Bonbon Oiseau and my Candy Cane Marshmallow

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.

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73 Responses to “Bonbon Oiseau and my Candy Cane Marshmallow”

  1. This is what dreams are made of!

  2. Christy says:

    Love how the red and white specks on the marshmallows match the colours on the necklaces!!

  3. So pretty! Those marshmallows look delightful!



  4. Mobula says:

    Me ha encantado la delicadeza de los colgantes de nacar de la últimas fotografías, es un material que me encanta…

    Las nubes, esponjosísimas..!!!



  5. they two of you make such a ‘sweet’ combination. two types of jewels. so pretty.

  6. FeeMail says:

    that’s such a great idea! i wished, someone would present my jewelry like this!!

  7. Y says:

    Beautifully captured, Aran! I love that last photo :)

  8. morgana says:

    Mira que soy poco chuchera pero estas nubes me dan ganas de comérmelas, tienen que estar buenísimas.

    Me encanta el trabajo que has hecho aunando las creaciones de Deb con las tuyas, te han quedado unas fotos preciosas y que transmites algo más allá de la imagen. Enhorabuena. La última en particular, tan blanquita, es como… no sé ¿celestial?

  9. VeggieGirl says:

    Such delicate-looking marshmallows!! Little pillows of heaven :-)

  10. veron says:

    Very…very pretty. And such delicate looking marshmallows!

  11. Aran, thank you so much for your sweet words and gorgeous pictures! I love the combination…I’m so impressed I am almost speechless—you are an incredible artist–thanks so much for collaborating with me!
    This has officially kicked off my holiday…
    (and I will now have to call you “candycane marshmallow” for real.)

  12. Shay says:

    The pictures look absolutely beautiful and wonderfully delicious all at once! I think I’m going to make some of these to add to my cookie boxes next week! One question though, does the moisture from the marshmallow make the candy cane pieces start to weep/melt?

  13. Liska says:

    This is beautiful! A real masterpiece.

  14. diva says:

    so beautiful!! amazing photos and love them with jewellery. makes it all so delicate and pretty. x

  15. Elaine says:

    Wow, this is so cool. Did you make the cookies, and then do the photog. of Deb’s jewelry? What a neat blog friendship!

  16. heidi says:

    Wow!!! Aran, you were inspired in a most divine way!!!!! The result is transcendent.

  17. Como siempre preciosas las fotos.
    Preciosa los delicados collares de tu amiga. Muy bonitos los pendientes de cabochon.
    Con qué has espolvoreado las nubes?
    un beso y feliz finde
    Aqui puente :)

  18. Elizabeth says:

    What an excellent pairing. The photos look wonderful!

  19. Aran says:

    Thank you everyone!

    Shay- yes, depending on the humidity in your area, the candy cane powder starts to become sticky so I wouldn’t recommend doing it for a gift, especially if you are shipping it. The marshmallow is pretty sticky so the best way to cut it is to dust your knife with a mixture of cornstarch and powdered sugar.

    Elaine- I waited to see Deb’s jewelry before making the marshmallow but I had a feeling it was going to be perfect for it!

    Laura- ya se que es puente asi que disfrutad a tope!

  20. leaca says:

    Fun collaboration. Very well done I might add. =)

  21. These marshmallows are way too cute!

  22. Claudia says:


    I would be amazed by such delicate celebration. Great friend you are.


  23. UAU!

    Bem, adoro gomas!

    Estas devem ser simplesmente deliciosas e têm uma cor linda!


  24. Cakespy says:

    Sweet and sophistcated! Lovely.

  25. Jen Yu says:

    Aran, your little masterpieces make me laugh with delight – they are so pretty and tickle the happy center of my brain. I think if you went on a campaign to distribute your beautiful treats to everyone, the world would indeed be a better place. xxoo

  26. amy says:

    total eye candy. DELISH!

  27. limonana says:

    mmmmm…both types of bon bons look so tasty together! wonderful photography as usual!

  28. Jescel says:

    i’ve never seen a marshmallow so pretty… you really work magic in everything you do!

  29. cindy* says:

    i love deb and her bon bons…she is such a gem. and, i love what you have done with her things as well…so whimsical.

