This morning I had one of those moments… one of those “this is how you know” moments.
You know how you know you live somewhere cold? Like COLD with all caps? You know when you go out to preheat your car in the morning and think “Wow! It feels so mild! I probably don’t even need to turn the car on early today…” and it’s 23F (-5C). Norway has screwed up my inner thermostat… I could’ve sworn it felt like it was at least 40F!
Of course, this past week… or two… it’s been pretty nippy. And by nippy I mean right around 0F. HOLY LONG JOHN UNDERWEAR kind of cold.
So, needless to say, I’ve spent most of my days where I don’t have to go anywhere under five blankets next to a heater… Or baking and consuming mass quantities of hot chocolate. I may single-handedly be supporting the hot chocolate industry at this point… And, of course, wandering the interwebs.
Which leads me to the inspiration for this post. I saw the cutest cat marshmallows EVER and I needed them. I needed them in my life MEOW (<—see what I did there? Eh? Eh?). Of course, they’re only available in Japan. Ffffffff…
Pssssh, but like I’m going to let 5,000 some odd miles and a couple continents get in the way of ridiculously cute marshmallows. So, obviously I had to make my own. Good things come to those bake… Like marshmallows so cute they make your brain explode. And seriously guys, seriously, what could be cuter than tiny teddy bear marshmallows floating in your hot chocolate?Print
The Cutest Marshmallows EVER.
- Yield: About 20 marshmallows
- Category: Dessert
- 1/4 cup light corn syrup
- 3/4 cup granulated sugar
- 1/4 cup water + 2 tbsp.
- 2 egg whites
- 1 tbsp. gelatin powder
- 1/2 tsp. vanilla extract
- Powdered sugar (for dusting)
- A black food marker
- Pink powdered food coloring
- A clean, food-only brush
- 2 piping bags
- In a small bowl stir together the gelatin and 2 tablespoons of (ice cold) water. Set aside so the gelatin can absorb the water.
- In a small saucepan whisk together the corn syrup, granulated sugar, and 1/4 cup water. Bring to a boil and allow to cook until a candy thermometer registers 235F/113C. In the meantime, beat your egg whites until they hold soft peaks.
- Once the sugar mixture reaches the right temperature, whisk in the gelatin (be careful with your hands because it’s likely to release hot steam when you do this) and stir to dissolve. Slowly add the hot mixture and vanilla extract to the egg whites and whip until stiff (about 8-10 minutes).
- Cover a couple of baking sheets with parchment paper and dust generously with sifted powdered sugar.
- Spoon the marshmallow mixture into two piping bags putting most of the marshmallow into one (this will be for piping the faces) and a couple of spoonfuls into the other (this will be for piping the ears and muzzle). Clip a large hole in the piping bag with the most marshmallow and, working quickly (the marshmallow will start to stiffen pretty fast), begin piping big dollops for the faces and two small dollops for the feet on the bottom of each face. Pipe all of the faces and feet before going back with a damp finger and flattening down any points. Clip a small hole in the second piping bag and pipe the muzzles and ears. Again, pipe all the ears and muzzles before going back through with a damp finger and pressing down any points.
- Allow the marshmallows to dry overnight before dusting them with a little sifted powdered sugar.
- To create the faces, use a black food pen to create the eyes and toes on the paws, and a brush with pink powdered food coloring for the ears and cheeks. Allow the food coloring to dry before packaging.
Marshmallow recipe adapted from Buttercream Blondie