Strawberry Rose Marshmallows

This week has been a tough one and I'm SO ready to weekend.  I can't think of a better way to start off the weekend then by making candy. 

Marshmallows are such a Spring-y treat.  Their light, puffy sweetness is downright irresistible.

Around here we have made a good number of marshmallows.  We have done Vanilla Candy Cane Marshmallows for Winter, Chocolate-Dipped Pumpkin Marshmallows for Fall, and Lemon Marshmallows for Summer.  Yes, I like soft, puffy, pillows of sugar, what can I say?

This particular rendition is an ode to spring.  Sweet strawberry jam and floral rose water are added to our fluffy, white mass of sugar.

This is essentially Spring in its edible form.  These marshmallows are light and delicate, sweet and floral.

Rose water is such a unique ingredient and I love how it elevates these marshmallows and gives them a fragrant, floral quality.  However, rose water can be overused very easy, so be sure to use only the 1/8 of a teaspoon.  Believe me, it may not be much, but it will certainly be present.

There is nothing difficult when it comes to making marshmallows.  If you have a candy thermometer and a stand mixer you are all set!  

Marshmallows begin with a thick, sugary syrup which is whipped into a fluffy white cloud of sweetness.  It really is that simple. 

I hope you are soaking up every minute of the beautiful, April weekend.  Make some candy, if you like.  Read something cheery and drink lots of lemonade.  Happy Weekending! 

Sincerely, 

  Pedantic Foodie 

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Strawberry Rose Marshmallows 

recipe adapted from Alton Brown 

• 3 packages unflavored gelatin 
• 1 cup ice water, divided 
• 1 1/2 cups granulated sugar
• 1 cup dark corn syrup
• 1/4 teaspoon kosher salt
• 1/2 cup strawberry jam or preserves 
• 1/8 teaspoon rose water 
• 1/2 cup confectioner’s sugar
• pink food coloring, optional 
• nonstick spray 

Coat a 9x13 pan with nonstick spray and generally dust with confectioner’s sugar.  

In the bowl of your stand mixer combine 1/2 cup ice water with gelatin.  

In a small saucepan combine remaining water, granulated sugar, corn syrup, and salt.  Cover and place over medium heat - cook for 3-4 minutes.  Uncover and attach a candy thermometer.  Cook for 7-8 minutes, until the syrup reaches 240 degrees F.  Remove from heat.  

Turn the mixer on low speed and pour the syrup into the gelatin mixture.  Once all the syrup is added increase the speed to high.  Beat for 13 minutes, until the mixture is very thick and fluffy.  In the last minute of beating add strawberry jam, food coloring, and rose water.  

Pour the marshmallow into the prepared pan and dust generously with confectioner’s sugar.  

Allow the marshmallow to sit for 3 hours before removing from the pan.  Turn the marshmallow out unto a cutting board dusted with confectioner’s sugar and use a greased pizza cutter to cut into 1-inch squares.  Once the marshmallows are cut dust all edges with remaining sugar.  

Look at you, you just made candy!

Cocoa Dusted Vanilla Rose Meringues

January packed a punch.  There were days of trying to combat those Christmas cookie calories with hearty salads.  There were snow days where we sat inside with hot chocolate and did some real talk.  There were the days when life made us cry and meatballs became our pacifier.  That was January.

January went, and February came.  I started day dreaming about candy hearts, which happen to be the most irresistible form of flavored chalk on earth.  

Valentine's day makes me want to break out the pink food coloring and eat food that tastes like flowers.

Rose water is made by distilling rose petals in water.  It is oh-so-potent, but if used with discretion, can be absolutely exquisite.  

Meringue cookies are one of my greatest weaknesses.  They are light and crisp, and are by far, one of the easiest cookies you will ever make.  

Meringues begin with egg whites, sugar and a pinch of cream of tartar.  

If your piping skills are a bit lackluster, it's all good.  Meringues are beautifully forgiving.  

I dusted my meringues with rich, decadent, cocoa powder - it's Valentine's Day, chocolate needs to be here.  

In the end these crisp pink pillows prove far superior to fruit-flavored chalk.  

Exotic madagascar vanilla is a sheer-like background to the subtle perfume of rose.  Each cookie leaving you enraptured with the delicate flavor as it melts away in your mouth.  

Serving recommendation:  a Jane Austen novel, a strong brew of Earl Grey, and plenty of cocoa-dusted vanilla rose meringues.  Valentine's Day is looking pretty fine.  

Sincerely, 

 Pedantic Foodie 

Cocoa Dusted Vanilla Rose Meringues

makes about 20 cookies 

• 3 egg whites 
• pinch of fine salt 
• 3/4 cup granulated sugar
• 1/8 teaspoon cream of tartar
• 1/2 teaspoon vanilla extract
• 1 madagascar vanilla bean, split and scraped
• 1/8 teaspoon rose water 
• 1/8 cup dutch processed cocoa powder
• pink food coloring, if desired

Preheat oven to 300 degrees F.  Line two baking sheets with parchment paper.  

In the bowl of your stand mixer, fitted with the whisk attachment, combine egg whites and salt.  Beat for 1 minute.

With the mixer on medium speed add granulated sugar very slowly.  When all the sugar is added add cream of tartar, vanilla extract, vanilla bean, food coloring (if desired), and rose water.    Increase speed to high and beat until stiff peaks form.  About 4 minutes.  

Fold the meringue into a pastry bag and cut the tip at an angle.  Pipe the cookies out on the baking sheets about 1 1/2 inches apart.  

Bake the cookies for 30 minutes.  Rotate the pans and bake for an additional 30 minutes.  Turn off the oven and allow the cookies to cool slowly with the oven door shut for 2 hours.  

Dust the cookies with cocoa powder and serve immediately or move to an airtight container.  

Enjoy!