  30. Anonymous says:

    Exactement ce qu’il me faut pour un week end pluviaux… les photos donnent très envie…

  31. MiKel says:

    Aran, tienen una pinta fantástica.. y el nougat ni te cuento!! a ver cuando saco tiempo y lo pruebo…
    una duda.. es imprescindible el acido tartarico? o sustituible por algo??

    gracias wapa!!


  32. Elaine says:

    That is so neat! I am inspired. I think I will write about it.

  33. Aran says:

    Mikel- No hayacido tartarico en esta receta. A que te refieres?

  34. Anonymous says:

    Is it possible to make these with a hand mixer rather than a stand mixer, or is that crazy?

  35. Camille says:

    You captured the essence of Deb’s work when pairing with the airy, dreamy marshmellows. I think her jewelry is so dreamy, something out of a story of woodland faires and sprites. Your creations make me feel the same way. Your art and Deb’s are a perfect pairing.

  36. Deb must be thrilled. These are such inspired photos, Aran.

  37. Aran says:

    Thank you everyone!

    Anonymous- It is possible to make it with a hand held mixer but you will need someone to help you probably because there are so many things going on at the same time. You have to have the egg whites whipping while you add the gelatin to the sugar. It might be hard to juggle all of it if you don’t have an extra set of hands. So if you can recruit someone to whip the whites while you do the rest, it will be a piece of cake!

  38. Gis says:

    it looks so so awesome :D

  39. What a beautiful (and sweet!) collaboration!

  40. ahk! pink marshmallows, pink marshmallows are my sole! im going to make them for my christmas post—but fruity though. but now i want to make yours for presents. your friend is a very talented jeweler too!

  41. I bet these would be lovely is some hot chocolate!

  42. What beautiful pairing Aran…I love Deb’s stuff too, & love the name Bonbon Oiseau. Actually what dreams are made off, & marshmallows make them look ethereal…

  43. Candy cane marshmallows – cool and pretty, too!

  44. C.L. says:

    As usual a work of art. Your work is so stunning and the jewelry is so gorgeous! Thank you for sharing. Happy holidays sweet lady.

  45. Ashley says:

    what a gorgeous idea! great photography, as always! :)

  46. lyndsay says:

    oh my GAD aran, incredible! sooo cute.

  47. Meg Sylvia says:

    You’re blog is Amazing!! I’ll be sure to link you!

  48. The jewelry is beautiful, I just love her blog. Plus this candy cane marshmallows are the perfect gift to give. I can’t wait to make them.

  49. MiKel says:

    perdon!! cremor tártaro!! que las traducciones me pegan malas pasadas jajaja
    un bss wapa!

  50. Aran says:

    Mikel- Ya decia yo… La verdad es que no se ni como se llama en castellano. Cremor tartarico? Que raro se me hace. Se puede omitir y anadir un poco de zumo de limon (unas gotas). Espero que lo pruebes!

  51. The photographs are beautiful! It makes me want to eat them and buy the jewelry!

  52. Megan says:

    this is almost to pretty to eat! lovely job-they are gorgeous!

  53. These peppermint candy cane marshmallows are magical. I think to have a cup of hot chocolate with one of these floating on top would be heaven! You’re a gifted artist.

  54. That is some incredibly gorgeous pink confection!

  55. MC says:

    Absolutely divine and so versatile too! You can color it for Xmas, Halloween, Easter etc!

  56. P says:

    This is such an inspired idea – the combination of two of my favorite creative geniuses!

  57. Esti says:

    Bueno, bueno… Me ha encantado!!
    Has hecho un buen emparejamiento… las fotos son muy bonitas. Creo que su blog se me extravió hace unos meses… Voy a ver si tengo tiempo para leerle un poco y seguirle la pista.

  58. Rebecca says:

    two of my favorite things–how lovely! happy holidays!

  59. What a perfect idea for the holidays. Very nice! Thanks for the recipe, and the photos are so gorgeous!

  60. Could someone please tell me what the measurements of this recipe are in cups/pounds/ounces? Or know where I could find a conversion chart? Thank you so much!! I am really wanting to make this!!!

  61. Anonymous says:

    Hello! i just found this gorgeous recipe and i saw the comment where you said you dont know the name in spanish for cream of tartar it is CREMOR TARTARO! :) better late than never!

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