Chocolate filled marshmallows
Overview
My daughter likes to buy marshmallows every time in the supermarket, so she also made one with chocolate in the middle. It is soft on the outside and crispy on the inside. It is delicious.
Tags
Ingredients
Steps
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Add cornstarch to baking pan.
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Preheat the oven to 150 degrees and bake for 5 minutes, let cool and then sift into a baking pan.
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Soak the gelatine tablets in drinking water.
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Use a measuring spoon to make small circular pits and set aside.
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Add lemon juice to egg whites and beat until coarse foam forms, then add 10 grams of fine sugar and beat until stiff peaks form.
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Put the remaining 37 grams of fine sugar into the milk pot, then add 37 grams of maltose and 21 grams of water.
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Heat to 118 degrees (if you don’t have a thermometer, heat until the sugar is completely melted, the liquid is transparent and begins to bubble densely, then you can turn off the heat.) Then turn off the heat and add the drained gelatin sheets while it is still hot, and stir until melted.
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Add the cooked solution to the meringue.
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Use an electric mixer to continue beating until thick and texturey.
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Then put it into a piping bag.
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Then cut out small openings and squeeze the marshmallows into small circles of cornstarch.
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After everything is squeezed, cover the marshmallow with the surrounding starch and wait for it to set.
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After leaving it for a few minutes, use a sieve to remove the starch on the surface of the marshmallow, and place it in the baking pan for 4 or 5 hours until the surface is completely dry.
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Place the chocolate in a bowl and melt over water.
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Take a marshmallow and top it with melted chocolate.
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Add another marshmallow and set aside until the chocolate solidifies.
