Fancy Flumps

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August 16, 2015 by dgarnett2013

Fancy Flumps: Meringue Girls – Everything Sweet by Alex Hoffler and Stacey O’Gorman




For the marshmallow dusting: 

  • 100g icing sugar
  • 50g cornflour


For the marshmallow mixture:

  • 70g egg whites (approx 2 egg whites)
  • a pinch of salt
  • 350g caster sugar
  • 12 leaves of gelatine
  • 1 tab liquid glucose
  • 150ml cold water


For the colouring:

  • a few drops of pink, blue and yellow food colouring. Sugarflair is best.


Mix the icing sugar and cornflour together in a large bowl. Place a very long sheet of baking paper along your work surface and using a sieve, dust very generously all over the baking paper with the icing sugar and cornflour mixture, reserving some of it for later use.

To make the marshmallow mixture: 

Put the egg whites, salt and 1 tab of the caster sugar into the bowl of a stand-mixer fitted with whisk. Don’t start whisking yet.

Put the leaves of gelatine into a shallow bowl of cold water and leave them for 5 mins to soak and become soft.

Meanwhile, put the liquid glucose and the 150ml of water into a heavy-based saucepan with the remaining caster sugar. Place over a medium heat and stir with a spatula to gently dissolve the sugar (this takes 5 – 10 mins). Once the sugar has dissolved, turn up the heat and bring to the boil. Attach a sugar thermometer to the pan and continue to boil without stirring until the syrup reaches 120℃. Take the pan off the heat.

Now turn the mixer on to a medium speed and whisk the egg whites until stiff peaks form. Meanwhile, take the leaves of soaked gelatine out of the bowl and squeeze the excess water out, blotting them as dry as you can with kitchen paper. Add to the hot sugar syrup and stir until the gelatine has completely dissolved.

Once the egg whites are at stiff peaks, crank up the whisk to a high speed while you add the hot syrup in a steady stream. Be careful to add the syrup directly to the egg whites, without it touching the sides of the bowl or the whisk on the way down, otherwise it will cool before it hits the eggs.

When all the sugar syrup has been added, continue to whisk on high speed for 5 mins, until the mixture is cool and the bowl feels hand temperature. The mixture should be glossy and doubled in volume.

To colour: This is a bit of a two-woman job. Very quickly (the mixture starts to set!), divide the mixture roughly between 3 bowls. To one bowl add the pink colouring; to the next add the blue; and to your final bowl, add the yellow. Stir quickly to evenly combine the colours, then transfer to 3 disposable piping bags.

Cut off a 1.5cm tip with scissors at the end of each bag (no need for a nozzle), and quickly pipe long straight ropes of marshmallow on to the dusted baking paper. Leave to set for 5 mins, then lightly dust with a little more of your icing sugar and cornflour mix. Leave the ropes to set until they are no longer sticky to the touch, and are easy to handle without breaking apart. This will take about 45 mins to an hour. Don’t leave to long or they will set, becoming hard to twist.

To twist: Dust your hands with some of the remaining icing sugar mix. Roll one rope of each colour back and forth in the mix so that they are completely coated. Lay the 3 colours of rope side by side and skewer all three with a toothpick at one end. Carefully twist or plait the ropes tightly, then skewer the other end with another toothpick to hold the twists in shape.

Repeat with all the ropes. They can be eaten immediately, but won’t hold their twisty shape unless you let them set at room temperature for 24 hours to dry completely. The next day, remove the toothpicks and the twists will miraculously stay in their lovely shape.

The ropes will keep fresh for 1 week in an airtight container.

Made with Rose. Eaten with Lulu.

stones2 stones3

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