These pink marshmallows have the flavor and aroma of fresh berries, thanks to freeze-dried strawberries. The recipe was tested in grams, so a couple of the volume measures will seem slightly awkward. You’ll find the recipe very sleek and easy (I promise) if you use your scale on the gram setting.
Note: For best results, keep your powder dry! Freeze-dried fruit is hydroscopic—hungry for moisture that it will readily absorb from the atmosphere. Keep the package sealed with the desiccant packet inside. —Alice Medrich
1 8x8-inch pan's worth
large egg white (30 grams)
(1 envelope) gelatin (I used Knox)
plus 1 tablespoon (165 g) granulated sugar
2 1/2 tablespoons
(50g) corn syrup
(15g) freeze-dried strawberry slices, pulverized in a mortar or mini food processor and kept in a covered container until needed
In This Recipe
Mix the cornstarch and powdered sugar together.
Oil an 8x8 pan and coat it liberally with some of the cornstarch mixture.
Put the egg white and 1/4 water a mixer bowl. Sprinkle gelatin evenly over the surface; do not mix it in. Let set for 5 minutes to soften—the gelatin should look opaque but no longer dry. Set the bowl in a pan of hot tap water until the gelatin is melted—the mixture should look clear, no longer opaque.
Meanwhile pour the 1/2 cup water, corn syrup, and salt in a small (1 quart) sauce saucepan. Pour the sugar in a mound in the center of the pan. Don’t stir; just pat the mound of sugar down to moisten any dry sugar. Cover the pan and bring the mixture to a simmer over medium heat. Simmer for about 5 minutes or until the sugar looks dissolved (peek under the cover from time to time). Uncover and continue to cook without stirring until a thermometer registers 260° F.
Meanwhile, attach the bowl with the melted gelatin to the mixer and attach the whisk.
As soon as the syrup is at temperature, turn the mixer to high and start pouring the syrup gradually down the inside of the bowl in a thin continuous stream. Continue beating at high speed for 8 to 10 minutes, until the mixture is thick and stiff and its shiny gloss becomes a slightly dull gloss; the mixer bowl should be barely lukewarm.
Turn the mixer off and set the whisk aside. Pour the strawberry powder into the bowl. Use the whisk attachment to mix/fold the powder partially into the marshmallow—just a few strokes to prevent the powder from flying around when you resume beating. Put the bowl and whisk back on the mixer and beat for a few seconds to blend the powder into the marshmallow. Scrape the marshmallow into the prepared pan and spread it even. Let set for at least 3 hours.
Dust a cutting board liberally with some of the remaining starch and sugar mixture. Slide a thin spatula around the sides of the pan to detach the marshmallow. Tip the pan over the cutting board and pry the marshmallow gently from the bottom of the pan onto the cutting board. Sieve more starch and sugar over the top of the marshmallow. Cut the marshmallow into cubes and toss with the remaining starch/sugar—this is easiest to do by pouring the cubes and starch mixture back and forth between two bowls. If necessary, shake the marshmallows gently in a coarse mesh sieve to remove excess starch. Let dry for a few more hours at room temperature before storing in a sealed container.
My career was sparked by a single bite of a chocolate truffle, made by my Paris landlady in 1972. I returned home to open this country’s first chocolate bakery and dessert shop, Cocolat, and I am often “blamed” for introducing chocolate truffles to America. Today I am the James Beard Foundation and IACP award-winning author of ten cookbooks, teach a chocolate dessert class on Craftsy.com, and work with some of the world’s best chocolate companies. In 2018, I won the IACP Award for Best Food-Focused Column (this one!).