Marshmallows with gum arabic and gelatin
These marshmallows combine sugar syrup, gum arabic and animal gelatin. They require a stand mixer or suitable whipping equipment and a thermometer: syrup temperature affects the final texture.
Ingredients
- 40 g gum arabic and 120 g water
- 300 g sugar, 120 g glucose syrup and 60 g water
- 12 g powdered gelatin and 60 g water for hydration
- 5 g vanilla powder
- 60 g icing sugar and 60 g cornflour for coating
Prepare the bases
Hydrate gelatin in its specified water according to the product instructions. Separately mix gum arabic with its 120 g water, avoiding lumps. Prepare the mould with some of the icing sugar and starch mixture.
Cook sugar, glucose and 60 g water to approximately 115–120 °C, checking with a thermometer. Gently dissolve the hydrated gelatin without boiling and incorporate it into the base intended for whipping.
Whip and rest
Start whipping and pour the hot syrup in a thin stream down the bowl’s side, away from the moving whisk and splashes. Add vanilla and continue until aerated and firm. Transfer to the mould and let stabilise before cutting.
Toss the pieces in the coating mixture. This formula contains animal gelatin and is not vegan. Storage must be assessed for the actual preparation: sugar does not justify an unlimited shelf life.
For other structures, see the guide to pastry thickeners.