Marshmallows Two Ways: Espresso and Berry
Makes about 4 dozen 1½-inch square marshmallows
By Celebrity Pastry Chef Johnny Iuzzini.
“These are a great way to end a meal—coffee and dessert in one bite. For marshmallows to be light and airy, they require a sturdy Italian meringue, with added gelatin, which sets the foamed whites and gives them that soft chew. These are also great as a gift or cut and sandwiched between soft chocolate cookies for a killer whoopie pie.” – Johnny Iuzzini
Espresso Marshmallows
INGREDIENTS
- 7 tbsp. Water (105 g)
- 4 tsp. Unflavored gelatin (12 g)
- 1 cup plus 2 tbsp. Granulated sugar (224 g)
- 2 tbsp. Light corn syrup (34 g)
- 5 ea. Large egg whites
- Pinch of cream of tartar
- ¼ cup Instant espresso powder (24 g)
- Cornstarch, for dusting
- Confectioners’ sugar, for dusting
DIRECTIONS
- Moisten the inside of a 9 ×13-inch sheet pan with water. Line the pan with a single layer of plastic wrap and use a dry cloth to press and smooth the plastic on the surface to adhere the plastic to the pan. Pour ¼ cup of the water into a small microwave-safe bowl and evenly sprinkle the gelatin over it. Set the bowl aside for about 10 minutes to allow the gelatin to soften and absorb the water.
- Put 1 cup of the granulated sugar, the remaining 3 tablespoons water, and the corn syrup into a small saucepan. Stir with a clean finger to evenly moisten the sugar; wet your finger and wipe down the sides of the pan and put the pan over medium heat. When the sugar is dissolved and the mixture is beginning to bubble, wash down the sides of the pan with a clean pastry brush dipped in cold water to dissolve any sugar crystals on the sides of the pan.
- Meanwhile, combine the egg whites, cream of tartar, and remaining 2 tablespoons granulated sugar in the bowl of a standing mixer fitted with the whisk attachment. Turn the mixer on to low speed. When the sugar mixture comes to a rolling boil, increase the mixer speed to medium. Continue cooking the sugar until it reaches 311°F (hard-crack stage).
- Meanwhile, put the softened gelatin in the microwave and heat for about 20 seconds, until the gelatin is melted and liquefied. Alternatively, you can set the bowl of gelatin over a small saucepan of gently simmering water until it liquefies.
- Remove the sugar from the heat, add the melted gelatin, and stir with a wooden spoon until completely combined. Increase the mixer speed to high and carefully pour in the hot sugar syrup in a slow steady stream—pour it directly onto the whites between the mixer bowl edge and the outer reach of the whisk. Whip the meringue on high speed for about 6 minutes, until the mixture is cool to the touch.
- Reduce the mixer speed to medium and very slowly sprinkle the espresso powder onto the surface of the meringue; whip until incorporated. Remove the mixer bowl and whisk and, using a large rubber spatula, fold the mixture to make sure the espresso is completely dissolved and evenly distributed. Pour the mixture onto the plastic-lined sheet pan.
- With a large off set spatula, gently spread the marshmallow evenly in the pan. Let the marshmallow stand to set for 30 minutes. Put some cornstarch into a fine-mesh strainer and lightly dust the surface of the marshmallow with cornstarch (1). Lay a clean piece of plastic wrap on the surface and invert the pan onto the counter. Using the plastic, lower the inverted marshmallows back into the pan (2) and peel off the bottom layer of plastic (3).
- Let stand for 30 minutes to dry; then dust the surface again with cornstarch. Wrap the pan tightly and let stand at room temperature overnight. The next day, dust a work surface with sifted confectioners’ sugar. Unwrap the marshmallows and invert them onto the dusted surface; peel off the plastic. Cut the marshmallows into squares or rectangles and lightly dust the cut edges with confectioners’ sugar. They can be served immediately or stored in an airtight container at room temperature for up to 3 days.
Berry Marshmallows
INGREDIENTS
- Freeze-dried fruits, which you can now find at most supermarkets, have super-concentrated flavor even though they are as light as air. I grind them into a powder and use them to flavor desserts.
DIRECTIONS
- To make Berry Marshmallows, put 2 ounces (57 g) of freeze-dried raspberries into a clean spice grinder and grind into a fine powder.
- Sift the powder twice through a fine-mesh strainer.
- Measure 5 tablespoons (25 g) of the powder and replace the espresso powder with the raspberry powder, folding it into the marshmallows as instructed.
Reprinted from SUGAR RUSH. Copyright © 2014 by Johnny Iuzzini. Photographs copyright © 2014 by Johnny Iuzzini and Michael Spain-Smith. Published by Clarkson Potter, a division of Random House LLC.
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