Saturday, 27 October 2012
Marshmallow Madness: a review
My first impression when receiving the book was that it was a bit of fun. The cover was pink and fluffy and covered in pastel shades. The cover was also squishy; something that was a little surprising, but also enjoyably tactile and reminiscent of an actual marshmallow. The book is well illustrated, with enticing pictures appearing on every other page or so. The photographs are particularly interesting as they are not all in one style: some are practical, some impressionistic and others just mouth watering.
My second impression was that there was a bit more to it. The introductory pages cover a bit about the history of marshmallow, which surprisingly goes back to the Ancient Egyptians who, not so surprisingly, used the marshmallow plant. Ingredients are covered, including alternatives and possible allergies. Alternatives to gelatine were not covered, however, which as a vegetarian I found a bit annoying. Later, I discovered a recipe for vegan marshmallows, but this wasn't obvious in this rather crucial introductory chapter. There are a few pages on equipment and if I'd read this bit properly before embarking on my marshmallow making venture, I probably wouldn't have attempted it. Shauna recommends a sturdy stand mixer, as hand mixers aren't quite up to the job and also make it more difficult for one person to manage when drizzling in the hot syrup. Guess what sort of mixer I have? The basic method for making marshmallows is covered in detail.
So how do you get a whole book out of a marshmallow you may well ask? Well there's more to a marshmallows than you might think. There are two main methods for making them, one using egg whites and one using gelatine only. The deeply chocolate marshmallows I wanted to try uses the gelatine only method. You can flavour your marshmallows with just about anything it seems, including fruit purees; blackberry was one I found particularly appealing. There is a chapter on the classics, although I'm not sure I'd consider kahlua filled marshmallows a classic. A few additional recipes used to accompany your marshmallows are also covered including the American classic Graham Crackers.
There are seven chapters in all and pretty much anything anyone could possibly think of relating to marshmallows is covered. How about cocktail inspired marshmallows? Now wouldn't that have been a good one for last month's We Should Cocoa? The final chapter is using mallow to make delectable bakes and desserts including the famous American S'mores. The hot chocolate recipes at the end made me want to make marshmallows more than anything else I'd seen on the subject. Serving up a spiced hot chocolate with your own homemade Aztec chocolate marshmallows would make a classy end to a Mexican inspired dinner party - no human sacrifice necessary.
This is an American book so all measurements are in cups and one of the main ingredients used is corn syrup, which is not widely available here in the UK and is also suspect in terms of its high-fructose levels. I substituted golden syrup for this, but honey or other syrups such as maple could be used instead.
I don't want to end on a bad note, however. If I had a stand mixer, I would most certainly be attempting these again and there are a number of recipes in this book I would love to try.