Strawberry Guimauve Marshmallows. I made Haribo golden bears gummy shaped raspberry guimauve. guimauve is a sweets in French,a kind of marshmallow,contains fruits and no egg. ingredients. How fun are these rainbow marshmallows? They are perfect for a St.

Guimauve create and send gift boxes of delicious, squishy marshmallow goodness from the Blue. Download Guimauve stock vectors at the best vector graphic agency with millions of premium high quality, royalty-free stock vectors, illustrations and cliparts at reasonable prices. Lift the marshmallow off the paper, powder it with potato starch, cut it up, and serve it. You can Cook Strawberry Guimauve Marshmallows using 7 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Strawberry Guimauve Marshmallows

What You needis 150 ml of Water.
What You needis 60 ml of Strawberries (crushed).
Lets Go Prepare 14 grams of Gelatin.
It's 150 grams of Granulated sugar (or sugar of your choice).
It's 150 ml of Corn syrup.
What You needis 100 ml of Powdered sugar.
What You needis 100 ml of Cornstarch.

As great as these marshmallows are on their own, they're even more fantastic in a cup of hot chocolate! The strawberry flavor blends beautifully with. Althaea officinalis, or marsh-mallow, is a perennial species indigenous to Europe, Western Asia, and North Africa, which is used in herbalism and as an ornamental plant. I love to play with Marshmallow ^^, as I told you before I always have a lot of egg white (due to the fact that my family love to eat ice cream), and finding the recipe to use it is one of my work too.

Strawberry Guimauve Marshmallows instructions

Line a baking tray with aluminium foil. Spray the foil evenly with cooking spray..
Put 60 ml water plus the strawberries in a food processor and blend to make a purée. Transfer the purée to a bowl and mix well..
Sprinkle the gelatin into the mixture and leave for 5 minutes. Stir gently for about 10 seconds..
Add 90 ml water, the corn syrup, and sugar into a pan and heat over medium-high heat. Stir well until the sugar has dissolved..
Place a candy thermometer into the pan. When it reaches 240°C, let the mixture boil down until it reaches a temperature of 115ºC. Brush the sides of the pan with a wet brush to prevent the sugar from crystallizing..
Once the temperature of the mixture drops below 115ºC, remove the pan from heat and add the mixture to a heat-resistant measuring jug with a short spout. This will make it easier when pouring the mixture later on..
Beat the mixture with a hand mixer on medium speed..
Drizzle the syrup mixture from Step 6 into the bowl..
Gradually increase the speed of the mixer until it reaches maximum speed, mix until it forms stiff peaks, and it has a slight glaze. This should take about 10 minutes..
Pour the mixture into the baking tray lined with foil and let it set for 10 hours without chilling it in the refrigerator..
Cut the marshmallows into desired sizes and coat with a mixture of cornstarch and powdered sugar..
Store in an airtight container for up to 5 days at room temperature. Don't store them in the fridge! If the marshmallows become sticky, repeat Step 11 by coating in powdered sugar and cornstarch..

Oh, the marshmallows were successful; they even looked and tasted like marshmallows, but yours truly? I ended up in a tangled web of marshmallow strings. It all went south when I couldn't resist the. Fresh strawberry puree makes these fluffy, heavenly marshmallows burst with fruit flavor. The texture of these marshmallows is amazing! Последние твиты от La Maison Guimauve (@maisonguimauve).