Comments on: Marshmallows (Dorie Greenspan’s Recipe) http://noshwithme.com/2008/04/marshmallows-dorie-greenspans-recipe/ Tue, 07 Feb 2012 22:07:08 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Dorie recipes | Remolvan http://noshwithme.com/2008/04/marshmallows-dorie-greenspans-recipe/#comment-32905 Dorie recipes | Remolvan Thu, 28 Jul 2011 21:42:00 +0000 http://noshwithme.com/2008/04/marshmallows-dorie-greenspans-recipe/#comment-32905 [...] Marshmallows (Dorie Greenspan’s Recipe) : Nosh With MeApr 15, 2008 … karen on Marshmallows (Dorie Greenspan’s Recipe): I have only made marshmallows using a recipe like this one and they come out amazing! … [...]<div class="comment-remix-meta"><a href="#" class="replyto" onclick="replyto('32905','Dorie recipes | Remolvan'); return false;">Reply</a> </div> ">

[...] Marshmallows (Dorie Greenspan’s Recipe) : Nosh With MeApr 15, 2008 … karen on Marshmallows (Dorie Greenspan’s Recipe): I have only made marshmallows using a recipe like this one and they come out amazing! … [...]

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]]> By: karen http://noshwithme.com/2008/04/marshmallows-dorie-greenspans-recipe/#comment-30871 karen Wed, 06 Jul 2011 22:15:00 +0000 http://noshwithme.com/2008/04/marshmallows-dorie-greenspans-recipe/#comment-30871 I have only made marshmallows using a recipe like this one and they come out amazing! I think you have to be brave when slowly adding the hot sugar and gelatin mixute to the eggwhites, while beating at the same time and the eggwhites should already be whipped to a merigue when you do. Then you've got to whip it to a thick merigue again. I have not tried eggless yet, but they appear to be firmer and stickier.<div class="comment-remix-meta"><a href="#" class="replyto" onclick="replyto('30871','karen'); return false;">Reply</a> </div> I have only made marshmallows using a recipe like this one and they come out amazing! I think you have to be brave when slowly adding the hot sugar and gelatin mixute to the eggwhites, while beating at the same time and the eggwhites should already be whipped to a merigue when you do. Then you’ve got to whip it to a thick merigue again. I have not tried eggless yet, but they appear to be firmer and stickier.
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]]> By: Kaitlin http://noshwithme.com/2008/04/marshmallows-dorie-greenspans-recipe/#comment-14464 Kaitlin Fri, 20 Aug 2010 19:45:38 +0000 http://noshwithme.com/2008/04/marshmallows-dorie-greenspans-recipe/#comment-14464 I wish I'd read your commentary before making these! I found this recipe through chowhound and was SO excited to try it that I got right to work. Mine set, but they are sooooo slimy and just... Ew. The texture is fantastic, but I think I prefer eggless marshmallows, too.<div class="comment-remix-meta"><a href="#" class="replyto" onclick="replyto('14464','Kaitlin'); return false;">Reply</a> </div> I wish I’d read your commentary before making these! I found this recipe through chowhound and was SO excited to try it that I got right to work.

Mine set, but they are sooooo slimy and just… Ew. The texture is fantastic, but I think I prefer eggless marshmallows, too.

