Happy Easter! I thought I’d drop a new marshmallow recipe here for you. Easter and marshmallows just go together right? Well usually it’s those peeps, which I’m not sure are even edible, but these marshmallows are amazing!
Did you know that citrus is best during the winter months? It gets so much hype during the summer, but the winter is when it’s in its prime. Like most citrus, our lemon tree goes into massive production mode starting in February and I’m always looking for anything to make with lemons.
If you like lemon curd, lemon meringue, lemon scones, lemon poppyseed muffins or anything lemon related, you’ll LOVE these marshmallows. They’re like fluffy, melt-in-your-mouth lemon drops.
Lemon Poppyseed Marshmallows
- 2.5 tbsp gelatin
- 1/2 cup lemon juice, strained
- zest of 1-2 lemon
- 1/2 cup water
- 1 1/2 cups sugar
- 1/2 cup maple syrup
- 1/2 tsp salt
- 1.5 tbsp poppy seeds
- 1 tbsp arrowroot
- 1 tbsp powdered sugar
- In the bowl of a mixer fitted with a whisk attachment, add 1/2 cup lemon juice and zest. Sprinkle the gelatin on top and whisk it together. Let it sit to “bloom” while you prepare the sugar mixture. This allows the gelatin to start dissolving and avoids clumping in your precious marshmallows. It will look like thick, solidified applesauce after sitting for a few minutes.
- While the gelatin is blooming, combine the sugar, maple syrup, and remaining 1/2 cup of water in a saucepan on the stove. Heat it over medium heat and stir until it dissolves. Add your candy thermometer and let it continue to cook on the stove until it reaches 235-240 degrees (soft ball stage). This will take about 10 minutes.
- When it reaches 235-240 degrees, immediately remove it from the heat. Slowly pour the sugar mixture down the side of the mixing bowl (so it doesn’t splatter) with the mixer on low to combine it with the bloomed gelatin. Once all the sugar mixture is added and incorporated with the gelatin, carefully turn the mixer up to high speed. Your sugary goodness will triple in volume over the next 5-10 minutes.
- While the marshmallows are fluffing into magical clouds, take a 13×9 pyrex and line it with parchment paper.
- Mix the arrowroot and powdered sugar together.
- In the last minute of whipping, add in the poppyseeds and salt and allow to incorporate.
- The marshmallow is ready once the mixer bowl has cooled down to only slightly warm and has medium soft peaks – the peaks shouldn’t be too hard, but should still hold their shape for a moment before sagging. Working quickly, use a silicone spatula to pour the mixture into the parchment lined pyrex and push it up to the sides and smooth out the top. Sprinkle some of the arrowroot/powdered sugar mixture on the top, but leave most of it for later to coat the marshmallows when you cut them up.
- Let cool for 6-8 hours. This is crucial, you need to allow the marshmallows to set, otherwise they will have too much moisture in them.
- When they’re done cooling, get a sharp knife and slice them into squares (or whatever shape you’d like, you can even use metal cookie cutters to cut out shapes). Toss the cut marshmallows in the reserved arrowroot/sugar mixture and enjoy! Store in an airtight container.