There might be more dreamy in one case...
And more pastel in the other.....
But when two comes together.... its just so Beautiful and so Marshmallow.
Makes about 30 3cm marshmallow squares
Marshmallow
12g powdered gelatine dissolved in 10ml of hot water ( or 10g of softened sheet gelatine)
75ml water
230g granulated sugar
37g glucose syrup or corn syrup
90g egg whites + 20g granulated sugar
50g fresh strawberry pulp, pureed
3tbsp orange flower water ( or I used vanilla extract instead)
Presentation
50g icing sugar ( or I used yellow bean powder which is commonly used in Japanese traditional sweets)
50g potato starch (i think it is needed to absorb the moisture)
1) Line a square baking tin with parchment paper.
2) Boil together 75ml water, 230g granulated sugar and 37g glucose syrup/corn syrup. The technical part is that you want to boil the syrup to 130C ultimately; but when it gets to 120C, you need to start whipping the egg whites to foam and then gradually added 20g of sugar. Ideally, by the time the egg whites reach soft peaks, the syrup also reaches 130C. Then you pour the syrup over the meringue slowly and continue to whisk. This is when the magic happens, the meringue gets very shinny, bigger, and fluffier.... just like a big lump of cloud in the mixing bowl! It also smells really good!
3) Once all the syrup is added, mix in the dissolved gelatine, strawberry puree, and the vanilla extract/orange flower water gently until they just combine.
4) Pour the mixture into the lined baking tin. Leave it to cool down and set completely (12 to 24 hours).
For Cutting: remove the parchment paper, cut into small squares. Clean the knife before every cut and roll the marshmallow squares in the icing sugar/potato starch mixture. Be generous with the coating or they will stick together!
Keep in an air-tight container or throw a couple into hot chocolate or coffee!
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