Margarita Marshmallows

So yesterday was a big day, folks. The sort of day that I've been giddy about for weeks on end. Yesterday I got up, mainlined about half a pot of coffee, and actually managed to shower and dress myself before dropping Little C off at school. Post-drop off, I drove to the KQED studios here in San Francisco, got settled in front of a microphone and tried to act like it was a totally normal day. Except it so totally wasn't. Because I was there to talk with Lynne Rossetto Kasper and record an interview about marshmallows for The Splendid Table. Ohmahgah. 

If you've been around here for a while, you've gotten an eyeful of my restraining order-level love for LRK and her epic food radio show. I think I've heard (and made the husband listen to) every episode of that dang show for the past 10 years. I live it, I love it. For years, my Bucket List included writing a cookbook and going on the The Splendid Table to talk about it. Some people might put "talk to Oprah about it" in that sentence, but LRK is my Food Oprah. So it was a major, major thing for me. I've been fanning myself on and off for weeks now. It was a lucky day, indeed. Hooray! (Also, I"m glad that's over so that my breathing can return to normal.) The show should air in the next few weeks, and you knooooow I'm gonna be all up in your area on the Twitter and Facebooks reminding you to listen live or download the podcast. It's like my wedding day, all over again.

Anyway, all that gushing and life-awesomeness aside, today I'm in the mood to celebrate. And since Cinco de Mayo is right around the corner, I'm thinkin' a recipe for Margarita Marshmallows from Marshmallow Madness! fits the bill perfectly. And hey, while you've got all that margarita stuff out anyway, make yourself a real one, too. You're totally worth it. To Bucket Lists!

Margarita Marshmallows Makes about 2 dozen 1 1/2-inch mallows

Boozy mallows won’t reach the same level of fluff as their virgin counterparts—the alcohol tends to weigh things down (insert peanut gallery comment here). They’re ideal for piping into molds for a fun addition to a party table or, if you want them to appear fluffier, just use a smaller pan.

To make the Classic Coating from the book, just whisk together 1 1/2 parts confectioners' sugar with 1 part cornstarch or potato starch and store in an airtight container--you can use it for any recipe in the book. To add an extra hit of lime to the coating for this recipe, whisk in a few packets of True Lime powder, available by the drink mixes in supermarkets.

Swedish pearl sugar gives these mallows a “salted rim” kind of vibe, but with a sweet crunch. You can find it at specialty stores and online.

The Bloom:

5 teaspoons unflavored powdered gelatin 1/4 cup freshly squeezed lime juice 2 tablespoons tequila (80 proof) 1/4 cup cold water

The Syrup:

3/4 cup sugar 1/2 cup light corn syrup, divided 2 tablespoons tequila 1/4 teaspoon salt

The Mallowing:

Yellow-green food coloring, optional 1/2 cup Classic Coating, plus more for dusting (see note) ¼ cup Swedish pearl sugar, for rolling (see note)

Lightly coat an 8-by-8-inch baking pan with cooking spray.

Whisk the gelatin with the lime juice, tequila, and water in a small bowl. Let it soften for 10 minutes.

Stir together the sugar, 1/4 cup of the corn syrup, tequila, and salt in a medium saucepan over high heat. Boil, stirring occasionally, until it reaches 242°F to 245°F on a candy thermometer. Meanwhile, pour the remaining 1/4 cup corn syrup into the bowl of an electric mixer fitted with the whisk attachment. Microwave the gelatin on high until completely melted, about 30 seconds, and pour it into the corn syrup. Set the mixer to low and keep it running.

When the syrup reaches 242°F to 245°F, slowly pour it into the mixer bowl. Increase the speed to medium and beat for 5 minutes. Increase to medium-high and beat 5 minutes more. Increase to the highest setting and beat for 1 to 2 more minutes. The finished marshmallow will be more than doubled in volume. Add a bit of yellow-green food coloring, if you wish. Pour the marshmallow into the prepared pan, using an offset spatula to smooth it into the corners. Sift coating evenly over top. Let it set for at least 8 hours in a cool, dry place.

Use a knife to loosen the marshmallow from the edges of the pan. Invert the slab onto a coating-dusted work surface and dust it with more coating. Cut it into pieces. Roll the sticky sides of the mallows in pearl sugar.