Neapolitan Marshmallows

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Impress family and friends by serving delicious handmade Neapolitan Marshmallows!

25 pieces

Medium 40 Minutes

preparation

Preparation

Neapolitan Marshmallows

Step 1: Grease and line an 18cm (7inch) square, 2.5cm (1inch) deep cake tin with baking parchment. In a large, heatproof bowl, make up the Egg White Powder according to the packet instructions and then whisk until very stiff. Set aside.

Step 2: Cut up the Gelatine Leaves into a small heatproof bowl. Add 60ml (4 tbsp) cold water. Leave to soak for 5 minutes then put the bowl over a saucepan of gently simmering water until the leaves have melted. Remove the bowl from the saucepan of water and set aside.

Step 3: Put the sugar in a small saucepan with the Liquid Glucose and 50ml (2 fl.oz) water. Put a sugar thermometer in the saucepan. Heat the sugar gently, stirring until melted. Raise the heat slightly and let the mixture bubble until it becomes syrupy and reaches 118°C on the thermometer.

Step 4: Remove the saucepan from the heat. Whisk the Egg White mixture again while gently pouring over the hot sugar syrup in a steady stream. Continue whisking as you gradually pour in the liquid Gelatine and add the Madagascan Vanilla Extract to form a thick, glossy meringue-like mixture (this takes about 5 minutes).

Step 5: Scrape the fluffy mixture into the prepared tin using a spatula and smooth off the top. Leave in a cool, dry place (not the fridge) for 3 to 4 hours until firm and set.

Step 6: To finish, dust the work surface with the cornflour, and turn the marshmallow on to it. Carefully peel away the parchment. Using a large bladed knife, cut into 5 strips and then 25 chunks (the mixture will be quite sticky). Toss the pieces of marshmallow in the cornflour until lightly coated and serve

1 serving = 10g

Nutritional Information for the recipe Neapolitan Marshmallows

Per Serving Per 100 g / ml
Energy 553 kJ
132 kcal
1499 kJ
358 kcal
Fat 6.31 g 17.05 g
Carbohydrate 8.46 g 22.85 g
Protein 6.50 g 17.57 g

preparation

Preparation

Neapolitan Marshmallows

Step 1: Grease and line an 18cm (7inch) square, 2.5cm (1inch) deep cake tin with baking parchment. In a large, heatproof bowl, make up the Egg White Powder according to the packet instructions and then whisk until very stiff. Set aside.

Step 2: Cut up the Gelatine Leaves into a small heatproof bowl. Add 60ml (4 tbsp) cold water. Leave to soak for 5 minutes then put the bowl over a saucepan of gently simmering water until the leaves have melted. Remove the bowl from the saucepan of water and set aside.

Step 3: Put the sugar in a small saucepan with the Liquid Glucose and 50ml (2 fl.oz) water. Put a sugar thermometer in the saucepan. Heat the sugar gently, stirring until melted. Raise the heat slightly and let the mixture bubble until it becomes syrupy and reaches 118°C on the thermometer.

Step 4: Remove the saucepan from the heat. Whisk the Egg White mixture again while gently pouring over the hot sugar syrup in a steady stream. Continue whisking as you gradually pour in the liquid Gelatine and add the Madagascan Vanilla Extract to form a thick, glossy meringue-like mixture (this takes about 5 minutes).

Step 5: Scrape the fluffy mixture into the prepared tin using a spatula and smooth off the top. Leave in a cool, dry place (not the fridge) for 3 to 4 hours until firm and set.

Step 6: To finish, dust the work surface with the cornflour, and turn the marshmallow on to it. Carefully peel away the parchment. Using a large bladed knife, cut into 5 strips and then 25 chunks (the mixture will be quite sticky). Toss the pieces of marshmallow in the cornflour until lightly coated and serve

1 serving = 10g

Nutritional Information for the recipe Neapolitan Marshmallows

Per Serving Per 100 g / ml
Energy 553 kJ
132 kcal
1499 kJ
358 kcal
Fat 6.31 g 17.05 g
Carbohydrate 8.46 g 22.85 g
Protein 6.50 g 17.57 g
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