Ingredients
- 250 g FunCakes Icing Sugar
- 1 tbsp FunCakes Glucose Syrup
- 10 g FunCakes Egg White Powder High Whip
- 4 sheets Dr. Oetker Gelatin Leaves White
- 135 ml water
- Flavoring or coloring of choice
Tools
- Patisse Silver-Top Baking Plate 39.6x27.5 cm
- Patisse Parchment Paper Sheets 38x30cm pk/20
- Patisse Cookie Cutter Round 4 cm
- Mixing bowl
- Mixer
- Heavy-bottomed saucepan
Step 1: Make the syrup
In a heavy-bottomed saucepan on low heat, mix 75 ml water, 250 g FunCakes Icing Sugar and 1 tablespoon FunCakes Glucose Syrup. Bring the syrup to a boil and let it simmer for about 5 minutes. It’s ready when a drop of syrup dropped into a glass of cold water holds its shape.
Step 2: Make the foam
Mix 10 g FunCakes Egg White Powder High Whip with 60 ml water in a bowl and whip until stiff peaks form. Pour in the syrup and continue whipping until the foam has cooled.
Step 3: Prepare the gelatin
Soak 4 sheets of Dr. Oetker Gelatin Leaves White in cold water for 10 minutes, then dissolve them in a little hot water. Whisk the dissolved gelatin into the egg white foam. Now you can also stir in flavoring and/or coloring if desired.
Step 4: Finish the marshmallows
Place a sheet of Patisse Baking Paper on the Patisse Silver-Top Baking Plate or a shallow dish and spread the egg white mixture over it. Let it set for about 4 hours at room temperature. Use the Patisse Round Cookie Cutter 4 cm to cut marshmallows from the sheet.