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.
- 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
- 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.