Marshmallow Meringue Recipe

 

It’s  midnight in Hong Kong, We were finding what Ingredients we could use to make some fabulous snacks recipe, a Meringue Recipe.

We found some eggs, left over sugar and some gelatin sheets. That came to our mind to make a Meringue Recipe.

In the past, we introduced a marshmallow that has no egg white.  At present, we’re gonna share an egg white marshmallow with you.

In the previous recipe, it’s an fool proof one but we’re gonna share an advanced one with you today.

In today’s recipe, we’re gonna make an Italian meringue, an cooked meringue. It’s extremely easy to burn your egg white so you have to be careful.

Syrup is also dangerous, we’re gonna make an extremely high temperature sugar syrup and mix with the egg white.

Have you ever bought marshmallow in supermarket before? Our recipe makes the same marshmallow you could buy in market or even a better one.

In our opinion, we like toasting the marshmallow to get a crispy crust and soft core texture. It’s creamy and tasty.

If you don’t like that kind of texture, you could always wait for a day and have it your way.

If you’re still interested in making our Marshmallow, let’s get started!

Meringue Recipe

• egg white: 38g
• sugar: 6g
• water: 33g
• sugar: 30g
• brown sugar: 30g
• lemon juice: 8g
• corn syrup: 20g
• gelatin: 7g

First of all, we have to prepare our tray first, stick the baking paper and brush it with cooking oil.

Secondly, we prepare our first part of the sugar in a bowl and set aside.

On the other hand, we separate the egg white in the mixing bowl.

Thirdly, we put the second part of sugar, water, brown sugar,corn syrup and lemon in the saucepan.

For the gelatin, we have to soak them in cold water bath to bloom them.

 

After the preparation, we start boiling the syrup by heating the sugar mixture to 116 degree C.

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Meanwhile, we start whipping the egg white to a foamy texture and add in the first part of the sugar.

Continue whipping until it’s  creamy.

In the same time, we have to check for the temperature of the syrup. We pour the syrup slowy into the egg white when the syrup reached 116 degree C. Remember to keep whipping the egg white in a circular motion while pouring in the syrup.

After pouring the syrup, we add the gelatin into the egg white and whip until stiff and creamy.

Lastly, We spread the finished marshmallow on the tray and cover with another baking paper and sit for a day.

Thanks for watching, hope you enjoy our blog.

If you would like to try making caramel brittle, click here

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