Hola! I have a super fun spring treat for you. It’s rose flavored pink marshmallows! This recipe is from Bon Appetit and does require 24 hours (to let your mallows set and firm), so don’t make them on the same day you need them. I feel you can get really creative with this recipe, feel free to try to mix it up.
Ingredients
- baking non-stick spray (I use Baker’s Joy)*
- ½ c. powdered sugar (divided, plus more for dusting at the end)
- 2 – 8 ounce packets of unflavored gelatin
- 2 large egg whites
- 2 cups baking sugar
- ½ c. cold water
- ¼ tsp rose water
- 1 drop red food coloring*
- candy thermometer (mine is from Williams Somona or you can get this one)*
*not pictured
Instructions
- lightly coat your baking pan with non-stick spray and sprinkle ¼ c. powdered sugar (I’ve used 13×9’’ and 8×8’’ — the smaller your pan the larger/height your marshmallows)
- combine 2 – 8 ounce packets of unflavored gelatin and ½ c. cold water in a small bowl. Let stand until gelatin has softened (this takes about 10-15 minutes). I also do this step in a pyrex measuring cup.
- using your electric mixer on medium-high speed, beat egg whites until soft peaks form. (this takes about 3 minutes)
- In a medium heaving saucepan with your thermometer, bring baking sugar and ½ c. water to a boil over medium-high heat. Stir to dissolve sugar and brush down sides with a wet pastry brush if necessary.
- boil sugar mixture, without stirring until thermometer registers 250 degrees Fahrenheit.
- remove from heat and add gelatin mixture, stirring until dissolved.
- with mixer running, slowly pour hot sugar mixture down the side of the bowl into the egg whites
- add rose water and increase speed to high. you’ll beat until the mixture has cooled slightly and your mixture has tripled in volume (this takes about 5 -7 minutes).
- beat in red food coloring (i use 1 drop of red food coloring so my marshmallows are a soft pink).
- spread marshmallow mixture into prepared pan
- let cool for 4 – 24 hours. (i let mine cool overnight and enjoy in the morning!)
- dust tops of marshmallows with remaining ¼ c. powdered sugar
- cut into desired shapes and enjoy! (i drizzle a little bit more powdered sugar for good measure).
Note: Marshmallows can be made 4 days ahead and stored in an airtight container at room temperature.
For a variation, this recipe could be made with or without the rose water. I like it because it adds a little bit of unique flavor to your ordinary marshmallows. Also try to cut them out into shapes using a cookie cutter coated in powdered sugar. Get creative, and share some pictures of what you’ve made with the tag #myholasara.
Rose Flavored Marshmallows
2015-03-22 22:40:31
Prep Time
10 hr
Cook Time
20 hr
Total Time
30 hr
Ingredients
- baking non-stick spray (I use Baker’s Joy)*
- ½ c. powdered sugar (divided, plus more for dusting at the end)
- 2 - 8 ounce packets of unflavored gelatin
- 2 large egg whites
- 2 cups baking sugar
- ½ c. cold water
- ¼ tsp rose water
- 1 drop red food coloring
- candy thermometer
Instructions
- lightly coat your baking pan with non-stick spray and sprinkle ¼ c. powdered sugar (I’ve used 13x9’’ and 8x8’’ -- the smaller your pan the larger/height your marshmallows)
- combine 2 - 8 ounce packets of unflavored gelatin and ½ c. cold water in a small bowl. Let stand until gelatin has softened (this takes about 10-15 minutes). I also do this step in a pyrex measuring cup.
- using your electric mixer on medium-high speed, beat egg whites until soft peaks form. (this takes about 3 minutes)
- In a medium heaving saucepan with your thermometer, bring baking sugar and ½ c. water to a boil over medium-high heat. Stir to dissolve sugar and brush down sides with a wet pastry brush if necessary.
- boil sugar mixture, without stirring until thermometer registers 250 degrees Fahrenheit.
- remove from heat and add gelatin mixture, stirring until dissolved.
- with mixer running, slowly pour hot sugar mixture down the side of the bowl into the egg whites
- add rose water and increase speed to high. you’ll beat until the mixture has cooled slightly and your mixture has tripled in volume (this takes about 5 -7 minutes).
- beat in red food coloring (i use 1 drop of red food coloring so my marshmallows are a soft pink).
- spread marshmallow mixture into prepared pan
- let cool for 4 - 24 hours. (i let mine cool overnight and enjoy in the morning!)
- dust tops of marshmallows with remaining ¼ c. powdered sugar
- cut into desired shapes and enjoy! (i drizzle a little bit more powdered sugar for good measure).
Notes
- Note: Marshmallows can be made 4 days ahead and stored in an airtight container at room temperature.
Adapted from Bon Appetit
Adapted from Bon Appetit
Hola Sara https://holasara.com/
