Sunday, February 10, 2013

Pink Ombre Marshmallows



I'm not a fashionista but I think  color graduating - ombre  style is still in, right?  I hope so because I made some Pink Ombre Marshmallow Flowers.
Have a fluffy and sweet day.



Pink Ombre Marshmallow Flowers(about 25+ flowers, depends on how big of a cutter you use)


1/4 cup cornstarch for coating
3 3/4 envelopes unflavored gelatin / one envelope is approximately 7grams of gelatin, 2 1/4 tsp to 2 1/2tsp/
1 cup cold water,divided
1 1/2 cups granulated sugar
1/2 cup light corn syrup
1/4 tsp salt
2 large egg whites, or reconstituted powdered egg white/meringue powder/ *
1tbl vanilla extract

Pink Food Coloring

* one egg white = 2 tsp of powdered egg white plus 2 Tbl of warm water. I use Wilton's Meringue powder to substitute fresh egg white.

  • PREPARE THE PAN
  Spray 8x8 inch pan with  Pam spray or oil and line the pan with parchment paper. Set aside.
  •  GELATIN
In the bowl of a standing electric mixer or in the large bowl sprinkle gelatin over 1/2 cup of cold water and let stand to soften.
  • SUGAR SYRUP
In a 3-quart heavy saucepan cook granulated sugar, corn syrup, second 1/2  cup of cold water and salt over medium - low heat, stirring with a wooden spoon, until sugar is dissolved. Using a pastry brush brush the sides of the pan with water. Increase the heat to medium and boil the mixture, WITHOUT STIRRING, until a candy thermometer registers 240F, about 10 minutes. You may have to brush the sides with water more than one time. Remove pan from the heat and pour sugar over the gelatin mixture, stirring until gelatin is dissolved. Be careful, boiling sugar is extremely hot.
  • MIXING SUGAR MIXTURE
With a stand mixer  mixer beat on high speed until white, thick and nearly tripled in volume, about 5-7 minutes.
  • EGG WHITES
In a separate bowl, beat the egg whites until they just soft peaks. Beat egg whites and vanilla  into sugar mixture until just combined. Don't over beat or marshmallows start to set.
  • COLORING 
Divide mixture into 3 equal parts, into  separate bowls. Using a hand held mixer, color 2 parts with pink, one darker than the other. You should have a bowl with white, light pink and dark pink marshmallow batter. Try to work fast, as marshmallows start to set fairly quickly.
  •  LAYERING
Pour white mixture  into a prepared pan. Using a spatula that you oiled or sprayed with Pam spray smooth the top. Follow with light pink and then dark pink. Don't pour mixture on one spot, try to pour it evenly over the top. Then gently spread each marshmallow layer with spatula. Chill until firm, uncovered at least 3 hours, or up to a day.
  • UNMOLDING
Run a thin knife around the edges of a pan and invert the pan onto a large cutting board lined with parchment paper and sprayed with PAM spray . Loosen marshmallow with your fingers and ease it onto cutting board. Lightly coat cutter with oil or spray it with Pam spray. Cut marshmallow using a metal flower cutter. Plastic cutters don't work very well.
  • COATING WITH CORN STARCH
In a separate bowl coat all the marshmallow flowers with cornstarch, then place marshmallows into a fine metal sieve and shake off the excess corn starch.
  • STORING 
Store marshmallows in an airtight container, for up to a week. 




Check out  more Ombre desserts:
Easy Ombre Cookies by Sweet Sugarbelle
Pink Ombre Almond Cake with Vanilla Buttercream  by Apt.2B
Purple Ombre Cookies by Mensaje En Una Galleta
Pink Ombre Swirl Cake by Glorious Treats
Purple Ombre Sprinkles Cake by Raspberri Cupcakes
Blue Ombre Party Dessert Table by Principal Planner over at The TomCat Studio


1 comment:

  1. I can't get the comment boxes to cooperate with me but I hope you know I think you're amazing!

    ReplyDelete

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