I love that after a day when nothing is for certain, I can step into the kitchen and absolutely know that if you make an Italian meringue and add gelatin it will 100% make marshmallow, or as I prefer to refer to them by their fancy French name Guimauve. Dare to whip? Come on over to the fluffy side.
Mis en Place
225 g Granulated Sugar
10 g Light Corn Syrup
175 g Cold Steeped Tea
20 g Sheet Gelatin (*or 45 g of Powder Gelatin)
1 Large Egg White
Cornstarch and Confectionery Sugar for dusting
Take care to read all steps thoroughly before beginning!
Some tasks will need to be done simultaneously.
Line an 8” square pan with parchment paper and dust with a mix of cornstarch and confection sugar.
In a small saucepan, combine granulated sugar, light corn syrup and half the scaling of steeped tea. Stir gently and put aside.
Place gelatin sheets in a bowl of the remaining cold steeped tea. Soak for 5 minutes.
Place large egg white in mixing bowl fitted with the whisk attachment.
*Room temperature egg white will create the most volume.
Begin to whip on medium speed and then increase to high until you get a creamy frothy consistency. Turn off mixer.
Cook sugar syrup over medium heat, do not stir. Cook to 120 degrees Celsius.
*While sugar syrup is cooking melt your bloomed gelatin over a double boiler just until melted. Do not overheat.
Once sugar syrup comes to temperature carefully and slowly add it to your frothy egg white while mixing on medium speed. Pour down the side of the mixing bowl to ensure the sugar syrup does not come into contact with whisk attachment.
Repeat with the melted gelatin.
Increase mixer to high speed and whip for 2-3 minutes on high speed until the mixture starts to hold its shape.
Carefully pour the warm guimauve into your prepared pan. Sprinkle additional tea leaves or edible dried flowers on top. Let Cool.
Cut guimauve into any shape or size. Dust with additional cornstarch and confection sugar mix. Enjoy!