Pink Vanilla Key Lime Mallow Cones

It’s still bleak and wintry here, but spring is already bubbling over in my kitchen. Heaps of marshmallow and meringue were whipped up this weekend and then tinted in the softest pastels. I’m so ready for the season’s lightness and effervescence – I can’t wait a moment longer to embrace it all!

Sugar cones make great little vessels in which to carry fluffy homemade marshmallow. To make it a ringer for soft-serve, I piped it with a large French decorator tip. The colors and flavors were inspired by two paint swatches I’ve been toting around in my purse since late December. Maybe someday I’ll get to use those colors on a wall, but for now they look pretty good on dessert.

Both recipes are adapted from my friend Shauna’s book Marshmallow Madness! (highly recommend!). I increased the gelatin slightly to make sure the marshmallow batter would pipe well and hold up to a second layer stacked on top.  I couldn’t have asked for better results!

The key lime marshmallow flavor is so delicious, and together with the crunchy cone it reminds me of key lime pie. The pink vanilla layer swirled on top is a nice compliment, too. After the marshmallow is piped and set, the layers really stick together well, so I wouldn’t hesitate to make these for a kid’s party. There’s no chance of the marshmallow falling off/out of the cone, and it’s something that would be so easy for little hands to hold.

These were a delight to make, and pretty easy, too.  Just a note – like most marshmallow recipes, you’ll need a candy thermometer to make these.  If you need a large french star piping tip, you can buy one here.

Pink Vanilla Key Lime Mallow Cones

[click for printable version]

Yield- 15 servings (15 cones)

Prep- 1 hour 30 minutes

Source: Adapted recipes from Marshmallow Madness by Shauna Sever

You’ll be making two consecutive batches of marshmallow for these, so when you get finished piping the first layer in the cones, be prepared to wash up your saucepan, piping tip and batter bowl for the next layer. I tried dividing one batch of marshmallow into the two colors and flavors, but after piping the first color (lime), the second color had already begun to set up. An attempt at re-whipping only made the vanilla layer lax and un-pipeable. Two consecutive batches is the way to go, here. Small glasses make a nice holder in which to stand the cones upright while piping.  I used 2 oz. cylinder dessert glasses (pictured).

Cones

Piping gel or clear corn syrup

White nonpareils

1. Brush piping gel or clear corn syrup around the top edges of 15 ready made sugar cones. Place the nonpareils on a small plate and then roll the edge of a cone in the sprinkles. Repeat with remaining cones and leave to dry on parchment paper. Have the cones placed upright in glasses and ready to receive piped marshmallow.

Key lime marshmallow	Pink-Vanilla Marshmallow
5 teaspoons unflavored gelatin	5 teaspoons unflavored gelatin
1/4 cup key lime juice (ready-made is fine)	1/2 cup cold water
1/4 cup cold water	3/4 cup sugar
1 cup sugar	1/2 cup light corn syrup, divided
1/2 cup light corn syrup, divided	1/4 cup water
1/4 cup water	Pinch of salt
Pinch of salt	1/2 tsp. clear vanilla extract
Green food coloring	Pink food coloring

Have ready to hand a large pastry bag fitted with a large french piping tip.

Key Lime Marshmallow

1. Whisk together in a small bowl – gelatin, key lime juice and 1/4 cup cold water.  Let set for 5 minutes until gelatin absorbs liquid. 
2. In a saucepan with a candy thermometer inserted, combine sugar, 1/4 cup corn syrup, 1/4 cup water  and salt. Place over high heat and bring to a boil. Meanwhile, pour the remaining 1/4 cup corn syrup in the bowl of a standing mixer fitted with the whisk attachment. Heat the gelatin in the microwave or on the stove-top until melted completely and pour into the mixing bowl with the corn syrup.  Turn mixer on low and keep it stirring until the sugar syrup is ready.
3. When the syrup reaches 240F. slowly pour it into the mixer bowl. Increase the speed to medium and beat for 5 minutes, then increase to medium-high and beat 5 more minutes. Finally, increase to highest speed and beat 5 more minutes, until tripled in volume. Add food coloring and beat until incorporated. Immediately scoop marshmallow into the large piping bag – do not tarry here -and quickly pipe the mixture into the cones, swirling in a circular motion as you pipe. 

Pink Vanilla Marshmallow

1. Whisk together in a small bowl – gelatin and cold water.  Let set for 5 minutes until gelatin absorbs liquid. 
2. In a saucepan with a candy thermometer inserted, combine sugar, 1/4 cup corn syrup, 1/4 cup water  and salt. Place over high heat and bring to a boil. Meanwhile, pour the remaining 1/4 cup corn syrup in the bowl of a standing mixer fitted with the whisk attachment. Heat the gelatin in the microwave or on the stove-top until melted completely and pour into the mixing bowl with the corn syrup.  Turn mixer on low and keep it stirring until the sugar syrup is ready.
3. When the syrup reaches 240F. slowly pour it into the mixer bowl. Increase the speed to medium and beat for 5 minutes, then increase to medium-high and beat 5 more minutes. Finally, increase to highest speed and beat 1-2 more minutes, add vanilla then beat again for 1-2 minutes.  Mixture should  be opaque and tripled in volume. Add food coloring and beat until incorporated. Immediately scoop marshmallow into the large piping bag – do not tarry here -and quickly pipe the mixture into the cones, swirling in a circular motion as you pipe. 

Tip: Combine 3/4 cup confectioners’ sugar with 1/2 cup cornstarch and dust the cones with this mixture. This  will take away any stickiness and makes them easy to bag in cellophane for party favors.