Grilled Peach S'Mores
Fire up the grill for a revamp of a summer favorite!
Make This Recipe
1 packet powdered gelatin (17 grams)
¼ cup + 2.5 tablespoons cold water
½ cup sugar
3 tablespoons light corn syrup
2 Eggland’s Best large egg whites (or about ¼ cup), at room temperature
pinch of salt
1 teaspoon vanilla extract
1/4 cup cornstarch
1/2 cup powdered sugar
4 ripe peaches, halved, pits removed
4 tablespoons melted butter
8 Dark chocolate squares
Honey and sea salt, optional
8 homemade marshmallows
Skewers for toasting marshmallows
- In a small bowl, sprinkle the gelatin over the 1/4 cup of cold water to dissolve.
- In a small saucepan fitted with a candy thermometer, mix the sugar and corn syrup with 2.5 tablespoons cold water. Place over medium-to-high heat until it reaches 210F.
- In a large bowl of an electric mixer, pour in the egg whites and beat on low speed until frothy. Add the pinch of salt.
- When the syrup reaches about 210F, increase the speed of the mixer to high and beat the whites until they are thick and fluffy. Continue to cook syrup until it reaches 245F.
- While the mixer is running on high speed, slowly pour the hot syrup down the edge of the bowl into the whites. Do not pour the syrup directly on the beaters or it will just splatter.
- Pour the gelatin and water mixture into the same pan the sugar syrup was in and heat on low until liquefied.
- Pour the liquefied gelatin slowly into the whites as they are whipping. Add the vanilla and continue to whip for 5 minutes, until the mixture feels completely cool when you touch the outside of the bowl.
- Mix together the cornstarch and powdered sugar.
- Dust a baking sheet with a generous layer of the marshmallow mixture. You should have some left.
- Use a spatula to spread the marshmallows in a layer on the pan. Allow to dry for at least 4 hours, preferably overnight, uncovered.
- Before cutting, dust the top of the marshmallows with the rest of the cornstarch-powdered sugar mixture.
- Use a pizza cutter or scissors also dusted with the mixture to cut the marshmallows into one-inch squares and then toss the marshmallows in the cornstarch-powdered sugar mixture. Shake the marshmallows vigorously in a wire strainer to remove the excess powder.
Storage: The marshmallows can be made up to one week in advance, and stored in an airtight container.
- Heat grill to medium-high heat.
- Brush the peaches with butter and grill for a few minutes on each side, or until they start to caramelize.
- Remove from the grill and place a square of chocolate in the hole where the pit was. While the chocolate melts, toast marshmallows.
- Once done to your likeness, place on top of the chocolate and drizzle with honey and a top with a pinch of sea salt, optional.
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.Learn More
|Saturated Fat||7 g|
|Dietary Fiber||2 g|