Guimauves Aromatisées au Sapin

Guimauves (say /ɡ, probably one of my all time favourite discoveries from my life in France. Fluffly, light and beautifully flavoured. If you have a thing for marshmallows, you definitely have to try guimauves. If not, you possibly have to try them too, like my husband who after so many years undergoing French gastronomy brainwashing, now is a ferocious advocate of La Guimauve.

What you’ll need

  • 125g of sugar
  • 1 large spoon of honey
  • 1/2dl of water
  • 8g gelatine
  • 2-3 egg whites (depending on size)
  • Aromatic fir needle oil (edible)
  • Green colour powder (edible)
  • Maize starch
  • Powdered sugar

How to cook it

Heat sugar and water to 114° and add the honey, let cool at room temperature for a couple of minutes. Soak the gelatine in cold water for a couple of minutes, strain and stir in the warm sugar syrup. Beat the egg whites to a creamy mass and let the sugar-gelatine drop drop while continuing to stir at low speed. Now, important, add the aroma. Fir needle extract is very strong, so be careful not to add to much, a few drops should suffice. Finally stir in the colorant. 

Mix one large spoon of maize starch with one large spoon of powdered sugar and generously flour a flat shallow tray with it. Then spread out the green mass about 1-2cm thick, sprinkle again with maize starch and powdered sugar and let sit in a dry spot overnight. 

The next day, cut into cubes and dust in maize starch and powdered sugar. 

How to eat it

This is a classic mignardise, an after dinner (or lunch) treat that’s served along les cafés. Now I, however, find them best snatched from a tray waiting in the kitchen cupboard anytime I pass by. 

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