Sweet little delights

Move over macaroons and cupcakes, the gourmet marshmallow has arrived!

More than just a ball of sweetness to drop into your hot chocolate - marshmallows are now being served in some of the world's best restaurants.

And new book The Artisan Mashmallow by Paige Couture will keep you ahead of the cookery curve.

The Artisan Marshmallow is published by Hardie Grant and goes on sale on 1 November 2012, £9.99.

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Classic Vanilla Marshmallows (pictured above)

MAKES ABOUT 20

• 515g (1 lb 2½ oz/2¼ cups) caster (superfine) sugar
• 1 tablespoon glucose syrup
• 2 tablespoons powdered gelatine
• 70g (2½ oz/2 large) egg whites, at room temperature
• 2 teaspoons vanilla bean paste or vanilla extract
• Coloured sanding sugar to decorate
• 20 lollipop sticks

COATING

• 30g (1 oz/¼ cup) icing (confectioners’) sugar
• 30 g (1 oz/¼ cup) cornflour (cornstarch)

NOTES

Keep in an airtight container for 2–3 days. These classic marshmallows are delicious tossed in toasted shredded coconut. Sanding sugar and lollipop sticks are available from specialty cake decorating stores or online.

METHOD

Lightly spray a 25 x 30 cm (10 x 12 in) baking tin with oil, line the base and two long sides with non-stick baking paper and lightly spray the paper with oil.

Combine 460 g (1 lb ¼ oz/2 cups) of the sugar, the glucose and 185 ml (6¼ fl oz/ ¾ cup) water in a small, deep heavy-based saucepan. Stir over low heat until the sugar dissolves. Bring to the boil and simmer, without stirring, until the syrup reaches 127°C (260°F) on a sugar thermometer (this is the upper end of the hard-ball stage). Watch it carefully, as the syrup has a tendency to bubble up.

Meanwhile, slowly sprinkle the gelatine over 185 ml (6¼ fl oz/¾ cup) cold water in a shallow microwave-safe bowl and set aside for 5 minutes. Heat in the microwave for 30–45 seconds on High (100%), or until the gelatine has dissolved and the liquid is clear.

When the sugar syrup reaches 115°C (239°F), whisk the egg whites in an electric mixer with a whisk attachment on medium speed. When frothy, increase the speed to medium–high and gradually add the remaining sugar, whisking until thick and glossy. Keep the mixer running on medium speed.

When the sugar syrup reaches 127°C (260°F), turn off the heat. When the bubbles subside, carefully add the dissolved gelatine – take care, as the mixture may bubble up.

Increase the mixer speed to medium–high and gradually pour the hot syrup mixture down the inside of the bowl in a thin, steady stream. Increase the speed to high and continue whisking until the mixture is thick. Add the vanilla bean paste or extract and whisk until the mixture is very thick and holds its shape, about 10–12 minutes, depending on your mixer. The outside of the bowl should almost be at room temperature.

Use a spatula to scrape the marshmallow mixture into the prepared tin and smooth the surface. Stand for 2–3 hours, until set.

Meanwhile, to make the coating, sift the icing sugar and cornflour together.

Dust the top of the marshmallow with some of the coating and turn out onto a clean surface. Dust the bottom with more coating. Use a variety of cutters or a large knife sprayed lightly with oil to cut the marshmallow into bite-sized pieces. Roll the sticky sides of each marshmallow in the sanding sugar or toss in the remaining coating, dusting off the excess. Carefully insert the lollipop sticks.

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Maple & Orange Marshmallows

MAKES ABOUT 24

• 460 g (1 lb 1/4 oz/2 cups) raw caster (superfine) sugar
• 1 tablespoon glucose syrup
• 1 1/2 tablespoons powdered gelatine
• 160 ml (5 1/4 fl oz/2⁄3 cup) strained freshly squeezed orange juice
• 70 g (2 1/2 oz/2 large) egg whites, at room temperature
• 1/2 teaspoon finely grated orange zest
• 80 ml (2 1/2 fl oz/1⁄3 cup) pure maple syrup

SUGAR SPICE COATING

• 75 g (2 1/2 oz/1⁄3 cup) sugar
• 1/2 teaspoon mixed (pumpkin pie) spice

NOTE

Keep in an airtight container for 2–3 days.

METHOD

Lightly spray a 20 x 30 cm (8 x 12 in) slice tin with oil, line the base and two long sides with non-stick baking paper and lightly spray the paper with oil.

Combine 400 g (14 oz/1 3/4cups) of the sugar, the glucose and 185 ml (6 1/4 fl oz/3/4 cup) water in a small, deep heavy-based saucepan. Stir over low heat until the sugar dissolves. Bring to the boil and simmer, without stirring, until the syrup reaches 116°C (241°F) on a sugar thermometer (soft-ball stage). Watch it carefully, as the syrup has a tendency to bubble up.

