Walnut & Chocolate Covered Homemade Marshmallows

The marshmallow part of the project is from the Dec 1998 Gourmet Magazine. They are exactly like the very expensive marshmallows some chocolatiers sell. And they are really easy to make. These marshmallows are no relation to the chewy store bought kind. They are like eating little clouds, or what I would imagine that would be like.

I haven't fully tested the shelf life but over time the uncovered ones may start to "melt."

OTHER VARIATIONS:
In this photo you also see dipped marshmallows covered with chocolate that's mixed with shredded coconut. mmmmmm

Step 1: Follow this recipe

http://www.epicurious.com/recipes/recipe_views/views/15797
Note that it has raw egg whites but when heated over 140 degrees, this becomes safe.

You should have on hand
-a very good mixer, preferably those big Kitchenaid types
-a pound of walnuts
-a pound of good quality chocolate
-a couple of trays or at least counter space
-wax paper
-a microwave or stove (if you need to double boil the chocolate)
-forks

Comments

[susie]

Gee, my own instructable is re-inspiring me to make these for the holiday.

I think this year I will add peppermint oil to the marshmallow and dip in bittersweet chocolate. mmm

[Spl1nt3rC3ll]

Those look good Too bad all the marshmallows at my house are stale. It would be awsome if you added this to the Sweet Treat.

[thecheese]

TuccelliVery good recipe. I tried it and liked it.
Gourmet Marshmallows are becoming very popular. I think Tuccelli is the best.

[susie]

They would last 1-2 weeks, perhaps longer but like you said I never had the chance to test!

[theRIAA]

shelf life? nvmd, ill eat then in like 3 minutes anyways

[susie]

I'm laughing so hard. Thanks.

[fungus amungus]

Looks tasty, but I think your link got cut off there.

This one'll work better than crab-stuffed cucumbers.
http://www.epicurious.com/recipes/recipe_views/views/15797