Finally, I got around to making these again and actually writing the recipe down!
Here is is:
10 sheets/leaves of gelatine – you can buy these in your baking aisle in your supermarket.
500ml Cold Water (to soak the gelatine in)
80ml Cold Water
250g Stevia Baking Blend. I use Truvia Baking blend which is a mix of Stevia and Erythratol and a tiny bit of sugar. You can get it here
4 Large Egg Whites (around 110g if you are weighing them)
Pinch Salt
1 tsp Vanilla extract or paste
20g Strawberry Fruit powder
10g Sukrin Icing Sugar – (this is entirely optional but gives an excellent extra sweetness to the mallows. You can get it here
Method:
- Place the gelatine leaves into the 500ml of cold water to soak.
- Place the egg whites into the scrupulously clean bowl of stand mixer, if you are lucky enough to have one.
- Place the Baking Blend in a small saucepan with a sugar/jam thermometer and heat the baking blend and 80ml water in the pan until the mixture reaches around 100C.
- Turn on the stand mixer in a low speed to form some stable bubbles and keep an eye on the ‘sugar’ and water mixture, remove from heat as soon as it reaches 118C and immediately turn up the speed to full on the egg whites and very carefully pour in a very thin stream, the sugar mix into the egg whites whilst they are mixing.
- Once it is all in, leave the mixer going for at least 5 minutes.
- Meanwhile, using the warm sugar syrup saucepan, place the gelatine leaves and 2 tablspoons of water in the already warm pan that you had your sugar and water mix in. Allow to melt in the residual heat of the cooling pan. There is no need to heat.
- Pour this mixture into the egg white mix in the stand mixer and continue to beat for another few minutes until stiff peaks form.
- Transfer into a baking tray pre-prepared with a thorough dusting of fruit powder and the optional ‘icing sugar’. Spread out into an even layer and then sprinkle with more fruit powder and icing sugar and leave to set for at least 4 hours or overnight.
- Slice into squares and coat the un-coated sides with more fruit powder.
