Squirrel marshmallow
I love marshmallows on egg whites, not just a mixture of gelatin and sugar. Marshmallows are so airy, soft, just like a cloud! Be sure to try.
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Ingredients:
Sugar - 520 g
Glucose syrup (required) -110 g
Egg whites - 70 g
Gelatin powder - 30 g
Water - 270 ml
Preparation:
Soak the gelatin. In granules, 30 g of gelatin and 160 ml of water. When swollen, melt in micro pulses. Do not boil! If it is leafy, then just fill it with water, let it swell and melt in a micro the same way.
Boil sugar syrup, 110 ml of water and glucose. On a heat below average, bring the syrup to 118C. Stir until the sugar dissolves, then do not.
As soon as the syrup comes to a boil, after 2 minutes, start whisking the whites with 10g of sugar. Beat until stable peaks, about 3-4 minutes.
The syrup has reached 118C (you can drop it in a saucer with ice water, a soft ball should roll down) boils with slow straw-colored bubbles.
Set the speed on a medium and pour in the syrup in a thin stream. Pour in fully melted warm gelatin. Increase to max and beat until thickened, about 3 minutes.
Put the mass in a prepared form 18 * 18 cm, cover with parchment, grease with oil.
Allow to stabilize for about 7 hours at room temperature.
Cut into cubes and roll in a mixture of powdered sugar and cornstarch (5: 1).
Basically, #marshmallows is an Italian #meringue with gelatin.
☝️Glucose is a must here, it is she who gives the desired structure, ductility, springiness, prolongs the shelf life, and prevents sugar from becoming sugared.
Store in a closed container at room temperature.