Strawberry Marshmallows

Once a month the movie theatre in the town I live in has a midweek afternoon and evening showing of an art house, indie, and/or award winning foreign film. Almost always the theatre is packed for the afternoon screening, although there aren't usually long lines at the concession stand. The audience is, if I were to venture a guess, somewhere between the ages of 65 and 70, regardless of the time of year. Apparently there are not many 20, 30, 40, and 50 year olds willing to play hooky from work, skip a day of shopping, or give themselves a break from life's other responsibilities to go to the movie theatre to see a compelling afternoon film. If there was ever a reason to fully embrace the 'life is short' mantra, then spending a couple of hours in the middle of the day in a theatre watching a film taking you on a visual and/or emotional journey, reminding you wittiness will never be over-rated, or giving you a sense of euphoria over being intellectually challenged, well those might be reasons enough. Why should anyone have to wait until their retirement years to experience a mid-week afternoon matinee? And let's not forget about having access to freshly made, not sitting all day, popcorn. Lightly buttered, because after all, if you are going to completely espouse the 'life is short' philosophy, you aren't going to skip out on the butter.

While I am not yet in the average age demographic of those attending the afternoon showing Papa Hemingway in Cuba this past week, I left with a couple of takeaways from this good (not exactly Golden Globe or Academy Award winning great) film. Until seeing this movie, Cuba was not on my bucket list of places I would like to someday see. It is now. And although I have read my share of Ernest Hemingway books, it was a quote attributed to him in the film that resonated with me. "The only value we have as human beings is the risks we are willing to take." While it has been several days since I have seen the movie, I can't seem to get that quote and all of its' implications out of my head. Would love to see where those words took a conversation with friends over some mojitos or margaritas. If anything, maybe I could convince some of them to play hooky and go to an afternoon matinee with me.

The relatively short strawberry season may be winding down but these Strawberries Marshmallows may be one way to make it a year round one. The moment I saw famed chocolatier, chef, cookbook author Alice Medrich's Strawberry Marshmallows posted I knew I wanted to make them. Only rather try a new marshmallow recipe, I would make them using the Fluffy Marshmallow recipe posted to this blog. It wasn't that I didn't trust this culinary maven's recipe, it's just some days are just less adventurous, less risk-taking ones in the kitchen than others. And this was one of those days.

The flavor for these Strawberry Marshmallow comes from pulverized freeze-dried strawberries. Not to be confused with dried or oven dried strawberries, freeze-dried strawberries are more flavorful and free of added sugar. Use either a small food processor or mortar and pestle to grind the freeze-dried strawberries. Whether I was still distracted from the film or any other number of thoughts continuously competing for attention in my head, I used only 16 grams (an amount a smidgeon above the recommendation of Alice Medrich) of the freeze-dried strawberries. It was only after I finished making them and looking back at her recipe that I realized the ratio of ingredients in my marshmallow recipe was almost double hers. I would have to wait almost 24 hours before learning whether or not this was a mistake.

What differentiates these marshmallows from others is the incorporation of two beaten egg whites. The egg whites are beaten until stiff peaks form, but the whipped eggs should remain creamy, not dry or stiff. They are added to the triple in volume marshmallow mixture along with the vanilla and ground strawberries.

Working quickly the marshmallows are poured into the prepared plan.  The use of an offset spatula helps to even out the mixture and create a texture to the top. About a quarter cup of the confectionary sugar/cornstarch mixture is generously sifted over the top. Allow the marshmallows to set up (uncovered) overnight in a cool place.

Before cutting the marshmallows (first in long strips), prepare a bowl of the confectionary sugar/cornstarch mixture. Each marshmallow should be tossed in the mixture and then gently shaken (using a sieve) to remove the excess.

 If I were using these marshmallows to make smores, I would cut then in 2 inch squares. But for marshmallow to be enjoyed all on their own, cutting them into approximately 1 inch square makes for the perfect bite.

 Using a long, thin, sharp knife to cut the long strips, but use a pair of sharp scissors to cut the individual squares.

For a fresh from the candy store look presentation, I like using white mini-muffin papers. Note: My favorites are the ones from Williams-Sonoma.

