HOMEMADE MARSHMALLOWS

Identity Card of the Recipe

251 KCal Calories per serving

Ingrediants

For the marshmallows

150 g of sugar
40 ml of water
80 g (2 medium) of egg white
8 g (4 sheets) of isinglass
1 pinch of salt
2 tablespoons of untreated lemon juice
Optional: a few drops of red-blue dye

For coverage

40 g of powdered sugar
40 g of potato starch

Materials Needed

Bowls
Electric whips
Food thermometer
Sac à poche with star spout
Baking paper
Baking tray
Scale weighs food
Sieve

Preparation

First, soak the gelatin sheets in cold water.
In a saucepan, pour the sugar with the water and, stirring occasionally, heat until it reaches 121 ° C.
Meanwhile, beat the egg whites until stiff with an electric whisk, adding a pinch of salt.
Pour the 121 ° C sugar syrup into the bowl with the egg whites, and continue to work with the electric whisk for 10 minutes or until the mass has cooled.

Curiosity!
The technique of incorporating the sugar syrup at 121 ° C to the egg whites is the same as that used for the preparation of the Italian meringue!

Heat the lemon juice in the microwave and dissolve the softened gelatine sheets drained from the soaking water. Then add the lemon solution to the meringue while it is whipping, continuing to work with the whisk. The mixture is ready when the meringue has taken on a bright, glossy color and a very dense and firm consistency.
At this point, those who wish can add dye (preferably in gel or powder).
To prepare CYLINDRICAL MARSHMALLOWS, pour the frothy mass into a baking tray lined with baking paper, level the surface with a spatula and allow to cool in the fridge until solidified (2-4 hours).
To prepare MORE ELABORATED MARSHMALLOWS, pour the mixture into a pastry bag with a star spout. Line a baking sheet with parchment paper and make many small tufts of marshmallows. Leave to solidify in the fridge.
After 2-4 hours of consolidation, the marshmallows are almost ready. The most delicate phase is that of detaching from the baking paper because the surface, at the moment, is rather sticky. So prepare a mixture of powdered sugar and potato starch in equal parts.
For the BLOCK OF MARSHMALLOWS proceed as follows: sprinkle the surface with the mixture of icing sugar and starch. Turn the marshmallow block over into another sheet of parchment paper and gently peel off the sheet covering it. Sprinkle with the sugar powder again. With a moistened knife, cut the soft meringue block into cylinders. Roll each cylinder in the sugar powder. Repeat the operation after 5 minutes. Wait 10-15 minutes to allow the powder to settle on the surface.
For the CIUFFETTI DI MARSHMALLOWS proceed as follows: gently remove the tufts of marshmallows with a spatula (touching them as little as possible) and roll them in the powdered sugar and starch. Roll each cylinder in the sugar powder. Repeat the operation after 5 minutes. Wait 10-15 minutes to allow the powder to set on the surface.
Store in a plastic bag or glass container, away from the air.

Alice's comment - PersonalCooker

After the sugar and starch powder has dried, marshmallows can be stored in a glass jar or tin box: they will remain perfect for 2-3 weeks. But we bet they end sooner than expected? My grandchildren are crazy about it !!

Nutritional values and Health Comment on the recipe

Marshmallows are sweet with a rather high energy intake. Calories are essentially supplied by simple carbohydrates, while proteins are not relevant. Lipids, cholesterol and fibers are almost absent.
Marshmallows are NOT suitable for diet against overweight, type 2 diabetes mellitus and hypertriglyceridemia. The average portion (for occasional consumption) should be around 30g (75kcal).