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Lamington Marshmallows

A fluffy twist on a classic Lamington
Prep Time4 hrs
Cook Time1 hr
Total Time5 hrs
Servings: 24
Author: Lisa@mummymade.it

Ingredients

INGREDIENTS

    Lamington Marshmallows

    • 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

    Marshmallow

    • 100 ml Water
    • 3/4 cup Maple Syrup or Honey
    • 2 Tablespoons Gelatin
    • 100 ml Water
    • 1 Egg White at room temperature
    • 1 Tablespoon Vanilla Extract

    Instructions

    INSTRUCTIONS

      Lamington Marshmallows

      • 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.

      Marshmallow

      • 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.