Spiced eggnog marshmallows
DUSTING SUGAR 125ml (½ cup) icing sugar 125ml (½ cup) cornflour 5ml (1 tsp) ground cinnamon 2.5ml (½ tsp) ground nutmeg
EGGNOG MARSHMALLOWS 17g powdered gelatine 125ml (½ cup) + 80ml (? cup)
cold water 220g white sugar 100g glucose 4 large egg whites, at room temperature pinch salt
5ml (1 tsp) vanilla essence/extract 15ml (1 tbsp) dark rum 10ml (2 tsp) ground cinnamon 2.5ml (½ tsp) ground nutmeg
HOW TO DO IT
1. Start off by preparing the spiced sugar for dusting. Sieve all of the ingredients together. Line a baking tray (30cm x 20cm) with baking paper and dust with some of the spiced sugar mixture, reserving the rest for later. 2. In a small bowl, sprinkle the gelatine over the 125ml (½ cup) cold water to dissolve and so en.
3 Combine the sugar and glucose with the remaining 80ml water in a small saucepan. Place over medium-high heat to dissolve. 4. In the meantime, place the egg whites in the bowl of a stand mixer and beat on low speed until frothy. Add the salt. 5. When the syrup reaches about 990C (use a sugar thermometer to check the temperature), increase the speed of the mixer to high and beat the
whites until they are thick, fluffy and reach stiff peak stage. 6. When the syrup reaches 1180C, while the mixer is running on high speed, temper the hot syrup into the whites, down the side of the bowl.
7. Scrape the gelatine and water into the warm saucepan which you used for the syrup and swirl to dissolve.
8. Slowly pour the melted gelatine into the egg white mixture as you are whipping. Add the vanilla, rum and spices, and continue to whip for 10 minutes, until the mixture feels cool when you touch the outside of the bowl.
9. Pour the marshmallow into the lined baking tin and dust the top with more of the spiced sugar mixture. Allow to set, uncovered, 4 hours, at room temperature or until set. 10. Use a sharp knife or scissors dusted with the spiced sugar mixture to cut the mallows into squares. Dust the eggnog marshmallows well with the sugar mixture.
STORAGE
The marshmallows can be made up to one week in advance and stored in an airtight container.