i decided to put a summer spin on the traditional smores and make cherry pie flavour ones, i made home made cherry marshmallows and lattice cookies rather than graham crackers.
they were really good, i love making my own marshmallows at home.
for marshmallows
recipe
3 tbsp corn flour
3 tbsp icing sugar
sunflower oil
3 tbsp water
approx 2 cups or 350g pitted cherries
6 sheets of leaf gelatin or 3 and a half sachets of unflavoured powdered gelatin
1 and 3/4 cups or 350g caster sugar
2 tbsp lemon juice
1 tsp vanilla extract
1/2 tsp salt
2 egg whites
grease a tin with sunflower oil, then mix the corn flour and icing sugar together and sift over the tin, tip out any excess.
in a pan add the cherries, lemon juice and 1 tbsp of the caster sugar,
boil on a low heat until the cherries break down and become soft.
puree in a food processor then push though sift to remove any bits then heat for a further 10 minutes until it becomes a jam like consistency. put to one side.
add the leaf gelatin in a bowl covered in water and set aside.
add the egg whites and salt and 1 tbsp of sugar in the bowl of a stand mixer fitted with the balloon whisk attachment, don’t turn it on yet leave it until the sugar has almost heated up.
in a pan add the rest of the caster sugar with 2 tbsp of water, stir until the sugar has dissolved, then attach a sugar thermometer and heat to 125c
using a pastry brush down the sides of the pan with water constantly while the sugar is heating up so it doesn’t burn.
when the sugar reaches 120c turn on the mixer and start mixing the egg whites until stiff peaks, also during this time heat the cherry puree.
squeeze any excess water out the leaf gelatin and add to the syrup and stir, the syrup will bubble up so be careful not to burn your self, then pour in a slow steady stream into the egg whites while mixing, allow to mix for 3 minutes until thick and glossy then add the cherry puree and mix for 5 to 8 more minutes.
pour into the prepared tin and spread out, sift more icing sugar over the top.
leave for 4 hours then slice and roll in more icing sugar/cornflour.
these will keep in a airtight container for 4 days.
for lattice cookies
1 and 1/2 cups plain flour
half cup sugar
half cup butter
1 tsp vanilla extract
1 egg
in a food processor add all the ingredients and mix until it comes together, tip out and roll into a ball and cover and place in the fridge for 30 minutes.
roll out and cut into strips then lattice together and cut into equal size cookies
preheat the oven to 180c place on a lined baking tray and bake for 6 to 8 minutes
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oh my gosh, this is heavenly and the photos are amazing, yummo,
Ohhh, this is amazing!
But i have a question: I always heard that the gelatine loses the effect when it boils. So, there´s no problem to add it to the 120º syrup? Thank you! Kiss, P.
Wow. Your photos are making me drool right now. I can't believe how much they are like actual cherry pie! Incredible!
another awesome recipe aimee.. love it!
What an adorable idea and beautiful photos!
This recipe sounds amazing! Gorgeous photos. Thank you for sharing at Tuesdays at Our Home! Have a great week! Maria
Yum! I've never made my own marshmallows but you have just inspired me to try! Thanks!
Okay so everything has finished and I've tried it all, and here are the final notes:
Marshmallows: The cherry flavour was barely there, honestly I tasted more lemon than cherry, though the colour was dark pink. I would do 500 grams of cherries, as I wound up doing 380 or so myself. The consistency was great, a bit moist but nothing that a rolling in icing sugar didn't solve. I'm sure the lack of vanilla extract factored into some taste aspect, but it wasn't missed too much.
Lattice biscuits: These were a bit tricky. I added some salt, and instead of a teaspoon of vanilla I did 3/4 tsp of vanilla and 1/2 tsp almond extract, and it came out with a much better flavour I think than if I had left it plain, though I suppose the cherry and almond pairing isn't one that flies with everyone. Rolling it out was tough, I let it chill for an hour (half an hour seemed so short) and getting the lattice right was awkward. I wound up with about 10 cookies, either in 3×2 or 2×2 lattice squares. Considering how many marshmallows I had, I would have doubled the biscuit recipe. I think incorporating almond meal would be good as well, and giving it an egg wash (which I would have done with the leftover yolks had I not thrown them out!) would make a nice touch.
Tomorrow I'm going to actually make s'mores with them, so I don't know about the melting capability yet, but as is they're quite a nice treat.
Thankyou for your input the best and most flavoursome fruit marshmallows I have ever made were blueberry lemonade ones from the soon sweet things by Annie Rigg if you love marshmallows I would recommend that book x