a non-stick cooking spray really helps to prevent sticking.
I cant wait to use these in other recipes, so watch this space.
Recipe – adapted from Australian Gourmet Traveller magazine (Jan 2013 edition)
- 200g granulated sugar
- 90g caster sugar
- 1 1/2 Tbs lime juice
- 1 Tbs liquid glucose
- 2 egg whites (free range, large, at room temp)
- 6 gelatine leaves (aprox 10g)
- finely grated zest of 2 limes
- 15g icing sugar
- 15g corn flour
Line an 18cm – 20cm square cake tine with baking paper. Spray lightly with non-stick spray.
Soak the gelatine in cold water for 5 minutes.
Heat the 200g sugar in a small pot with the glucose, lime juice and 60ml of water. Bring this to the boil and cook until the mixture reaches 127C on a sugar thermometer (9 – 10 minutes).
Half way through the sugar cooking time, whisk the egg whites until soft peaks (2 minutes). Gradually add the 90g caster sugar whilst continuously whisking and continue to beat for another 1 – 2 minutes.
When the sugar mixture has reached temperature, squeeze gelatine leaves and add to the syrup with the lime zest and mix until dissolved. Slowly pour this hot liquid in a steady stream into the egg whites while the mixer is running at high. Continue to beat until the marshmallow has tripled in volume and has come to room temperature – aprox 5 – 7 minutes.
Tip this into the lined cake tin and spread the mixture evenly with a palette knife. Allow to set at room temperature (+- 5 hours) – or leave over night.
Mix the icing sugar and corn flour and sift half of this onto a large tray. Tip the marshmallow onto the dusted tray and peel off the baking paper. Dust the top with the remaining icing sugar and corn flour. Cut the into strips and squares with a knife that has been sprayed with non-stick spray to the desired size. Toss in the powder and store in an airtight container.