There are often signs that one should not step foot in the kitchen. This morning, I received one. I was closing a kitchen cupboard door when the whole door came crashing down onto the ground shattering everything in its path. Luckily my irreplaceable china was safe in the credenza but as luck would have it some rather loved china was broken in the process. This made me wary after that. Is this the universe’s way of telling me to stay out of the kitchen?
Then there was the other not so subtle hint when I was reading the recipe I had planned to make. I had no sugar thermometer. I asked my twitter friends if anyone had made Marshmallows without a sugar thermometer before. The answers ranged from No to Yes but only if you get to know the soft and hard ball stages. The crucial piece of information came from the blogger Passion4 Eating who gave me this very helpful site which, if you don’t have a sugar thermometer, you should read before starting to avoid any confusion. Which I did very quickly and I set a bowl of cold water in the fridge to standby.
Despite the clear warning signals, and despite my nervousness, somehow these gorgeous Marshmallows worked. They are as light as a whisper, sweet nothings to be treasured on lazy days. These gorgeous fine bone china white cubes are dusted with freshly fallen sugar snow and topped with pink rose petals. I gave one to my husband who had never tried home-made marshmallows before and his face registered confusion “Is it meant to be so … light? Aren’t they firmer?”. And then he went on to eat more, and more, and more. And then there were none.
Champagne and Rose Petal Marshmallows
- 3 egg whites
- 175grams or 6ozs caster/superfine sugar plus 75grams or 2.65ozs caster/superfine sugar extra
- 2 teaspoons liquid glucose
- 3x4g/12g/0.45oz Titanium strength gelatine sheets (or enough gelatine powder to set 3 cups of liquid)
- 250ml/9fl oz champagne reduced to 85ml (2 3/4 fl oz)
- 1 tablespoon rose petals
- 75g/2.5 ozs icing or confectioner’s sugar for dusting
- 75g/2.5 ozs cornflour for dusting
- 3 tablespoons of oil and a sharp knife for cutting
1. Grease a loaf tin with oil and line with cling wrap.
2. In a very clean bowl of an electric mixer, place egg whites and fit the whisk attachment.
3. In a small heatproof bowl that fits over a small saucepan with simmering water, soak the gelatine in the Champagne reduction ensuring that it completely dissolves over the heat. Make sure the bottom of the bowl doesn’t touch the water and that it doesn’t boil.
4. In a small saucepan, combine the 175g of sugar with 100ml of water and glucose on low heat until sugar is dissolved. Turn up the heat to medium high and boil untilit reaches the hard ball stage (127C/260F).
5. When the above reaches the soft boil stage (118C/244F) just before the hard boil stage then start whisking the egg whites to a soft peak. Add the remaining 75grams of sugar to the egg whites.
6. When the syrup reaches a hard ball stage, remove the saucepan from the heat and stir in the gelatine champagne mixture combining well. Carefully, while the eggs are whisking on a medium speed pour the hot gelatine syrup in a slow, steaedy stream. Keep beating for 10 minutes while marshmallow swells up and thickens.
7. Pour into prepared loaf tin and with a hot palette knife (run palette knife under hot water and dry with teatowel), smooth over surface. Sprinkle with crushed rose petals and leave to set for 1-2 hours (do not refrigerate).
Carefully prying away the cling wrap from the marshmallow
8. Sift cornflour and icing sugar together in a bowl and spread out over a plate. Pry the cling wrap from the marshmallow (a gentle cut with a knife can help start the process) and using an oiled knife, slice up into squares. Keep oiling the knife between uses (you may have to run your finger over the knife or scrape it to remove the excess marshmallow).
9. Dip marshmallows all over in the cornflour and sugar mix. Store in a airtight container lined with parchment paper sprinkled with extra cornflour and sugar mixture.
Adapted from the Pier Cookbook
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51 Comments | Add your own
How gorgeous! I love the rose petals sprinkled on top!
