Homemade Marshmallows

Homemade marshmallows are so easy to make!  Don’t even get me started on how scrumptious they are, too!!  Once you eat these fluffy treats, you will find it very hard to eat those other marshmallows.  You know, the ones in a (gulp) bag!!!

It’s snowing here today, and these were perfect in hot chocolate…yummm!!

This is my favorite marshmallow recipe, and it’s going to be yours too:)!!

Ingredients:

  • 3 packs unflavored gelatin (21 grams)
  • 1/2 cup (113 grams) cold water for the gelatin
  • 3/4 cup (170 grams) corn syrup 
  • 1/4 cup (56 grams) honey
  • 1 3/4 cups (340 grams) granulated sugar
  • 1/2 cup (113 grams) water for the sugar syrup
  • 1/4 teaspoon fine kosher salt
  •  2 teaspoons vanilla bean extract

Dusting Mixture

  • 1/4 cup confectioners’ sugar (30 grams)
  • 1/4 cup corn starch (32 grams)

Instructions:

Prepare a pan (9″X9″).  Line with parchment paper and brush with oil to prevent sticking and making it easy for the marshmallows to release.

Place the gelatin in the bowl of your mixer.  Pour the cold water on top of the gelatin and give it a quick stir to combine.  Let it sit to bloom while you heat the sugar water.

Put the corn syrup, honey, granulated sugar and water in a medium pan and stir to combine.  Place over medium/high heat until it just starts to boil.  Place a candy thermometer in the pan and heat to 235°-240° F (soft ball stage*).

*If you don’t have a candy thermometer, you can test it by dropping a bit of it into cold water.  If it’s ready, it will form a soft ball.

Carefully pour the hot sugar water into the mixing bowl with the gelatin mixture.  The hot mixture will make the gelatin dissolve.

Increase the speed to high and continue to mix for 10-12 minutes (until the mixture is light and fluffy and forms stiff peaks).  Add the vanilla bean paste and salt and mix for another 30 seconds.

Immediately transfer the marshmallow into the prepared pan.  Be sure to grease your spatula and your hands to keep the marshmallow from sticking to your hands (it’s extremely sticky…but oh so good!!).

Whisk together the confectioners’ sugar and corn starch in a small bowl (you will use this to dust and coat the marshmallows).

Once the marshmallow is spread in the pan, dust the top with confectioners’ sugar/corn starch mixture.

Allow the marshmallow to dry for at least 4 hours or overnight.  This makes the marshmallows easier to cut.

Be sure to liberally dust whatever you are using to cut marshmallows with confectioners’ sugar too.  Did I mention that the marshmallows are really sticky?!!

Cut the marshmallows using a sharp knife or taping knife.

Finish by coating all the marshmallows in the sugar/cornstarch mixture.  This will keep them from sticking together.  Marshmallows can be kept at room temperature in an airtight container for up to a week (if they last that long).  Enjoy!!

I hope you make these easy and delicious confections.  If you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your photos!

S’mores Macaron

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One of my favorite things to do with my grandchildren is to sit around a fire, roast marshmallows, and make s’mores!!  It puts a smile on my face just thinking about it:).

I hope you try these macarons.  They are my all time favorite.  Yes, they have a few different components, but they are worth all the effort…trust me!

Ingredients for Macarons:

  • 2/3 cup almond flour (75 grams)*
  • 1 and a 1/2 cups confectioners’ sugar (160 grams)
  • 1/2 cup Graham Crackers, finely-grounded (60 grams) (I use a food processor)**
  • 4 tbsp. granulated sugar (50 grams)
  • 3 large egg whites, room temperature (99 grams)
  • 1/4 tsp. Cream of Tartar

Instructions for Macarons:

*Tip – I keep my almond flour in the refrigerator to keep it fresh.  The oil in the almonds can turn rancid and it will spoil your whole bag of flour (I keep all my nuts either in the freezer or refrigerator to keep them fresh, and they also keep longer).  Because it is very humid where I live my almond flour gets moist because I keep it in the refrigerator.  To dry it out I like to place it on a parchment lined baking sheet and put it into a preheated 200° F oven for about 20 minutes.  Stir it every 5 minutes to keep it moving and so it doesn’t burn.

**Tip – Use a food processer to make sure the crackers are super fine.  It will almost be powder form.  This helps to give your macs a beautiful and smooth top!

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After the almond flour cools, place it the bowl with the confectioners’ sugar and finely ground graham crackers.
  • Whisk the finely ground graham crackers, almond flour, and powdered sugar into a large bowl. Sift 3 times to remove any lumps.  Please don’t skip this step…you don’t want bumpy macarons do you?  I didn’t think so:).

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After sifting the dry ingredients. See the difference? Please don’t skip this step. You’ll thank me later:).
  • In a separate large bowl, add together the egg whites and cane sugar. Place the bowl over a small pot of simmering water. Use an electric hand mixer to whisk together the egg whites and sugar for 2 minutes.  I know I don’t normally do this when making my macarons, but this really helps to stabilize the egg whites (and it doesn’t dry them out in the process).
  • Remove the bowl from the heat, add the cream of tartar, and whisk with the hand mixer for 5-8 minutes, or until stiff peaks form.

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  • Fold the flour mix into the egg white mix with a spatula until fully incorporated and the batter flows smoothly from the spatula and can form a figure 8 (about 1-2 minutes).  See video here in my macaron post.
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I transfer the meringue to a larger bowl so I can properly fold the dry ingredients into the meringue.
  • Using a pastry bag, pipe 1″ diameter circles onto a pan lined with parchment paper. Tap the pan on top of your countertop hard to release air bubbles.  Set aside for about 30 minutes to an hour, depending on the humidity.  The shells should be dry to the touch.  If your macaron shells are cracking, not drying your shells properly could be one of the culprits!

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  • Preheat oven to 300° F.
  • Bake for 18-20 minutes.  Remove from oven once your macarons have sturdy “feet”.
  • Allow to cool completely.
  • While your macs are drying, baking and cooling, prepare the marshmallow fluff and chocolate ganache.

Assemble S’more Macarons:

Place the marshmallow fluff in a pastry bag with a 1/2 round tip, and pipe a small amount on one of the shells.

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I love when I get to use my kitchen torch, and this is one of those times!

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Lightly toast the marshmallow using the torch.

Place the ganache in a piping bag fitted with a 1/4″ circle tip.  Pipe a small amount on the other shell.

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After preparing the toasted meringue shells and chocolate ganache shells, sandwich them together.

These are by far my favorite macarons, and I’m pretty sure they’ll be yours too!

I hope you make these, and if you do, please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your pictures too:)!

 

 

 

 

 

Homemade Marshmallow Fluff

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So light and “fluffy”!

I remember when I was a little girl, I loved peanut butter and fluff sandwiches!  I would spread a thin layer of peanut butter on one slice of delicious soft Wonder bread, and I would pile on as much marshmallow  fluff on the other slice as I possibly could.  I would sandwich the two slices together, and, Voilà, a delicious peanut butter (remember, there was a little bit on the one slice of bread) and fluff sandwich.   Okay, now that I think of it, maybe it was a fluff sandwich.  C’mon….Like you never had a fluff sandwich.  Yummmm!!

Ingredients: