Mitch Orr's Italian Meringue Marshmallow
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.
- 2 gelatine leaves, bloomed (soaked in cold water for 5-10 minutes to soften)
- 50g water
- 100g extra water
- 200g sugar
- 100g egg whites
- 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
The marshmallow will need 2 hours to set in the fridge