Strawberry Guimauve Marshmallows. Heres the recipe for my fresh strawberry marshmallows. They are totally delicious, and probably one of your five a day. Guimauve — the French marshmallows — is the stuff clouds are made of.

See more ideas about Recipes with marshmallows, Marshmallow, Homemade marshmallows. Coffee Marshmallows - A Cozy Kitchen. This whole holiday season situation is already stressing me. You can have Strawberry Guimauve Marshmallows using 7 ingredients and 12 steps. Here is how you cook it.

Ingredients of Strawberry Guimauve Marshmallows

It's of Water.
You need of Strawberries (crushed).
It's of Gelatin.
It's of Granulated sugar (or sugar of your choice).
Prepare of Corn syrup.
Prepare of Powdered sugar.
Prepare of Cornstarch.

The addition of marshmallows to this strawberry mousse makes it irresistibly sweet, smooth, and creamy. Download Guimauve stock vectors at the best vector graphic agency with millions of premium high quality, royalty-free stock vectors, illustrations and cliparts at reasonable prices. Последние твиты от La Maison Guimauve (@maisonguimauve). Award winning luxury marshmallows handmade in London. Would highly recommend as a treat or beautiful gift.

Strawberry Guimauve Marshmallows instructions

Line a baking tray with aluminium foil. Spray the foil evenly with cooking spray..
Put 60 ml water plus the strawberries in a food processor and blend to make a purée. Transfer the purée to a bowl and mix well..
Sprinkle the gelatin into the mixture and leave for 5 minutes. Stir gently for about 10 seconds..
Add 90 ml water, the corn syrup, and sugar into a pan and heat over medium-high heat. Stir well until the sugar has dissolved..
Place a candy thermometer into the pan. When it reaches 240°C, let the mixture boil down until it reaches a temperature of 115ºC. Brush the sides of the pan with a wet brush to prevent the sugar from crystallizing..
Once the temperature of the mixture drops below 115ºC, remove the pan from heat and add the mixture to a heat-resistant measuring jug with a short spout. This will make it easier when pouring the mixture later on..
Beat the mixture with a hand mixer on medium speed..
Drizzle the syrup mixture from Step 6 into the bowl..
Gradually increase the speed of the mixer until it reaches maximum speed, mix until it forms stiff peaks, and it has a slight glaze. This should take about 10 minutes..
Pour the mixture into the baking tray lined with foil and let it set for 10 hours without chilling it in the refrigerator..
Cut the marshmallows into desired sizes and coat with a mixture of cornstarch and powdered sugar..
Store in an airtight container for up to 5 days at room temperature. Don't store them in the fridge! If the marshmallows become sticky, repeat Step 11 by coating in powdered sugar and cornstarch..

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