RASPBERRY MARSHMALLOWS (GF)

 

July 29, 2016

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Like meringue, like fresh berries, like summer and stolen kisses, these treats are an ephemeral delight. Easy and fun to make and eat, these delicacies stay intense for just a day—but fleeting pleasures are often the best kind. Soft as air, light as thought, and gluten free, berrymallows display well on crisp linen rippling with gentle breezes. Children, garden party guests, and mothers love them. And so will you.

This recipe is adapted slightly from Bouchon Bakery by Thomas Keller and Sebastien Rouxel (Artisan Books). Copyright 2012.

The Finer Cookie is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for websites to earn advertising fees by advertising and linking to amazon.com. This post contains affiliate links, which means The Finer Cookie will receive a small commission if you make a purchase using this link. This modest income helps support the website.

Ingredients

Makes (64) 1 inch marshmallows

Print Recipe

Grams

Ounces

Volume

  • 4 sheets silver leaf gelatin
  • 1/4 cup plus 2 tablespoons egg whites at room temperature
  • 1 cup plus 2 tablespoons granulated sugar
  • 1/2 cup water
  • 2 1/2 tablespoons light corn syrup
  • 2 heaping tablespoons raspberry powder or low sugar raspberry jam/fruit spread
  • 6 drops or 1 dab red food coloring, preferablychefmaster red red liquid or gel
  •  

Instructions

DIRECTIONS FOR MAKING RASPBERRY POWDER

  • Line a microwaveable plate with parchment .
  • Wiz the raspberries fresh or frozen in a food processor.
  • Drain as much liquid as possible from the pulp--2 hours or overnight if necessary.
  • NOTE: Frozen raspberries will yield more juice than fresh. If using frozen, drain as much liquid as possible before proceeding. The dryer the pulp, the better the results.
  • Spread the raspberry pulp onto a microwaveable dish.
  • On low power, microwave for 30-40 minutes.
  • The raspberries should start to look like dried chips.

Dried raspberry pulp becomes dry chips.
Dried raspberry pulp becomes dry chips.

  • Let cool on the dish then check the chips for moisture.
  • Any dampness will prevent the chips from grinding into a dry powder.
  • If the chips feel damp at all, continue microwaving in 15 minute intervals.
  • Note: you can let the chips dry uncovered overnight if you like.
  • When the chips are completely cool, grind them in a coffee spice grinder until a fine powder.

Raspberry pulp becomes powder.
Raspberry pulp becomes powder.

  • Store the powder in an airtight container at room temperature.
  • For the freshest flavour, use within a day or two otherwise the flavour will diminish in flavour and color.

Easy to work with: sheets of gelatin.
Easy to work with: sheets of gelatin.

MISE EN PLACE FOR THE RASPBERRY MARSHMALLOWS

  • Measure the eggs whites in a glass measuring cup and bring them to room temperature.
  • Place the gelatin in a bowl of ice water to soften.
  • Set a pan of water over heat to create steam (this is for the gelatin).
  • Measure the sugar, corn syrup and water in a small saucepan and set aside.
  • Ready your candy thermometer.
  • Combine the corn starch and powdered sugar and set aside.
  • Line an 8” x 8” square pan with plastic wrap and set aside. For thicker marshmallows, use a 6” x 6” square pan.
  • Cut a piece of acetate 8” x 8” (or 6” x 6”) square and generously spray one side with cooking spray.
  • Spray an offset spatula too with cooking spray and set aside.
  • Sprinkle a generous layer of corn starch and powdered sugar on the bottom of the prepared pan. You’ll need the remainder when cutting the marshmallows, so cover it and set it aside.

The prepared pan sprinkled with corn starch and powdered sugar.
The prepared pan sprinkled with corn starch and powdered sugar.

  • Measure 2 generous tablespoons of raspberry powder and set aside (see recipe above)

METHOD FOR MAKING RASPBERRY MARSHMALLOW BATTER

  • Read The Finer Cookie's post on how to make meringue.
  • Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment.
  • Begin whipping the egg whites to very soft peaks. The goal is to have the meringue be medium-firm. If they reach this stage before the sugar is to temperature, turn down the mixer to the stir setting to keep the meringue moving very gently.
  • Bring the sugar, corn syrup and water to a simmer over medium-high heat, stirring to dissolve the sugar, then simmer it for about 5 minutes, until the syrup reaches 250ºF/121.1ºC.
  • While the sugar is heating, remove the gelatin and squeeze out excess water.

Softened sheets of gelatin makes marshmallows.
Softened sheets of gelatin makes marshmallows.

