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9 Holiday Cakes and Treats to Die For

San Francisco Baking Institute

From garnishes to your dessert plate to a delicious addition to hot chocolate, these are sure to please!

Peppermint Marshmallow

Yield: 2 full sheets; Test: 1 half sheet

Peppermint Marshmallow Ingredients

3.339 kg Sugar
1.114 kg Water
.835 kg Glucose
1.335 kg Egg whites
.178 kg Gelatin
Peppermint Extract (to taste)

*For a complete chart of baker’s percents and volumes, click here

Peppermint Marshmallow Process

1.Bloom the gelatin in cold water.
2. Heat the sugar, water and glucose to 140°C/285°F.
3. Start whipping the egg whites with the machine on 2nd speed, when the sugar mixture reaches 120°C/248°F.
4. When sugar mixture reaches 130°C/266°F set machine into 3rd speed.
5. At 140°C/284°F pour the gelatin on the sugar and pour into the whipping egg whites.
6. Once the foam is full volume and is stabilized, but still warm (~43°C/110°F), add peppermint extract to taste and portion into sheet pan lined with silicone baking mat.
7. Cool at room temperature.
8. Once at room temperature cover with a 1:1 mixture of potato starch and powdered sugar.
9. Cut into desired sizes. Roll in starch-sugar mixture to cover the sides after cutting.

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Featured Author: San Francisco Baking Institute
The San Francisco Baking Institute (SFBI) is a world-renowned leader in artisan bread and pastry education. SFBI’s global alumni base includes thousands of professionals, culinary instructors, and home bakers. Critics hail our book, Advanced Bread and Pastry by Michael Suas and published by Cengage Learning, as the authoritative textbook in the field.