Nostalgic for childhood and its regressive sweets? Michelin-starred chef Anne-Sophie Pic has the perfect recipe: peanut marshmallows. Fluffy, delicately sweet and melting under …
Fluffy, delicately sweet, and melting under the tongue, the marshmallow evokes to all memories of happy snacks and fairgrounds. Grilled on the barbecue, tasted with melted chocolate, pricked in a skewer, or simply crunched plain, this confectionery, which has its origins in antiquity, lends itself to all eccentricities. Anne-Sophie Pic knows this well and reveals on her Instagram account her original way of cooking them.
Anne-Sophie Pic sublimates marshmallow by marrying it to an oilseed
Concocted with sugar, egg white, and gelatin, the recipe of the starred chef does not deviate from tradition, but she sublimates it by marrying it with peanut, which will act as a dye and offer an unexpected flavor to marshmallow. “Here is an original way to consume oilseeds, playful, light, funny, and bluffing!”, exclaims Anne-Sophie Pic in the caption of her publication. The soft texture of marshmallows reminds us of childhood, the flavors have fun diverting the aperitif, the contrasting textures surprise and this moment of conviviality will be perfect with champagne or white wine of Gascony not very sweet ».
Peanuts, hazelnuts or pistachios
To vary the pleasures or for those who do not appreciate peanuts, the chef explains that it is quite possible to replace this oilseed with hazelnuts or pistachios, taking care to keep the same proportions. Note that these marshmallows can be kept for up to three days in the refrigerator … if they are not tasted by then.
Here is Anne-Sophie Pic’s recipe for peanut marshmallow:
Ingredients for 10 people:
For marshmallow:
- 150 g powdered sugar
- 45 g of water
- 300 g egg whites
- 12 g gelatin leaves
- 240 g peanut paste
- 10 g Maldon salt
For finishing:
- 75 g peanut powder
Marshmallow
In a saucepan, assemble the sugar and water. Bring to a boil and dip a thermometer in the syrup. Bring the syrup to a temperature of 121 °C (about 4 minutes, at a high boil). Meanwhile, mount the snow egg whites in a large bowl using a medium-speed electric mixer to achieve a sparkling but firm result. When the sugar is at the right temperature, pour it over the snow whites and continue beating them. Soak the gelatin in cold water for 4 or 5 min, then drain it well. Place it in a bowl and melt it in the microwave, until it is liquid. This mass should weigh 600 g (if necessary, add water to get the desired weight).
The realization
In a bowl, add the gelatin to the peanut paste. Mix, add the Maldon salt, and then pour this mass over the egg whites cooked in syrup. Mix again. Pour the preparation into the metal frame 20 mm thick on a sheet of parchment paper. Let cool and take at room temperature for 3 h. When the marshmallow is firm, remove the frame and cut it with a knife into regular cubes of 2 cm side.
Finishing
Roll the marshmallow cubes into the peanut powder.
Anne-Sophie Pic’s advice: Be sure to store marshmallows under food paper. Pan marshmallows only at the very last moment so that they do not dry out. Consume them quickly while they are fluffy. Be careful not to over-roast peanuts for breadcrumbs.
Namely: Maldon salt comes from Maldon, a very old town in the county of Essex in the East of England, located in the Blackwater estuary. This salt is intensely white and its structure resembles glitter. Its taste is more iodized than the fleur de sel of Guérande. You can also use Halen Mon salt from Wales. You will find these salts in delicatessens.
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