Chatelaine Kitchen

Instant marshmallow icing trick

One of our favourite monthly recipes to develop for Chatelaine is the 10-minute gourmet series. The series features recipes that only take 10 minutes (yes, 10 minutes!) to prepare, and in the past has included ice cream and paneer (an Indian-style cheese).

Roberto Caruso

One of our favourite monthly recipes to develop for Chatelaine is the 10-minute gourmet series. The series features recipes that only take 10 minutes (yes, 10 minutes!) to prepare, and in the past has included ice cream and paneer (an Indian-style cheese). 

In the February issue of Chatelaine, we’re featuring our 10-minute marshmallows. This recipe took months to develop.We changed everything numerous times – ingredients, pan size, methodology – to bring it from the original 20-minute prep time to the required 10 minutes.

Once we perfected our 10-minute recipe, we then had the challenge of developing variations and recipes to use them in. One of the ideas we came up with for the marshmallows was to use them as cupcake icing — not the typical marshmallow-flavoured fluffy icing, but a true marshmallow icing.

We bought some plain, vanilla cupcakes, topped each one with a different variation of marshmallow, and popped them in a 350F oven for 3-5 min until the marshmallow melted down, covering the tops of the cupcake. They were so cute, I quickly ran them down to our in-house photographer Rob’s studio to have him take some pictures! The image above is a cupcake with our Espresso-marshmallow topper.

When mixed into your favourite hot chocolate, these marshmallows can be perfect for the cold weather right now. Try it with our suggested Cinnamon-Cayenne variation for a quick and delicious Mexican hot chocolate!