Desserts - Cakes & Pastries

Homemade French Marshmallows (Guimauves)

Name: Homemade French Marshmallows (Guimauves)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 36 servings
Cuisine: French
Ingredients: 3 Unflavored gelatin packets; 1 cup Cold water, divided; 2 cups Granulated sugar; 1 cup Light corn syrup; 1 pinch Salt; 1 tablespoon Vanilla extract; 0.5 cup Powdered sugar; 0.5 cup Cornstarch; 1 teaspoon Neutral oil (for greasing)

30 min36 servingsEasy75 cal

These light, airy, and delicately flavored French marshmallows, known as Guimauves, are a delightful confection far superior to their store-bought counterparts. Their soft, melt-in-your-mouth texture makes them perfect for hot chocolate, s'mores, or simply enjoyed as a sweet treat. Originating in ancient Egypt, the marshmallow as we know it evolved in 19th-century France, where confectioners extracted sap from the mallow plant (guimauve officinale) to create a medicinal lozenge. French chefs later refined it into a sweet treat, removing the medicinal properties and focusing on the airy, whipped texture, making it a beloved French patisserie staple.

French dessertSweet TreatConfectioneryMarshmallowsGuimauves

Instructions

1
Grease an 8x8 inch (20x20 cm) square baking pan with neutral oil, then generously dust with a mixture of 1/2 cup powdered sugar and 1/2 cup cornstarch. Set aside.
2
In the bowl of a stand mixer fitted with the whisk attachment, sprinkle gelatin over 1/2 cup cold water. Let it bloom for 5-10 minutes until softened.
3
In a medium heavy-bottomed saucepan, combine granulated sugar, light corn syrup, the remaining 1/2 cup cold water, and a pinch of salt. Bring to a boil over medium-high heat, stirring until the sugar dissolves.
4
Continue boiling without stirring until the syrup reaches 240°F (115°C) on a candy thermometer. Remove immediately from heat.
5
With the mixer on low speed, carefully and slowly pour the hot sugar syrup into the bloomed gelatin mixture. Gradually increase the speed to high.
6
Whip for 10-15 minutes until the mixture is very thick, glossy, and has quadrupled in volume, resembling a thick meringue. Beat in the vanilla extract during the last minute of whipping.
7
Quickly scrape the marshmallow mixture into the prepared pan, using an oiled spatula to spread it evenly to the edges.
8
Dust the top generously with more of the powdered sugar and cornstarch mixture. Let set at room temperature for at least 4-6 hours, or preferably overnight.
9
Invert the marshmallow slab onto a clean cutting board dusted with the sugar-cornstarch mixture. Using an oiled knife or pizza cutter, cut into desired shapes (e.g., 1-inch squares).
10
Toss individual marshmallows in the remaining sugar-cornstarch mixture to fully coat and prevent sticking. Store in an airtight container.

Chef's Tips

•**Storage**: Store Guimauves in an airtight container at room temperature for up to two weeks. They can also be frozen for longer storage; thaw at room temperature before serving.
•**Flavor Variations**: Experiment with different extracts like almond, peppermint, or orange blossom. You can also add food coloring for festive batches or fold in freeze-dried fruit powders (like raspberry or strawberry) for natural flavor and color.
•**Fun Fact**: The original marshmallows were made using sap from the roots of the mallow plant (Althaea officinalis), which gave them their name. Modern marshmallows rarely contain any mallow plant derivatives.
•**Cutting Tip**: For easy cutting, lightly oil your knife or kitchen shears before each cut, and re-dust the cutting board and individual marshmallows regularly with the powdered sugar/cornstarch mixture.