Having just started into the “food blogosphere” I’m not quite sure how posting about your failed attempts at a recipe will be received, or even if it is advised at all, but I think it’s important to know that, no, all food bloggers are not necessarily experts, especially new bloggers like myself. We’re still learning along the way and this is what happened with my first attempt at confectionery.
Here’s the tale of the elusive marshmallow (and the lesson I learnt).
Earlier this month, I came across Isa’s recipe for Maple Marshmallows. I’m not a huge fan of marshmallows to begin with, but I love maple syrup and I liked that, unlike pretty much all marshmallow recipes I’d seen so far, this one didn’t call for glucose syrup. It took about 2 seconds for me to decide to try them. However, there was a glitch in my plan: not everyone at home likes maple syrup.
The obvious solution to that was to use another kind of syrup, but the choice was tough. That is, until I visited The Pink Whisk and saw Ruth Clemens’ recipe for raspberry sherbet marshmallows. That sounded nice. At the end of her recipe, Ruth encourages her visitors to try with other fruit purées, and even lemon curd. And as a matter of fact, I had a jar of lemon curd sitting in my cupboard. Brilliant!
Since I don’t bake enough to justify buying any glucose syrup and citric acid, like Ruth does, I devised a plan to combine Isa and Ruth’s recipes and come up with my own.
The basic idea was fairly good, I believe. The first attempt, however, was a miserable fail. While I occasionally make lemon or lime curd, using the store-bought kind may not be such a good idea after all. Mine barely reached the desired temperature (127° to 130°C/260 to 266°F), and caramelised and turned brown. Not sexy!
So there was I, stuck with beaten egg whites and not quite thrilled at the idea of making meringue.
But as the saying goes: when life gives you lemons, make lemonade. So that’s pretty much what I decided to do. I made a syrup and flavoured my marshmallows using lemon juice and lemon zest.
Taste-wise, the result wasn’t too bad. Consistency-wise, that was a whole other story. Maybe because the dish I put my “marshmallow batter” in was too wide and made for a super-thin result. Maybe I didn’t beat my egg whites correctly and they didn’t turn out as smooth and glossy as they should have. Maybe you need a fancy KitchenAid processor (or one that resembles it, with a big open bowl and a big balloon whisk) to allow some air the mix while whisking so it cools down properly… I don’t know…
I will try using a hand mixer next time and hopefully I’ll be able to show you some drool-worthy marshmallows.
Till then, I’m wishing you a nice weekend, and if you ever tried making marshmallows yourself, please don’t hesitate to share your experience 🙂