  • Place the softened gelatin in a small metal bowl set over the simmering water and melt it. As soon as it is melted, turn off the heat and lift the bowl to let some of the steam escape. The residual steam will keep the gelatin liquid.
  • NOTE: It is important not to overheat the gelatin and evaporate the moisture. You want the melted gelatin to be very liquid when you add it to the meringue.
  • Let the syrup continue to cook until it reaches 281ºF to 284ºF/138ºC to 140ºC and remove it from the heat.
  • Turn the mixer off and pour a small amount of the hot sugar into the meringue between the side of the bowl and the whisk.
  • Turn the mixer on high. When the hot sugar is incorporated, stop the mixer, and add more hot sugar.
  • Repeat until all the sugar is added to the meringue.
  • When the sugar is added, stop the mixer again and carefully pour the gelatin all at once, in between the whip and the bowl, and increase the speed to high, mixing for about 5 minutes, or until the mixture is thickened, glossy and warm but not hot.
  • Add a speck of red food color to the warm marshmallow mixture (or you can add it to the hot sugar) and mix just to combine.

Warm raspberry marshmallow batter.
Warm raspberry marshmallow batter.

UNDERSTANDING THE MARSHMALLOW BATTER

  • It is the hot sugar and gelatin that sets the meringue and transforms it into a marshmallow. If all the hot sugar and/or gelatin isn’t incorporated into the meringue it’s very possible that the meringue won’t set properly.
  • The goal is to ensure that ALL the hot sugar and ALL the melted gelatin go into the meringue. If you leave the mixer running while you pour the hot sugar into the meringue, it will likely catch on the whip and be thrown against the sides of the bowl, rather than be in the meringue.

Raspberry powder flavouring the marshmallow batter.
Raspberry powder flavouring the marshmallow batter.

  • Gently fold in the raspberry powder.

Warm marshmallow batter with raspberry powder.
Warm marshmallow batter with raspberry powder.

  • Scrape the warm marshmallow batter into your prepared pan smooth evenly with your offset spatula.

Marshmallow batter in the pan.
Marshmallow batter in the pan.

  • Cover the marshmallow with the acetate, spray side down, and let sit overnight at room temperature.

Acetate film pressed flat against the marshmallow.
Acetate film pressed flat against the marshmallow.

UNMOLDING AND CUTTING THE RASPBERRY MARSHMALLOW

  • To unmold, cut a clean sheet of parchment and set on a clean counter.
  • Spray a chef’s knife with cooking spray.
  • Ready a ruler (optional)
  • Peel away the acetate.

Marshmallows are set: removing the acetate.
Marshmallows are set: removing the acetate.

  • Sprinkle a generous amount of remaining corn starch and powdered sugar mix.

Sprinkled powdered sugar mix over set marshmallow.
Sprinkled powdered sugar mix over set marshmallow.

  • Flip the marshmallows onto the parchment and peel away the plastic wrap.

Peeling away the plastic from the set marshmallow.
Peeling away the plastic from the set marshmallow.

  • Sprinkle more powdered sugar if necessary.
  • It can be difficult to cut sticky marshmallows. For a clean cut each time, clean your knife after each cut.
  • Using a ruler, score 1” squares and cut along the score lines.

Cutting marshmallows along the score.
Cutting marshmallows along the score.

  • Manage the stickiness by sprinkling more powdered sugar.

Raspberry Marshmallows: The Finer Cookie.
Raspberry Marshmallows: The Finer Cookie.

  • Raspberry Marshmallows are the tastiness and most tender served the same day. Or cover in a moisture proof container and keep at room temperature. They should keep 2-3 days.

TIMING NOTE: Resist the urge to refrigerate the marshmallows. It won’t help to set them faster, and will change the tender quality of marshmallo

TAGS:  gluten free   marshmallow   candy   kids       LABELS: Gluten Free  Kids  No Bake  Quick and Easy  candy 

Comments

5 Comments

Karen Morrison   2017-01-06

I can attest to the taste - they are marvellous!

Gloria   2017-01-06

Those are absolutely beautiful. What a great idea. I would love to taste these!!

Kimberlie 2017-01-06

Thanks Gloria. If you can make meringue, you can make marshmallows. And they're no bake. Yeah! I hope you try them. Thanks for stopping by.

Joandsue   2017-01-06

Homemade marshmallows are the best! I have to try these - love the idea of the raspberries in there :)

Kimberlie 2017-01-06

Thanks Joandsue. I hope you try them. Thanks for stopping by.

Lyndsay // Coco Cake Land   2017-01-06

So thorough! Love these - if I don't have a microwave, could I dry the berries in the oven? Thanks!

Kimberlie 2017-01-06

Sure. Use an oven or a dehydrator that evaporates the moisture. Just so long as you end up with a dry raspberry chip that can be ground into a powder. Let me know how it goes. Thanks for stopping by.

Hilary   2017-01-06

These look absolutely decadent! I love the idea of making a raspberry powder beforehand- great idea!

Kimberlie 2017-01-06

Thank you Hilary. If you can make a meringue, you can make marshmallows. So worth it!

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RASPBERRY MARSHMALLOWS (GF)

Makes (64) 1 inch marshmallows

Ingredients
Instructions

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