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Marshmallow｜yukap's recipe transcription

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yukap

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Ingredients

コーンスターチ : 100g
人工甘味料 : 60g
水 : 70㏄
卵白 : 1個分
粉ゼラチン : 10g
バニラエッセンス : 2～3適

Time required

40minutes

Procedure

1) make preparations 00:25
コーンスターチをバットに広げ、スプーンを使ってマシュマロの形にくぼみを作っておく。
2) make the dough 00:53
Mix half of the water and artificial sweetener in a heat-resistant container.
Heat in a 600W microwave for 1 minute and 30 seconds.
While hot, add gelatin to make gelatin liquid.
Make meringue by putting the egg whites in a separate bowl, adding the remaining artificial sweetener and whisking.
Add the gelatin solution to the meringue in two or three parts and mix.
Add vanilla essence and whisk.
Once the foam has formed until it drips slowly when you lift the whisk, mix slowly to adjust the texture.
3) mold 02:57
Pour the batter into the well made with cornstarch.
Leave to cool at room temperature.
When it hardens and won't stick to your hands, sprinkle a thin layer of cornstarch around it and it's done.

Point

- Bring eggs back to room temperature.
・If you do not pour the batter quickly, the batter will solidify and will be difficult to pour into the cavity.
・If the dough becomes hard and difficult to shape, warm it in a 600W microwave for about 20 seconds to soften it.
- The marshmallows will be shaped like indentations made with cornstarch, so you can arrange them into various shapes.
・When cooling down, it is best to put it in the refrigerator when the temperature is high, such as in the summer.