I’ve already documented my adult-onset love of marshmallow. Many home cooks are afraid to tackle these treats on their own, but have no fear. With this simple procedure you can have this treat anytime and customize the flavors and colors to suit any occasion.
I use this recipe to make a watermelon marshmallow filling for macarons. Watermelon flavoring can be tricky, but pre-packaged gelatin works perfectly. Marshmallow filling stands up to summer heat and humidity better than buttercream – which is important, since I’m selling these watermelon macarons at the Coppell Farmer’s Market this Saturday, July 12.
- 3 boxes pre-packaged gelatin dessert, any flavor
- 1/2 cup sugar
- 1/4 cup water, fruit puree, or liquor
- 2 large egg whites
- Mix together the pre-package gelatin dessert, sugar, and water to form a wet sand mixture in a large pot; it will boil high in the pot.
- Separately place the egg whites in the bowl of a stand mixer fitted with a whisk attachment.
- Boil the sugar mixture until it reaches 220F.
- Whip the eggs to soft peak while sugar continues cooking.
- Once sugar reaches 237F, pour into the whipping egg whites in a gentle stream.
- Whip until the marshmallow has cooled and achieved desired texture.
- Pour into grease sprayed pan or pipe onto powdered sugar as desired.
- Allow to set fully, about an hour.
- Store in an airtight container until needed.
- Mix and match your flavors and feel free to add colors as needed.
- This is great for flavors that are hard to capture like watermelon and peach.