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]]> By: sergio http://noshwithme.com/2008/04/marshmallows-dorie-greenspans-recipe/#comment-14249 sergio Thu, 05 Aug 2010 05:09:04 +0000 http://noshwithme.com/2008/04/marshmallows-dorie-greenspans-recipe/#comment-14249 WHAT THE RECIPE FORGOT TO TELL YOU IS THAT IF YOUR USING EGGWHITES-YOU MUST USE CREAM OF TARTER. ITS A POWDER THAT HELPS THE EGGWHITES. ALL RECIPES FOR MARSHMALLOWS THAT HAVE EGG WHITES MUST HAVE CREAM OF TARTER. ANOTHER THING IS THIS-IF YOUR USING EGG WHITE METHOD YOU MUST USE A WIRE WISK FOR THE EGGWHITES TO GET FLUFFY. IF YOU DONT YOU WILL HAVE MOISTURE AND ALL ID DOOMED. THE WIRE WISK PUMPS AIR IN THE EGGWHITES. AND TRY USING PASTERISED EGGWHITES. THE HOT SYRUP KIND OF COOKS THE EGGWHITES WITHOUT SCRAMBLING THEM . IF YOUR REALLY INTERESTED IN GREAT MARSHMALLOW-TRY MAKING THE EXTRACT FROM SCRATCH ITS ALTHIA ROOT FROM THE HERBAL SHOP-NO MORE THAN 2$ FOR A SMALL BAG. ADD THE ROOT TO ALCOHOL 50/50 -THEN LET AGE FOR 2 OR 3 WEEKS. MAKE SIMPLE SYRUP -ADD THE EXTRACT BY 40%. 60% SIMPLE SYRUP-40 % EXTRACT. DONT NEED A PRESERVATIVE BECAUSE THE ALCOHOL IS THE PRESERVATIVE. YOU COULD ADD COLORING TO IT IF YOU WANT. MY SIMPLE SYRUP IS BROWN SUGAR AND WATER. SO DELICIOUS. I HAVE ADDED BLUE FOOD COLORING BECAUSE BLUE MAKES THE MARSHMALLOW SUPER WHITE-WHEN USING EGGWHITES. GOOD LUCK<div class="comment-remix-meta"><a href="#" class="replyto" onclick="replyto('14249','sergio'); return false;">Reply</a> </div> WHAT THE RECIPE FORGOT TO TELL YOU IS THAT IF YOUR USING EGGWHITES-YOU MUST USE CREAM OF TARTER. ITS A POWDER THAT HELPS THE EGGWHITES.

ALL RECIPES FOR MARSHMALLOWS THAT HAVE EGG WHITES MUST HAVE CREAM OF TARTER.

ANOTHER THING IS THIS-IF YOUR USING EGG WHITE METHOD YOU MUST USE A WIRE WISK FOR THE EGGWHITES TO GET FLUFFY.

IF YOU DONT YOU WILL HAVE MOISTURE AND ALL ID DOOMED.

THE WIRE WISK PUMPS AIR IN THE EGGWHITES. AND TRY USING PASTERISED EGGWHITES.

THE HOT SYRUP KIND OF COOKS THE EGGWHITES WITHOUT SCRAMBLING THEM .

IF YOUR REALLY INTERESTED IN GREAT MARSHMALLOW-TRY MAKING THE EXTRACT FROM SCRATCH

ITS ALTHIA ROOT FROM THE HERBAL SHOP-NO MORE THAN 2$ FOR A SMALL BAG.

ADD THE ROOT TO ALCOHOL 50/50 -THEN LET AGE FOR 2 OR 3 WEEKS.

MAKE SIMPLE SYRUP -ADD THE EXTRACT BY 40%.

60% SIMPLE SYRUP-40 % EXTRACT.

DONT NEED A PRESERVATIVE BECAUSE THE ALCOHOL IS THE PRESERVATIVE.

YOU COULD ADD COLORING TO IT IF YOU WANT.

MY SIMPLE SYRUP IS BROWN SUGAR AND WATER.

SO DELICIOUS. I HAVE ADDED BLUE FOOD COLORING BECAUSE BLUE MAKES THE MARSHMALLOW SUPER WHITE-WHEN USING EGGWHITES.

