Thursday, January 10, 2013

Sticky, gooey, delicious homemade marshmallows

Making my own marshmallows never, ever occurred to me until several years ago friends of mine had Thanksgiving dinner at Martha Stewart's home and she made her own marshmallows.  I was very, very impressed. No one I knew ever made these lucious, sugary treats but now I know how.

Yes, you can make your own marshmallows.  It's easy.

I made these using this French book.

Pavlova is a meringue-based dessert named after the Russian ballet dancer Anna Pavlova. It is a meringue dessert with a crisp crust and soft, light inside. 
The dessert is believed to have been created in honour of the dancer either during or after one of her tours to Australia and New Zealand in the 1920s. The nationality of its creator has been a source of argument between the two nations for many years, but formal research indicates New Zealand as the source.
The dessert is a popular dish and an important part of the national cuisine of both countries, and with its simple recipe, is frequently served during celebratory and holiday meals. It is a dessert most identified with the summer time, but is eaten all year round in many Australian and New Zealand homes.

Lindsay at Ultimate Foodies supplied this picture and recipe for the most delicious Pavlova with a soft marshmallow interior.

This pavlova has a crisp meringue encasing a soft marshmallow centre. and is sure to please. If you want a large pavlova (like the one pictured) then double the recipe.


4 egg whites
8oz caster sugar
4 level teaspoons cornflour
1.5 teaspoons white vinegar
1 teaspoon vanilla extract

600ml double cream
Little bit of sugar to sweeten (about a teaspoon)

Dark chocolate to grate on top 

Line a baking tray with baking parchment and pre-heat oven to 130 degrees celsius.

Start mixing the egg whites (using freestanding mixer if possible, or hand beaters otherwise).

Add the sugar tablespoon at a time and beat.

When thick, add the cornflour, vinegar and vanilla extract.

Beat until stiff, then dollop out in a circle onto the baking tray (make a slight dip in the middle).

Bake for 50 minutes until crisp on the outside.

Turn off the oven and let it cool inside the oven.

Whip the double cream with the sugar and spread on top of the pavlova. 

Decorate with raspberries and grate a little dark chocolate onto them.

A Marshmallow recipe from my childhood is  Heavenly Hash.  I made it for my children, as my mother did for me, and they loved it.
It couldn't be easier.  Delicious.

1 c. whipped cream
1 sm. can crushed pineapple
6 chopped marshmallows
6 maraschino cherries, chopped

Mix all ingredients together and chill well.

Another great way to use marshmallows, only this time you can buy the cake instead of baking it.  It is a S'mores cake. It doesn't get better than this.

Neiman Marcus S'mores cake

If you would like to learn more about the highlighted items, just click on the bold blue letters.

I hope you like these recipes and will try them.

A Bientôt........

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