Meanwhile, slowly sprinkle the gelatine over the orange juice in a shallow microwavesafe bowl and set aside for 5 minutes. Heat in the microwave for 30–45 seconds on High (100%), or until the gelatine has dissolved.

When the sugar syrup reaches 108°C (226°F), whisk the egg whites in an electric mixer with a whisk attachment on medium speed. When frothy, increase the speed to medium–high and gradually add the remaining sugar, whisking until thick and glossy. Keep the mixer running on medium speed.

When the sugar syrup reaches 116°C (241°F), turn off the heat and allow the bubbles to subside.

Increase the mixer speed to medium–high and gradually pour the gelatine mixture down the inside of the bowl in a thin, steady stream. Add the hot sugar syrup in the same manner. Increase the speed to high and continue whisking until the mixture is thick. Gradually add the orange zest and maple syrup and continue to whisk until the mixture is very thick and holds its shape, about 10–12 minutes, depending on your mixer. The outside of the bowl should almost be at room temperature.

Use a spatula to scrape the marshmallow mixture into the prepared tin and smooth the surface. Stand for 2–3 hours, until set.

Meanwhile, to make the coating, mix the sugar and spice together. Use a 6.5 cm (2. in) cutter sprayed lightly with oil to cut the marshmallow into rounds, then cut some of the rounds in half to form wedges. Toss the marshmallow pieces in the coating, dusting off the excess.

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Chocolate Honeycomb Marshmallows

MAKES ABOUT 48

• 310 g (11 oz/1 1⁄3 cups) raw caster (superfine) sugar
• 1 tablespoon glucose syrup
• 1 1/2 tablespoons powdered gelatine
• 70 g (2 1/2 oz/2 large) egg whites, at room temperature
• 115 g (4 oz/1⁄3 cup) golden syrup
• 500 g (1 lb 2 oz) dark chocolate, melted

COATING

• 2 tablespoons icing (confectioners’) sugar
• 2 tablespoons cornflour (cornstarch)

NOTES

Keep in an airtight container for 1–2 days. Add a few drops of yellow food colouring to highlight the ‘honeycomb’ colour if you like.

METHOD

Lightly spray a 20 x 30 cm (8 x 12 in) slice tin, the holes of four 12-hole round-based gem irons, 30 ml (1 fl oz) silicon baking moulds or 30 ml (1 fl oz) mini muffin pans with oil. Set aside 2 tablespoons of the sugar. Combine the remaining sugar, the glucose and 125 ml (4 fl oz/1/2 cup) water in a small, deep heavy-based saucepan. Stir over low heat until the sugar dissolves. Bring to the boil and simmer, without stirring, until the syrup reaches 116°C (241°F) on a sugar thermometer (soft-ball stage). Watch it carefully, as the syrup has a tendency to bubble up.

Meanwhile, slowly sprinkle the gelatine over 125 ml (4 fl oz/1/2 cup) cold water in a shallow microwave-safe bowl and set aside for 5 minutes. Heat in the microwave for 30–45 seconds on High (100%), or until gelatine has dissolved.

When the syrup reaches 110°C (230°F), whisk the egg whites in an electric mixer with a whisk attachment on medium speed. When frothy, increase the speed to medium– high and gradually add the reserved sugar, whisking until thick and glossy. Keep the mixer running on medium speed.

When the sugar syrup reaches 116°C (241°F), turn off the heat and allow the bubbles to subside.

Increase the mixer speed to medium–high and gradually pour the gelatine mixture down the inside of the bowl in a thin, steady stream. Add the hot sugar syrup in the same manner. Increase the speed to high and whisk for 5 minutes. Gradually add the golden syrup and continue to whisk until the mixture is very thick and holds its shape, about 8–10 minutes in total, depending on your mixer. The outside of the bowl should almost be at room temperature.

Use a spatula to scrape the marshmallow mixture into the prepared rectangular pan or scoop the marshmallow mixture into a large piping bag fitted with a 10 mm (1/2 in) nozzle and pipe into the oiled moulds. (You can spoon the mixture into the moulds if you prefer.) Stand for 1–2 hours, until set.

Meanwhile, to make the coating, sift the icing sugar and the cornflour together.

Cut the marshmallow into shapes with a lightly oiled large knife or remove the marshmallows from their moulds. Toss the pieces in the coating, dusting off the excess well. Dunk the marshmallows, one at a time, in the melted chocolate and scoop out with a fork, allowing the excess chocolate to drip off. Place on a tray lined with nonstick baking paper and leave to set.