Otherwise known as Marshmallow but I somehow find the word ‘Guimauve’ a lot cuter. It just rolls off my tongue, more so than ‘Marshmallow’ though I gotta admit marshmallow sounds a lot more fluffy and pillowy!
That aside, I decided to make guimauves because firstly, it’s the weekend. And then I got this beautiful beautiful set of plates from my sister’s boyfriend’s website called Naiise and I wanted to use it and at the same time showcase those pretty chinaware. And also because homemade guimauves are absolutely divine. Sure those Rocky Mountain, Fireside, Jet-puffed American marshmallows are undeniably tasty and so perfect for toasting, but they all have this stiff and hard texture. Real homemade ones are so much better in the sense that they literally melt in your mouth the instant you pop them in and goooooood, yum!!
Those, by the way, are the new blue/white chinaware I bought from Naiise.com. It’s too pretty!! Designed in Singapore and made in Japan, these little plates are worth keeping for a long time and well worth the money. I’m already looking at the HDB flat range of plates to add on to my cart the next time I buy. If you like them just as I do, Naiise is just a click away. ;)
I made one batch duo-coloured. It was like magic seeing two colours come out of the same nozzle at once!!
Plus if they’re homemade, all the more reason for you to eat them without feeling guilty, just to celebrate you making these delightful petits fours. And why the hell not when they’re so ridiculously easy, fun (you can do them in so many different colours, various shapes, dress them up nicely, involve sprinkles again, or make them look like figurines or ghosts or whatever floats your boat), and perfect as gifts or treats for your loved ones.
Cute daddy wanted to get involve when he saw me piping my guimauves. Don’t think he did so well, but good effort dad!!
It almost kinda reminds you of Christmas as you make these and you start tossing them in the snow powder+cornflour mix. Then again, Christmas is almost here! So pop on those aprons and have a bit of fun making these guimauves or if you would like to call them marshmallows. It is the season of giving anyway and since they can be made way in advance, these would make perfect Christmas candies for your families and friends, or for you to even dunk in hot chocolate on cold winter mornings, assuming you’re not living in Singapore ;)
caster sugar – 250g
glucose – 25g
water – 75g
gelatine sheets – 10g
water – 60g
egg whites – 60g
1 : 2 ratio
Cornflour : Snow Powder
Soak the gelatine in the water for 20 minutes.
When it is soft and has fully absorbed the water, microwave it till completely melted.
Proceed as an Italian Meringue. // you can read it up more here //
Cook the sugars and water till 125C, add in the gelatine and pour it into the whipping egg whites till fluffy and cool.
Once the mixture starts to cool down, the gelatine takes effect and starts to make the mixture very stiff. Working as fast as you can, pipe the guimauve into desired shapes or alternatively, you may fill a lightly greased square frame and let it after. After which you can cut them into squares using a rolling cutter.
Toss them in the sifted coating mixture and store in the refrigerator for about 1 week.
// Note: If your home is pretty cooling, you may leave it outside in an air tight container //
// Note II : For long term storage, unmould your guimauves and without tossing them in the coating powder, store them in an air tight container and place it in the freezer. Just before serving or giving away as gifts, toss to coat in the coating mixture. //