Marshmallow
A preparation method for boiled meringue frosting thickened with gelatin.
Ingredients
sugar
8 oz (240 g)
glucose
8 oz (240 g)
water
3 oz (90 g)
gelatin
1/2 oz (15 g)
water (for dissolving gelatin)
6 oz (180 g)
egg whites
2 oz (60 g)
Instructions
1
Whip Egg Whites
Whip the egg whites from part C into stiff peaks.
2
Cook Sugar Syrup
Boil the ingredients from part A to 260°F (127°C).
3
Dissolve Gelatin
Dissolve the gelatin and water from part B over low heat.
4
Combine Syrup
Remove the boiling sugar from heat, place the pot in cold water to cool the syrup, then pour it over the whipping egg whites.
5
Add Gelatin
Add the gelatin solution.
6
Continue Mixing
Continue mixing until the mixture thickens.
7
Use or Store
Use immediately before the mixture sets, or pour into containers and store in a cool place.