Now, I had a really bad cooking day yesterday (I have one of those one a month and usually stay out of the kitchen but there was a snow storm). I tried to make cookies and they melted and lost their shape, and our meals were just ok. Much better day today – the second try for cookies was a success
I thought you were on holiday in New-Zealand?!? These look very creative & appetizing, yet again, Lorraine!!
I never knew a marshmellow could be so beautiful! Sorry about the mishap in the kitchen.
Yum! I’m glad you persisted with these despite the universe telling you otherwise, they look beautiful – for some reason i’m reminded a little of turkish delight even though they aren’t pink! Just something exotic and delicate about them, I suppose…
These look gorgeous! I would be a bit hesitant making these without a sugar thermometer, although you’ve proved it’s not necessary. I’ve always wanted to try home-made marshmallows and seeing this has forced me one step closer to making my own.
Thanks!
These look so decadent and… romantic – perfect for a wedding! What a shame about your china
but at least you were not hurt.
wow, very pretty. congratulations on your successful marshmallows experiment. when there’s a will, there’s a way, huh? I’m sorry to hear about your broken china though. Hope these marshmallows made you fell better
)
That’s sad about your china. Looks like it was worth venturing into the kitchen though. Your marshmallows look lovely.
marshmallows for grownups
they look gorgeous, and good work with the hard/soft ball differentiation!
This looks amazing. Well done for going against all the signs (and coming up on top)!.
oh YUM! (it looks like super-dusted turkish delight in a lot of the pics!!)
These look devine. I wonder how they’d go in some rocky road.
Out of tragedies come divine moments…or something like that. The marshmallows look oh so amazing. Something tells us we should wait to make marshmallows until we do have a thermometer.
Holy crap! I bow down to you, oh Queen of candy cooking!
These look so pretty and delicate! Nothing beats a homemade marshmallow. Thank you for sharing!
These are unspeakably gorgeous. And the photography for them is luminous!
I always enjoy your sweet-treat creations so much and I wanted to let you know the announcement for the March theme for Sugar High Fridays has been posted:
http://inmybox.wordpress.com/2009/03/03/announcing-sugar-high-fridays-53-the-test-of-time/
Hope to see you there this month!
*drool*
They look so yummyyyyyyyyyyyyyyyyy
…like cubes of sweet snow
I LOVE THEM AND YOUR COOKING!!!
What a beautiful recipe. I love Pier. And I have a sugar thermometer, in its original wrapper, that I bought to make fleur de sel caramels and never used. It’s going to be a race between those and these marshmallows, I think!
Oh!! These are amazing!! Three of my favorite things =) I cannot wait to try these.
xoxo~
Brenda
These are simply beautiful Lorraine – my kind of treat. And roses and champagne combined into one – what more could a girl want?
The marshmallows look really nice. Do they work like store bought marshmallows when used with hot chocolate?
I’ve heard that using a pizza cutter can help with issues of drag when portioning the marshmallow.
Oh, pity about the broken china!
Still, those marshmallows look gorgeously dreamy. I just got a fresh lot of strawberries and was pondering over what to do with them. Your marshmallows would look super when plated with berries in chilled rosewater syrup!
Oooh, these are so beautiful and elegant! I wish I could just bite into your photos, they’re mouthwatering! I love the rose petals..
That’s an awesome flavor combination for marshmallows! I’ve never bothered with a thermometer when I make marshmallows and they generally always turn out well.
Oh wow! These look lovely despite the signs telling you to stay out of the kitchen…sorry to hear about the broken china…I understand how you must be feeling about it
wow, sophisticated marshmallows =P They look so pretty and elegant!
WOWWWWWWWWWWWWWWWWWW I Wish i could taste one of your marshmallows! I love the way you always present your food ^_^
oOo have you ever thought of opening your own bakery / shop / products / books? Your blogs are amazing!
Hello lorraine, Congratulations!! I just gave you a Kreativ Blogger award!!! Yes, yes, I got one 2 days ago!! You deserve it, my friend!! You can read more about it on my website http://www.sophiesfoodiefiles.blogspot.com!!!
