SWEET WHITE

Hello, my little chestnuts, 

Today's post is a bit special, I'd even say doubly so, because I've made a recipe video for you... (I'll be waiting to hear from you) And what's more, it's for a special occasion! For over a year now, I've been meeting regularly with a group of 9 talented girls who, like me, all have a blog... At first, we'd meet up and learn from each other's experiences, collaborations, stories and jobs, and then, quite naturally, we realized that we all had quite different, and ultimately complementary, ways of blogging. So we decided to set up a collective like a kind of label, like a brotherhood in which we'd exchange tips and work together, maybe not all nine at the same time, but you get the idea... And we'd give each other challenges like today. 

Every month, we'd like to post 9 different articles simultaneously, on the same theme. Nine complementary visions on a common subject. So, without further ado, I present to you Complementary particleswith the first theme: WHITE. I wanted to make a recipe for marshmallows, which for me really taste like clouds...

Discover the 8 other versions of white on Lili de's blogs Ma récréationMai de SuperbytimaiLise from Fashion TrendsOlivia from Please magazineGéraldine de Café ModeMathilde of the blog Shoooesand Domino from What domino wants and Virginie from Vee Post.

For about 40 marshmallows, you'll need :

• - 2 extra-fresh egg whites
• - 250 g sugar
• - 100g water
• - 1 teaspoon honey
• - 17g gelatin (a packet of classic gelatin sheets)
• - 2 tbsp orange blossom
• - one part powdered sugar to one part Maïzena 
• - a little peanut oil to line the tin
• - pinch of salt

And for the equipment, you don't need anything very specific, apart from..:

• - a cooking thermometer, 
• - an electric mixer,
• - a lover or, for the lucky ones, a kitchen aid. Otherwise, it's really just a question of two people.

First, mix the powdered sugar and cornflour. I used a coffee cup of cornflour and a coffee cup of powdered sugar. Using a paper towel and a little oil, grease the mould and sift the sugar/maizena inside, over the oil to line the whole. Reserve the excess. Beat the egg whites until stiff with a pinch of salt. Gradually add 25g of sugar to the egg whites, so that they are very stiff. Soak the gelatine leaves in cold water for about 10 minutes.

In a saucepan, quickly mix the remaining sugar, honey and water. Heat the saucepan over high heat. Using a thermometer, wait until the temperature of the sugar reaches 121 degrees. Meanwhile, wring out the gelatine and, in another saucepan over low heat, melt it with the orange blossom. Be careful not to let the mixture boil.

When the sugar reaches 118 degrees, add the melted gelatin and orange blossom and stir quickly. Remove from heat as soon as the mixture reaches 121 degrees.

Start your mixer again, and carefully pour the syrup in a thin stream over the egg whites. Take your time, there's no hurry... If you have a food processor, that's great, otherwise it's the start of a long process... Because you'll have to keep whisking until the mixture cools.... Use a large bowl full of ice cubes to make a sort of ice water bath. Once the mixture has cooled, pour it into a cake tin, and leave the marshmallow to set in the fridge for 4 hours or overnight.

Now you need to remove the marshmallow from the mould; using a sharp knife, cut your marshmallows into cubes, then using a small sieve, sprinkle the powdered sugar and cornflour mixture over the marshmallow so that it doesn't stick any more.