From the Journeyman Restaurant email newsletter.
A Recipe from the Kitchen
Strange as they may seem, it only takes a few minutes of work to make marshmallows.
In honor of the Fluff Festival in Union Square, Journeyman made marshmallows, and quite a few of you loved them! After a few requests for a recipe, we thought we’d share our favorite recipe for them. We’ve included a few hints and tips in italic with each step of the process, to make it easier.
While marshmallows can be made without egg whites or without gelatin (and many commercial marshmallows are), the additional support of those two ingredients allows a wider range of flavors to be incorporated into the confection, and we particularly love their texture and shelf life when prepared this way.
110g egg whites
800g sugar
180g water
30g gelatin
57g flavoring liquid
1. Make a flavoring: up to 57g of tea, spirits, or fruit puree.
We particularly love using Italian amari (bitter liqueurs) like Campari or Fernet, or
infusions of some of our favorite herbs or spices, like black pepper, chipotle, or cinnamon.
Vanilla, almond, or other extracts will also work here.
2. Bloom gelatin in a few Tbs of extra water.
(if using sheets, simply soak them and then wring them out; if using powdered gelatin, sprinkle it evenly over water)
3. Cook water + sugar to 245F in a saucepan over medium heat.
You may stir the water and sugar until the sugar is completely dissolved, but after that, it’s best just to watch the temperature.
4. Whip egg whites to stiff peaks in a stand mixer at high speed.
if you’re nervous about whipping egg whites successfully, add a pinch of cream of tartar at the beginning to stabilize your egg whites.
5. Drizzle the hot syrup into egg whites while mixer is running on medium-low.
Avoid pouring it directly onto the beaters (which can fling hot syrup everywhere).
6. Whisk flavoring & gelatin togetherand pour into egg white mixture with the mixer still running.
If using a fruit puree, strain thoroughly before incorporating it into the marshmallows.
7. Spread the mixture into a quarter sheet pan lined with parchment paper & dusted with confectioners sugar.
While most recipes say to do this when the marshmallow mixture is completely cooled, they will spread more evenly when still warm, and it saves you time!
8. When completely cooled, use scissors to cut into desired shape. Toss pieces with confectioners sugar & store in an airtight container.
Be a little cheeky on your fridge, locker or filing cabinet! Celebrate the New England classic of Marshmallow Fluff with this sweet magnet. It makes a sweet gift for everyone on your gift list.
