Desserts

ITALIAN MAPLE MERINGUE MARSHMALLOWS

ITALIAN MAPLE MERINGUE MARSHMALLOWS

Ingredients
  • Ingredients for Italian Maple Meringue base recipe (unmixed)
  • 3 packets unflavoured gelatin
  • 125 ml (1/2 cup) water
  • 125 ml (1/2 cup) maple sugar
Preparation time
25 minutes
Cooking time
15 minutes
Servings
12 portions
Method
  1. Line a 22.5 cm (9 in) square pan with parchment paper and set aside.
  2. Begin preparation of the meringue base.
  3. Put maple syrup and orange juice into a heavy-bottomed saucepan.
  4. Boil over medium heat until a candy thermometer reads 115°C (240°F).
  5. Meanwhile, beat the egg whites, cream of tartar and salt in a stand mixer or bowl at medium speed, until soft peaks form.
  6. As the whites take form, mix the gelatin and water in a bowl. Allow to rest for 5 minutes and reserve.
  7. When the syrup reaches 115°C (240°F) on the candy thermometer, reduce mixer speed and continue to beat whites while drizzling half of the syrup on them.
  8. Add the rest of the hot syrup to the gelatin and stir well to dissolve.
  9. Beat this mixture with an electric mixer until it becomes a mousse.
  10. Combine mousse and meringue in the mixer, increase speed and beat for 5 to 7 minutes or until the meringue is warm and formed into very stiff peaks.
  11. Pour into the prepared pan and cover with plastic wrap.
  12. Refrigerate for 2 hours.
  13. Cut marshmallow into 12 cubes and roll them in the maple sugar. 
Additional information

Refrigeration Time: 15 min.

These marshmallows keep for one week in an airtight container at room temperature.