Maple Gingerbread Marshmallows

• Refrigerated

  • 2 Egg whites, large

• Condiments

  • 1/2 cup Maple syrup, dark

• Baking & Spices

  • 1 cup Cane sugar, organic
  • 2 tbsp Gingerbread spice
  • 3 tbsp Potato starch
  • 1/2 cup Powdered sugar
  • 1/8 tsp Sea salt

• Desserts

  • 4 1/2 tsp Gelatin, Unflavored

• Liquids

  • 5/8 cup Water

Found on thetomatotart.com

Description

Ingredients

• 4  ½ teaspoons unflavored gelatin
• ½ cup + 2 tablespoons cold water (divided)
• 2 large egg whites at room temperature
• 1 cup organic cane sugar
• ½ cup dark maple syrup
• ⅛ teaspoon sea salt
• 2 tablespoons gingerbread spice (divided)
• ½ cup powdered sugar
• 3 tablespoons potato starch

Directions

• In a small bowl, whisk together gelatin and ¼ cup of cold water. Leave for about five minutes so gelatin has a chance to fully “bloom”.
• In the bowl of a stand mixer, beat egg whites until soft peaks form.
• In a small saucepan over medium heat, combine sugar, maple syrup, 2 tablespoons cold water, and sea salt. Bring to a boil then add gingerbread spice and cook until syrup reaches 240º F then quickly whisk the bloomed gelatin into the syrup until completely combined.
• While syrup is heating, mix together powdered sugar, potato starch, and remaining gingerbread spice. Prepare an 8x8 pan by lining it with parchment paper that overlaps all of the pan’s edges.Sprinkle the parchment with a little of the potato starch powdered sugar mix.
• As soon as the syrup reaches 240º, turn mixer onto medium high speed and add a couple of tablespoons of the syrup- drizzling it down the side of the mixing bowl to avoid scrambling the egg whites. Add a couple more tablespoons, drizzling down the side, and then a couple more. Now that the eggs are tempered, you can slowly pour the syrup in a a steady stream into the meringue. Beat for about 7 minutes until marshmallow is quite stiff and glossy. Finally turn mixer to high and beat for 5 minutes until the marshmallow has tripled in size.
• Using a flexible heat proof spatula, coax the marshmallow into the prepared 8x8 pan and push it into the corners (an offset spatula works well here). Sprinkle some of the remaining powdered sugar blend on the top and shake the pan back and forth to ensure coverage. Allow the marshmallows to set for 6 hours, uncovered, at room temperature before cutting. Once you cut them, roll them in the remaining powdered sugar to avoid crazy stickiness!

Nutrition