Milk and Honey Marshmallows 1


Often associated with the divine promise of plentiful bounty, milk and honey is a great starting point for any summer dessert.  Whether a rich ice cream with honey wafers or a milk glaze on a honey doughnut – you really can’t go wrong.  I wanted to create something light with a rich texture and balanced flavor that serves easily at a summer gathering, so of course I thought of marshmallows.  Milk and honey marshmallows, to be exact.

Milk & Honey Marshmallows
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Ingredients
  1. 4 ounces milk
  2. 1.3 ounces gelatin
  3. 4 ounces milk
  4. 8 ounces honey
  5. 6 ounces sugar
  6. Tablespoon salt
  7. 3 ounces egg whites
Instructions
  1. Combine the gelatin and initial measure of milk in the bowl of a stand mixer. If using powdered gelatin allow to bloom fully with the milk as the liquid. Separately, combine all remaining ingredients except the egg whites, and heat to a boil. In this case it pays to watch the pot, because the milk will boil over.
  2. Pour this mixture over the gelatin in the bowl of a stand mixer. Using a paddle attachment, beat for 25 seconds at low speed to incorporate. Raise the speed to high and whip until a thick, stringy looking foam stands tall in the mixer, about 4 minutes.
  3. Gently beat the egg whites to start incorporating air and add them to your marshmallow. The marshmallow will break but reconstitute shortly. Beat an additional 2 minutes and then pour into a prepared mold and let set completely.
  4. Cut as desired, lace with powdered sugar, and enjoy.
Notes
  1. If you are piping marshmallows, beat an additional 4 minutes to ensure have taken in the most air and cooled enough to hold their shape when piped. Pipe onto a prepared surface and let rest completely.
Joe the Baker http://www.joe-the-baker.com/
One time I called my wife from the grocery store to ask what kind of honey we had at the house.  She replied, without hesitation, “the one in the bear.”  She was so matter-of-fact about it that I swallowed my laughter and let it go.  So, in keeping with our family tradition, we used “the one in the bear” to create these marshmallows.  However, buckwheat honey and farm fresh milk would also be… divine.

"The One in the Bear"

“The One in the Bear”


About Joe the Baker

Joe the Baker is a classically-trained pastry chef who specializes in French macarons and viennoiserie. He currently sells his delicious confections online, at the Coppell Farmers Market, and at DFW-area gourmet grocers.


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