Best 2 Marshmallow Pink Cloud Recipes
Indulge your sweet cravings with the ethereal Marshmallow Pink Cloud, a culinary delight that combines the fluffy softness of marshmallows with the vibrant hues of pink. This enchanting treat, perfect for special occasions or a delightful afternoon snack, is surprisingly easy to make and offers a symphony of flavors and textures that will tantalize your taste buds. Discover the magic of this delectable confection through our carefully curated collection of recipes, each offering a unique twist on the classic Marshmallow Pink Cloud. From the simplicity of the Traditional Marshmallow Pink Cloud to the elegance of the Raspberry Swirl Variation, and the decadence of the Chocolate Ganache Topping, these recipes cater to diverse preferences and skill levels. Embark on a culinary journey that promises to leave you floating on a cloud of marshmallowy goodness.
Let's cook with our recipes!
JESSICA'S MARSHMALLOW CLOUDS
These are a most unusual cookie in that the cookie dough is wrapped around frozen miniature marshmallows. I have made this for teachers, my husbands co-workers, funeral food, etc. and haven't had anyone not love them. The recipe comes from Mrs. Fields Cookie Book (1992).
Provided by Caryn
Categories Dessert
Time 30m
Yield 3 1/2 dozen cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Until you are ready to assemble the cookies just prior to baking, keep the marshmallows in the freezer- otherwise they will thaw too rapidly.
- Place the marshmallows back into the freezer between each batch of cookies.
- In a medium bowl combine flour, cocoa and baking soda.
- Set aside.
- Combine sugars in a large bowl.
- Using an electric mixer, blend in butter, scraping down the sides of the bowl.
- Add eggs and vanilla, and beat at medium speed until light and fluffy.
- Add the flour mixture and chocolate chips, and blend at a low speed until combined.
- Batter will be very stiff.
- Gather 4-5 frozen marshallows in the palm of your hand and cover them with a heaping tablespoon of dough.
- Wrap the dough around the marshmallows, completely encasing them and forming a 2-inch diameter ball.
- Place balls on ungreased baking sheets, 2 inches apart.
- Bake 8 to 10 minutes.
- Cool on pan 2 minutes, then transfer to a cool flat surface.
PINK PEPPERMINT SWIRL MARSHMALLOWS
Provided by Kemp Minifie
Categories Candy Dessert Kid-Friendly Gourmet Fat Free Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Small Plates
Yield 64 marshmallows
Number Of Ingredients 11
Steps:
- Brush bottom and sides of metal pan with some vegetable oil.
- Put 1/2 cup water in bowl of stand mixer and sprinkle gelatin over it. Stir it briefly to make sure all the gelatin is in contact with water and let it soften while making the syrup.
- Heat sugar, corn syrup, salt, and remaining 1/2 cup water in a small heavy saucepan over low heat, stirring until sugar has dissolved, then bring to a boil over medium heat, without stirring.
- Put thermometer into syrup and continue boiling, without stirring, until it registers 240°F (soft-ball stage). Remove from heat and let stand until bubbles dissipate.
- With mixer at low speed, pour hot syrup into gelatin in a thin stream down side of bowl. Increase speed to high and beat until very thick and the mixture forms a thick ribbon when beater is lifted, about 5 minutes. Beat in peppermint.
- Quickly scoop about two-thirds of still warm marshmallow into another bowl. Add the red food coloring to the remaining one-third marshmallow and beat it to combine.
- Working quickly, fill the prepared pan with alternating dollops of the white and pink marshmallow (it will be very sticky), then swirl a knife through the mixture to marble it. Smooth the surface with dampened fingertips. Let stand, uncovered, at room temperature until surface is no longer sticky and you can gently pull marshmallow away from sides of pan with your fingertips, 2 to 3 hours.
- Using a sieve, dust a cutting board with confectioners' sugar. Use a spatula to pull sides of marshmallow from edge of pan, then invert onto cutting board. Dust top with confectioners' sugar. Cut lengthwise into 8 strips, then crosswise into eighths, to form a total of 64 squares.
- Coat marshmallows, one at a time, in confectioners' sugar, shaking off excess.
Tips:
- Use a candy thermometer to ensure the sugar syrup reaches the correct temperature, as this is crucial for the success of the marshmallows.
- To achieve a smooth and creamy texture, beat the egg whites until stiff peaks form.
- For a softer marshmallow, add more corn syrup to the recipe.
- To make the marshmallows extra pink, add a few drops of pink food coloring to the sugar syrup.
- For a fun twist, try adding different flavor extracts, such as vanilla, strawberry, or peppermint, to the marshmallow mixture.
- Store the marshmallows in an airtight container at room temperature for up to two weeks.
Conclusion:
The marshmallow pink cloud recipe is a delightful and versatile treat that can be enjoyed in various ways. Whether you prefer to savor them on their own, use them as a topping for desserts, or incorporate them into other recipes, these fluffy and flavorful marshmallows are sure to bring joy to your taste buds. With careful attention to detail and a bit of creativity, you can create your own unique and delicious marshmallow creations that will impress family and friends alike. So, gather your ingredients, preheat your oven, and let's embark on this sweet and fluffy adventure!
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