The Hungry Scientist Handbook by Patrick Buckley

Author:Patrick Buckley
Language: eng
Format: epub
Publisher: HarperCollins

Photograph by Patrick Buckley

chapter 14

Mallow Ammo

* Whip up launchable marshmallows

We dream of raining marshmallows. And when we Hungry Scientists dream, we tend to put our mad dreams to life. We asked our gourmet guru Brigit Binns to be our guide, and this is what she led us to.

Marshmallows are basically a semipermanent form of foam. When a protein substance such as gelatin or egg white is whipped with sugar syrup, creating a frothy mixture, the protein molecules fill the spaces around the air bubbles and fix the foam’s aerated structure. Homemade marshmallows (the old-school version is made with juice from the marshmallow root, but we’ve spared you that here) are worth making because they’re fluffier and lighter than their store-bought sisters: all the better for launching.

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