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July 29, 2016
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.
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TIMING NOTE: Resist the urge to refrigerate the marshmallows. It won’t help to set them faster, and will change the tender quality of marshmallow.