BAKO’s top tips for perfect marshmallows

20 April, 2015

Marshmallows have recently undergone a sophisticated makeover as they are no longer seen as a simple childhood sweet or a treat to drop into hot chocolate, they’ve gone gourmet. This light fluffy confection is now being flavoured with grown-up and luxurious ingredients, which your customers will struggle to resist.  From delicate lemon to bold salted caramel, a growing desire for the moreish marshmallow has resulted in confectionary experts describing it as “the new cupcake”.

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Whether opting for a soft fluffy recipe or a denser chewy one, it may seem for some bakers that marshmallows are a daunting treat to master, so as a helping hand BAKO North Western have put together some top tips to create marshmallow perfection.

Things to remember

Before you start you’ll need to soak the gelatine from your recipe. You can use any liquid you like for this, dependant on the desired flavour, but plain water produces a white marshmallow which can be flavoured at a later stage in the recipe.

A mixture of icing sugar and cornflour is the classic coating for marshmallows but if you’re thinking of going gourmet the possibilities are endless; however having some of this traditional mixture to hand will come in useful for dusting work surfaces as the process can become very sticky!

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Top tip: When creating the ideal marshmallow with a lighter texture the temperature can go up to 140°C but mustn’t drop below 130°C.

If you don’t have time to create them from scratch, BAKO stock Renshaw Blendesi Marshmallow: simply add liquid albumen to whip up quick and delicious marshmallows with a light open texture, that’s easily flavoured at later stages.

Marshmallow also makes a delicious addition to existing bakes such as brownies, cheesecakes or cupcakes. When piped in between layers of sponge, marshmallow can add a delicious fluffy sweetness to your bakes, Snowmallow is ideal for this as it holds a good shape with plenty of stability when piping.

A touch of flair

Once you’ve mastered the basic mixture, marshmallows are ideal for experimenting with different flavours and textures and are perfect for enticing customers, young and old.

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Complimentary flavours such as raspberry and champagne, strawberry and basil, passion fruit and ginger, salted caramel and coconut are sure to add that gourmet touch to your menu.

Don’t hesitate to get creative with your flavours. Flavouring your marshmallow with peppermint extract and stirring in cocoa nibs before setting could create the perfect mint choc chip marshmallow. Or how about creating a strawberry cheesecake flavoured one by coating a strawberry flavoured marshmallow in buttery biscuit crumbs?

Coating marshmallows is another delicious way to add a touch of flair and extra texture to these treats. Why not try serving your marshmallows with a selection of dipping sauces, flavoured sugars, ground nuts or cocoa nibs for your customers to dip and create their own? After all the marshmallow has always been a firm favourite on a fondue menu.

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Seasonal suggestions

Lemon meringue is a flavour often associated with the sweet summer dessert but it also makes for the perfect light fluffy marshmallow. Soaking the gelatine in a lemon juice mixture will give a tasty citrus tang to your marshmallows. With the addition of some lemon zest and crushed meringue pieces stirred in before setting, this is sure to give the final crunch of sweetness customers will find hard to resist.

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Cutters are a simple and effective way to make your goods seasonal; hearts for Valentine’s Day, fluffy white ghosts for Halloween and eggs for Easter will always prove popular. Using cutters to create hearts, stars and other shapes can make them appealing to young and old customers alike, but you can’t go wrong with the classic square shape all year round.

Simply wrapped in cellophane these shaped treats could be ideal to give as gifts at children’s parties or even make the perfect wedding favour?

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For those of you who are thinking about whipping up some fluffy marshmallows this Spring, we’d love to hear what flavours you’ll be creating on Twitter? Or if you have a top tip to create the perfect marshmallow do let us know!

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