Heavenly Ginger Macadamia Marshmallows
Soft, homemade, snowy white marshmallows with a ginger hit and macadamia crunch make a luxurious treat for mum on Mother’s Day.
You can add a few drops of food colouring to the mixture if you prefer pink ones.
Inroduction
About this Recipe
By: Sheridan Rogers
To toast the coconut, place coconut on a baking tray in a moderate oven until just turning golden, about 8 – 10 minutes – stir frequently with a wooden spoon to ensure an even colur and to prevent burning. Remove from oven and stir again – the heat will continue to colour it. Leave to cool before using. Kids can help with tossing them in the coconut or icing sugar.
Reduced sugar ginger is a good option. I also like to add some diced dried apricots.
Ingredients
Makes 40 medium-large marshamallows
- gelatine 4 tablespoons
- cold water 1 cup
- white sugar 4 cups
- boiling water 2 cups
- vanilla 2 teaspoons
- fresh lemon juice 2 teaspoons, strained
- toasted macadamias 150g, roughly chopped
- glace ginger 150g, roughly chopped
- icing sugar sifted, for rolling
- toasted shredded coconut 2 -3 cups, optional
Line the base and sides of 2 x 20cm square tins or 2 x lamington slab tins with baking paper. It helps to spray the sides with cooking spray to secure the paper.
Sprinkle gelatine over the cold water, making sure it is all wetted by the water.
Put the sugar and boiling water into a large heavy saucepan and stir over moderate heat until sugar has dissolved. Add the gelatine mixture slowly, stirring with a wooden spoon until it has dissolved. Boil the mixture for 20 minutes, uncovered. Keep an eye on it to make sure it doesn’t boil over.
Remove from the heat and cool to lukewarm.
Pour the mixture into a large mixing bowl, add the vanilla and lemon juice and beat rapidly until thick and white, 8 – 10 minutes. Stir through the ginger and macadamias, using a large slotted spoon.
Pour into prepared tins and refrigerate until set.
Cut into squares using a large wet knife dipped in hot water. Roll each square in sifted icing sugar or toasted coconut as soon as the squares are cut.
Store in covered containers in the refrigerator.