What do you think about adding some drops of rosewater to the marshmallow? I am tempted to try it.
Oh yuummm they sure looks light and fluffy mmmm ^^!
Boo to cupboard malfunction
but I guess that means new shiny china?
These are the fancier, most beautiful marshmallows I have ever seen,Lorraine! What a treat!
I’m glad to hear you endured and cooked despite the “signs”. These turned out perfect!
Lorraine, congrats!! I just gave you an award!! The Kreativ Blogger award!!! Why??? You can read that on my last blogpost!!! You deserve it!! Just copy the picture & paste it in your foodblog!!
wow these look so nice! I ve never tried mashmallows mainly cause I don’t have a termometer. However following your advice I ll try them. Veru intereting flavour in these
These marshmallows look & sound so elegant—and who would have thought of marshmallows being elegant? Moral of the story: start seeing ALL food in a new light.
I’m glad you didn’t stay out of the kitchen after all. Looks like you made the right decision, despite the setbacks.
Oh dear, sorry about your dishes. Your marshmallows are lovely though. It makes me want to give them a try.
These are stunning. I’ve never thought about making my own marshmallows but you’ve piqued my interest.
Sorry about your china!
the next time someone gives me roses, i shall keep the petals for this very purpose. it may never happen.
yum. i love sweet little fluffy bite sized things.
that door falling off must have given you a fright. my cosmic senses tells me it is not an omen to do less cooking. just a reminder to wear steel cap boots whilst doing so.
Those are so very nice! I never thought I wanted to make marshmallows before but now I do. The rose petals are the perfect touch.
They look lovely and oh so delicious! Just like someone commented, rosewater would give it some extra
yummy!
Hi. 5 Star Foodie-Thankyou so much!
Aww no, I think we all have those days don’t we! 
How gorgeous! I love the rose petals sprinkled on top!
Hi. Sophie-I am, well I was, I’m back now but I cued up some stories for when I was overseas
Thanks so much!
Hi Barbara-Thankyou! They’re so different to packet ones, I had almost forgotten how different! Thanks L(
Hi Chris-I usually listen to the universe but I don’t know why I was so defiant
Yes it is very Turkish delight with the sugar on the outside and cube shape! 
Hi Anita-I didn’t realise how foolhardy I was until I got into the recipe
Definitely give it a go, and that link showing the difference between the soft and hard ball stages proved invaluable.
Hi Angela-Thankyou and yes you;’re right! Greta for a bombonierre gift
Yes I was really lucky there, a few more inches back and I would’ve been!
Hi Jescel-Thanks so much! Haha yes I suppose a lot of bargaining with higher powers etc might help. Thankyou, I suppose maybe this was the universe’s way of clearing some space for me?
Hi Arwen -Yes, it was a bit upsetting at first. Thankyou!
Hi shez-Definitely grown up marshmallows (although I wonder if it would work with lemonade too for kids?). Thanks, I was rather panicked about that!
Hi Su-yin-Thankyou! Hehe some might say it’s foolish for ignoring the signs, I know I would normally
Hi Fiona -yes I agree!
Also helped on by the rose petals too!
Hi michelle-Interesting! Although I think they might be a bit too delicate for a Rocky Road perhaps. They’re so light, they feel like a strong breath might blow them away (ok a slight exaggeration but they’re very light
)
Hi The Duo Dishes-haha so true!
Aww I bet you guys would make them perfectly!
Hi Blond Duck-hehe why thankyou!
Hi Jessica-Thankyou so much! I agree, they’re so unlike the store bought ones!
Hi Scrumptious-Thanks very much! That’s very sweet of you to say, the light was fading and we were eagerly and quickly snapping away! Thankyou so much for letting me know, I haven’t done a SHF in so long!
Hi PT -Hehe why thankyou! Yes that’s how they look to me too
Thankyou so much for your kind words!
