This amazing recipe for Gingerbread Man Marshmallows comes from The Devilled Egg online cookery school, featuring Steenbergs Organic Pumpkin Pie Spice Mix and our natural Almond Extract. An amazing twist on a traditional theme.
Gingerbread man marshmallows Recipe
This amazing recipe for Gingerbread Man Marshmallows comes from The Devilled Egg online cookery school, featuring Steenbergs Organic Pumpkin Pie...
Ingredients
| 9 | leaves of gelatine |
| 450g | caster sugar |
| 7g | liquid glucose |
| 60g | egg whites |
| 1 teaspoon | Steenbergs almond extract |
| 1 tablespoon | organic pumpkin pie spice mix |
| Icing sugar and cornflour for coating |
Method
- Line a large baking tray with cling film followed by a few tablespoons of the icing
- sugar and cornflour
- Soak the gelatine in 140ml cold water
- Place the sugar, 200ml of water and glucose into a pan and gently heat
- until the sugar has dissolved
- Boil until the mixture has reached 127C (about 15 minutes)
- Carefully pour in the soaked gelatine and the water it was soaking in
- Whisk the egg whites with an electric whisk until stiff (start once
- the sugar syrup is around 115C to avoid the sugar syrup cooling down too much)
- Continue whisking whilst you pour in the hot sugar syrup
- Add the spice mix and almond extract
- Continue whisking until the mixture is shiny, stiff and cooled (up to 10 minutes)
- Pour the mixture onto the prepared tray
- Leave to set for a couple of hours
- Release the sides of the marshmallow with a palate knife and invert on to a
- chopping board
- Cut either with a knife or a cookie cutter
- Combine more icing sugar and cornflour in a bowl and coat the marshmallows,
- otherwise they are too sticky to handle
- Leave to dry out overnight and serve
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