I had a lot of egg whites in the fridge (leftover from custards, mayonnaises and other sauces) so when I read Mercotte‘s post about guimauves, I got inspired to make some. Now, Mercotte (who is the “Macaron Queen” of the French blogosphere) is using an Italian meringue* to make hers but no need for this complication thanks to Thermomix! Since it can heat while beating the egg whites, no need for a messy syrup to pour over the egg whites in order to cook them… I used some culinary essential oil to flavour mine but you can use any flavour you like (vanilla, rosewater, strawberry purée or anything you fancy).
*Italian meringue is made with egg whites, beaten to a soft peak over which a syrup boiled at exactly 130C is poured while still beating the whites. This cooks the mixture and can be used to make meringues or macarons (or mashmallows!).
(Source: Thermomix version of mashmallow by Docdom from Supertoinette forum)
220g granulated sugar
3 egg whites (about 100g)
9 gelatine leaves
60g corn flour
Flavouring of your choice (and colouring if you wish)
- Soak the gelatine in a bowl of cold water
- Put the sugar in the Thermomix bowl and blitz 10 sec, speed 10 to turn into icing sugar
- Tip out 60g of the icing sugar in a bowl with the 60g of corn flour and set aside
- Add the egg whites on the remaining sugar and insert the butterfly whisk
- Beat 3 minutes, 90C, measuring cup off
- Add the gelatine (drained out of excess water) and beat another 2 min, 90C, measuring cup off
- Add the flavouring and colouring (if using) and beat another 3 min, 60C, measuring cup off
- Prepare a square tin lined with baking parchment (or use a silicone mould). Mix the corn flour with the icing sugar and sieve some of the mixture on the bottom of the tin
- Pour the mashmallow mixture in the tin and dust with more icing sugar/corn flour mixture.
- Leave to rest 3 hours or overnight at room temperature.
- Using a knife dipped in hot water (only if using a tin, never use a knife with silicone!), cut out squares of mashmallow and dust with more icing sugar mixture so it doesn’t stick to fingers.