GOOD LUCK

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]]> By: Clara http://noshwithme.com/2008/04/marshmallows-dorie-greenspans-recipe/#comment-9925 Clara Fri, 15 Jan 2010 15:28:29 +0000 http://noshwithme.com/2008/04/marshmallows-dorie-greenspans-recipe/#comment-9925 I made these last night in hopes of getting yummy marshmallows (because I'm on a marshmallow kick right now) I made a few eggless recipes that, to my delight, worked soooooo well. I looked at these and was in love with the idea of cappuccino-flavored marshmallows. I guess its the thought that counts. I got the exact same result. I cut them after four hours of resting and thought that I cut them too soon because they were so...slimy! Ick! I left them out overnight uncovered and they were the exact same the next morning! I'll stick with eggless, but I'll find out a way to get that cappuccino flavor in there, because I tasted them and, though... texturally displeasing... they had good flavor.<div class="comment-remix-meta"><a href="#" class="replyto" onclick="replyto('9925','Clara'); return false;">Reply</a> </div> I made these last night in hopes of getting yummy marshmallows (because I’m on a marshmallow kick right now) I made a few eggless recipes that, to my delight, worked soooooo well. I looked at these and was in love with the idea of cappuccino-flavored marshmallows.

I guess its the thought that counts. I got the exact same result. I cut them after four hours of resting and thought that I cut them too soon because they were so…slimy! Ick! I left them out overnight uncovered and they were the exact same the next morning!

I’ll stick with eggless, but I’ll find out a way to get that cappuccino flavor in there, because I tasted them and, though… texturally displeasing… they had good flavor.

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]]> By: Jeanette http://noshwithme.com/2008/04/marshmallows-dorie-greenspans-recipe/#comment-3347 Jeanette Sun, 03 May 2009 22:14:26 +0000 http://noshwithme.com/2008/04/marshmallows-dorie-greenspans-recipe/#comment-3347 Sorry about your disaster. So I thought let you know about my latest EggFree Baking recipe which I’m quite excited about. I have managed to successfully make egg free marshmallows. I’t all in the fluffy mixture that the hot jell mixture is beaten into. The fluffy mixture base is soy protein isolate which the commercial makers cleverly hide in their list of ingredients as contains soy. Follow the link below and then you, too, can enjoy making homemade marshmallows. http://www.eggfreebaking.com/structure/sample-recipes-from-eggfree-baking.html<div class="comment-remix-meta"><a href="#" class="replyto" onclick="replyto('3347','Jeanette'); return false;">Reply</a> </div> Sorry about your disaster. So I thought let you know about my latest EggFree Baking recipe which I’m quite excited about.

I have managed to successfully make egg free marshmallows. I’t all in the fluffy mixture that the hot jell mixture is beaten into. The fluffy mixture base is soy protein isolate which the commercial makers cleverly hide in their list of ingredients as contains soy.

Follow the link below and then you, too, can enjoy making homemade marshmallows.

http://www.eggfreebaking.com/structure/sample-recipes-from-eggfree-baking.html

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]]> By: Inspiration - Homemade Marshmallows « Food for the flowers to grow http://noshwithme.com/2008/04/marshmallows-dorie-greenspans-recipe/#comment-755 Inspiration - Homemade Marshmallows « Food for the flowers to grow Mon, 26 Jan 2009 00:22:42 +0000 http://noshwithme.com/2008/04/marshmallows-dorie-greenspans-recipe/#comment-755 [...] From Nosh with me - Many different flavors [...]<div class="comment-remix-meta"><a href="#" class="replyto" onclick="replyto('755','Inspiration - Homemade Marshmallows « Food for the flowers to grow'); return false;">Reply</a> </div> ">

[...] From Nosh with me – Many different flavors [...]

