I absolutely love marshmallows, whether you toast them up over the fire pit, eat the as is, or drop them into a cup of hot cocoa. I’ve added an extra bit of crunchiness to this, by adding some pistachio nuts. I got the idea from Turkish delights, how they are similar in some respect in texture and also have an abundance of different flavours. I thought why not try something like it for the good ol’ marshmallow! They are just absolutely tantalisingly tasty, even though they take sometime to bake (its mainly a waiting game) but they are super worth it!
So here is how you bake them!
- gelatin leaves 12 (20g) –I use Halal gelatin leaves silver grade, click here for them
- granulated sugar 500g
- liquid glucose 1 rounded tbsp
- egg whites 2 large
- 1/4 cup of coarsely chopped pistachio
- 1/4 cup of ground pistachio (you can just grab a bunch and bash them in a zip lock bag until they become fine, or simple put them into a grinder 🙂 )
- icing sugar 150g
- cornflour 150g
- Line a dish or tin roughly 18×35cm or 25cm square, with baking parchment or baking paper.
- Put the gelatin leaves in a large bowl of cold water one by one to soften.
- Put the sugar, liquid glucose and 200ml water in a narrow, deep, saucepan. Heat gently until the sugar dissolves, then boil. When the sugar is nearing 125C on a sugar thermometer, whisk the egg whites to stiff peaks in a large bowl, with another bowl close. When the syrup reaches 125C, pour, in a steady stream, into the egg whites (not the whisk blades) while you continue whisking.
- Squeeze any excess water from the individual gelatin leaves and beat these in too – the heat from the sugar syrup will dissolve them. Once all leaves are in and no gelatin streaks are visible, add the raspberry juice and continue whisking for about 10 mins until the mixture is very thick. Add in the ground pistachio and the crushed pistachio – add a little green food colouring if you wish to make it look more ‘pistachio like 🙂 – i did! 🙂
- Working quickly, transfer the mixture into the lined dish and use the end of your spoon or spatula to swirl together. Leave to set (not in the fridge) for a few hours until firm.
- Sift together the dusting ingredients , then turn the marshmallows out onto a board, peel off the lining paper and cut into chunks. Toss with the dusting sugar to lightly coat. Store between sheets of parchment in an airtight tin – they keep for 5 days.
Voila! That’s it basically, and you’ll be toasting them or just eating them as they are!