Rose and Chocolate Marshmallows

• Refrigerated

  • 3 Egg whites

• Condiments

  • 4 tsp Rose syrup

• Baking & Spices

  • 16 tsp Cocoa powder, unsweetened
  • 2 tbsp Confectioners' sugar
  • 2 tbsp Potato or corn starch
  • 230 g Sugar

• Desserts

  • 1 14 grams (1/2 ounce sheet Gelatin

• Other

  • 40 g Rams (2 rounded tablespoons honey

Found on chocolateandzucchini.com

Ingredients

• 14 grams (1/2 ounce) sheet gelatin
• 3 egg whites
• 40 grams (2 rounded tablespoons) honey
• 230 grams (1 cup plus 2 tablespoons) sugar
• 4 teaspoons rose syrup (substitute rose water)
• 4 teaspoons unsweetened cocoa powder, dissolved in a small bowl with 1 tablespoon hot water
• 2 tablespoons confectioners sugar
• 2 tablespoons potato or corn starch, sieved
• 1/4 cup unsweetened cocoa powder, sieved (substitute sweetened grated coconut)

Directions

• Line a square 20 by 20-cm (8 by 8-inch) baking dish with parchment paper (alternatively, you can use two loaf pans or small silicon molds).
• Place the gelatin sheets in a bowl of cold water to soften. Have the egg whites ready in the bowl of a stand mixer, or in a mixing bowl if youre going to use an electric whisk. (I dont recommend doing this by hand, unless you have wrists of steel and the stamina of a marathon runner.)
• Combine the honey, sugar, and 90 ml (6 tablespoons) water in a medium saucepan. Bring to a simmer over medium heat, stir to dissolve, and keep at a simmer for 8 minutes. Remove from heat.
• Squeeze the gelatin sheets with your hands to drain them as thoroughly as you can. Add them to the syrup, and stir with a wooden spoon until completely dissolved. Cover and keep warm.
• Beat the egg whites until soft peaks just begin to form. With the beater still on, add the hot syrup in a slow, steady stream, and keep whisking until the mixture cools down to just above room temperature.
• Transfer half of the egg white mixture to a second mixing bowl, and whisk in the rose syrup quickly. Add the dissolved cocoa powder to the remaining egg white mixture and whisk it in without overbeating.
• Pour the rose mixture on one side of the prepared pan, the chocolate mixture on the other (they will meet in the middle, thats okay), and even out the surface with a spatula. Cover lightly with a sheet of parchment paper (without pressing on the surface) and let stand somewhere cool for 24 hours.
• Combine the confectioners sugar and potato starch in a wide, shallow bowl. Put the cocoa powder in a second bowl of similar shape.
• Have ready a mug of very hot water. Lift the parchment paper to remove the guimauve from the pan, and transfer the whole thing carefully to a cutting board, and cut the guimauve into squares, using a sharp knife that youll dip in the mug to keep the blade warm.
• Transfer the cubes of guimauve three at a time, using your fingers to separate them delicately, into one of the prepared bowls (the rose-flavored ones in the confectioners sugar ; the chocolate-flavored ones in the cocoa powder), and coat them well. The cubes will have a maddening tendency to stick to one another, to your fingers, and to the bowl (the top surface is especially sticky), so keep them separate and handle them lightly.
• Once coated, set the cubes aside on a plate, and leave them out to dry for 2 or 3 hours, flipping them halfway through. Transfer them to a fine-mesh sieve a handful at a time, and shake over the sink to remove the excess confectioners sugar or cocoa powder.
• Package them up and give them away, or hide under the stairs and eat them all by yourself. Guimauve keeps for a few days at room temperature in an airtight container.