Miki's Food Archives : Homemade Marshmallow...Less Sweet Version 自制棉花糖...少甜版

3 months ago, I made my first batch of marshmallow. I made it with golden syrup and gelatin. Trust me, don't try the golden syrup recipe if you do not want to get diabetes! The pictures below was my first attempt making marshmallow with golden syrup. Super SWEET that after the first bite, I discard all without second thought.

First attempt, made with golden syrup.

This time, I found a way to make it without syrup. The original recipe calls for egg whites but I refused to feed my little boy with raw egg whites, so I replaced the egg whites with meringue powder. The method is easy, basically just mix and whip up everything! The sweetness of this recipe is just nice, not too sweet and the texture is perfect. My boy and I finished all after I removed the marshmallow from the mould. :)

These marshmallows are best to be stored in the fridge or freezer to keep fresh and best served chilled. Love this!

Ingredients and method:

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10g Powdered Gelatin
50ml Water

1. Pour the water into a bowl. Sprinkle gelatin and let it swell (for about 5 minutes).
2. Place the bowl in a larger bowl of hot water, stir until gelatin is fully dissolve.
3. Remove from the hot water, let it cool completely.
4. Mean while, prepare the rest of the ingredients.

2 tsp Meringue Powder
2 tbsp Water
40g Castor Sugar

5. In a mixer bowl, mix together meringue powder and 2 tbsp of water.
6. Beat the mixture with a whisk until foamy, gradually add in sugar. Whip well as shown in this picture.