MARSHMALLOWS RECIPE | BBC GOOD FOOD
Learn how to make fluffy vanilla marshmallows, perfect for a homemade gift, sandwiching in a s'more, or popping into a mug of hot chocolate
Provided by Miriam Nice
Categories Snack, Treat
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield Makes around 50 chunky marshmallows
Number Of Ingredients 8
Steps:
- Whisk the egg whites in a large heat proof bowl using electric beaters. Whisk until soft peaks form then set aside. Put the gelatine in a deep bowl or jug and cover with 200ml cold water to soften.
- Put the caster sugar, liquid glucose and 300ml water in a large, high-sided saucepan. Cook over a medium-high heat until the mixture reaches 130C on a sugar thermometer. Be very careful when you work with hot sugar. Take the pan off the heat then add the gelatine and the water they were soaked in to the hot sugar. T ake care or wear oven gloves as the sugar can bubble up and spit. Stir until the gelatine has dissolved then carefully pour the mixture into a heatproof jug.
- Return the beaters to egg whites and whip up further until stiff peaks form. Keep whisking while you slowly pour in the warm syrup in a steady stream. Keep beating the mixture until it is smooth and shiny, then add the vanilla seeds. Continue to use the electric beaters for around 8-10mins or until the mixture is noticeably thicker.
- Line a 25cm x 35cm roasting tin (or any large and deep rectangular dish) with cling film and brush with sunflower oil. Mix the icing sugar and cornflour together then sieve a third of the mixture into the tray to coat the inside. Pour in the marshmallow mixture, level with a spatula and leave to set for 2 hours.
- Spread a large sheet of baking parchment over your surface and sieve another third of the cornflour sugar mix over it. Upturn the set marshmallow onto the dusted sheet and peel away the cling film. Dust with a little more of the cornflour sugar and dust a large sharp knife with it too.
- Cut the marshmallows into small squares approx. 3cm x 3cm sieving a little more cornflour sugar over all cut sides and knife as you go. You may not need all of it but they need to be coated on all sides otherwise they will stick. Serve straightway or keep in an airtight container for up to 2 days, separated with layers of baking parchment.
Nutrition Facts : Calories 73 calories, FatContent 0.1 grams fat, CarbohydrateContent 17 grams carbohydrates, SugarContent 16 grams sugar, ProteinContent 1 grams protein, SodiumContent 0.02 milligram of sodium
MARSHMALLOWS RECIPE | BBC GOOD FOOD
Learn how to make fluffy vanilla marshmallows, perfect for a homemade gift, sandwiching in a s'more, or popping into a mug of hot chocolate
Provided by Miriam Nice
Categories Snack, Treat
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield Makes around 50 chunky marshmallows
Number Of Ingredients 8
Steps:
- Whisk the egg whites in a large heat proof bowl using electric beaters. Whisk until soft peaks form then set aside. Put the gelatine in a deep bowl or jug and cover with 200ml cold water to soften.
- Put the caster sugar, liquid glucose and 300ml water in a large, high-sided saucepan. Cook over a medium-high heat until the mixture reaches 130C on a sugar thermometer. Be very careful when you work with hot sugar. Take the pan off the heat then add the gelatine and the water they were soaked in to the hot sugar. T ake care or wear oven gloves as the sugar can bubble up and spit. Stir until the gelatine has dissolved then carefully pour the mixture into a heatproof jug.
- Return the beaters to egg whites and whip up further until stiff peaks form. Keep whisking while you slowly pour in the warm syrup in a steady stream. Keep beating the mixture until it is smooth and shiny, then add the vanilla seeds. Continue to use the electric beaters for around 8-10mins or until the mixture is noticeably thicker.
- Line a 25cm x 35cm roasting tin (or any large and deep rectangular dish) with cling film and brush with sunflower oil. Mix the icing sugar and cornflour together then sieve a third of the mixture into the tray to coat the inside. Pour in the marshmallow mixture, level with a spatula and leave to set for 2 hours.
- Spread a large sheet of baking parchment over your surface and sieve another third of the cornflour sugar mix over it. Upturn the set marshmallow onto the dusted sheet and peel away the cling film. Dust with a little more of the cornflour sugar and dust a large sharp knife with it too.
