MARSHMALLOWS

Marshmallow is said to have been given its name by the ancient Egyptians, who used the mallow root that grew in marshes along their river banks to make a confectionery sweetened by honey for the pharaohs. Some food historians say it was the blended mallow root boiled up that provided the glue-like gelatinous structure; others say it was the sap of the mallow plant.

For those foragers out there, you could swap the gelatine in this recipe for mallow root or mallow sap … please send us pictures of your results!

Makes 80

4 titanium-strength gelatine sheets, or 20 g (¾ oz/6 teaspoons) gelatine powder

180 g (6¼ oz/about 5) egg whites

350 g (12 oz) caster (superfine) sugar

170 ml (5½ fl oz/ ²/₃ cup) water

150 g (5½ oz) liquid glucose

1 vanilla bean, seeds scraped

50–100 g (1¾–3½ oz) fruit purée (optional; see Note)

cornflour (cornstarch), for dusting

icing sugar mixture, for dusting

Line the base of a 34 x 24 x 3.5 cm (13½ x 9½ x 1¼ inch) tray with baking paper.

Soak the gelatine sheets in a bowl of cold water for 5 minutes. Squeeze out the excess water before using.

Put the egg whites in the bowl of an electric stand mixer fitted with a whisk attachment.

Put the sugar, water, glucose and vanilla seeds in a saucepan and bring to the boil, stirring until the sugar has dissolved. Continue cooking and when a temperature of 121°C (250°F) is reached, start whisking the egg whites on high speed until firm peaks form.

When the sugar mixture reaches 127°C (260°F), add the soaked gelatine (or powder, dissolved in 30ml/1 fl oz water), and fruit purée if using. With the mixer running, slowly add the sugar mixture to the egg whites and whisk on high speed until the mixture starts to cool; this will take about 10 minutes.

Dust the lined tray with equal parts cornflour and icing sugar sifted together. Pour the marshmallow mixture into the tray, smoothing the top. Alternatively, you could use a piping (icing) bag fitted with a 5 mm (¼ inch) nozzle to pipe the mixture in little domes onto the tray.

Sprinkle the top with more icing sugar and cornflour mix.

Leave to set overnight at room temperature.

Using a sharp knife, cut into marshmallows. They will keep in an airtight container at room temperature for 1 week.

NOTE

For thick fruit purées, such as banana, apricot and rockmelon (cantaloupe), use 100 g (3½ oz); for thin ones such as raspberry and passionfruit, use only 50 g (1¾ oz).