Homemade Miette Marshmallows

Marshmallows are just magical. They’re transformed into soft pillow-y and chewy sweets from a simple list of ingredients: sugar, gelatin and egg whites. There’s also a world of difference between homemade and store-bought marshmallows and if you haven’t had homemade marshmallows, I’d get to making these immediately! However, marshmallows are deceptive in their simplicity as working with egg whites and hot sugary syrup can get tricky. I can attest to this as I’ve attempted to make marshmallows at home a couple times only to have the whole thing end in a sticky mess. So who better to walk me through all the detailed steps than Meg Ray, owner of Miette — one of my favorite bakeries to visit in San Francisco (Tip: Meg makes the best macarons in my opinion). Now with the weather warming up, I’m going to be giving these a go for s’mores!

HOMEMADE MIETTE MARSHMALLOWS

Ingredients:

• 1/2 cup (1 1/2 ounces) cornstarch
• 1/2 cup (1 3/4 ounces) sifted powdered sugar
• 6 gelatin sheets
• 2 cups of cold water
• 2 cups (14 ounces) granulated sugar
• 1/2 cup of light corn syrup
• 1/2 cup of water
• 1/2 vanilla bean
• 3 large eggs
• 1 tablespoon vanilla extract
• pinch of cream of tartar
• 1/4 teaspoon kosher salt

Directions:

• Have ready a 9 by 13 inch pan lightly coated with cooking spray (or you can use small round silicone molds that Meg uses). In a small bowl, stir together the cornstarch and powdered sugar. Dust the bottom and sides of the pan with the cornstarch mixture. Tap off the excess and reserve.
• In a medium bowl, submerge the gelatin sheets in 2 cups of cold water. Set aside to soften.
• In a medium saucepan, combine the granulated sugar, corn syrup and 1/2 cup of water. Cut the vanilla bean in half lengthwise and scrape the seeds into the sugar. Clip a candy thermometer to the side of the pan. (Meg suggests this candy thermometer). Over medium-low heat, cook the mixture to 246 degrees F.
• Meanwhile, in the bowl of a stand mixer fitted with a whisk attachment, combine the egg whites, vanilla extract, cream of tartar and salt. When the syrup reaches 230 degrees F, start to whisk the egg whites on low speed. When it reaches 246 degrees F, immediately remove the syrup from the heat and whisk in the softened gelatin until no lumps remain. Pour the syrup into a heat proof pitcher or something with a spout if necessary.
• With the mixer still on low speed, pour in a small amount of the syrup, away from the whisk so that the hot syrup does not splash. Continue to add the syrup in a thin stream; when all the syrup has been added, raise the speed to medium high. Continue to whisk until the meringue has cooled to room temperature and stiff peaks form. Scrape it out into a prepared pan and smooth the top. Dust the top with some of the remaining cornstarch mixture. Cover the pan and allow the marshmallows to set for about 6 hours.
• To cut, slip an offset spatula between the marshmallow and the sides of the pan. Invert the slab onto a cutting board dusted with the cornstarch mixture. Using a lightly oiled knife, cut the marshmallows into 1 1/2 inch squares. Dust the cut edges with the cornstarch mixture and store in an airtight container or bag for up to 5 days.

(images by HonestlyYUM)