Recipe: lemon meringue marshmallows

Recipe: lemon meringue marshmallows

Lemon meringue layer marshmallows

Makes 36 large squares.

Ingredients
1 quantity of classic marshmallow mixture, without the vanilla*
Zest of 2 large lemons
1 jar of lemon curd
6 meringue nests

You will also need
A 20cm square cake tin
Non-stick baking paper
Non-stick cooking spray or a little vegetable oil
2 tbsp icing sugar mixed with 2 tbsp cornflour

Prepare the tin by spraying lightly all over with non-stick cooking spray or brushing with a little vegetable oil. Line with a long wide strip of baking paper, leaving two ‘tails’ hanging over each side – this will help you release the marshmallow without disturbing the surface. Coat the baking paper with a little more non-stick spray or oil. Dust over a tablespoon or so of the icing sugar and cornflour coating, tapping it around the tin to cover it all over. Set aside.

Make up a batch of classic marshmallow, without the vanilla. Once the mixture is thick and glossy, add the lemon zest and whisk until completely combined. Scrunch up 4 of the meringue nests into bite-size pieces and fold these through.

Pour about half the mixture into the prepared tin, levelling with the flat of a table knife. Spoon over half the jar of lemon curd, swirling it a little into the marshmallow. Scrape the rest of the marshmallow over the top, again levelling with a knife. Then spoon over the rest of the jar of lemon curd and swirl it about a little. Break up the last two meringues and scatter the pieces over the top. Place the tin in a cool spot and leave to set for 4–6 hours (or overnight).

Once set, slide a table knife around the edge of the tin, releasing the sides, then use the paper tails to lift the marshmallow on to a chopping board. Cut into squares, dusting with a little more coating as you go.
 


* Classic vanilla marshmallows recipe

Makes 36 large squares.

Ingredients
16g (approx. 8 sheets) leaf gelatine
2 egg whites
500g granulated sugar
250ml cold water
1 tsp vanilla extract

You will also need
A 20cm square baking tin
Non-stick cooking spray or a little vegetable oil
2 tbsp icing sugar mixed with 2 tbsp corn flour

Prepare the tin by spraying lightly all over with non-stick cooking spray or brushing with a little vegetable oil. Add a good tablespoon of the icing sugar and corn flour coating to the tin and tap it around the base and sides so it is evenly covered. Set aside.

Add the gelatine sheets one at a time (to prevent them clumping together) to a shallow bowl of cold water and set aside to soften.
Pour the egg whites into the clean bowl of a food mixer and whisk until they hold stiff peaks. Turn off the mixer while you make the syrup.

Put the sugar and water into a heavy-based pan and warm over a low heat, stirring until the sugar has completely dissolved. Stand a sugar thermometer in the pan, increase the heat to medium-high and bring up to the boil. Allow to bubble away, undisturbed, for around 15 minutes until the temperature reads 122°C. This is what is known as the ‘firm ball’ stage. If you don’t have a sugar thermometer, drop a teaspoon of hot syrup into a glass of cold water. It should form a firm ‘toffee-ish’ ball that holds its shape. Remove the thermometer from the pan and leave it on a chopping board or plate to cool down.

With the mixer set on low speed, start to beat the egg whites once more. Add the hot syrup in a steady trickle, mixing continuously as you pour. As soon as all the syrup has been added, increase the speed to maximum. Remove the leaves of gelatine from the cold water, giving them a little squeeze dry, then drop them into the mixer as it is turning and whisk on high speed for 10 minutes. The mixture should be thick, shiny, and just about pourable. Finally add the vanilla extract and whisk again.

Scrape into the prepared tin and level with the flat of a table knife. Sift over another tablespoon or so of the coating in an even layer and leave to set, uncovered and in a cool place, but not in the fridge, for 4–6 hours (or overnight).

When the marshmallow has set, sprinkle a little more of the coating on to the surface of a chopping board. Slide a table knife around the tin to release the marshmallow. Turn out on to the board and, using a sharp knife greased with a little non-stick cooking spray, cut into squares. Toss the squares in the rest of the coating so they are evenly covered.

Recipe taken from Marshmallow Magic by Genevieve Taylor, published by Transworld.