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All Things Marshmallow
These mallows are called The Kensington as they are made using
French almond extract – South Kensington is also know as Little Paris
due to the abundance of French schools, cafés and brasseries. This
has to be one of our most popular flavours – slightly reminiscent of a
cherry bakewell but much more refined. The sour cherry cuts through
the sweet almondy mallow and the toasted flaked almonds on top
give it a little crunch and texture – c’est si bon!

Makes 36 large marshmallows

Posted by Aurum Press Published See Aurum Press's 78 projects » © 2023 Amy Nelson / Jacqui Small · Reproduced with permission.
  • Step 1

    Whisk the egg whites using an electric stand mixer to stiff peaks and set aside. Pour the boiling water into a bowl, evenly sprinkle over the powdered gelatine and gently whisk until fully dissolved.

  • Step 2

    Use the sugar, golden syrup and cold water to make a hard-ball sugar syrup, add the gelatine and combine with the egg whites until they turn glossy. Keep mixing on full speed for 10 minutes until the mixture is the same consistency as lightly whipped double cream. Add the almond extract and whisk for a final 30 seconds until fully combined.

  • Step 3

    Turn off the mixer and pour half the marshmallow into the prepared baking tin. Scatter over the chopped dried cherries and pour over the remaining mallow mixture. Make sure it is evenly spread out, scatter with flaked almonds and cover with cling film. Leave to set.

  • Step 4

    Turn out and cut the mallows.

  • Step 5

    Enjoy these mallows straightaway or keep in an airtight container for 2 weeks.

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