25 Jun 2011

Toasted Coconut Marshmallows: Sweets with an Aussie Twist

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I love flødeboller, I love chocolate mousse, I looove chocolate macaroons. Basically I just love anything that requires beating egg whites. That’s one of the reasons I can’t get enough of making marshmallows. Another reason is that I have finally figured out why my last couple of batches turned moist and sticky in no time: I left out the 24 hours of air-drying. Silly billy! Now that I know, I just had to make my own version of a brilliant sweet I tried in Tasmania last October: The Toasted Coconut Marshmallow.

The base for this recipe is from Foodbeam. I have chosen to soften and round off the flavour by using cane sugar instead of caster sugar, which complemented the vanilla a lot more in my opinion. Furthermore I was not completely satisfied with the vanilla flavour so I enhanced it by letting the vanilla pod cook along with the syrup. Finally, the lemon juice added some contrast and upping the amount of gelatine slightly gave a bit more bite to the marshmallows. Perfect! Especially with the toasted crunch of the coconut.

 

Toasted Coconut Marshmallows (makes about 30 depending on size)

Adapted and halved version of Fanny’s recipe from Foodbeam

  • 3,5 gelatine sheets
  • 1,5 egg whites (the equivalent of one “cup” pasteurized whites in Denmark)
  • 125 grams pale organic cane sugar (please don’t opt for regular sugar)
  • 1/2 vanilla pod (I used a de-seeded one and it yielded plenty of flavour)
  • 40 ml water
  • 1/2 tbsp lemon juice
  • 1,5 decilitre grated coconut (or dessicated, provided it’s not that awful almost powdered kind. There needs to be some decent sized coconut bits as you can tell on the photos)

Pour the coconut onto a pan and roast it on low heat, never letting it out of your sight as it will burn very easily. When the coconut has turned lightly brown, pour it onto a large flat plate or a baking tray to cool down completely (important, as we want them to loose some humidity).

Put the gelatine sheets in a bowl and cover them with cold water. Set aside. Then take a small saucepan and add the sugar, vanilla pod, water and lemon juice and bring them to a boil until the syrup reaches 120 degrees Celcius. Meanwhile, beat the egg whites with an electric mixer in a separate metal bowl. Once the syrup is ready, remove the vanilla pod with a fork (don’t use your finger as it will burn) and proceed to pour the syrup into the egg whites in a thin strip close to the inside of the bowl. Be careful not to pour it directly onto the mixer – much too messy. Continue to beat the whites while taking the gelatine sheets and squeezing out as much water as possible. Then add the gelatine to the egg whites (again: into the whites and not the mixer) and keep beating until the bowl has cooled down considerably and the marengue mixture has turned very thick and keeps its shape. It will probably take 10-15 mins.

Sprinkle about a third of the coconut into a lined baking tin (20*30 cm) and scrape out the mixture with a silicone spatula and onto the coconut. Spread it out and into the shape you want. Sprinkle the top with more coconut (but not all of it) and set the mixture aside to air dry at room temperature at least overnight, preferably 20 hours. Then turn the marshmallow square onto a carving board, heat a sharp knife under hot water and pad it dry. Slice the marshmallow into smaller squares, repeating the knife steps so it doesn’t stick. Toss the squares in the remaining coconut and put them on a plate or tray to air dry for another couple of hours. Finally, put them in an airtight container and keep them at room temperature or – wrap them in a candy gift-bag as a present for your sugar-hungry friends to swoon over.

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One Response to “Toasted Coconut Marshmallows: Sweets with an Aussie Twist”

  1. […] before here, so I won’t bore you with the details. I’ll just let you know that I used this recipe from the blog, which is a slightly adapted version of this original recipe from Foodbeam. The […]

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