Malvaceae Marshmallows is a modern British recipe for a classic marshmallow made from a blend of sweetened egg white meringue and mallow cheese liquid. The full recipe is presented here and I hope you enjoy this classic British version of: Malvaceae Marshmallows.
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Marshmallows have been made from members of the Malvaceae family of plants since at least Egyptian times. For the original marshmallows, marshmallow leaves and unripe seed pods (cheeses) were used. This recipe uses common mallow or hollyhock cheeses. This version of home-made marshmallows is an emulsion of egg white meringue stabilised by the mucilage you can extract from mallow cheeses.
Remove all the sepals enclosing the mallow cheeses (unripe fruit). Measure the volume of the fruit and place in a saucepan with twice their volume of water. Bring to a simmer and cook until the liquid becomes thick and mucilaginous. (Test by putting a little of the liquid between your thumb and forefinger the mixture should feel tacky when you separate your digits).
Strain the cheeses from the liquid and discard them. Set the liquid aside to cool. At this point pre-heat your oven to 160°C. Grease baking trays.
Beat two egg whites in a clean and dry bowl until foamy. Whilst still whisking gradually work in 100g of granulated sugar. Continue beating until the egg white mixture stands in stiff peaks. Slowly beat in 250ml (1 cup) of the mucilage.
Take heaped tablespoons of the meringue marshmallow mixture and mound on your baking trays. Transfer the baking trays to the centre of your pre-heated oven and bake for about 20 minutes, until set and golden brown. Allow to cool before serving. Note that the marshmallows can be difficult to separate from the baking tray. I find a fish slice is best for this.
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