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]]> By: Amy http://noshwithme.com/2008/04/marshmallows-dorie-greenspans-recipe/#comment-756 Amy Mon, 22 Dec 2008 13:56:04 +0000 http://noshwithme.com/2008/04/marshmallows-dorie-greenspans-recipe/#comment-756 Egg whites are unnecessary, but can work. The sugar should NOT be cooked to such a high temp. You're going for soft-ball stage, not hard. Try for between 235 and 240, but definitely don't go over 240! I try to pull mine off at 238. Nighat, the temp is probably your biggest problem, although with the geletine, they should still set; it's just that they'll have a grainy texture after a day or so. You don't say how long you're giving them. The shortest I've seen is 4 hours, but a lot of recipes call for 12-24 hours of resting, so maybe you should give them more time. Also, I've seen agave nector substituted for corn syrup. Don't go without some kind of syrup, though, or there's a high risk the sugar crystallizing.<div class="comment-remix-meta"><a href="#" class="replyto" onclick="replyto('756','Amy'); return false;">Reply</a> </div> Egg whites are unnecessary, but can work. The sugar should NOT be cooked to such a high temp. You’re going for soft-ball stage, not hard. Try for between 235 and 240, but definitely don’t go over 240! I try to pull mine off at 238.

Nighat, the temp is probably your biggest problem, although with the geletine, they should still set; it’s just that they’ll have a grainy texture after a day or so. You don’t say how long you’re giving them. The shortest I’ve seen is 4 hours, but a lot of recipes call for 12-24 hours of resting, so maybe you should give them more time.

Also, I’ve seen agave nector substituted for corn syrup. Don’t go without some kind of syrup, though, or there’s a high risk the sugar crystallizing.

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]]> By: nighat http://noshwithme.com/2008/04/marshmallows-dorie-greenspans-recipe/#comment-754 nighat Mon, 21 Jul 2008 06:27:23 +0000 http://noshwithme.com/2008/04/marshmallows-dorie-greenspans-recipe/#comment-754 i have tried without eggs recipes ,all sound good but every time they don't set at all outside our temp in Lahore,pakistan r going 40 42 ' C .and high humidity. so i tried to set in fridge.still a disaster !!were so goey they can't be cut even a pinch.dont know what else wrong as recipes r so easy sounding.i dont have a candy thermemeter so use drop in water sugar syrup to check hard stage of caramel.here corn syrup is very expensive as imported and i have wastede thrice .any alternative to corn syrup.helllllppppppp.i want to perfect my recipe before my daughter's 6th Bday in oct.as i intent to make marshmallow cut shapes for her cake decor.i have never had so much trouble with a recipe.have ing being baking almost 25+ yrs.though am a surgeon but this is my passion.<div class="comment-remix-meta"><a href="#" class="replyto" onclick="replyto('754','nighat'); return false;">Reply</a> </div> i have tried without eggs recipes ,all sound good but every time they don’t set at all outside our temp in Lahore,pakistan r going 40 42 ‘ C .and high humidity.
so i tried to set in fridge.still a disaster !!were so goey they can’t be cut even a pinch.dont know what else wrong as recipes r so easy sounding.i dont have a candy thermemeter so use drop in water sugar syrup to check hard stage of caramel.here corn syrup is very expensive as imported and i have wastede thrice .any alternative to corn syrup.helllllppppppp.i want to perfect my recipe before my daughter’s 6th Bday in oct.as i intent to make marshmallow cut shapes for her cake decor.i have never had so much trouble with a recipe.have ing being baking almost 25+ yrs.though am a surgeon but this is my passion.
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]]> By: Marni http://noshwithme.com/2008/04/marshmallows-dorie-greenspans-recipe/#comment-746 Marni Fri, 18 Apr 2008 22:36:57 +0000 http://noshwithme.com/2008/04/marshmallows-dorie-greenspans-recipe/#comment-746 Oooooh, good to know since I've never attempted a marshmallow before. The good thing is, your kitchen disaster is going to save so many people so much time! Thanks for the sacrifice, Hilary!! heehee :-)<div class="comment-remix-meta"><a href="#" class="replyto" onclick="replyto('746','Marni'); return false;">Reply</a> </div> Oooooh, good to know since I’ve never attempted a marshmallow before. The good thing is, your kitchen disaster is going to save so many people so much time! Thanks for the sacrifice, Hilary!! heehee :-)
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