i decided to put a summer spin on the traditional smores and make cherry pie flavour ones, i made home made cherry marshmallows and lattice cookies rather than graham crackers.
they were really good, i love making my own marshmallows at home.
3 tbsp corn flour
3 tbsp icing sugar
3 tbsp water
approx 2 cups or 350g pitted cherries
6 sheets of leaf gelatin or 3 and a half sachets of unflavoured powdered gelatin
1 and 3/4 cups or 350g caster sugar
2 tbsp lemon juice
1 tsp vanilla extract
1/2 tsp salt
2 egg whites
grease a tin with sunflower oil, then mix the corn flour and icing sugar together and sift over the tin, tip out any excess.
in a pan add the cherries, lemon juice and 1 tbsp of the caster sugar,
boil on a low heat until the cherries break down and become soft.
puree in a food processor then push though sift to remove any bits then heat for a further 10 minutes until it becomes a jam like consistency. put to one side.
add the leaf gelatin in a bowl covered in water and set aside.
add the egg whites and salt and 1 tbsp of sugar in the bowl of a stand mixer fitted with the balloon whisk attachment, don’t turn it on yet leave it until the sugar has almost heated up.
in a pan add the rest of the caster sugar with 2 tbsp of water, stir until the sugar has dissolved, then attach a sugar thermometer and heat to 125c
using a pastry brush down the sides of the pan with water constantly while the sugar is heating up so it doesn’t burn.
when the sugar reaches 120c turn on the mixer and start mixing the egg whites until stiff peaks, also during this time heat the cherry puree.
squeeze any excess water out the leaf gelatin and add to the syrup and stir, the syrup will bubble up so be careful not to burn your self, then pour in a slow steady stream into the egg whites while mixing, allow to mix for 3 minutes until thick and glossy then add the cherry puree and mix for 5 to 8 more minutes.
pour into the prepared tin and spread out, sift more icing sugar over the top.
leave for 4 hours then slice and roll in more icing sugar/cornflour.
these will keep in a airtight container for 4 days.
for lattice cookies
1 and 1/2 cups plain flour
half cup sugar
half cup butter
1 tsp vanilla extract
in a food processor add all the ingredients and mix until it comes together, tip out and roll into a ball and cover and place in the fridge for 30 minutes.
roll out and cut into strips then lattice together and cut into equal size cookies
preheat the oven to 180c place on a lined baking tray and bake for 6 to 8 minutes
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