Sunday, November 14, 2010

Marshmallow round-up

Our marshmallows are delicious in their plainest form, but they really shine when you get creative with flavours and textures. Here are a few of my favourite variants. Sing out if you need more details on any of them!
1 teaspoon each of brandy essence and coconut extract instead of the vanilla in the recipe; coated in unsweetened cocoa.
I baked heart-shaped graham crackers, cut out vanilla marshmallows using the same cutter, and used chocolate to 'glue' the two together.

Ice cream cones filled with peanut butter ganache, topped with vanilla marshmallow and more chocolate and finished with salted peanuts. Must make these again soon!

Marshmallow frosting: just double the amount of water called for in the standard recipe and pipe it on.
Chcocolate cake from Joy of Vegan Baking, layered with canned cherries, marshmallow frosting and cherry syrup.

Replace the vanilla extract with 1 teaspoon of natural strawberry extract and a few drops of red colouring (I used beetroot extract).
What are your favourite marshmallow flavours?

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6 comments:

  3. I am just waiting for graham crackers to cool so I can assemble my own heart-shaped treats! Thanks for the wonderful idea; I'm so excited to surprise the children after school!

    Krista

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  5. Hi, Alice
    We live in Japan and a friend of ours who received your marshmallow mix to evaluate brought it over to make with us (we are vegans). It was so exciting to make, and let alone to eat marshmallow, for the first time in years. Hope I can get my hands on some vegan meringue, too!
    William

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  6. Thanks for your lovely comment, William!

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