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?
(Image: Anjali Prasertong)