Strawberrymarshmallowswirl Recipes

STRAWBERRY MARSHMALLOWS

Steps:

• Brush a 9-by-13-inch baking dish with vegetable oil. Line dish with parchment paper, leaving a 2-inch overhang on 2 sides; oil parchment. Set dish aside.
• Pour 2/3 cup cold water into the bowl of a stand mixer fitted with the whisk attachment. Sprinkle with gelatin; let stand until softened, 5 minutes.
• Stir together granulated sugar, jam, corn syrup, salt, and 1/2 cup water in a medium saucepan. Bring to a boil, stirring often. Continue to boil until syrup registers 238 degrees on a candy thermometer (soft-ball stage).
• Add syrup to gelatin. Beat on low speed until slightly cooled. Gradually raise speed to high, beating until mixture is cool and peaks form, 30 to 40 minutes. Mix in red food coloring, one drop at a time, to achieve desired shade of pink.
• Pour mixture into prepared pan; smooth surface. Let stand, uncovered, until firm, about 3 hours or overnight.
• Dust a cutting board with confectioners' sugar. Run a knife around edges of marshmallow to loosen; unmold onto cutting board. Peel off parchment. Lightly coat a large sharp knife with oil; cut marshmallow into 1 1/2- to 2-inch pieces, coating knife with more oil as necessary. Dust with confectioners' sugar; toss to coat completely.

STRAWBERRY MARSHMALLOW SWIRL

Steps:

• Combine crumbs, sugar and butter and press firmly over bottom of 9" square pan.
• Chill until set.
• Sprinkle 2 T sugar over strawberries and let stand for 1/2 hour.
• Dissolve jello in 1 cup of boiling water.
• Drain berries, reserving liquid.
• Add water to juice to make 1 cup and add to jello.
• Chill until partially set.
• Meanwhile, combine marshmallows and milk and heat and stir until melted.
• Cool completely, then fold in whipped cream.
• Add berries to jello, then swirl in marshmallow mixture to marble.
• Pour into crush and chill until set.

HOMEMADE STRAWBERRY MARSHMALLOWS

Steps:

• Prepare a 9x13 pan by lining it with aluminum foil and spraying the foil liberally with nonstick cooking spray.
• Place 1/2 cup of the water and the strawberry puree in the bowl of a large stand mixer. Sprinkle the gelatin on top and stir briefly to distribute. Let gelatin sit and dissolve for at least 5 minutes.
• Place remaining 3/4 cup of water, corn syrup, and sugar in a medium saucepan over medium-high heat. Stir to dissolve the sugar, and insert a candy thermometer.
• Allow the mixture to cook without stirring until it reaches 240 degrees on the thermometer. Brush down the sides occasionally with a wet pastry brush to avoid crystallization. While the candy cooks, briefly run the mixer on low to ensure the gelatin and puree is well-mixed.
• Once the candy reaches the proper temperature, remove it from the heat immediately. Turn the mixer to low, and slowly pour the hot syrup into the mixer bowl. Be careful, as the syrup is extremely hot. If you have a large (at least 3 cup) liquid measuring cup with a spout, you can transfer the hot syrup to the cup before pouring to make it easier.
• Gradually increase the speed of the mixer until it running on high. Whip the marshmallow mixture for 10 minutes, or until it is stiff and shiny. You can tell it is done when you stop the mixer and lift up the beater, the marshmallow will slowly drip back down into the bowl in a thick, shiny stream.
• Pour the marshmallow into the prepared pan and smooth the top. Allow it to sit and firm up at room temperature for at least 10 hours.
• Sift the powdered sugar and cornstarch together. Cover your workstation with waxed paper to protect it, and liberally sprinkle the surface with the sugar/starch mixture. Sprinkle the top of the marshmallow with the sugar/starch coating, and flip the marshmallow face down onto the prepared surface.
• Carefully peel back the foil from the marshmallow, and sprinkle the top of the marshmallow slab with the coating powder. Spray a large smooth-bladed knife with nonstick cooking spray, and coat both sides with the coating powder. Cut the marshmallow into squares, coating the knife blade with sugar/starch as needed. Roll the cut edges of the marshmallows in the coating mixture so that all sides are smooth and not sticky.
• To save marshmallows, store them in a dry airtight container in a temperate, dry location. Do not refrigerate them or keep them in a very humid place. If they are stored longer than two or three days, you may need to re-roll them in coating. Fresh marshmallows go stale after about a week, so these are best eaten soon after they are made.

