Teenie Cakes™ Chai-Spiced, Pistachio Marshmallows

Teenie Notes

The recipe below is an adaption of the original Classic Vanilla Marshmallow recipe from the book, with modifications for my Chai-Spiced, Pistachio Marshmallows. The methods for the bloom, syrup and mallowing processes are written thoroughly in the book with needed additional references, notes and tips for successful results.
After prepping the pan with non-stick spray, distribute divided pistachios on the bottom of the pan.
While the syrup is being beaten on medium-high and it’s highest settings during the mallowing process, whisk together the dry spices (cardamom, Saigon cinnamon, cloves and white pepper), so that they’re ready to add to the nearly completed marshmallow batter with the vanilla extract.
You don’t need to use Classic Coating for this marshmallow variation. The pistachios are used instead.
If you opt for not using pistachios, use 1/2 cup of the Classic Coating with 1 1/2 – 2 teaspoon or so of the Saigon cinnamon whisked in.
Used small round biscuit cutters for the shape and mini-cupcake paper liners for presentation.

Note: You will need the Marshmallow Madness! book to work through the method. I don’t go into detail of what the bloom, the syrup and the mallowing are.

Chai-Spiced, Pistachio Marshmallows

source adapted and modified from Marshmallow Madness! by Shauna Sever

Ingredients

The Bloom
4 1/2 teaspoons unflavored powdered gelatin
1/2 cup cold water

The Syrup
3/4 cup sugar
1/2 cup light corn syrup, divided
1/4 cup water
1/8 teaspoon salt

The Mallowing
1 teaspoon pure vanilla extract

1 teaspoon ground cardamom
1 teaspoon ground Saigon cinnamon
1 teaspoon ground cloves
1/4 teaspoon ground white pepper

1-2 cups roasted & salted pistachios, shelled, coarsely chopped – divided

Method

Lightly coat an 8 x 8-inch baking pan with cooking spray.

Evenly spread about 1/2-3/4 cup of prepared pistachios on the bottom of the pan.

Follow the method for the Classic Vanilla Marshmallows, page 16 from Marshmallow Madness!.

The last 1-2 minutes when you’re beating the syrup on your mixer’s highest setting and adding the vanilla extract, ALSO add the cardamom, cinnamon, cloves and white pepper.

After the marshmallows have set and you’ve removed it from the pan, use preferred cutters or cut into squares. Place remainder of the pistachios in a shallow plate/bowl and gently roll each marshmallow’s sides to coat with pistachios.

Store and handle completed marshmallows as suggested in the Marshmallow Madness! book.