Since my last batch of marshmallows, I’ve been waiting to make another batch of these soft pillows of fluffiness. And there’s no reason not to anymore, now that my new KitchenAid is here to do all the hard work for me, whipping up the egg whites and sugar syrup to a thick, silky, glorious meringue.
I had this recipe bookmarked for ages, not only because I love lemon-flavoured things but because it included sherbet! I have fond memories of making sherbet in a Year 7 science class. We mixed citric acid, bicarb soda, jelly crystals and icing sugar in a foam cup with plastic spoons and spent the rest of the class eating it out of the cup, letting the powder fizz on our tongues. Best science class ever.
The recipe I used for these marshmallows is slightly different to the one I used last time, and I was worried that it wasn’t going to set because the consistency didn’t seem right. But after leaving them in the tin for a while they turned out perfectly – airy and bouncy and light as a cloud. And though the marshmallows look so pure and innocent with the stark white appearance, they sure pack a punch with the sour lemon flavour and the fizziness of the sherbet takes you completely by surprise!
Lemon Sherbet Marshmallows
Recipe adapted from Gourmet Traveller magazine
25g powdered gelatine
185ml (3/4 cup) lemon juice
500g caster sugar
1 tbsp glucose
snow sugar for dusting (see note)
75g citric acid (see note)
95g icing sugar
1 tbsp bicarbonate of soda, sieved
Grated rind of 1 lemon
1. Line a jelly roll pan/swiss roll pan with baking paper. Bloom gelatine into the lemon juice in a small bowl and until the lemon juice has been absorbed.
2. Combine sugar, glucose and water in a saucepan. Bring to the boil, stirring to dissolve sugar. Cook over medium heat without stirring until syrup reaches 125ºC on a sugar thermometer (5-10 minutes). If there is sugar stuck on the side of the pan, brush it down with a clean, wet pastry brush. Once the temperature has been reached, remove from heat and add in the gelatine and lemon juice mixture. Stir to dissolve and strain out any lumps of gelatine.
3. Meanwhile, whisk eggwhites using an electric mixer on medium speed until soft peaks form. Increase speed to high and whisk to firm peaks. With the motor running and mixer speed on medium, slowly and pour the syrup and gelatine mixture in a thin stream into the egg whites. Whisk until mixture cools to blood temperature (about 40ºC on a sugar thermometer).
4. Pour the mixture into your prepared tin, smoothing the top using a wet palette knife. Set aside to cool, until it is firm to the touch (about 3 hours). If it is taking a long time to firm up, place in the fridge to quicken the process. Dust a chopping board or work surface with snow sugar and turn the marshmallow slab onto the surface. Peel off the baking paper and dust sides with snow sugar. Cut the marshmallow into cubes with a wet knife and roll in snow sugar. Dust off any excess snow sugar and store in an airtight container.
5. For the lemon sherbet, sift ingredients through a fine sieve into a dry bowl (sherbet must remain dry to retain fizz effect). It will keep refrigerated in a dry airtight container for 1 week.
6. Serve the marshmallows dusted heavily in lemon sherbet and eat immediately.
Note: Snow sugar can be purchased from from The Essential Ingredient. I didn’t have any on me so I substituted with a mixture of cornstarch and icing sugar mixed in a 1:3 ratio. Citric acid is available from the baking section of major supermarkets. Make sure all ingredients for lemon sherbet stay completely dry otherwise you wil lose the fizz effect.