Throughout the month we’re sharing ApiNZ member & trained chef Maureen Conquer’s delicious recipes here. We also welcome you to share your favourite recipes using honey, bee products and/or pollinated foods, tagging us on Facebook and using the hashtag #beewarenz17!
To see all recipes, go to Cooking with Honey.
We’re starting off the month with some sweetness. These marshmallows were once described as like eating sweet clouds!
- 2 tbsp gelatine
- 1 and 1/4 cup cold water
- 1 and 1/2 cup sugar
- 1/2 cup light-coloured honey (clover, pohutukawa or tawari recommended)
- 1 tsp sharp lemon juice
- 1/2 tsp natural vanilla essence
- icing sugar & coconut flakes to coat
Measure ½ cup of the water into a bowl and sprinkle gelatin over the top. Place the remaining water, sugar and honey in a heavy-based saucepan. Bring to the boil, stirring until the sugar is dissolved and the honey blended in. Take from the heat. Add the soaked gelatine. Stir until completely dissolved, now add the lemon juice and vanilla. Stir thoroughly.
Allow to cool completely. Just before setting stage, beat mixture with an electric beater briskly until it fluffs up, goes glossy and holds its shape like stiff meringue. It will at least triple in bulk.
Pour into a 24cm, square tin that has been well dusted with icing sugar.
When set, cut into squares and roll in icing sugar and coconut combined.
Chef’s note: A nice variation to this is the Almond Marshmallow. Replace Vanilla essence with a little almond essence. When set, roll marshmallow squares in a mixture of icing sugar and ground almonds.