As I was cutting the marshmallows the aroma of the strawberries filled the air. So even before I tasted them, I was feeling like my use of 16 grams of the freeze-dried strawberries may not have been a mistake after all.

The taste of the Strawberry Marshmallows was like a sweet gentle strawberry kiss. And the ones dipped in milk chocolate was like eating a chocolate covered strawberry. If I want a deeper strawberry flavor the next time I make them, I would increase the amount of freeze-dried strawberries somewhere between 20 and 22 grams. Although I liked the more subtle flavor of strawberry in these marshmallows so it is going to be a tough decision.

I have always loved chocolate covered marshmallows. But I have never tasted a chocolate covered marshmallow as delicious as these. These have definitely raised the chocolate covered marshmallow bar!

If you have never had a springy, fluffy, light, melt in your mouth homemade marshmallow before, you must give yourself that experience. Especially a pale pink strawberry one. If you have never made them before, you must! Especially on a day when you are feeling fearless in the kitchen! Of all of the risks you consider taking in your life, think of this one as one having only the best of outcomes! And every once in awhile give yourself permission to play hooky and take in an afternoon matinee or Cubs game on a glorious summer day. Life is short.

Recipe
Strawberry Marshmallows (marshmallow recipe adapted from Bon Appetit July 2008 and inspiration for strawberry marshmallows from Alice Medrich)

Ingredients
3 1/2 envelopes (2 Tablespoons plus 2 1/2 teaspoons or 7/8 ounce) unflavored gelatin (recommend Knox)
1 cup cold water, divided
2 cups granulated sugar
2/3 cup light corn syrup
1/4 teaspoon kosher salt
2 large egg whites (beaten until they hold stiff peaks)
1 Tablespoon vanilla
16-18 grams freeze-dried strawberries, pulverized in a food processor or using a mortar and pestle. Recommend the ones sold at Trader Joe's.
1/2 cup confectionary sugar, sifted
1/2 cup cornstarch, sifted (recommend Maizena)
 1 pound Milk chocolate, melted (optional)

Directions
1. Lightly spray bottom and sides of 13"x9"x2" rectangular metal baking pan. Line baking pan with parchment paper. Lightly spray with vegetable oil. Dust bottom and sides of paper lined pan with a mixture of the sifted confectionary sugar and cornstarch. Set aside.
2. In the bowl of a standing mixer, add gelatin. Pour 1/2 cup very cold water over gelatin. Let stand to soften.
3. In a heavy 3 quart saucepan, combine granulated sugar, corn syrup, salt, and 1/2 cup cold water. Stir over low heat until sugar is dissolved.
4. Increase heat to moderate and allow mixture to come to a bowl until it reaches 240 degrees (F) on a candy thermometer. Note: Do not stir mixture while boiling.
5. Remove pan from heat and slow pour mixture over gelatin mixture while mixer is running. After all of the sugar syrup is poured into the bowl, increase speed to high and beat until the mixture is white, thick, shiny and nearly tripled in volume (approximately 10-12 minutes).
6. Beat in egg whites, vanilla, and ground freeze-dried strawberries until well blended. 
7. Working quickly pour into prepared pan. Smooth top with an offset spatula.
8. Sprinkle top with a mixture of the sifted confectionary sugar and cornstarch. Allow to set overnight (uncovered).
9. Run a thin knife along edge of marshmallows and cut into 1 inch squares. Note: Cut strips of marshmallows with a long thin knife, but cut strips of marshmallows with sharp scissors.
10. Toss marshmallows in the remaining mixture of the sifted confectionary sugar and cornstarch. To gently shake off excess toss in a coarse sieve. Allow to set for several hours before putting into a container.
11. Store marshmallows in an airtight container at cool room temperature for up to a week.
12. Optional: Dip the tops of the marshmallows in melted milk chocolate. Allow to set. Note: I dipped only the tops of the Strawberry Marshmallows in the melted milk chocolate.
Notes: For a stronger strawberry flavor in the marshmallows increase the amount of freeze-dried strawberries to somewhere between 20 and 22 grams.

Bortell's Landing, one of the best seafood restaurants in Michigan (Pentwater, MI).