Mitch Orr's Italian Meringue Marshmallow
Mitch Orr's Italian Meringue Marshmallow
- Preparation time 15 mins
- Serves 1 person
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We recently teamed up with Chef Mitch Orr to find out what he thinks the top recipes are that millennials should know how to cook before they turn 30 - including these delicious Italian Meringue Marshmallows. They're deceivingly easy to make so give them a crack and be prepared to wow at your next dinner party.
Ingredients
- 2 gelatine leaves, bloomed (soaked in cold water for 5-10 minutes to soften)
- 50g water
- 100g extra water
- 200g sugar
- 100g egg whites
Method
- Place the 100g water and 200g sugar in a pot, making sure they’re combined.
- Over high heat, heat the sugar until 121 degrees. Use a food thermometer to check the water temperature.
- Place the egg white in a stand mixer with the whisk attachment.
- When the sugar reaches 118 degrees begin whisking the egg whites on high speed.
- The whites should be starting to aerate and fluff up by the time the sugar reaches 121 degrees.
- Turn the speed down a little once egg white are fluffed up. Begin pouring the sugar into the whisking egg whites in a steady stream.
- Keep the whites whisking once all the sugar has been added. This is known as Italian meringue.
- Dissolve the bloomed gelatine in the 50g of water.
- Pour the gelatine water into the meringue.
- Whisk on low to medium speed until marshmallow cools to room temp. It should be smooth and shiny.
- You can now pipe the marshmallow mix or set it in a tray to cut later.
By Mitch Orr
Notes
The marshmallow will need 2 hours to set in the fridge
Be sure to check out our easy and delicious Perfect Vanilla Meringue recipe today!
Nutritional Information
- Serving size 440g
- Energy 3790kJ 906kcal
- Protein 22.3g
- Total fat 0.1g
- Saturated fat 0.1g
- Carbs (total) 200g
- Carbs (sugar) 200g
- Sodium 223mg
All nutrition values are per serve.