Miette marshmallows from Miette: Recipes from San Francisco's Most Charming Pastry Shop by Meg Ray and Leslie Jonath

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Correction from the book’s website: “Throughout this book, there are inconsistencies in the weight of flour and sugar measurements. Please apply the following measurements: 1 cup of all-purpose flour is equal to 5 ounces. 1 cup of granulated sugar is equal to 7 ounces.”

  • cespitler on December 21, 2013

    People, including me, love homemade marshmallows. It's such a surprising thing to share and the texture and taste is so improved over the store-bought variety! If you haven't made them, I highly recommend you give them a try. This was not my first time making marshmallows. I usually use a different recipe and add some sort of flavor--pomegranate or coffee. So, this is my first time with this recipe, which is flavored with vanilla. I loved it and so did the others who received them in a little homemade cookie package (other reviews coming soon!). They'd be great in hot chocolate and I can imagine they would be fantastic roasted for a lovely snack--with or without the other fixins for s'mores. One day I hope to try to duplicate or make a batch of marshmallows in homage to those done by Vosges--with the caramel layer on top and then enrobed in chocolate. Maybe later this season!!

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