Friday, September 19, 2008

Notes on Guimauve

My marshmallow-making experiences in the last month have confirmed the, um, resilient nature of my recipe of choice. Not only does it turn out fine (fine = tastes good enough to serve to other people!) if I over whip the egg whites (although it does fall at a certain point and create a more gelatin-y marshmallow) or if the liquid is as much as 1/4 C more than the recipe calls for (although the mallows may need to dry a bit longer once cut), but it also is versatile because it may be formed in interesting ways. So far I have successfully formed them with a cookie cutter, as with the marshmallow baby rattles I made, and now by piping a stiffly whipped guimauve with icing piping bags.

When I piped the mallow with a medium round tip, I was able to create the marshmallow kisses pictured above, pipe cursive letters, and even form simple shapes like little ducklings. I'm thinking these would be fun decorations for cakes and cookies, but for pop-in-the-mouth goodness, the best were the marshmallow kisses dipped entirely in chocolate (in the background below). Yum!

I also tried some new flavors that turned out well:

Butter (salty/sweet):
per whole guimauve recipe:
4 tsp. Wilton butter flavoring
coat marshmallows in a mixture of equal parts confectioner's sugar with granulated sugar, with a few pinches of kosher salt added

per whole guimauve recipe:
3 tsp. fresh coconut water
3 tsp. coconut extract (imitation if necessary)
coat marshmallows in granulated sugar (which will form a nice sugary crust on the outside) or also with shredded or toasted coconut if desired

coat plain marshmallows in graham cracker crumbs and dip in melted chocolate; to improve upon the one pictured below, I would have toasted the crumbs and maybe would have glued a square of graham cracker on the bottom of each with a dollop of melted chocolate.

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