Lemon Vinegar Marshmallows by Passedat
For 10 rolls of 50 cm marshmallow
Ingredients
Method
Soak the gelatin sheets in a bowl of cold water. Once softened, drain and melt gently over low heat in a sauté pan.
In a saucepan, combine the 250g of granulated sugar and 100g of water, and heat until the syrup reaches 127°C (260°F).
Whip the egg whites until stiff peaks form, then slowly pour in the hot syrup while continuing to beat. Add the melted gelatin. This forms your marshmallow mixture.
While the mixture is still warm, add the 50g of Passedat lemon vinegar and mix well.
Dust a sheet of parchment paper with icing sugar. Transfer the marshmallow mixture into a piping bag and pipe into 5mm-thick cylinders. Cut into your preferred lengths or keep them as long spaghetti-style strands.
Let them rest at room temperature for at least 3 to 4 hours until fully set and dry.
Enjoy!
Buy the Lemon Vinegar – Calamansi Vinegar
Ingredients
- 250g granulated sugar
- 100g water
- 38g egg whites (about 2 egg whites)
- 18g gelatin (about 9 sheets)
- 50g Passedat lemon vinegar
- 10g icing sugar (for dusting the parchment paper)
Method
Soak the gelatin sheets in a bowl of cold water. Once softened, drain and melt gently over low heat in a sauté pan.
In a saucepan, combine the 250g of granulated sugar and 100g of water, and heat until the syrup reaches 127°C (260°F).
Whip the egg whites until stiff peaks form, then slowly pour in the hot syrup while continuing to beat. Add the melted gelatin. This forms your marshmallow mixture.
While the mixture is still warm, add the 50g of Passedat lemon vinegar and mix well.
Dust a sheet of parchment paper with icing sugar. Transfer the marshmallow mixture into a piping bag and pipe into 5mm-thick cylinders. Cut into your preferred lengths or keep them as long spaghetti-style strands.
Let them rest at room temperature for at least 3 to 4 hours until fully set and dry.
Enjoy!
Buy the Lemon Vinegar – Calamansi Vinegar
