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1
Chocolate variation Preheat the oven to 350.
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Spread the almonds on a baking sheet and toast, for about 10 minutes, or until golden.
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Let cool; rub them between your hands until finely crushed.
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4
In a small bowl, whisk together the cornstarch and confectioners' sugar.
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5
Using a pastry brush, lightly butter the bottom and sides of a 13-by-9-by-2-inch baking pan.
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6
Dust the pan with the cornstarch mixture.
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7
Evenly coat the bottom of the pan with 2/3 cup of the crushed almonds.
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8
In a small bowl, sprinkle the gelatin over the juice; make sure the gelatin granules are evenly moistened.
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9
Put the whites in the large bowl of a standing electric mixer.
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10
In a small heavy saucepan, stir together the granulated sugar, corn syrup and 1/2 cup of water.
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Bring the mixture to a boil over high heat, washing down the sides of the pan occasionally with a wet pastry brush.
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Insert a candy thermometer (be sure the bulb is completely submerged).
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When the sugar syrup reaches 230, begin beating the egg whites at medium-high speed.
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When the whites are foamy, add the salt and continue beating them until the sugar syrup reaches 245.
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Remove the sugar syrup from the heat and quickly whisk in the softened gelatin until completely dissolved.
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Beat the sugar syrup into the egg whites in a slow stream at high speed.
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Add the vanilla, and beat the whites until just cool, about 5 minutes.
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Using a large rubber spatula, fold in the orange zest.
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Spread the meringue in the prepared pan and smooth the surface.
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Let stand uncovered in a cool dry place until set, at least 2 hours.
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Sprinkle a work surface with the remaining crushed almonds.
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Run a knife around the edge of the pan to loosen the marshmallow.
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Turn out the marshmallow onto the nuts.
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Quarter the rectangle.
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Cut each quarter into 12 even pieces.
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Roll each piece in the nuts until completely coated.
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Set the marshmallows on a rack to dry for 2 to 3 hours before serving.
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28
Make the recipe above with these changes: Omit the nuts.
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Increase the amount of cornstarch and confectioners' sugar to 1/4 cup each.
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30
Substitute lemon juice and zest for the orange juice and zest.
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31
Use 1 tablespoon of the cornstarch mixture to dust the pan and the remainder for rolling the marshmallows.
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32
Make the recipe above with these changes: Substitute 2 cups unsweetened shredded coconut for the almonds in Step 1, and toast for 5 minutes, or until golden; let cool completely.
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In Step 2, substitute 2/3 cup of the coconut for the almonds.
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In Step 3, substitute cold water for the orange juice.
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In Step 6, add 1 teaspoon pure almond extract along with the vanilla and omit the orange zest.
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In Step 8, substitute the remaining coconut for the almonds.
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Make the recipe above with these changes: Substitute 4 ounces semisweet chocolate for the almonds; grate the chocolate on the coarse side of a grater.
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In Step 2, dust the buttered pan with 1 teaspoon cornstarch mixed with 1 teaspoon confectioners' sugar and 1 teaspoon unsweetened cocoa powder.
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Evenly cover the bottom of the pan with 2/3 cup of the grated chocolate.
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In Step 3, substitute cold water for the orange juice.
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In Step 4, substitute dark corn syrup for light.
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In Step 6, substitute 2 tablespoons unsweetened cocoa powder for the orange zest.
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In step 8, substitute the remaining grated chocolate for the almonds.
