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.

• 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.

• 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.

MISE EN PLACE FOR THE RASPBERRY MARSHMALLOWS

• Measure the eggs whites in a glass measuring cup and bring them to room temperature. See how to separate eggs.
• 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.

• 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.

• 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.

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.

• Gently fold in the raspberry powder.

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

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

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.

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

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

• 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.

• Manage the stickiness by sprinkling more powdered sugar.

• 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 marshmallow.