Advieh Marshmallows

Skip the store-bought marshmallows and try making your own at home. We are certain these pillowy confections will be better than any you've tasted before
Advieh Marshmallows
ITP Images
Advieh Marshmallows
April 28, 2020
Preparation Time 30 minutes (plus setting time)
Cooking Time 15 minutes
Serves Makes: 12
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton

INGREDIENTS

For the dusting mixture

50g spinneysFOOD Super Fine Icing Sugar
50g cornstarch

For the marshmallows

125ml spinneysFOOD Bottled Drinking Water
22g powdered gelatine
330g spinneysFOOD Fine Grain White Sugar
385g glucose syrup
125ml spinneysFOOD Bottled Drinking Water
Small pinch of spinneysFOOD Salt
1 tsp rose water
1 tsp advieh spice mix, plus extra for sprinkling
120g cornstarch, for dusting

To decorate

Dried rose buds

METHOD

  • 1

    To make the dusting mixture, mix together the icing sugar and cornstarch. Grease a large 22cm square baking tin with cooking spray or a thin layer of oil and dust the icing sugar mixture over – just enough to cover the surface.

  • 2

    To make the marshmallows, in the bowl of a stand mixer fitted with a whisk attachment, combine the water and gelatine. Stir and allow to bloom for 5 minutes.

  • 3

    In a small pot, combine the sugar, glucose syrup, water and salt. Place over a medium heat and bring to a boil. Boil until the sugar syrup reaches 120°C or soft-ball stage. Take off the heat immediately.

  • 4

    Turn the mixer on and slowly pour the syrup in a steady stream down the inside of the bowl. Once all the syrup has been incorporated, leave to mix for a further 20 seconds.

  • 5

    Increase the speed to high and whisk for another 8 minutes until thick. Add the rose water and advieh and immediately pour into the baking tin. Allow to set overnight.

  • 6

    Dust a surface with the icing sugar mixture and turn the marshmallows out. Grease a knife with oil and dust it with the icing sugar mixture and cut the marshmallows into 5cm blocks. Dust the cut sides to prevent them from sticking together.

  • 7

    Sprinkle the advieh and dried rose petals over the marshmallows. Store in an airtight container for up to 4 weeks.

ALSO TRY

The addition of ras el hanout, a Moroccan spice mix, and buttermilk to this cake result in an aromatic, tender crumb. Slather it with the equally delicious frosting
Good things come in small packages and we couldn't agree more. These delightful baby cakes are flavoured with tahini halva. We're pretty sure no one can eat just one
Turmeric and Ginger Baked Doughnuts With Toasted Turmeric Marshmallow
These baked doughnuts are topped with a delicious toasted turmeric meringue frosting where the turmeric's pungent, bitter taste cuts through the meringue's sweetness