
Lemon Meringue Marshmallows
Lemon Meringue Marshmallows. In my mind, April is bright colorful flowers, light airy breezes, and crisp flavors. So, when I was brainstorming marshmallow flavors for the year with Pineapple Paper Company last fall, Lemon Meringue was an obvious choice for April’s flavor!
These marshmallows are very much like most of my other flavored marshmallows, but with a few slight differences.

Lemon Meringue Marshmallows
2018-03-26 18:48:11

Nutrition Facts
Serving Size
1090g
Amount Per Serving
Calories 2902
Calories from Fat 4
% Daily Value *
Total Fat 1g
2%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 412mg
17%
Total Carbohydrates 690g
230%
Dietary Fiber 1g
4%
Sugars 511g
Protein 72g
Vitamin A
0%
Vitamin C
61%
Calcium
12%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 3 packages unflavored gelatin
- 1/2 cup ice cold water
- 1/2 cup Fresh Lemon Juice with pulp
- 2 1/2 Tsp Lemon Zest
- 1 & 1/2 cup white sugar
- 1 cup light corn syrup
- 1 cup confectioners' sugar
- Nonstick spray
Instructions
- Place the gelatin and 1/2 cup of COLD water into the bowl of a stand mixer with whisk attachment.
- In a small saucepan combine lemon juice, 1 1/2tsp lemon zest, granulated sugar, and corn syrup. Place over medium high heat, cover and allow to cook for 3 minutes. Uncover, and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
- Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture, next add the remaining lemon zest. Once you have added all of the syrup and lemon zest, increase the speed to high. Continue to whip until the mixture becomes very thick and the mixing bowl is cool to touch.
- Lightly spray a 13 by 9-inch baking pan with nonstick cooking spray. Cover the pan with sifted powdered sugar.
- When ready, pour the mixture into the prepared pan. Dust the top with more sifted powdered sugar. Refrigerate marshmallows uncovered for several hours.
- Once the marshmallows have set, gently remove them from the pan using your hands and coat with more sifted powdered sugar. Cut the marshmallows into squares using a pizza cutter, and toss in sugar/spice mixture to coat.
- Store in an airtight container with remaining sugar and spice mixture for up to 3 weeks.
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Tags : Lemon, Marshmallow of the Month, Marshmallow Recipe, Marshmallows, recipe, Spring
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