- Cut the marshmallows into small squares approx. 3cm x 3cm sieving a little more cornflour sugar over all cut sides and knife as you go. You may not need all of it but they need to be coated on all sides otherwise they will stick. Serve straightway or keep in an airtight container for up to 2 days, separated with layers of baking parchment.
Nutrition Facts : Calories 73 calories, FatContent 0.1 grams fat, CarbohydrateContent 17 grams carbohydrates, SugarContent 16 grams sugar, ProteinContent 1 grams protein, SodiumContent 0.02 milligram of sodium
More about "egg beaters recipes recipes"
MARSHMALLOWS RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 30 minutes
Category Snack, Treat
Calories 73 calories per serving
- Cut the marshmallows into small squares approx. 3cm x 3cm sieving a little more cornflour sugar over all cut sides and knife as you go. You may not need all of it but they need to be coated on all sides otherwise they will stick. Serve straightway or keep in an airtight container for up to 2 days, separated with layers of baking parchment.
RECIPES - EGG BEATERS
From eggbeaters.com
BREAKFAST EGG MUFFINS RECIPE | ALLRECIPES
From allrecipes.com
EGG BEATERS ORIGINAL - EGG BEATERS
From eggbeaters.com
EASY EGG WHITE OMELET RECIPE | ALLRECIPES
From allrecipes.com
25 TASTY EGG WHITE RECIPES | READY SET EAT
From readyseteat.com
HOW TO BEAT EGG WHITES: TIPS & STEPS | INCREDIBLE EGG
From incredibleegg.org
70+ BEST HEALTHY EGG RECIPES FOR WEIGHT LOSS — EAT THIS ...
From eatthis.com
HEALTHY KETO FRIENDLY BREAKFAST EGG MUFFINS | HURRY THE ...
From hurrythefoodup.com
RESTAURANT AND BRAND NAME RECIPES FROM TOP SECRET RECIPES
From topsecretrecipes.com
AUTHENTIC BAVARIAN CREAM - RECIPES FROM EUROPE
From recipesfromeurope.com
WHAT IS EGG SUBSTITUTE? - THE SPRUCE EATS
From thespruceeats.com
SUCCESSFUL EGG WHITES (WHIPPING SOFT TO STIFF PEAKS)
From thespruceeats.com
HEALTHY EGG MUFFIN CUPS (MEAL PREP IDEA!) - A SASSY SPOON
From asassyspoon.com
HOW TO BEAT EGG WHITES TO SOFT PEAKS | BETTER HOMES & GARDE…
From bhg.com
10 BEST PUFF PASTRY SHELLS RECIPES | YUMMLY
From yummly.com
HAIRY BIKERS' YULE LOG | BAKING RECIPES | GOODTOKNOW
From goodto.com
10 BEST CAKE MIX FRUIT CAKE RECIPES | YUMMLY
From yummly.com
RECIPES - EGG BEATERS
From eggbeaters.com
BREAKFAST EGG MUFFINS RECIPE | ALLRECIPES
From allrecipes.com
EGG BEATERS ORIGINAL - EGG BEATERS
From eggbeaters.com
EASY EGG WHITE OMELET RECIPE | ALLRECIPES
From allrecipes.com
25 TASTY EGG WHITE RECIPES | READY SET EAT
From readyseteat.com
HOW TO BEAT EGG WHITES: TIPS & STEPS | INCREDIBLE EGG
From incredibleegg.org
70+ BEST HEALTHY EGG RECIPES FOR WEIGHT LOSS — EAT THIS ...
From eatthis.com
HEALTHY KETO FRIENDLY BREAKFAST EGG MUFFINS | HURRY THE ...
From hurrythefoodup.com
RESTAURANT AND BRAND NAME RECIPES FROM TOP SECRET RECIPES
From topsecretrecipes.com
AUTHENTIC BAVARIAN CREAM - RECIPES FROM EUROPE
From recipesfromeurope.com
WHAT IS EGG SUBSTITUTE? - THE SPRUCE EATS
From thespruceeats.com
SUCCESSFUL EGG WHITES (WHIPPING SOFT TO STIFF PEAKS)
From thespruceeats.com
HEALTHY EGG MUFFIN CUPS (MEAL PREP IDEA!) - A SASSY SPOON
From asassyspoon.com