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Marshmallows
December 5, 2011
6:52 pm
Marshmallows
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December 5, 2011
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I am trying to make flavoured marshmallows on a small scale. I'm having success with various flavours but cannot make a real lemon flavoured Marshmallow. I've had no success with either real lemon juice or lemon flavouring. Each time I make it the mixture flops and I get a very bitter chemical flavour. I am making marshmallows without egg whites. Can anyone help? 

January 24, 2012
7:30 am
Kurt
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January 23, 2012
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How do you define “flops?” I tried lemon marshmallows once or twice. I am guessing it is the citric acid that denatures the gelatin, producing a flat marshmallow. However it was a tasty flat marshmallow. A google search finds Emeril's recipe, which is close to what I tried:

http://www.foodnetwork.com/rec…..index.html.

He softens the gelatin in the lemon juice. That is the step that worries me. The other problem I had was that the zest (microplane style) wound up clinging to the paddle in the mixer. To avoid that I would steal a baking trick and pulse the lemon zest and sugar in a food processor before heating the syrup. That would distribute the flavor better and leave pieces that might not get stuck on the paddle. If you are using extract I hope you are adding it as close to the end as possible. For my fruit flavors I am using puree instead of water in the gelatin softening step. (http://candy.about.com/od/mars…..allows.htm as an example.)