I LOVE marshmallow! Marshies are always my go to sweets soooo instead of study this afternoon i decided to make passionfruit marshmallows! I came across a recipe for these a long time ago and have been meaning to make them for a while so here we go. Homemade marshmallows are actually a lot easier and faster to make than you would think. They are both gluten and dairy! Enjoy the recipe
xx
P.s. If you are wanting to make plain/vanilla marshies without the passionfruit here is a link so some i made earlier in the year: http://charlielovesbaking.blogspot.co.nz/2014/02/home-made-vanilla-marshmallows-gluten.html
Ingredients
500g white
sugar
1 tablespoon
glucose syrup
20g Gelatine
150ml strained
passionfruit juice (from about 10 passionfruit or tinned)
3 egg whites
100g each icing
sugar and cornflour, sifted together
Method
Stir 400g
sugar, glucose and 150ml water in a small pan over low heat until sugar
dissolves, then boil until 121°C on a sugar thermometer (hard-ball stage) or
when a spoonful of the syrup dropped into a glass of iced water forms a hard
ball.
Bring
passionfruit juice to the boil in a small pan, then remove from the heat and
stir in gelatine until dissolved.
Using an
electric mixer, whisk whites to soft peaks, then gradually add remaining sugar
and whisk to firm peaks. With the motor running, gradually pour hot syrup down
the side of the bowl in a thin stream. Continue whisking until mixture thickens
enough to hold its shape.
Dust an oiled
20cm x 30cm slice tin with 2 tablespoons cornflour mixture. Spoon in
marshmallow mixture, level and cool for 2 hours until set.
To serve, run a
knife around edge of pan and turn out onto a tray covered with remaining
cornflour mixture. Cut into small squares using a hot, dry knife and toss to
coat in cornflour mixture. Serve.
