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Lavender Marshmallows

Lavender Marshmallows

As perfumed as the lavender Cleopatra used to seduce Caesar.

1 tablespoon dried lavender
1 lemon, juiced (about 1/4 cup)
3 packets gelatin
1 cup water, divided
1 1/2 cups sugar
1 cup light corn syrup
Pinch salt
6 drops blue food coloring
6 drops red food coloring
Confectioners' sugar, for dusting

In your smallest saucepan, bring the lavender and lemon juice to a gentle simmer. Set aside to steep while you you prepare the other ingredients.

Plunk the gelatin and 1/2 cup water into the bowl of a stand mixer and let it bloom.

Meanwhile, in a small saucepan, bring 1/2 cup more water, the sugar, corn syrup, and salt to a boil, and keep cooking until a candy thermometer reads 240 degrees F. (If you don't have a thermometer, then cook the sugar until it reaches its "soft ball" stage, which simply means: when you spoon some of the mixture into a cup of cold water, it should solidify into a soft, rollable ball—but if it merely melts into the water, then your syrup isn't cooked down enough.)

When the sugar syrup is ready and appropriately hot, then slowly pour it into the bloomed gelatin—mixer on—and whisk for about 15 minutes. Your mixture will fluff up significantly, like a shiny meringue. At this point, you should strain the lavender-lemon extract and add it, as well as the blue and red food colorings, mixing until combined.

Generously dust an 8"x8" aluminum foil tin with the confectioners' sugar (pile it on thick). Decant the marshmallow fluff into the prepared pan, then dust the top again, generously, with more confectioners' sugar. Let this sit in a cool, dry place overnight (the longer, the better).

Cut the dried marshmallow into large cubes (4x4) and dust with more powdered sugar to prevent stickage.

Meringues

Meringues

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Rainbow Button Cookies