Meringue Based Mocha Marshmallows: Test 1

The vanilla marshmallows relied on the heated sugar and the gelatin for its structure but David Lebovitz has a different approach in which he also adds meringue as part of the base. I felt that my marshmallow adventures just wouldn't be complete without trying this out.
Active Time30 minutes
Total Time30 minutes
Print Recipe
Yield: 2 9” x 13” pans

Equipment

  • Standing mixer
  • Medium Pot
  • Small bowl

Ingredients

  • ¼ cup powdered sugar
  • ¼ cup corn starch
  • ¼ cup cocoa powder
  • 14 g Knox gelatin, two envelopes
  • ½ cup cold water
  • cup cold water
  • 1 cup granulated sugar
  • cup light corn syrup
  • ½ cup egg whites, roughly 4 large egg whites
  • tsp salt
  • 1 Tbsp espresso powder

Instructions

  • Before starting on these marshmallows I advise that the pans in which the marshmallows are set are prepared. They were first coated in baking spray and then dusted in a mixture of corn starch, powdered sugar, and cocoa.
  • In a small bowl, the gelatin was sprinkled over ½ cup of water to allow the gelatin time to bloom and soften.
  • While the gelatin is softening, the egg whites and sugar were added to the standing mixer and whipped until very thick. The mixer was then turned off while I attended the next steps.
  • In a medium saucepan fitted with a candy thermometer, I mixed the sugar, corn syrup, and 1/3 cups of water. This was heated over medium high heat.
  • When the sugar mixture reached 240°F, the mixer was started again on high speed. As the sugar reached 245°F, it was poured into the whipped eggs carefully to avoid hitting the whisk so it wouldn't splatter all over the mixing bowl.
  • Into the same pot I used for the sugar, I added the bloomed gelatin, salt, and espresso powder. The residual heat of the pot should be enough to melt the gelatin and dissolve the espresso.
  • When fully melted, this last concoction was added to the mixer and everything continued being whipped until fully cooled. Unlike the marshmallows that don't use egg whites, these are much more forgiving timewise. You want to make sure you really do whip this non-stop until it is fully cooled.
  • Finally, the now cool mixture was spread to the best of my ability between the two prepared pans and allowed to set overnight, uncovered.
  • Cutting these up was not easy, it was like they didn't want to be pretty. I used a coconut oiled knife to try to get clean cuts but to no avail. I will have to try using a pizza cutter or scissors next time.

Results

These marshmallows have their pros and cons. 
The pros:
  • They are much less sensitive to timing since you have to whip them till they’re fully cooled anyway
  • They have this spongy texture that awoke a nostalgic craving for Krembo (look it up, they’re delicious).
The cons:
  • They take an extra step to achieve.
  • If you don’t cool the mixture completely, you will end up with a “soggy bottom”. No one likes a wet marshmallow.
  • I couldn’t get them to cut pretty. The photo is nice and all but you can clearly see that they are not perfect little squares.
The neutral:
They have a different texture. When you crash them with your fingers they do have some give and they will bounce back but you will also feel the tiny bubbles popping. Those poor tasty bubbles….
Side note: The amount of coffee I added to this recipe was not quite enough. I strongly recommend doubling the espresso powder.

References

Parent Notebook

Marshmallows

Published by

Tali Perlov

I'm a baking addict with a history of messing around in a lab. Science, an intense interest in food and flavor, and creative genes! Thus, Exploratory Kitchen was born! A scientific approach to producing delicious and customizable foods with the aim to understand the ingredients and not just follow the recipe.

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