Lamingtons are such an Aussie Classic, but sometimes you just don’t feel like sponge cake. Sacrilege I know, but once you taste these Lamington Marshmallows you’ll understand why a modern twist on an old classic is OK once in a while.
These Lamington Marshmallows are my new favourite recreation of the classic Lamington. They are fluffy, crunchy little morsels of Aussie goodness. They taste just like a ‘Snowball’ – well a squashed Snowball at least – and they will be a hit with the whole family.
These Lamington Marshmallows are a bit fiddly to make. Just like normal Lamingtons, each piece needs to be dipped in Chocolate and rolled in coconut which can be a bit messy but eating the leftovers makes up for the required cleaning. Make sure the chocolate isn’t too hot as it will melt the marshmallow. I have made my own Chocolate (with extra coconut oil to help harden the coating). If you prefer, substitute the Coconut Oil, Cocoa, Maple Syrup and Vanilla for 300 grams of chocolate. This Chocolate will then need to be melted and have the extra Coconut Oil added. Marshmallows are easier to make than you think, too. Once you’ve mastered the craft you’ll never eat a store bought one again. If you want to make these Lamington Marshmallows a bit different try using Chocolate Marshmallow instead.
So tell me, what’s your favourite Australia Day treat? Do you eat Vegemite all day or do you try and see how many sausage sizzles you can attend in one day?
A fluffy twist on a classic Lamington
- 1 Serve Marshmallows
- 3/4 Cup Coconut Oil
- 3/4 Cup Cocoa
- 3 Tablespoons Maple Syrup
- 3 teaspoons Vanilla Extract
- 1/4 Cup Coconut Oil
- 1-2 Cups Desiccated Coconut
- 100ml Water
- 3/4 cup Maple Syrup or Honey
- 2 Tablespoons Gelatin
- 100ml Water
- 1 Egg White, at room temperature
- 1 Tablespoon Vanilla Extract
- Cut the marshmallows into equal sized pieces (I made 24).
- Melt the 3/4 cup of coconut oil in a saucepan over a low temperature. Add the cocoa, maple syrup and vanilla extract and stir until combined (this step can be replaced by using 300 grams of Chocolate and melting it in a double boiler).
- Add the 1/4 Cup of coconut oil and stir til combined.
- Allow the chocolate mixture to cool slightly, but not become too thick. If the chocolate is too hot then the marshmallows will melt. Place the coconut in a small bowl and line a baking tray with baking paper.
- Using forks, tooth picks or spoons (chop sticks even!) dip the marshmallow in the chocolate and roll/coat it completely in the chocolate. Using your chosen instruments remove the chocolate coated marshmallow and roll it in the coconut. Place the Lamington Marshmallow on the lined tray.
- Repeat with the remaining marshmallows.
- Place the tray in the fridge to allow the chocolate to set for at least 1 hour before serving.
- Keep the Lamington Marshmallows in the fridge when not eating.
- Place 100ml of water and Maple Syrup/Honey in a saucepan and bring to the boil over a medium heat.
- At the same time sprinkle the gelatine over 100ml of water and allow to thicken.
- Once the mixture is boiling reduce the heat slightly and add the thickened gelatine mixture, whisking vigorously to incorporated the gelatine and ensure no lumps remain.
- Return to medium heat and return to the boil and boil for 1 minute, continuing to whisk.
- Place the egg white in a clean bowl of a kitchen stand mixer with a whisk attachment.
- Place mixture on medium and whisk until the egg white is frothy.
- Pour the hot mixture in to the bowl, pouring slowly along the edge of the bowl.
- Turn whisk to high and whisk for 5-7 minutes.
- Add the Vanilla and whisk on high until firm but not set (another minute)
- The mixture should be shiny and thick, but still able to be piped and spread.
- Spread into a greased and lined dish or pipe out onto a greased and lined tray.
- Allow to sit at room temperature for at least 4 hours.
Mummy Made.It - Gluten Free, Paleo Desserts http://mummymade.it/