This is the story about another blogsphere friendship that developed over some matcha diamant cookies. It’s about the lovely and super talented Deb and her delicate jewelry Bonbon Oiseau and my interpretation of what her pieces represent.
I have admired Deb’s work ever since I found her blog “Your Destiny is Stone Golden” a few months ago. We started exchanging emails and as time went on, we decided that one day we would collaborate somehow. Deb asked me if I could photograph her work. Her necklaces are very delicate and almost angelic. I didn’t know if I would be able to capture her essence, until I decided to pair them with something that I made. Suddenly, marshmallow entered my mind.
So here is my ode to you Deb, my ode to your fabulous work with some peppermint candy cane marshmallow.
Holidays are here and if you are looking for a perfect gift for a friend, loved one or even yourself, please checkout her fabulous shop. Deb has been kind enough to agree to offer a 20% discount on her pieces to all Cannelle Et Vanille readers until December 10th. Please visit her shop and mention the code “Cannelle Vanille” at checkout.
Peppermint Candy Cane Marshmallow
This recipe makes one layer of the marshmallow, so you will need to make it times two if you want to just make one color, or two times for the bicolor effect; one recipe with food coloring, the other without.
I used a 14″x14″ square frame
320 grams sugar
12 grams glucose or corn syrup
130 grams water
40 grams powdered gelatin
130 grams water
45 grams egg whites
pinch of cream of tartar
20 grams sugar
1 tsp peppermint oil (optional)
5-6 drops of natural red food coloring (optional)
In a small saucepan with tall sides, combine the sugar, glucose or corn syrup and water. Cook to 126C.
In the meantime, whisk the powdered gelatin and 130 grams of water together and let the gelatin bloom.
Place the egg whites and the cream of tartar in the bowl of an electric mixer and start whipping in medium speed. When the egg whites are almost fully whipped, add the 20 grams sugar and continue whipping in slow to medium speed depending on how far the sugar syrup is from reaching the desired temperature.
When the sugar syrup reaches 126C, turn the heat off and add the bloomed gelatin (will be a solid mass) to the saucepan. It will bubble up so be careful. Whisk until the gelatin dissolves completely in the syrup.
Add the syrup with the gelatin into the whipped egg whites while whipping in low speed. When all has been added, turn the speed up to high and let it whip until ribbons start to form. Add the flavoring and food coloring at this point. We don’t want the marshmallow to cool completely because we want to be able to spread it. Remove from mixer and pour into the square frame that has been placed over a silicon mat. Let it harden.
If making the bicolor marshmallow, repeat the recipe and pour on top of the first layer.
If it becomes sticky, sift together half cornstarch and half powdered sugar and lightly dust this over marshmallow. Roll in crushed candy cane powder.