Hi belle-I haven’t been there for sooo long, almost 15 years! I’d love to see both, I’m sure you’ll do a fabulous version of both!
Hi Brenda-Thankyou so much!
xxx
Hi Cakelaw-Thanks very much Cakelaw! Yes I should have seen these for Valentines Day, except I am the girl so would that mean I’d me making them for myself?
Hi Simon-I haven’t tried them in a hot chocolate although they probably would be, but perhaps a bit more delicate? Interesting idea with a pizza cutter!
Hi Midge-I know
Alas, i was not meant to be…What a fantastic idea! I love it 
Hi. lisa (dandysugar)-Aww shucks, thankyou so much Lisa!
Hi anna-Wow, that’s great! I think I might have the hang of it now but I’m never sure
Hi Alexandra-I usually listen to signs and intuition
Thanks so much 
Hi Pigpigscorner-I think they would be great served as petit fours at the end of a dinner party. Well, that is, if I can be bothered making them again after making a 3 course meal!
Hi smileona-Thankyou so much!
I have, it’s one of those things that I often dream of! Thanks so much for your kind words 
Hi Sophie-Thankyou so much Sophie! What an honour and congratulations on yours! It’s very well deserved
Hi Theresa-Sure, sounds like a great idea to intensify the rose flavouring!
Hi FFichiban-Hehe they definitely were!
Haha I don’t know if I can convince hubby that I need any more having confessed recently to a full blown china addiction lol
Hi Patricia-Thankyou so much! hehe I usually listen to myself and hopefully this isn’t the start of me ignoring my intuition
Hi snooky doodle-Thanks so much
It’s definitely possible to make them without it (although I must say it’s easier with one) as long as you know the soft and hard ball stages 
Hi Sandie-Thankyou!
Hehe yes I guess they’re usually thought of as kids food!
Hi. Sara-Thankyou, such a pity but I suppose it’s good that nothing else was broken!
Hi Ericka-Thanks!
It’s a bit time consuming and worrisome without the thermometer but very rewarding 
Thankyou!
Hi grace-Great idea! Haha no, really?! I bet those colleagues of yours owe you plenty!
Hi reddoorread-It’s like you’re not really eating anything at all! it scares the pants off me, although if anything I was rather lucky I wasn’t closer or facing it with the broken china bits!
Hi Lisa-Hehe thankyou!
I really want to experiment with other flavours now!
Hi Carolyn-Thanks so much, yes it would although I think the amount of rose petals in it makes it quite rose-y so perhaps a few less petals would be better if using rosewater
Seriously sexy dessert!
These are gorgeous! I want to give them a try with other wines, not that champagne isn’t awesome.
wow, these marshmallows are so beautiful I already want to try them straight from the screen!…I wonder how your coking days are when the kitchen is not conspiring against you;-)
I fell in love with these pics from tastespotting and favourited them, but have only just had the chance to check out your blog. It is lovely, and as I have been making marshmallow recently, really beautiful and inspiring. Not quite Nigella indeed. Maybe a cut above?
Hi Zoë-Thankyou so much!
Hi Maggie-Yes I bet they’d be quite amazing with other wines too
Hi heidi-Thankyou so much! That’s so sweet of you to say
Hi african vanielje-Oh very cool! Hehe that’s a lovely compliment!
Hi NQN,
I’d like to make these lovely marshmallows but without using the champagne – can i just disolve the gelatine in water instead using the same measurements as the champagne? Also, what can I flavour this with?
Loving your website!
Hi Shereen-Absolutely just do the same or you could use lemonade or another sweet drink instead-pink lemonade would be an interesting alternative! Thankyou so much!
These look georgeous! Unfortunately, I made a batch (Actually, I made a triplicate batch. Bad plan) and I was… unsuccessful. They’re still fluid…y. Not set at all. So I have champagne and rose flavoured… Goo. Any idea what I did wrong?
Wow, these look so beautiful…I am looking to do marshmallows tomorrow, hope I can make them as beautiful as yours!
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