You already know that I’m a little crazy about all things Meringue, right? 🙂 Because you can already find a decent amount of meringue recipes on this site… But hold on! There’re so many more to come!! 🙂But… all that meringue is just so… GOOD!!!!!! White, fluffy, dreamy, marshmallowy… 🙂 It’s almost TOO GOOD to be true! 🙂 And speaking about the Marshmallowy… Let me tell you this: for a VERY-VERY LONG TIME, and I mean for a VERY-VERY -VERY long time I’ve been dreaming of making my own real marshmallows!…Well, I made a couple of super-healthy Marshmallow Desserts… But… I guess those super-healthy treats can’t be called real marshmallows… They’re rather health food (i.e. something you can eat for breakfast). They aren’t candies…But… then what IS a real Marshmallow? Is that the UN-Healthy treat made from pure sugar that’s “bad for you”? Is that what I should start making now?Well, no! No, no and no! But I do have to compromise… OK, you cannot have the whole batch of these marshmallows for breakfast…But you CAN still call MY MARSHMALLOWS healthy-er than your usual classic Marshmallows that you buy in a store! 🙂 OK. This sounded confusing, didn’t it? 🙂 Then let me explain myself so that you fully understand what I’m getting you into:
- The UNHEALTHY Marshmallows (the store-bought) are usually made with either high-frusctose corn syrup or, if you’re extra-lucky and willing to spend an extra buck – with just pure sugar.
- They have ZERO nutritional value because… well… they ARE pure sugar! And it may be OK to eat them sometimes but only if you fully realize the fact that there is no nutritional value in them. They are PURE, undiluted treat. And you shouldn’t really consume more than the recommended 2-3 tsp worth of them in one seating (3 small or 1 large marshmallow) 🙂
- They are NOT just sugar. Remember I began this post with praising my beautiful meringue? And that means that there are egg whites involved in the making of my Marshmallows!
- My Marshmallows are high in healthy protein! Because… well, again, those egg whites are pure protein in its most natural form!
- My Marshmallows are so much more nutritious than the regular marshmallows! Why? Well, because… they are NOT pure sugar! Because what they really are is the Swiss Meringue Frosting in its solid form! And you know what the amazing thing is? Thanks to the gelatin acting as a stabilizing agent I could use even LESS sugar to make these marshmallows than I’d need to use to make the frosting! Because it’s the sugar that usually “binds” and stabilizes the egg whites in the meringue. With the gelatin I could get away with as little as 2-3 tbsp of sugar for each egg white!
…I mean… We ARE allowed to eat some candy… Sometimes… 🙂 The healthy type…:) Right? 🙂
Happy Holidays, my friends! 🙂
Healthy Low-Sugar Marshmallows
- 4 egg whites
- 2/3 cup sugar
- 2 envelops gelatin
- 1/2 cup water plus additional 3 tbsp
- 1 tsp vanilla extract
- 1 tbsp corn starch
- 1-2 tbsp. powdered sugar
- 1 tsp cream of tartar
First prepare all the ingredients and all the equipment to be handy and ready to use! Put the egg whites with cream of tartar in a mixing bowl. Add the sugar and water to a saucepan and stir to help the sugar dissolve in the water. Sprinkle the gelatin over 3 tbsp of water in a separate bowl. Prepare a brownie pan or jellyroll baking tray by lining it with the parchment paper and sprinkling it with 1 tsp of sugar.
Bring the sugar mixture to a boil and let it boil for about 7 minutes without stirring until the candy thermometer shows 240F.
In the meantime melt the gelatin by either gently heating it up in a separate pot (without boiling it) or you can also melt it in the microwave.
Beat the whites on low speed until foamy. Add the cream of tartar. Increase the speed to a medium, and whisk until soft peaks form.
With the mixer running, pour the hot sugar syrup in a thin stream over fluffed egg whites down the side of the bowl avoiding the whip.
Increase the speed to high, and beat until the mixture stops steaming. Add the melted gelatin, vanilla and cornstarch. Whip for another minute.
Pour the marshmallow mixture in the lined pan and put it in the refrigerator. Keep in the the fridge until it's cool and solid UNCOVERED (to avoid moisture condensation). I usually make my marshmallows in the evening so that they're all nice and solid next morning. But they should be ready to cut in about one hour.
Cut the marshmallows and sprinkle them (if desired) with some more powdered sugar.
Store the marshmallows loosely covered in the refrigerator (to make sure that the whites stay fresh) for up to 2 days. If you have any left (not my case) on the 3-d day - just stick them in the freezer and enjoy whenever you feel like having a sweet healthy Marshmallow!