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Recipe: Make Spiced Gingerbread Mallow Baubles with The London Marshmallow Company

These marshmallow baubles are really fun to make and any of the festive flavours in this chapter would work well. Make a combination of three or four flavours a few days before Christmas and give them as gifts to house guests, pop them on the tree or save some for stocking fillers! Make the gingerbread marshmallow base recipe first, then turn them into gingerbread baubles with the how-to below. Merry marshmallow Christmas!

  • Recipe: Make Spiced Gingerbread Mallow Baubles with The London Marshmallow Company
To make 36 spiced gingerbread mallows, you'll need:
    • Two large egg whites
    • Boiling water, 150ml
    • Powdered gelatine, 30g
    • Two cloves
    • 1½ tsp ground ginger
    • 1 tsp ground cinnamon
    • White granulated or caster sugar, 500g
    • 4 tsp golden syrup
    • Molasses, 30g
    • Cold water, 200ml
    • Cornflour and icing sugar, for dusting
To decorate, you'll need:
    • Dark chocolate, 300g
    • Two 23 x 23cm (9 x 9 inch) baking tins lightly sprayed with cake release spray
    • Christmas shape cookie cutters
    • Piping bag fitted with a fine nozzle
    • Edible metallic cake decorations (optional)
    • Cornflour and icing sugar, for dusting
    • Small cellophane bags or packets
    • Ribbon
Make 12–16 gingerbread mallows:
    • Whisk the egg whites to stiff peaks using an electric stand mixer and set aside. Pour the boiling water into a bowl, evenly sprinkle over the powdered gelatine and gently stir in with a whisk until fully dissolved.

    • Grind the cloves to a fine powder in a pestle and mortar and mix with the ground ginger and cinnamon. Add the spices to the gelatine and water mix.

    • Use the sugar, golden syrup, molasses and cold water to make a hard-ball sugar syrup – use a large, high-sided, heavy-based saucepan of at least a 5 litre (9 pint) capacity as the mixture will bubble and spit as it comes to temperature – add the gelatine and combine with the egg whites until they turn glossy. Keep mixing on full speed for 5–10 minutes until the mixture has the same consistency as lightly whipped double cream.

    • Pour the marshmallow into two baking tins, making sure it is evenly spread and then cover with cling film. Leave to set.

Make your mallows into baubles:
    • Make a quantity of Spiced Gingerbread Marshmallows but split the mixture across two tins to give 2 thin layers about 1.5cm (¾ inch) thick. Once set, turn the layers out onto a surface dusted with the cornflour and icing sugar mix.

    • Use the Christmas shape cookie cutters to cut out shapes from the marshmallows, gently dusting each shape with the cornflour and icing sugar mix as you go. You will need to wash the cutters between using each one to make sure you get a clean cut. Each tin of mallow should yield 6–8 shapes. The leftover marshmallow is great chopped up and used to top hot chocolate.

    • Take all the shapes and dust as much of the cornflour and icing sugar off as possible. Now you’re ready to decorate. Put about 1 litre (35fl oz) of boiling water in a large saucepan. Place a large heatproof bowl over the pan to act as a lid and a vessel that the chocolate will melt in – make sure the base of the bowl is not touching the water. Bring the water up to a steady simmer, then turn off the heat. Put the chopped chocolate in the bowl and leave for 5–10 minutes, stirring occasionally, allowing the residual heat to melt the chocolate. Transfer the melted chocolate to a piping bag fitted with a very fine nozzle. Carefully pipe simple designs or messages onto the mallow shapes. Sprinkle some of the wet chocolate with edible metallic decorations, if you wish. Set aside for the chocolate to set.

    • Once set, carefully slide the shapes into cellophane bags and seal the bags with a ribbon. The bags can now be hung on the tree as an alternative to shop-bought chocolate decorations, attached to gifts or used as stocking fillers. The baubles will keep for up to 2 weeks.