Tag marshmallow

50/50 Week 1: Pavlova

Anxiety Kitchen Leave a comment

Ingredients are pretty simple here 🙂

For the pavlova:

  • 6 egg whites
  • 1 1/2 cup sugar (granulated, not powdered)
  • 2 teaspoons of corn starch (sifted to ensure no lumps)
  • 1/2 Tablespoon lemon juice
  • 1/12 Tablespoon vanilla extract

For the whipped cream:

  • 1 1/2 cups heavy whipping cream
  • 2 Tablespoons sugar (granulated)
  • optional: splash of vanilla extract

Fruit or whatever else you wish to add. I used kiwis and blueberries and the kiwis added just the right amount of tartness to cut the sweetness of the pavlova. (highly recommend)

This recipe is definitely more about technique than anything else since the ingredients are pretty simple. There’s not much room for experimenting here unless its with your toppings.

The key is low and slow. Preheat your oven to 225 F

You can either line a baking tray with parchment paper or like me, a silicone baking mat. I had mixed results when I was trying to research which I should use, but my silicone didn’t fail me 🙂

Aside from technique, you need patience. I would HIGHLY recommend using a stand mixer but a hand mixer will work as well. I definitely wouldn’t suggest someone do this manually. You’ll start by whipping your egg whites until soft peaks form. For me, I whipped it until it was passed the foamy stage. Then slowly add in your 1 1/2 cups sugar. Slowly. This is where the patience starts to come in. Once all your sugar is added, you’ll continue to whip until you get stiff peaks which will be a good 10 min or so.

Once you’ve reached stiff peaks, get out a spatula because the rest of this is manual. Add your lemon juice, and vanilla and gently fold to incorporate. Now sift in the cornstarch and gently mix it in. Now, you can certainly pipe your mixture onto your baking mat/parchment or you can do as I did and just plop it on there. I kind of shwooped up the sides to make some peaks and just ensure there’s a little bit of a well in the center. (that’s where your whipped cream/fruit will go later)

Now just pop that bad boy in the oven and forget about with for an 1 hour and 15 minutes. DO NOT OPEN THE OVEN. Just leave it be. Once that time has elapsed, turn off your oven. KEEP THE OVEN CLOSED. Leave it until the oven has completely cooled. We’re talking several hours or even overnight. It will be fine. The longer you leave it, the less cracking you’ll have.

Once everything has cooled. Seriously, all the way cooled. Go ahead and make your whipped cream and cut up your fruit as needed.

I would recommend transferring the pavlova to whatever you wish to serve it one since I didn’t do that and well…that was a mistake. Add your whipped cream and fruit to the top of your pavlova and voila!

Once you’ve added the toppings, you have to eat within a few hours. Your pavlova will lose its crispiness if you put it in the refrigerator. I didn’t know this until I made it…I still put the leftovers in the fridge, I even put some in the freezer as an experiment. I’ll let you know how that goes..

This was the first time I’ve ever tried Pavlova (making and eating) and it did not disappoint. The textures are amazing. Nice crisy shell and that soft, pillowy center. *chefs kiss*

10/10 would recommend

Homemade Marshmallows

Anxiety Kitchen Leave a comment

This is a very messy project. You’ve been warned..

Ingredients:

  • 2 1/2 Tbsp of gelatin (or 8 sheets)
  • 1 cup cold water(divided)
  • 2 cups of sugar
  • 1/3 cup corn syrup
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1/2 cup powdered sugar
  • 1/2 cup cornstarch

To start off, go ahead and mix your powdered sugar and cornstarch together and set to the side. You’ll use this throughout this daunting process.

First things first, get your gelatin going. Having used the sheets for the first time here..I recommend probably going with the basic ass powdered gelatin. Combine your gelatin with 1/2 cup cold water and let it soften for at least 15 minutes. Put this directly in your stand mixer with the whisk attachment but don’t whisk it just yet.

Grab a small saucepan and add the other 1/2 cup water. Make sure when adding your sugar, you add it to the direct center of your pan. Do it slowly so you’re not splashing about. You want to avoid getting the sugar on the sides of your pan so you don’t end up with grainy marshmallows. I don’t care what you think, but peeps are disgusting. Also add in the corn syrup and salt. DO NOT STIR. Seriously, put the spoon down. If you’re feeling antsy, you may swirl the pan gently. Thats all you get though.

Bring to a boil but don’t let it bubble over. You want to get your mixture to 240 degrees F. Once this temperature is reached, remove from heat. At this point, your gelatin should be good to go. Turn your mixer on low to break up the gelatin. Then slowly (seriously, SLOWLY) add your liquid hot magma of sugar syrup into the gelatin. Try not to just pour it down the side of the bowl but don’t pour it on the whisk either..I promise there’s a happy medium here.

Once the syrup is all added, increase your mixer speed to high and continue to whip the devil out of it for at least 10 minutes. Around the 10 minute mark, add in your vanilla. You can feel the sides of your mixer bowl to know when its getting close as well. You’ll want it to be thick and fluffy, and warm but not remotely hot.

Instead of just standing around while your mixer does all the work, use this time to prepare your pan. Spray a metal pan (9×13 would work beautifully) liberally with cooking spray. Then take your powdered sugar mixture and sprinkle your pan with it so that you can coat all the sides well. (Don’t use all of your powdered sugar, you still need this.)

Once your marshmallow fluff is all fluffy, you’ll want to work fast to get it all out of your mixing bowl and into your prepared pan. You won’t be able to get your bowl completely cleaned out. Seriously, you won’t. Just do your best. Now that your mixture is in the pan, just tap it on the counter to even it out a bit and sprinkle with more of your powdered sugar mix.

Leave it out on the counter to sit at room temperature for at least 4 hours. Go put your feet up..or maybe start cleaning some dishes..I know you’ve made a mess.

Lets start this party by dusting your clean counter/work area with, you guessed it, more powdered sugar mix. Turn out your marshmallows onto your dusty surface (heh) This may take some coaxing. I had to scrape that sugar loaf out. You can spray your knife with cooking spray, though I don’t think this really made any difference at all. Its going to stick regardless. As you cut up your marshmallows, toss them in your remaining powdered sugar mixture. Store in an air tight container once well dusted. They’ll keep easily for a week or two..unless you eat them.

That’s it! Its quite an undertaking, but the results speak for themselves. You will have a super messy kitchen, but you’ll also have these soft little pillows of happiness that taste nothing like store bought marshmallows.