Marshmallow Wreaths

I'm not normally one to make decorative edible things just for the sake of having them look cute. I like to be able to eat the things and have them taste great, not just look kind of cute. Like the cookies that you use as tree ornaments?? I mean, wouldn't that attract flies or ants? And why not just buy regular ornaments? I never understood that.

But these marshmallow wreaths are both super cute and deliciously edible!  

The great thing about marshmallows is that they last quite a while if kept in an airtight container at room temperature. You can give them as little gifts to those people that you don't know super well but you feel like you have to give them something. Instead of a Starbucks gift card or a box of pharmacy chocolates, make these! And the recipe makes lots of marshmallows so you'll definitely have some leftover for yourself.

These marshmallows can be flavoured with quite a few different things if you wish! I used good ol' vanilla bean because I love the classics. But why not add some spices? Cinnamon would be great, or maybe a blend of cinnamon, nutmeg, allspice, ginger, and cloves for a gingerbread-y marshmallow! Lemon or orange zest can be added easily as well. Perhaps an orange and clove marshmallow? Instant coffee powder, peppermint extract, whatever you want! 

Anything that is powdery in texture can be great. Just don't go adding any liquids or that can really mess up your marshmallows.

Marshmallow Wreaths

15 g gelatin sheets, bloomed
278 g sugar
93 g water 
70 g light corn syrup
110 g egg whites
1/2 vanilla bean (optional)

100 g cornstarch
100 g icing sugar

Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment.

Place the sugar, water, and corn syrup in a saucepan. Dissolve the sugar over medium-low heat, then increase the heat to high. When the sugar has reached 120 C/248 F, slowly begin whipping the egg whites. 

When the sugar has reached 140 C/ 285 F, slowly pour into the whipping egg whites, making sure to pour the syrup between the bowl and the whip.

Using the residual heat from the saucepan, melt the bloomed gelatin. Pour into the egg whites.

Increase the speed to high and whip until the marshmallow mixture is fluffy and glossy, but still warm. Scrape the seeds from the vanilla bean (if using) and add to the mixture, whipping to distribute the seeds. 

Combine the cornstarch and icing sugar. Generously dust two silpat or parchment lined baking sheets with the mixture.

Transfer to a piping bag fitted with a small circular tip. Pipe even strands running the length of the baking sheet. Pipe as many as you can without each strand touching the other. Dust with more of the icing sugar-cornstarch mixture. Let it set overnight, or 12 hours.

Using a pair of scissors, cut each strand into 3 to 4 inch pieces. Gently press the ends of each strand together to form a circle. On a 30 degree angle, cut almost through the strand to create the "leaves". 

If desired, tie a ribbon or string around the seam of the two ends of the marshmallow to add a decorative touch and to also hide the seam.