Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

FrogPrincesse

Homemade Marshmallows: Recipes & Tips (Part 3)

Recommended Posts

Having discovered that Greweling's recipe for pipeable marshmallows is meant for marshmallows piped onto parchment while the mixture is still hot, I am still working on pipeable marshmallows as a filling in a bonbon (the complication arises mostly from the fact that the temperature cannot be too high because the marshmallow will melt the chocolate shell). I'm making some progress, with a successful attempt yesterday. But I'm puzzled by the discrepancies I find in the temp to which the syrup is to be cooked. Greweling says 252F (250 in his at-home book), and he (and Wybauw) are the only sources I can find who take the syrup that high. Martha Stewart, Alton Brown, the Serious Eats site, Nightscotsman (who contributed the well-known recipe for strawberry marshmallows to eGullet), etc., call for somewhere in the 234-240 range. David Lebovitz is the only one I found who gets close to Greweling, calling for 245. If the soft-ball stage is the goal, then 252 seems quite high. In Part I of this marshmallow thread, someone is told pointedly that the 250 range is too high. For those who have made Greweling's marshmallows, did you have issues with his comparatively high temperature? For my goal, a lower temperature keeps the marshmallow softer (good for piping purposes) and also helps with the issue of getting the temp down to the 80-85 range quickly enough so that the gelatin does not have so much time to thicken and make piping impossible.

Share this post


Link to post
Share on other sites

Time -Life recipie is 127C (260F). But again piped warm into starch.

 

Marshmallow fluff which can be piped at room temp goes to 120C - 248F.


Edited by Kerry Beal (log)

Share this post


Link to post
Share on other sites

Good point, Kerry. The lower temp sounds as if it is what I am looking for (as it is really marshmallow fluff that I am trying to make, but without dried egg whites--I bought some highly recommended ones from Amazon, and they smell and taste "off" to an unacceptable degree).

Share this post


Link to post
Share on other sites
58 minutes ago, Jim D. said:

Good point, Kerry. The lower temp sounds as if it is what I am looking for (as it is really marshmallow fluff that I am trying to make, but without dried egg whites--I bought some highly recommended ones from Amazon, and they smell and taste "off" to an unacceptable degree).

Would you consider real egg white? The temperature of the sugar syrup would be high enough to eliminate any salmonella.

 

 

Share this post


Link to post
Share on other sites

I'll give using real egg white some consideration. I'm reluctant, but it would certainly make marshmallow fluff easier...and tastier.

Share this post


Link to post
Share on other sites
23 hours ago, Kerry Beal said:

Would you consider real egg white? The temperature of the sugar syrup would be high enough to eliminate any salmonella.

 

Couldn't you bypass the egg white step (fresh or powdered) and just stick with gelatin, or was there a reason to use egg whites?


Edited by pastryani (log)

Share this post


Link to post
Share on other sites
12 minutes ago, pastryani said:

Couldn't you bypass the egg white step (fresh or powdered) and just stick with gelatin, or was there a reason to use egg whites?

 

 

When you use egg whites, you can beat them and the hot syrup together, then let them cool down to somewhere around 90F. At that point the gelatin can be mixed in, will still dissolve at that temp, and you have only a little more cooling to do before a safe temperature for piping is reached. There is no worrying about whether the gelatin is going to jell when the temp is still too high for the chocolate. When you use the just gelatin and syrup method, you can't wait for the syrup to cool down because it thickens too much to beat with the gelatin--or at least this has been my experience.

  • Like 1

Share this post


Link to post
Share on other sites

I have not done a side by side test but I remember discussion about the texture of the marshallow being better when egg whites are used. Might do a test some day -- maybe the next chocolate & confections workshop!

  • Like 2

Share this post


Link to post
Share on other sites

I haven't made marshmallow fluff, but I've made marshmallows both with and without egg whites. I find that the ones with egg whites (I used whites I separated myself) give the marshmallows a flavor I really don't care for, whereas the ones with gelatin alone don't. I have nothing against eggs in general, and I don't mind meringue. For me, it's all about taste.

Share this post


Link to post
Share on other sites

Has anyone tried making basil marshmallows? 

 

I've read about steeping basil leaves/dried basil in water overnight, straining, and then using the "basil tea" as your starting liquid.  Another recipe boils basil leaves in the syrup (but I'm not sure how those leaves don't scorch at 240F).  Ideally, it would be great to have little green flecks of basil leaves (fresh, not dried) in the marshmallow but I fear that they would (1) turn black pretty quickly, and/or (2) get moldy super fast.

 

Ideas?

Share this post


Link to post
Share on other sites
1 minute ago, pastryani said:

Has anyone tried making basil marshmallows? 

 

I've read about steeping basil leaves/dried basil in water overnight, straining, and then using the "basil tea" as your starting liquid.  Another recipe boils basil leaves in the syrup (but I'm not sure how those leaves don't scorch at 240F).  Ideally, it would be great to have little green flecks of basil leaves (fresh, not dried) in the marshmallow but I fear that they would (1) turn black pretty quickly, and/or (2) get moldy super fast.

 

Ideas?

Freeze dried basil bits added late in the game?

  • Like 1

Share this post


Link to post
Share on other sites
1 minute ago, Kerry Beal said:

Freeze dried basil bits added late in the game?

Hmm interesting thought - would it stay crunchy?  That would be a funny texture!  :D   (ps- freeze dried is different than the spices we get in the grocery store, right?)

Share this post


Link to post
Share on other sites
2 minutes ago, pastryani said:

Hmm interesting thought - would it stay crunchy?  That would be a funny texture!  :D   (ps- freeze dried is different than the spices we get in the grocery store, right?)

Company called Litehouse sells freeze dried herbs. It would lose it's crunch with the water in the marshmallow. 

  • Like 1

Share this post


Link to post
Share on other sites
1 minute ago, Kerry Beal said:

Company called Litehouse sells freeze dried herbs. It would lose it's crunch with the water in the marshmallow. 

I'll try it out, thanks!

Share this post


Link to post
Share on other sites
1 minute ago, AAQuesada said:

Fresh Origins  the microgreen company makes some great herb crystals that I think would work perfectly for this application!

 

http://www.freshorigins.com/our-products/crystals

 

 

 

I have some of those - might be interesting to see what they do under the influence of the water in marshmallow.

  • Like 2

Share this post


Link to post
Share on other sites

Or maybe dip the marshmallow in white choc then sprinkle as a garnish on the outside. In any case I thought I'd put it out there as it's an interesting product. 

  • Like 2

Share this post


Link to post
Share on other sites
12 hours ago, Kerry Beal said:

I have some of those - might be interesting to see what they do under the influence of the water in marshmallow.

 

I have some too (rose flavor).  I imagine they'd melt since they're made with sugar?

Share this post


Link to post
Share on other sites
12 hours ago, AAQuesada said:

Or maybe dip the marshmallow in white choc then sprinkle as a garnish on the outside. In any case I thought I'd put it out there as it's an interesting product. 

 

Hmm that could work!  I have to get some freeze dried basil and crystals and try this now haha!

Share this post


Link to post
Share on other sites

Update:  I made the basil marshmallows - it worked, but tasting basil in a sweet application will take some getting used to. :P Maybe if it's paired with another flavor... Also, I'll be curious to see if the basil suspended in the mallow browns after a few days.  

IMG_2963.thumb.JPG.a1fa268a33719875eb4230a3e49592db.JPG

  • Like 1

Share this post


Link to post
Share on other sites

  • Recently Browsing   0 members

    No registered users viewing this page.

×