Matcha marshmallows
User Reviews
0
0 reviews
Unrated
-
Prep Time
5 mins
-
Cook Time
20 mins
-
Course
Dessert
-
Cuisine
International
Matcha marshmallows
Report
These home-made marshmallows are infused with delicate match tea flavour and are a verdant green colour.
Share:
Ingredients
- 6 gelatine approx 10g, leaves
- 200 g granulated sugar
- 1 Tbs liquid glucose
- 1 matcha 2 tablespoons, adjust to taste
- 2 egg free-range, large, at room temp, white
- 90 g caster sugar
- 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 of sugar in a small pot with the glucose, 60 ml of water and the matcha. 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 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
Notes
- Make these in adavance allowing time to set. Store in an airtight container.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
