Technique de cuisine : préparer des guimauves

Video technique from L'atelier des Chefs Ingredients for 35 small marshmallows: 2 egg whites, 125g caster sugar, 25g honey, 5cl water, four 2g gelatin sheets, flavoring of your choice (violet, strawberry, etc.), 50g icing sugar, 50g potato or cornstarch Equipment: 1 stand mixer with a whisk, 1 saucepan, 1 bowl filled with cold water, 1 food processor, 1 strainer Difficulty: 2 1. In a saucepan, combine 5cl of water, the sugar, and honey, then cook to 121°C (small ball) using a food processor. Soften the gelatin in the cold water. Beat the egg whites until frothy. Mix the drained gelatin with the syrup off the heat. 2. Pour this mixture in small streams over the egg whites while continuing to beat until the mixture cools. 3. Add the drops of flavoring and/or coloring and beat again until you get a nice, smooth meringue. 4. On a silicone mat (or a non-stick baking sheet), sprinkle the icing sugar/cornstarch mixture. Then spread the marshmallow batter or pipe small marshmallows in the shape of your choice using a piping bag. Then sprinkle the coated marshmallows with the icing sugar/cornstarch mixture, then let stand. 5. Cut into cubes with a knife dusted with the icing sugar/cornstarch mixture. Coat the cubes with this mixture, then sift them to remove the excess. Chef's Tip: Keep your marshmallows fresher for longer by storing them in an airtight container in the refrigerator.   Find this technique in a video by clicking on http://www.atelierdeschefs.fr/fr/tech..., as well as all the videos from the chefs at L'atelier des Chefs at http://www.atelierdeschefs.fr