Recipe for homemade DIY marshmallows - homemade mouse bacon for everyone!

marshmallows. Fluffproof light foam sugar. As a kid, we ate it in the form of mouse bacon or white mice, at some point it was the cool American marshmallows. They could sink great in hot chocolate. Actually, the stuff is sticky cute, but somehow addictive and I think I do not know anyone who does not like it. And for a long time I wanted to do it myself. So you really know what's in there. And there are exactly four ingredients: protein, sugar, gelatin and water. Point. This will give you homemade, snow-white marshmallows. No preservatives or other additives.

The preparation is not very complicated, you just have to work very carefully and you absolutely need a sugar thermometer * and better also a food processor with mixing attachment. Otherwise, your arm will quickly become paralyzed - you will be stirring a lot. Very much. Some work steps overlap, so it makes sense to work in pairs if you do not have a food processor but want to use a hand mixer. One will then take care of the sugar syrup and the other about the egg whites.

I had already tried some recipes, but they were never really successful or too complicated from the instructions. However, in the book The Hummingbird Bakery Home Sweet Home * I finally found a good manual and optimized it several times until I had a successful result.

Please follow the instructions carefully - then you also have some great homemade marshmallows soon! I can not say for sure how long the marshmallows last. With me they were always gone after 2 days. Because of the fresh protein and because I'm not sure how high the temperature of the egg mass really is (I forgot to measure and now I'm writing), I would not keep it too long.

fresh, homemade marshmallows on baking paper

Marshmallows (mouse bacon)

for about 35-40 cubes

Ingredients

2 tablespoons of cornstarch, sieved
2 tablespoons of powdered sugar, sieved
27 g of ground gelatine (3 sachets of 9 g each)
2 fresh organic proteins, size L, at room temperature
500 g Sugar
Sunflower oil for greasing

Preparation

Brush a baking tin of about 25 x 35 cm with a sufficiently high rim and some sunflower oil. Evenly spread and spread with kitchen paper.

Mix cornflour and powdered sugar in a small bowl. Squeeze about 2 tsp evenly into the mold, making sure that the rim is covered.

Mix the ground gelatin well with 125 ml of cold water in a small bowl and allow to swell for 10 minutes.

Place the cleanly separated egg whites in the clean and fat free mixing bowl of the food processor or in a very large, heat resistant mixing bowl.

Mix the sugar thoroughly in 250 ml cold water in a medium saucepan, then the Hang the sugar thermometer on the edge of the pot and place the pot on the stove. Bring the sugar syrup to a boil, always keeping an eye on the thermometer and never stir in the pot.
As soon as the temperature is around 100 ° C, the egg whites must now be beaten stiff in parallel.The thermometer must be kept in mind all the time and the pot should be taken out of the oven immediately when the temperature is reached. The protein has to be passed on all the time in parallel.

Attention: From the start to the end everything has to run in parallel! If the protein is allowed to stand and does not continue, liquid may settle on the bottom and the marshmallows will not work. That's why you can only work here with a food processor or two people. With the hand mixer, it may also be necessary to start beating the egg whites. It really has to be completely stiff and without any liquid before proceeding to the next step.

While the egg whites continue to be beaten in parallel, the dissolved gelatin is now added to the sugar syrup and added to the jar stirred thoroughly with a large whisk. Attention, the mass bubbles up immediately, be sure to stir quickly and thoroughly, so that it does not overcook - otherwise burns threaten!

The syrup-gelatine mixture now slowly in a thin stream while constantly stirring the egg whisk in the egg whites let it flow while lowering the speed.

the sugar-gelatine mixture is poured into the egg whites, stirring constantly

When the whole syrup has passed, increase the speed again and the marshmallow mass hit hard. It should cool down, thicken, but still be just as spreadable. It takes about 8-10 minutes, with the hand mixer maybe 15 minutes!

 The marshmallow mass is thick-foamy for several minutes
 the finished marshmallow mass is slightly chilled, smooth and still spreadable
Pour the mass into the prepared mold and smooth evenly. Let it set at room temperature for at least 2-3 hours.
 the marshmallow paste is poured into the prepared mold and smoothed

Cover a large chopping board with a layer of baking paper and the remaining starch icing sugar Mix on it seven. If necessary, use a knife to loosen the marshmallow mass from the edge of the mold and carefully drop it onto the baking paper.

the chilled marshmallow mass is tight and dropped on a chopping board

The blade of a large knife Oil well with sunflower oil using kitchen paper and cut the marshmallow mass into even cubes. Oil the blade over and over again if the mass is too sticky.

 the hardened marshmallow mass is now being diced

The individual cubes now possiblyIt is a personal recommendation. Further information on the affiliate program can be found in the Impresssum.