Craftsy

Oh My Guimaves, Key lime Pie Marshmallows

A perfect balance of sweet and tart

It is 3:00 a.m and the sandman skipped dusting me, I am unable to fall asleep. After tossing and turning telling myself I need to sleep; I give up and head toward the kitchen. Unsure what culinary delight I will start with, I open the pantry for inspiration. To my delight the first ingredient my eye spies is dehydrated key lime powder! Sydney and I had just baked a batch of Key Lime Pies Macarons, and to honest I am not in the mood to wait the 60 minutes before I can place them in the oven. My brain screams, “Bob” marshmallows ( the entire procedure from measuring to clean-up is about 22 minutes). Eureka we have a winner!

This my personal favorite scale

Knowing the rest of my family is in dreamland I proceed quietly grabbing and weighing my Ingredients. Just as I sprinkle the powder gelatin onto my very cold water I realize I am no longer alone, Sydney has joined me. Off course I wonder if I woke her, she is a specially light  sleeper. She claims she had a nightmare and was thrilled I was awake as well. We proceed to start the key lime pie marshmallows. Don’t tell anyone, I was ecstatic to work with her in the “wee” early hours!

The perfect blend of sweet and tart

Key Lime Pie Marshmallows Guimauves:

A blogger friend shared with me true key lime users do not use any additional coloring

  • 24 grams/ 12 sheets or 3 packages unflavored gelatin
  • 118 grams/½ -cup ice cold water
  • 118 grams/ ½ cup hot water, about 115º
  • 300 grams/ 1 ½ cups sugar
  • 160 grams/ ½ cup light glucose
  • ¼-teaspoon kosher salt
  • 90 grams/ 3 extra large egg whites
  • Das egg white powder, optional
  • 1 vanilla bean
  • 7 grams/ 1/2-Tablespoon Limoncello
  • 7 grams/ 1/2 Tablespoon Vanilla cognac
  • 15 grams/ 1- scant Tablespoon dehydrated organic key lime powder
  • 3 drop lime essence
  • 1-scant dash vert colorant, optional
  • 15 grams/ 1/8-cup icing sugar
  • 16 grams/ 1/8-cup cornstarch
  • Lime luster dust, decorative and optional
  • Nonstick spray

Prepare the pan with a light coating of cooking spray, and a dusting of sifted cornstarch and powder sugar.

Sift the cornstarch and icing sugar together, set aside.

In a 23x23x5-cm/ 9x9x2-inch dish, spray and line with wax paper or parchment paper. Then dust with the icing sugar-cornstarch mixture, set aside.

Prepare your mise en place.

Mise en place

Place the gelatin into a small bowl along with ½ cup of the ice cold water.

Have the whisk attachment standing of a standing mixer and beat egg whites and salt until soft peaks form. When the sugary syrup reaches about 94 degrees C/ 2oo degrees F. Whisk the egg whites, salt ,and egg white powder till soft peaks form add the vanilla seed.

In a small saucepan combine ½ cup/ 118 grams of water, granulated sugar, vanilla skins, and glucose. Place over medium heat, cover, and allow cooking for about 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 116 degrees C/ 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature immediately remove from the heat.

With the mixer on medium speed and, while running, slowly and carefully pour the sugar syrup into the meringue.

Meanwhile heat the gelatin in the hot small saucepan, over very low heat and swirl it to dissolve the gelatin, with the heat off for about 30 seconds. Pour into your meringue. Once you have added all of the syrup and gelatin, increase the speed to high. Continue to whip until white, thick, lukewarm, and nearly tripled in volume, about 6 minutes if using a standing mixer or about 10 minutes if using a hand-held mixer.

When about 2 minutes is left add the key lime powder, limoncello, vanilla cognac, and essence.

**If you prefer not to use alcohol substitute 2 teaspoons of vanilla extract and spay a light mist key lime edible perfume.

Once the the marshmallows are finished remove with a sprayed rubber spatula, and pour into the prepared pan.

Lightly wet your CLEAN hands with cold water and smooth the top of the marshmallows, wait a minute or 2 and dust with icing sugar-cornstarch mixture and lime luster, the luster is optional.

Allow the marshmallows to set overnight and cut. We us a culinary guitar, but a good serrated knife and a kitchen ruler (a ruler only used with food) works fine.

Insomnia has been a part of my life since I was small; it was a refreshing surprise to have the opportunity to play in the kitchen with Sydney. The world at time is quite, still with a little chill in the air, having a partner in crime was sweetly extraordinaire!

Voila!

 

3 Comments

  1. Sylvia, what a SWEET compliment, thank you!

  2. Wow, this colour is gorgeous. Perfect sweet recipe for warmer daysw. or for these cold days to dream of warmer days. :-)

Trackbacks/Pingbacks

  1. No Egg Key Lime Pie | Unique Dessert Recipes - [...] top of pie with lime slices. I just made this no egg version of Key Lime Pie. …
  2. 20+ Key lime and lemon must try summer recipes | Crafty Scrappy Happy - [...] Key Lime Pie Marshmallows via Bobbies Baking Blog [...]

Submit a Comment

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

eWedding wedding websites