Lillet Marshmallows

Gluten Free
Dairy Free
Lillet Marshmallows
4500 min.
64
39kcal

Suggestions


Indulge in a delightful twist on traditional marshmallows with these exquisite Lillet Marshmallows. Perfectly gluten-free and dairy-free, these fluffy confections are not only a treat for your taste buds but also a charming addition to any gathering. Whether enjoyed as a sophisticated appetizer, a sweet snack, or a unique antipasto option, they're sure to impress your guests.

The infusion of Lillet Blanc, a French aperitif, adds a subtle herbal and citrusy flavor profile that elevates these marshmallows above the ordinary. Each bite greets you with a light and airy texture while delivering the refreshing notes of Lillet, making them the ideal companion to cocktails or a gourmet dessert platter.

Making these marshmallows is a delightful experience that involves crafting a silky syrup and whipping it into a velvety foam using a stand mixer. The result? A batch of 64 delicate marshmallow squares that are both fun to make and even more enjoyable to share. Imagine serving these delicious treats at your next party, delighting your friends with their unique flavor and airy texture. Not only do they make a stunning presentation, but they also store well, allowing you to enjoy them throughout the week. Embrace the joy of homemade sweets and treat yourself and your loved ones to these elegant Lillet Marshmallows.

Ingredients

  • cup plus light
  • 0.8 ounce gelatin powder unflavored
  • 0.8 cup lillet blanc divided
  • 1.5 cups sugar 
  • 0.3 cup water 

Equipment

  • bowl
  • frying pan
  • sauce pan
  • baking paper
  • sieve
  • blender
  • baking pan
  • kitchen thermometer
  • spatula
  • cutting board

Directions

  1. Lightly oil an 8-inch square baking pan.
  2. Sprinkle gelatin over 1/2 cup Lillet in bowl of mixer and let soften while making syrup
  3. Stir together sugar, corn syrup, water, a pinch of salt, and remaining 1/4 cup Lillet in a small heavy saucepan. Boil over medium heat, without stirring, until thermometer registers 238 to 240°F.
  4. Remove from heat.
  5. With mixer at low speed, pour hot syrup into gelatin mixture in a slow stream down side of bowl. Increase speed to high and beat until very thick and mixture forms a thick ribbon when beater is lifted, 11 to 13 minutes.
  6. Scrape marshmallow into baking pan (it will be very gooey) and smooth top with a lightly oiled spatula.
  7. Let stand, uncovered, at room temperature until surface is no longer sticky and you can gently pull marshmallow away from sides of pan with your fingertips, 2 to 3 hours.
  8. Using a sieve, dust a cutting board with confectioners sugar. Use a spatula to pull sides of marshmallow from edge of pan, then invert onto cutting board. Dust top with confectioners sugar.
  9. Cut marshmallow into 1-inch squares.
  10. Dredge marshmallows in confectioners sugar to coat completely.
  11. •For best texture, make marshmallows on a dry day. •Sugared marshmallows keep, layered between sheets of parchment paper in an airtight container, in a dry place at cool room temperature 1 week.

Nutrition Facts

Calories39kcal
Protein3.03%
Fat0.62%
Carbs96.35%

Properties

Glycemic Index
1.39
Glycemic Load
4.05
Inflammation Score
0
Nutrition Score
0.05913043451374%

Nutrients percent of daily need

Calories:38.64kcal
1.93%
Fat:0.03g
0.04%
Saturated Fat:0g
0%
Carbohydrates:9.04g
3.01%
Net Carbohydrates:9.04g
3.29%
Sugar:9.01g
10.01%
Cholesterol:0mg
0%
Sodium:4.05mg
0.18%
Alcohol:0.47g
100%
Alcohol %:4.24%
100%
Protein:0.28g
0.57%
Source:Epicurious