Honeyed cardamom marshmallows with pistachios

Honeyed cardamom marshmallows with pistachios

From
The Artisan Marshmallow
Makes
35
Photographer
Alicia Taylor

Ingredients

Quantity Ingredient
400g caster sugar
150g honey
2 tablespoons powdered gelatine
70g egg whites, at room temperature
1/4 teaspoon ground cardamom
110g shelled pistachio nuts, lightly toasted, chopped

Method

  1. Lightly spray 3–4 large trays or a 25 x 30 cm baking tin with oil. Line the base and two long sides of the tin with non-stick baking paper and lightly spray the paper with oil, if using.
  2. Combine 345 g of the sugar, the honey and 125 ml water in a medium, deep heavy-based saucepan. Stir over low heat until the sugar dissolves. Bring to the boil and simmer, without stirring, until the syrup reaches 127°C on a sugar thermometer (this is the upper end of the hard-ball stage). Watch it carefully, as the syrup has a tendency to bubble up.
  3. Meanwhile, slowly sprinkle the gelatine over 160 ml in a microwave-safe bowl and set aside for 5 minutes. Heat in the microwave for 30–45 seconds on High (100%), or until the gelatine has dissolved.
  4. When the sugar syrup reaches 115°C, whisk the egg whites in an electric mixer with a whisk attachment on medium speed. When frothy, increase the speed to medium–high and gradually add the remaining sugar, whisking until thick and glossy. Keep the mixer running on medium speed.
  5. When the sugar syrup reaches 127°C, turn off the heat and allow the bubbles to subside.
  6. Increase the mixer speed to medium–high and gradually pour the gelatine mixture down the inside of the bowl in a thin, steady stream. Add the hot sugar syrup in the same manner. Increase the speed to high and continue whisking until the mixture is thick. Add the cardamom and whisk until the mixture is very thick and holds its shape, about 10–12 minutes, depending on your mixer. The outside of the bowl should almost be at room temperature.
  7. Use a spatula to scrape the marshmallow mixture into a large piping bag fitted with a plain 5 mm nozzle and pipe small marshmallows onto prepared trays, or scrape into the prepared tin and smooth the surface. Stand for 2–3 hours, until set.
  8. Meanwhile, to make the coating, sift the icing sugar and cornflour together.
  9. Toss half of the small marshmallows in the coating mixture and half in the pistachios. For the marshmallow made in the tin, dust the top with some of the coating and turn out onto a clean surface. Dust the bottom with more coating, dusting off the excess. Use a large knife sprayed lightly with oil to cut the marshmallow into bite-sized pieces. Roll the sticky sides of each piece of marshmallow in the chopped nuts.

Notes

  • Keep in an airtight container for 2–3 days.
Tags:
The Artisan Marshmallow
marshmallow
confectionery
sweets
candy
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