Lime marshmallows
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Lime marshmallows
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A recipe for pillowy soft lime marshmallows.
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Ingredients
- 200 g granulated sugar
- 90 g caster sugar
- 1 1/2 Tbs lime juice
- 1 Tbs liquid glucose
- 2 egg free-range, large, at room temp, white
- 6 gelatine approx 10g, leaves
- lime finely grated zest of 2
- 15 g icing sugar
- 15 g cornflour
Instructions
- 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 a boil and cook until the mixture reaches 127C on a sugar thermometer (9 - 10 minutes).
- Halfway 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 - approx 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 overnight.
- Mix the icing sugar and cornflour 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 cornflour. Cut them 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.
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