Ok, maybe a couple of teeny tiny photos of my homemade violet guimauve (marshmallows).
Had to sneak something violet in after waffling on about them in my last post:)
GUIMAUVE VIOLETTE
Ingredients for the Bloom
21g powdered gelatine
violet essence
75ml water
Ingredients for the Sugar Syrup
150ml of water
500g caster sugar
75g glucose syrup
purple food colouring
Ingredients for the Meringue
6 egg whites
25g extra caster sugar
Powder Puff Mix
1/4 cup confectioners sugar
1/4 cornflour
1. Line a non-stick lamington tray with parchment paper and lightly spray with canola oil.
2. To make the bloom, place the gelatine, violet essence and 75ml of water in a small bowl. Set aside for 10 minutes then gently heat in a small saucepan to dissolve the gelatine.
3. Place 150ml water, sugar, glucose and food colouring in a medium saucepan.
4. Bring the sugar syrup to the boil until it reaches 130 degrees celsius.
5. Start whisking your egg whites when the sugar syrup reaches 120 degrees celsius. Add the extra 25g caster sugar when the egg whites become white and frothy. Continue to whisk until well combined.
6. The meringue and the sugar syrup need to be ready at the same time.
7. When the sugar syrup is nearly ready add the gelatine mix and combine. Pour into the meringue in a slow steady stream. Whisk on medium-high for 7-10 minutes until the mixture becomes thick, fluffy and glossy.
8. Pour into the lamington tin and leave to set overnight.
9. Cut the marshmallow into squares with an oiled knife.
10. Combine the confectioners sugar and cornflour and use this powder puff mix to coat the marshmallows.
11. Store in an airtight container in the fridge or freeze them in little zip lock bags.
12. Perfect with a hot cup of tea or bubbly champagne.
Recipe adapted from Laduree
Make some delicious hot chocolate and dunk your guimauve or simply enjoy them with a delicate tea.
Had to sneak something violet in after waffling on about them in my last post:)
Ingredients for the Bloom
21g powdered gelatine
violet essence
75ml water
Ingredients for the Sugar Syrup
150ml of water
500g caster sugar
75g glucose syrup
purple food colouring
Ingredients for the Meringue
6 egg whites
25g extra caster sugar
Powder Puff Mix
1/4 cup confectioners sugar
1/4 cornflour
1. Line a non-stick lamington tray with parchment paper and lightly spray with canola oil.
2. To make the bloom, place the gelatine, violet essence and 75ml of water in a small bowl. Set aside for 10 minutes then gently heat in a small saucepan to dissolve the gelatine.
3. Place 150ml water, sugar, glucose and food colouring in a medium saucepan.
4. Bring the sugar syrup to the boil until it reaches 130 degrees celsius.
5. Start whisking your egg whites when the sugar syrup reaches 120 degrees celsius. Add the extra 25g caster sugar when the egg whites become white and frothy. Continue to whisk until well combined.
6. The meringue and the sugar syrup need to be ready at the same time.
7. When the sugar syrup is nearly ready add the gelatine mix and combine. Pour into the meringue in a slow steady stream. Whisk on medium-high for 7-10 minutes until the mixture becomes thick, fluffy and glossy.
8. Pour into the lamington tin and leave to set overnight.
9. Cut the marshmallow into squares with an oiled knife.
10. Combine the confectioners sugar and cornflour and use this powder puff mix to coat the marshmallows.
11. Store in an airtight container in the fridge or freeze them in little zip lock bags.
12. Perfect with a hot cup of tea or bubbly champagne.
Recipe adapted from Laduree
Make some delicious hot chocolate and dunk your guimauve or simply enjoy them with a delicate tea.
mmmph! where is the recipe and your stepbystep?
ReplyDeleteYour cake plate is gorgeous! envy envy!
hi there. im trying to find ur emel in ur blog, but didnt found it. i love ur blog !!!! its inspire me to bake perfect macs like urs!!! i do check ur blog everyday. and will b so frustrated if there is no update. thank u for writing such a great blog and give people opportunity to read ur journey . pls pls drop me an email so we can have a chat.
ReplyDeleteOops sorry Em recipe will follow soon but you wouldn't believe it I didn't even think to photograph these as you have to work super fast before the marshmallow starts to set. If you like the stand make sure you have a look at Ebay as you can get some really lovely depression glass cake plates online.
ReplyDeleteHi Ngengngok,
ReplyDeleteThank you for leaving such great feedback, I'll try and provide updates more often. I haven't published my email address but if you leave yours I'll get back to you. I'd love to see some pics of your macarons!
Hello Lady Macaron! Greetings from the far away state of California. How are you? I stopped by to visit. Your ability to incorporate violet into foods is phenomenal. Your violet marshmallows are extraordinary. Violet is an awesome color. One valued by a certain Artist formerly known as Prince. Though he may be restored to Prince once more. He called it purple. But we know he meant violet.
ReplyDeleteAnd your French Rose inspired macarons! You are like a Fresco Artist with food. Bravo, my friend. I’m glad I stopped by.
hello there..
ReplyDeletehere is my email,
ngeng4@gmail.com
will send to you the pic of my macs journey... :))
keep it up the great work! really admire ur macarons..:))
Hi Mario - I checked out your blog - WOW, Paris for free - I would have been positively dancing and screaming on the inside BUT cool, calm and collective on the outside would have said to the airline rep, "Yeah, I do mind a bit but I SUPPOSE that sounds all right". Besides, the least they could do for the inconvenience.
ReplyDeleteThanks for leaving some awesome feedback... I try to be a tad artistic, and yeah, I love PURPLE RAIN. And, such a compliment being called a Fresco Artist with food - thanks.
BTW, very envious of your travels and loved the look of that gelato - yum!
Regards
Lady Macaron
Hi ngengngok - you've got mail:)
ReplyDelete