as defined in Larousse's French-English Dictionary, is marshmallow.
In the Larousse Gastronomique 1988 edition, Marsh Mallow is a medicinal
plant. The root of the Altheaea offecinalis is sweet tasting
and the "mucilage from the roots was formerly used to make the
spongy sweets known as marshmallows". (657) Interesting info. You
can find modern recipes with sugar/gelatin or sugar/egg white bases.
The recipe below
incorporates sugar with other ingredients to recreate the delicate,
white fluffs that come to mind when thinking of "marshmallows."
I'm also including a link to a recipe in French, for european-style
marshmallows. The list of ingredients include egg whites. The recipe
is in French, and there is a series of flags at the top of the webpage
with translation choices (British flag for English). Note: the translation
in English is quite amusing (translation programs are never that good),
so if you are unfamiliar with French, arm yourself with a French dictionary.
This recipe is adapted from The Complete Wilton Book
of Candy. This recipe is a sugar/gelatin base.
2 T plain gelatin
1/2 c water, cold
2 c sugar
3/4 c light corn syrup
3/4 c water, hot
2 t vanilla
1/4 c powdered sugar
1/4 c cornstarch
Prep: Lining an
8" square pan with parchment.
Sprinkle the plain
gelatin over the cold water in the bowl of a stand-up mixer, stir, then
let set while the sugar syrup is coming to temp. Combine sugar, corn
syrup, and the hot water in a heavy 3-qt. saucepan. Place over high
heat and stir until the sugar is dissolved. Wash down sides of pan with
pastry brush dipped in water and place candy thermometer in pan. Then
without stirring, bring to 245°F or 118°C. If sugar crystals
should develop on the sides, wash down with the wetted brush. Set mixer
to highest speed then reduce speed to slowly pour in the hot syrup into
the gelatin in a steady stream to prevent the sugar from flying, then
resume the high speed when all the syrup is added. Beat for about 15
minutes or until ribbon samples dropped off beaters retain their shape.
Add in the vanilla. Using a rubber scraper, remove mixture from bowl
into prepared pan. Make level and let firm overnight at room temperature.
Sift powdered sugar and cornstarch together onto a cookies sheet with
1 inch sides. With a damp metal spatula, loosen sides of the marshmallow
then turn out onto the powdered sugar mixture. Dampen a paper towel
and lay on top of the parchment paper that is on the marshmallow. Leave
on a few minutes to help loosen the paper, then peel off. Heap on the
powdered sugar mixture, shake off, then cut the marshmallow square into
desired width strips using a serrated knife dipped in cold water. Then
using a serrated knife, again dipped in cold water, or scissors dipped
in cold water, cut into desired squares. Toss the marshmallows in the
powdered sugar mixture and let stand for an hour. Brush off extra powdered
sugar and store in airtight container at room temperature. The recipe
book states they can keep for up to three weeks at room temperature
but are best used fresh.
et Terroirs online:
site is in French with translations available in different languages.
But be aware that the translations are sometimes a little too "literal"
and don't make much sense. Good recipe with egg whites.
Marguerite-Marie, Denis J. Keen and Barbara Shuey. Larousse's French-Engish
English-French Dictionary: Two Volumes in One.
New York: Pocket, 1971.
Jenifer Harvey, ed. Larousse Gastronomique: The New American Edition
of the World's Greatest Culinary Encyclopedia.
New York: Crown, 1988.
Eugene T. and Marilynn C. Sullivan. The Complete Wilton Book of Candy.
Woodbridge: Wilton, 1981.
Pâtisseries sucrées: Guimauve. Recettes et Terroirs.
Latest update to site: 25 May, 2005. Accessed site 25 May, 2005.