Gin and Tonic Marshmallows

Makes a lot Prep Time 30 minutes   Cook Time 30 minutes   Rated:

I love the idea of puffy, billowy, marshmallows. I have bought 'gourmet' marshmallows many times because they sound good, look gorgeous....then I eat them and am always a little disappointed. Not this time. YAY. Flavoursome marshmallows with a grown up twist. I am converted. We have been making marshmallows for a while and I think this could be our new thing...updating and upgrading our marshmallow selection. What flavour would you like to see?? (Leave us a comment and we will do our best!)

In the meantime, try these ideas...not all strictly marshmallows per se, but similar;

Honey Marshmallows

Marshmallow Fluff

Marshmallow Sauce

Turkish Delight Marshmallows

Marshmallow Fondant Icing

Iced VoVo Meringue Cake

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Brush a lamington tray with some EVOO and set aside. Alternatively, use a silicone tray for the marshmallows. Easy removal is the key! (30L x 20W x 3.5H cm)


Place sugar and tonic water into the Thermomix bowl. Dissolve 6 min/Varoma/speed 2.


Meanwhile bloom the gelatin in the remaining tonic water.


When the syrup has reached temperature, add the bloomed gelatin and stir to combine, add the gin. Cool it to 90°C. You can see this by removing the bowl from the Thermomix and then reinserting it. The approximate temp will register. OR you can use a thermometer. Remove the syrup and set aside.


Place the egg white into a clean dry Thermomix bowl and whip 4 min/37°C/Butterfly/speed 3/MC off.


Add the reserved syrup to the Thermomix through the hole in the lid very slowly as you continue to whip 5 min/Butterfly/speed 3/MC off.


Whip 20 min/Butterfly/speed 3/MC off.


Add lime zest and lime oil and fold through. Spread into prepared tray and allow to set at room temperature overnight.




When you are ready to dust the marshmallows, sift the icing sugar and cornflour together into a small bowl. Slice the marshmallows with a pristine clean knife, wiping between each cut.


Toss the marshmallows gently in the mixture and store in an airtight container with any extra icing sugar and cornflour.


TIP: If you have two Thermomix bowls on hand, this is easier. The syrup temperature should not drop below 90°C when being added to the egg white.

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