I first learned how to make marshmallows when at Le Cordon Bleu, and I have a few fond memories of the experience. The first, was that I couldn’t believe how easy they were to make. I mean, I thought there had to be some sort of magic involved in making such delicate little confections. I had heard for years of the challenges of making soufflés (all lies I tell you, they are really easy), and I guess I thought that making similarly light and airy “candy” would prove equally difficult. Nope.
The second thing I remember about making them in France was how funny it sounded to hear the chef talk about them. The French term for marshmallow is Guimauve, which itself is nothing to laugh at, in fact, I find it a rather sexy word to say.
Go ahead, try it yourself….Guimauve….see what I mean?
