Sat, 26 October 2024
Ingredients
Vanilla Marshmallow
250g caster sugar
75ml water
25g liquid glucose
12g gelatine leaves
3 egg whites
1 tsp vanilla extract
You will also require a digital probe or sugar thermometer
1 x baking tray with high side
100g icing sugar
100g cornflour
Prepare the baking tray by lining with parchment paper. Combine the cornflour and icing sugar
together. Dust the baking tray with a layer of cornflour and icing sugar. This will stop the
marshmallow from sticking. It is important to use a mix of icing sugar and cornflour as this will prevent clumping
In a clean saucepan combine the caster sugar, water and glucose. Place onto a high heat to create a
sugar syrup. Cook until the sugar syrup reaches 121C. A probe or sugar thermometer will be
required. Best to use a large saucepan because when making the sugar syrup.
Place the egg whites into the bowl of an electric mixer. Ensure the bowl is clean.
Soak the gelatine leaves in cold iced water.
As the sugar syrup approaches 121C remove from the heat and begin to whisk the egg whites on a
slow speed. Remove the soaked gelatine from the cold water and squeeze out any excess water. Add
the gelatine to the sugar syrup. Stir until dissolved.
Increasing the speed of the mixer. Slowly pour the hot sugar syrup onto the egg whites to create the
marshmallow. Add the vanilla extract. Continue whisking until the marshmallow
cools.
Pour the marshmallow into the prepared baking tray. Dust the surface with icing sugar and
cornflour. Leave the marshmallow to set. Once set cut the marshmallow into 1 inch cubes coating
each piece in the icing sugar and cornflour.
To create the smore gently and slowly toast the marshmallow, this can be done using a blow torch or over an open flame. Do so only under adult supervision. To create a gooey centre to the marshmallow toast gently and slowly so as to allow the heat to penetrate to the centre. Sandwich the toasted marshmallow between two of your favourite biscuits to create a marshmallow smore sandwich.
Or better yet make your own cookies. See recipe below
Double Chocolate Chip Cookies
175g plain flour
1 tsp baking powder
1 pinch of salt
110g softened butter
160g caster sugar
1 tsp vanilla extract
1 whole egg
100g white chocolate chips
100g dark chocolate chips
Sift together the flour, baking powder and salt. Place to one side. In a clean bowl, either by hand or using a mixer, cream together the butter, sugars and vanilla essence until light and fluffy. It is important that the butter and sugar is well mixed, you should not feel the grains of sugar when rubbed between your fingers.
Add the egg to the butter mix and mix in fully. Fold in the flour along with the chocolate chips.
Preheat the oven to 180C or 170C if fan assisted. Using a lined baking tray place heaped dessert spoons of the cookie dough 2 inches apart.
Bake for 15 minutes until lightly golden. Transfer to a wire rack to cool.
Mon, 21 October 2024
Chef: Jack O’Keefee
View More.Sun, 20 October 2024
Chef: Dean Diplock
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