Key Lime Pie Marshmallows – Make Good Cheap Easy Party Menu Dessert Ideas

  1. Prepare the pan with a light coating of cooking spray, and a dusting of sifted cornstarch and powder sugar.
  2. Sift the cornstarch and icing sugar together, set aside.
  3. In a 23x23x5-cm/ 9x9x2-inch dish, spray and line with wax paper or parchment paper. Then dust with the icing sugar-cornstarch mixture, set aside.
  4. Place the gelatin into a small bowl along with ½ cup of the ice cold water.
  5. Have the whisk attachment standing of a standing mixer and beat egg whites and salt until soft peaks form. When the sugary syrup reaches about 94 degrees C/ 2oo degrees F. Whisk the egg whites, salt ,and egg white powder till soft peaks form add the vanilla seed.
  6. In a small saucepan combine ½ cup/ 118 grams of water, granulated sugar, vanilla skins, and glucose. Place over medium heat, cover, and allow cooking for about 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 116 degrees C/ 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature immediately remove from the heat.
  7. With the mixer on medium speed and, while running, slowly and carefully pour the sugar syrup into the meringue.
  8. Meanwhile heat the gelatin in the hot small saucepan, over very low heat and swirl it to dissolve the gelatin, with the heat off for about 30 seconds. Pour into your meringue. Once you have added all of the syrup and gelatin, increase the speed to high. Continue to whip until white, thick, lukewarm, and nearly tripled in volume, about 6 minutes if using a standing mixer or about 10 minutes if using a hand-held mixer.
  9. Once the the marshmallows are finished remove with a sprayed rubber spatula, and pour into the prepared pan.
  10. Lightly wet your CLEAN hands with cold water and smooth the top of the marshmallows, wait a minute or 2 and dust with icing sugar-cornstarch mixture and lime luster, the luster is optional.
  11. Allow the marshmallows to set overnight and cut.

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