STRAWBERRY MACARONS

Steps:

• Make the macarons: Let the egg whites sit at room temperature for at least 1 hour. Line 2 baking sheets with silicone baking mats; set aside.
• Pulse the confectioners' sugar and almonds in a food processor until very finely ground. Working in batches, sift the mixture through a medium-mesh sieve into a large bowl. If you have more than 2 tablespoons of the mixture left in the sieve, return to the food processor and grind until powdery, then sift again. Repeat this process until only about 2 tablespoons are left in the sieve; discard.
• Rub a pinch of salt around a large bowl or the bowl of a mixer to absorb any oils, then wipe clean. Add the egg whites and another pinch of salt. Whisk with a mixer on medium speed until frothy, then gradually whisk in the superfine sugar. Increase the mixer speed to medium high and whisk until very soft peaks form, 2 to 4 minutes. Add the strawberry extract and food coloring and whisk until stiff peaks form, about 1 minute. Fold about one-third of the almond mixture into the egg whites until combined, then fold in the rest. The batter should fall off the spatula in thick ribbons and look slightly shiny. If the batter seems stiff, fold once or twice more, being careful not to overmix.
• Transfer the batter to a piping bag fitted with a 1/4-inch round tip. Holding the bag vertically and close to the prepared baking sheets, squeeze the bag until the batter spreads to a 1 1/4- to 1 1/2-inch round, flicking your wrist to the side as you finish to avoid leaving a point. Repeat to make about 24 rounds per baking sheet, about 1 1/2 inches apart. Firmly tap the baking sheets against the counter to release any air bubbles. Let sit at room temperature until the tops are slightly matte and no longer sticky, at least 45 minutes.
• Meanwhile, preheat the oven to 325 degrees F. Make the filling: Bring the strawberries, honey and lemon juice to a simmer in a medium saucepan over medium heat. Cook, stirring occasionally and smashing the berries, until thick and jammy, 20 to 25 minutes. Let cool.
• Bake the macarons, one pan at a time, until they are risen and firm, 18 to 24 minutes. Let cool 10 minutes on the pan, then carefully transfer to racks to cool completely. Sandwich a thin layer of the strawberry filling between the macarons.

STRAWBERRY S'MORES

Steps:

• Toast the marshmallow: Thread marshmallow onto a metal skewer and hold over medium-high heat, rotating, until golden brown, 1 to 2 minutes.
• Sandwich 2 small rectangles of milk chocolate, 2 toasted strawberry marshmallows and a few strawberry slices between 2 ladyfingers.

STRAWBERRY MARSHMALLOW FROSTING

Steps:

• In a small saucepan, stir together the sugar, water and corn syrup. Bring to a boil and cook to 240 degrees F (116 degrees C) or until a the mixture makes a wispy thread when dripped from a spoon. Remove from the heat and stir in the gelatin. Set aside for just a second while you start the egg whites. If it starts to look weird, give it a quick stir. The gelatin mixture may look grainy, but it will smooth out once it gets mixed in.
• Whip egg whites in a clean dry bowl to soft peaks. If you have a stand mixer, use it, otherwise you may need a helper to whip while you pour. Slowly pour, or spoon the sugar mixture into the egg whites while continuing to whip to stiff glossy peaks. Use to frost a cake or cupcakes. This frosting does not need to be refrigerated.

