Searching for a sweet yet sophisticated way to end a meal? Look no further than these Lillet marshmallows, which combine the fluffy, melt-in-your-mouth texture of homemade marshmallows with the complex, honeyed flavor of Lillet Blanc, a favorite French liqueur.
Lillet Blanc is used to bloom the gelatin, and is also added to the sugar mixture before it is brought to a boil. A stand mixer is helpful for this recipe — possibly even essential — since the boiled sugar and gelatin are beaten for almost 15 minutes, transforming into a fluffy, sticky marshmallow mass that sets for a couple hours before it is cut into squares and tossed with confectioners sugar.
Comments on the recipe suggest using a pizza cutter to cut the marshmallows into squares, but a knife lightly dusted with confectioners sugar worked fine for me. I opted to cut squares that were quite a bit smaller than the usual marshmallow, which made for a neater, less overwhelming bite. The only change I might make is mixing some corn starch or potato starch with the confectioners sugar coating, as I found it a little too sweet.
This recipe was my first foray into marshmallow-making, and I found it simple yet rewarding. A freshly-made marshmallow is always worlds away from the usual packaged puff, but these marshmallows are particularly special thanks to the Lillet, which adds a lingering orange and honey flavor. Served with coffee or tea, they are a sophisticated, exceptionally light post-dinner treat, or even a very special addition to a mug of hot cocoa.
• Get the recipe: Lillet Marshmallows at Gourmet
Do you make homemade marshmallows? What are your favorite flavorings?
Related: Recipe Review: Lillet Liberté Cocktail for Bastille Day
(Image: Anjali Prasertong)
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I've made marshmallows for years and never tossed them with confectioner's sugar. I have always used cornstarch as it coats better, doesn't get sticky and doesn't add more sweetness to the marshmallows which are already almost teeth achingly sweet. Home made marshmallows are a great gift. I always send a big batch to my 4 great nephews along with homemade hot chocolate mix.
I'm so glad you tried this recipe. I've had it bookmarked for years, but have always opted for other marshmallow flavors.
I made some wildflower honey marshmallows awhile back, I'm wondering if they taste similarly...minus the alcohol?
We made Lillet, Chambord, and Kahlua marshmallows for Christmas gifts last year, and they were great. They didn't keep very well, but were very well received.
I've made marshmallows for years, I prefer a recipe that uses egg whites in addition to gelatin.
I use meringue powder instead of raw egg whites. The last batch I made I folded extra dark cocoa into the mix before letting it set up. Later I floated them on warm vanilla pudding. Lovely
pretty pretty picture
Or you can make the Vesper drink from James Bond. 3 parts Gordon dry gin, 1 part vodka half part of Lillet, shaken (obviously), add a fine zest of citrus (carfully swilred).
It's amazing.