Marshmallow, All Grown Up

Francisco Migoya
Written by Francisco Migoya

I was working on a recipe I found for a Lillet flavored marshmallow. I am a big fan of Lillet Blanc, on the rocks with a twist of orange peel (Lillet is a wine that has been fortified and infused with different aromas and spices; great aperitif; there is also Lillet Rouge, very good as well). As I read through the recipe it occurred to me that it might be versatile enough to include other types of wines and spirits. I tested the Lillet version to use as the benchmark, and then I made one with elderflower liquor, another with Muscat wine, then Port, Sauternes and finally Violet liquor. All came out beautifully and quickly. The recipe calls for powdered gelatin, which I rarely use, bloomed with the liquor component of the recipe inside a kitchen aid mixer bowl, fitted with the whip attachment. In a sauce pot you cook sugar, light corn syrup, some more liquor and water to 238 degrees Fahrenheit, and pour it into the gelatin-liquor mix while the mixer is on low speed, once it cools down a bit, you whip it on high speed about 7 to 8 minutes until it has increased about three times in volume and is stiff (as in stiff peaks for meringue, sans the meringue). I added a few drops of natural coloring. So sue me.


This was poured into a steel square frame, lightly greased, and let to dry overnight. The next day, I was thinking if there was anything better to use than confectioner’s sugar to coat the marshmallow. I have always thought this sugar to just add unnecessary sweetness, and it tends to clump up and dry out the marshmallow. Having worked a few wees ago with mochi dough (glutinous rice flour dough), I though that the glutinous rice flour could work better. And it does. It coats the marshmallow evenly without clumping, it is not sandy or gritty, and it is tasteless. This marshmallow can keep for more than 10 days in an airtight container, well coated with the rice flour. This is hands down the best recipe I have made for marshmallow.