STRAWBERRY-MARSHMALLOW BLONDIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.
• Sift all-purpose flour, cake flour, baking powder, and salt together into a bowl.
• Beat brown sugar and butter together with an electric mixer in a large bowl until smooth. Beat egg and vanilla extract into the creamy sugar mixture until smooth. Add the flour mixture and stir until just incorporated. Stir strawberries and 1/2 cup marshmallows into the batter; pour into the prepared dish. Sprinkle 2 tablespoons miniature marshmallows atop the batter.
• Bake in preheated oven until set in the center, about 25 minutes.

STRAWBERRY MASH

Steps:

• Place strawberries and sugar in a large bowl; mash together using a potato masher or fork.

STRAWBERRY MARSHMALLOW CRUMB BARS - VERSION 2

Steps:

• Line a 9x9 casserole dish with non stick foil or parchment paper. Trust me, it makes removing from pan and slicing easier. In a small bowl, combine graham crackers and butter. Mixture does not need to be super buttery, crumbly is fine. Press mixture into bottom of casserole dish. Reserve 1/2 cup to sprinkle on top. Set aside. Whip up whipping cream with vanilla until stiff peaks, set aside. DO NOT ADD EXTRA SUGAR. In a large non-stick sauce pan, add marshmallows and milk and melt down until smooth stirring regularly. Once marshmallows are melted and smooth, remove from heat let cool for 5 - 10 minutes, stirring regularly. Once cooled fold in pureed strawberries. Mix well. Add whipped cream to strawberry marshmallow mixture. Pour marshmallow mixture into graham cracker crust. Top with reserved graham cracker mixture. Refrigerate for 2 hours or until set. Slice and serve.

STRAWBERRY MOUSSE

Steps:

• Put all but 2 strawberries into a pan along with 100ml water and the sugar. Over a medium heat, cook strawberries until soft enough to mash, about 3 mins. Take off the heat and squash the berries, using a fork, until pulpy. Add the marshmallows, then stir them into the hot strawberries until they dissolve. Leave to cool.
• Whip the cream until it holds its shape. Fold the cream into the cooled strawberry mix, then spoon into one bowl or separate pots and chill for about 2 hrs, or until set. Cut the reserved strawberries in half and use to decorate.

STRAWBERRY MARSHMALLOWS

Steps:

• 1. Prepare a 9x13 pan by lining it with aluminum foil and spraying the foil liberally with nonstick cooking spray.
• 2. Place 1/2 cup of the water and the strawberry puree in the bowl of a large stand mixer. Sprinkle the gelatin on top and stir briefly to distribute. Let gelatin sit and dissolve for at least 5 minutes.
• 3. Place remaining 3/4 cup of water, corn syrup, and sugar in a medium saucepan over medium-high heat. Stir to dissolve the sugar, and insert a candy thermometer. Allow the mixture to cook without stirring until it reaches 240 degrees F on the thermometer. Brush down the sides occasionally with a wet pastry brush to avoid crystallization. While the candy cooks, briefly run the mixer on low to ensure the gelatin and puree is well-mixed.
• 4. Once the candy reaches the proper temperature, remove it from the heat immediately. Turn the mixer to low, and slowly pour the hot syrup into the mixer bowl. Be careful, as the syrup is extremely hot. If you have a large (at least 3 cup) liquid measuring cup with a spout, you can transfer the hot syrup to the cup before pouring to make it easier.
• 5. Gradually increase the speed of the mixer until it running on high. Whip the marshmallow mixture for 10 minutes, or until it is stiff and shiny. You can tell it is done when you stop the mixer and lift up the beater, the marshmallow will slowly drip back down into the bowl in a thick, shiny stream.
• 6. Pour the marshmallow into the prepared pan and smooth the top. Allow it to sit and firm up at room temperature for at least 10 hours.
• 7. Sift the powdered sugar and cornstarch together. Cover your workstation with waxed paper to protect it, and liberally sprinkle the surface with the sugar/starch mixture. Sprinkle the top of the marshmallow with the sugar/starch coating, and flip the marshmallow face down onto the prepared surface.
• 8. Carefully peel back the foil from the marshmallow, and sprinkle the top of the marshmallow slab with the coating powder.