Pâte de Guimauve (Fresh Marshmallows) from Alex Levin, adapted from Jean-Georges Makes two 9” x 13” sheet pans of marshmallows 60 grams (2.11 oz) silver gelatin bloomed in ice cold water 900 grams (31.75 oz) white sugar 200 grams (7.05 oz) corn syrup 600 grams (21.16 oz) egg whites (about 20 eggs) 2 vanilla bean pods, split lengthwise and scraped 2 cups powdered sugar 2 cups cornstarch 1. Dampen two 9” x 13” x 1” sheet pans with a wet cloth and press plastic wrap against bottom and up sides of pan, leaving overhang. 2. Place gelatin in bowl of ice-cold water, letting it sit until the gelatin is fully saturated. 3. Add sugar and corn syrup to pot, adding water until the mixture is roughly the texture of wet sand. Set heat to high, and let come to a boil. Meanwhile, in a separate bowl, mix egg whites at medium speed in a stand mixer until soft peaks form. 4. In the meantime, using hands, squeeze water from gelatin. When sugar and corn syrup mixture reaches 311 degrees Fahrenheit, remove from heat and fold in gelatin. Mix with a wooden spoon until fully incorporated. 5. Mixing egg whites on low speed, pour in hot gelatin and sugar mixture, then increase mixing speed to high. Continue until mixture has cooled to room temperature, about 10 minutes. 6. Spread egg white, gelatin, and sugar mixture evenly over plastic in sheet pans and let sit for 2 hours. 7. Mix confectionery sugar and cornstarch together in a separate bowl. Spread 1/2 cup of the mixture over the top of each pan of marshmallows. Cover tightly with plastic wrap, then flip tray onto a 9” x 13” baking sheets. Remove bottom plastic wrap, which is now on the top, and spread remaining confectionery sugar and corn starch mixture. Let marshmallows sit at room temperature overnight before cutting into cubes and serving.
Posted on: Sat, 15 Mar 2014 19:20:51 +0000
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