French Cooking Classes with Chef Christophe - CHRISTMAS GUIMAUVE MARSHMALLOWS

gelatin

🥗Healthier: agar-agar

💰Cheaper: gelatin powder

Agar-agar provides a plant-based alternative to gelatin.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: table sugar

Coconut sugar has a lower glycemic index.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: baking chocolate

Dark chocolate is richer in antioxidants.

vanilla extract

🥗Healthier: vanilla bean paste

💰Cheaper: vanilla essence

Vanilla bean paste offers a more intense flavor.

Soak the gelatin sheets in cold water.

In a saucepan, combine glucose sugar, white sugar, and cold water; cook this syrup to 120 degrees Celsius using a thermometer.

In a mixing bowl, pour the egg whites to start making the meringue.

Sieve together icing sugar and potato starch in a bowl.

Once the syrup reaches 112 degrees, continue cooking until it reaches 120 degrees Celsius.

Squeeze the soaked gelatin to remove excess water and add it to the saucepan with lemon water; heat for about 15 seconds until melted.

Once the syrup reaches 130 degrees Celsius, remove from heat and slowly add it to the whipped egg whites while mixing.

Add the melted gelatin and lemon water mixture to the egg whites and syrup.

Pour in the red coloring to achieve a pink shiny color and beat for five minutes until cooled down.

Pour the marshmallow mixture into a tray, smoothing it out.

Sprinkle the top with icing sugar and potato starch to prevent sticking.

Let the marshmallows dry at room temperature for about two hours.

Invert the marshmallow slab onto a clean surface and remove the baking paper.

Use a pastry brush to remove excess icing sugar and potato starch from the surface.

Cut the marshmallows into desired shapes, such as triangles or knots.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens