These marshmallows are festively spiced and will make a delicious gift this Christmas.
Spiced orange marshmallows
For the orange purée:
2 large oranges
375g caster sugar
2 egg whites
For the marshmallows:
130g orange purée (from before)
18g gelatine leaves (10 sheets)
50g ginger nut biscuits
For the coating:
50g icing sugar
½ tsp ground ginger
½ tbsp corn flour
1. First, make the orange purée. Place the oranges in a pan and cover with cold water, bring to the boil and gently simmer for 3 hours, ensuring that there is always just enough water to keep the orange submerged. Add more water as and when necessary.
2. After cooking, remove the orange from the pan and allow to cool slightly. Cut into quarters (take care as the inside will be very hot), remove any pips and purée the whole orange in a food processor until you have a smooth paste. Reserve 130g of the purée to use for the marshmallows. Any leftover purée can be cooled then kept in the freezer for up to a month.
3. Line two 1kg loaf tins with parchment paper and heavily grease the paper.
4. In a medium sized saucepan, make a sugar syrup by combining the caster sugar and 130ml water. Stir and then place onto a high heat until it reaches 125ᵒC.
5. Meanwhile, to make the meringue that will form your marshmallows, whisk the egg whites to a medium peak. When the sugar syrup has reached the correct temperature, put the mixer on full speed and slowly add the hot syrup mix, and continue whisking until cold. This will take about 5-8 minutes.
6. Soak the gelatine in cold water for about two minutes or until it is soft. Place the orange purée in a small pan and warm. Remove the gelatine from the water and squeeze out any water. Add to the purée, mix and allow to melt.
7. Slowly pour the purée mix into the meringue whilst still whisking, continue to whisk until the bottom of the bowl is lukewarm. Blitz the biscuits in a small food processor until fine and fold in to the mixture. Pour into the tins, then allow to cool and set. This will take at least one hour to set, or leave overnight.
8. Once the marshmallow has set, make the dusting. Sieve together the icing sugar and ground ginger onto a chopping board or a tray. Remove the marshmallow from the tin, place onto the board with the icing sugar and ground ginger and remove the parchment paper. Coat all sides then cut into squares, then coat again in the dusting. Store in an airtight container and consume within 1 week.
- Preparation time: 30 minutes plus 1 hour cooling time
- Cooking time: 3 hours 10 minutes
- Total time: 3 hours 40 minutes plus 1 hour cooling time
Makes: 30 - 40 pieces
Average user rating Based on 2 ratings
This recipe was first published in Fri Nov 21 10:11:10 GMT 2014.