Guimauve au Chocolat : Recette CAP Facile et Pro

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.

Prepare a baking dish by lining it with parchment paper and dusting with powdered sugar and cornstarch mixture.

In a saucepan, combine granulated sugar, corn syrup, and water; cook over medium heat until sugar dissolves and mixture reaches 240°F (soft-ball stage).

In a separate bowl, bloom gelatin in cold water for about 5 minutes until softened.

Once the sugar mixture reaches temperature, remove from heat and stir in bloomed gelatin until dissolved.

In a clean bowl, whip egg whites until stiff peaks form; gradually add the hot sugar mixture while continuously whisking until glossy and thick.

Add vanilla extract and any desired food coloring, mixing until evenly combined.

Pour the marshmallow mixture into the prepared baking dish, smoothing the top with a spatula.

Dust the top with more powdered sugar and cornstarch, then let set at room temperature for at least 4 hours or overnight.

Once set, dust a clean surface with powdered sugar and cornstarch; invert the marshmallow slab onto the surface.

Cut into desired shapes using a sharp knife or cookie cutters, dusting each piece with more powdered sugar and cornstarch to prevent sticking.

Store in an airtight container at room temperature.

Cooking Techniques

Spice Level:

Allergens