37 thoughts on “Recipe for April 15, 2008

  1. yesh! strike one!!! i was already thinking about this recipe after reading paris sweets. but after much procrastination and tt darn purchase of potato starch.. *groanz*.. finally i’ve got an added purchase to do this recipe again! thanks judy!!!

  2. This is too funny – I almost made the marshmallows this past weekend, but I resisted the urge, and told myself that I’d choose that recipe when it was my turn to bat! Great choice, Judy!

  3. hi chelle. i’m not allergic, it’s the ethical issues. if i could find gelatin that was rendered by a local farm at the farmer’s market, then i could use it. but otherwise, i don’t use store bought meat or meat by-products. is there a vegan alternative to gelatin for baking?

  4. I’ve been wanting to try this particular recipe, so I was hoping no one would throw marshmallows at me ;) Creative flavors are welcome.

    There’s a big discussion on eGullet. I could check there for you, mimi, to see if anyone suggests a gelatin alternative.

  5. From my research, vegan “gelatins” don’t work for marshmallows. My friend keeps kosher and we did a ton of research about gelatin alternatives for homemade marshmallows and could find none. Hopefully I can be proven wrong though.

  6. Mimi — for vegetarian gelatin there are several possibilities. Kosher gelatin (although there is some question whether it is truly vegetarian); Agar agar (might leave an aftertaste); xanthan gum; guar gum; carrageen. A few marshmallow makers have used Emes Gelatin with success, others have used Kojel. I have a recipe for Vegan Marshmallows if you’re interested.

  7. I LOVE MAKING MARSHMALLOWS!!!!!! I totally pigged out on them before Christmas, so I vowed I would wait a very long time to make them again, but now I have an excuse! and there are so many ways to “play around”…..great choice!

  8. thanks for all the tips about the vegetarian options for gelatin! but am i the only weird one who actually doesn’t like the taste or texture of marshmallows? ;)

  9. It seems that a lot of us had marshmallow brain this week. Just yesterday I was looking at that recipe and thinking….hmmm….if I ever get to pick something from the book, that would be it!
    Good choice!

  10. Excellent recipe choice though I don’t know that I’ll be making them because of the gelatin. I bought some agar agar with the intention of one day making marshmallows but never got around to it. I’m scared that it will turn out all weird though.

  11. Remember that once you cute them you are going to want to roll them in potato starch or corn starch so that the sides are not sticky.
    I already made mine. I did a smores flavor….regular marshmallow with chocolate ribbons and crushed graham crackers.

  12. when i made these before Christmas one of the toppings I rolled them in was a mix of milled flax and cocoa….my husband swears they tasted like moon pies….and with some fiber! the possibilities are endless!

  13. I can’t wait to start. After school, my son sips hot chocolate, whipped cream, shaved chocolate and marshmallows in his favorite doggy mug, with a spoon straw. These will be the best ever.

  14. I think I’m going to opt out this week and make the Brown Sugar-Pecan Shortbread, page 127 from January 1, 2008 instead. Forgive me?
    I’ve been dying to make this Shortbread and don’t really have a taste for marshmallows (neither does B). So I guess I’ll still be making a Dorie recipe just not the chosen one for the week. I know, how rebelious!
    Would anyone mind if I still posted on Tuesday?

  15. I can not wait to join in with this fun group. I fell in Love w/Dorie’s recipes after doing a challenge for the Daring Bakers, last month. I ordered my book for this group but it has not come in yet – eekss. I hope it comes this weekend so I can whip these guys out!

    One question … do we have to follow the email exactly or can we change around flavorings, etc… I am not sure of the “rules’ of this group, so I just want to figure it out!

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