Chocolate Almond Marshmallow Lollipop - Grumpy Eyes
I BUY THE PIXMOULE
INGREDIENTS FOR A FIFTEEN MARSHALLOW LOLLIPPS
20g of glucose (or acacia honey)
4 gelatin sheets (8g)
45g egg white
a touch of pink dye
70g icing sugar
A cooking thermometer
FOR THE ICING:
150g milk chocolate
150g flaked almonds
Mix the icing sugar and the cornstarch together then generously sprinkle this mixture in the cavities and on the lid of your Pixcake mold. Soak the gelatin sheets in very cold water.
Cook the glucose, sugar and water in a saucepan up to 130 degrees.
When the syrup reaches 115 degrees, start whipping the egg whites in a food processor or with a mixer.
Once the temperature of 130 degrees is reached, off the heat add the well-wrung gelatin to your syrup and mix well.
Pour the syrup over the whites against the wall of your bowl and beat until cool, you can add a few drops of color and aroma at this time. You get a kind of firm and shiny meringue.
Using a pastry bag, pocket marshmallow into the mold cavities and sprinkle the icing sugar / cornstarch again to cover the marshmallow. Close the Pixcake mold with the lid. Insert the sticks into each hole.
Leave to dry for 3 hours.
At the end of this time, unmold your marshmallows by carefully passing the blade of a round-tipped knife.
Melt your milk chocolate in the microwave on medium power, stirring every 30 seconds, then pour it into a glass to facilitate icing. Dip the marshmallow lollipops halfway up in the chocolate, sprinkle with flaked almonds and let your lollipops cool before eating them!