chocolate-filled methocel marshmallow
aerated chocolate
graham cream
graham crumbs
methocel marshmallow
230 g water
90 g sugar
4.5 g methylcellulose
1/2 tsp vanilla
confectioners sugar
Bring water and sugar to a boil. Let cool. Add methylcellulose and vanilla. Blend with immersion blender. Cover and chill for 2 hours or until thickened. Transfer to a mixing bowl and beat at high speed until fluffy, 2-3 minutes. Spread out on a silpat or mold and bake at 300F for 5-8 minutes or until set. Unmold or cut into desired shape. Sprinkle with confectioners sugar and apply a blowtorch or place under broiler until browned. Serve hot.
Playing with Fire and Water 
Wow, I am just in awe. I saw this post and I think my heart skipped a beat, as this seems like a solution to the ever-daunting task of veganizing marshmallows! I was just wondering, did it really taste like a marshmallow, or have the same texture as a marshmallow? And which variant of methylcellulose did you use- Did you have to serve it immediately so that it didn’t re-liquefy at lower temperatures, or is it more stable than that?
No matter the answers, I am definitely hooked on your blog and will be coming back for more!
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Hannah- yes, they are very much like marshmallows and possess a springy chew, but they melt away quicker and cleaner. They also behave like a marshmallow when toasted, in that they aquire a thin, crisp crust.
I had to ask myself if there was a point to making marshmallows in this method if it was just to mock the original and I realized that it had potential as a vegan option. I’m glad that you think so, too.
I used methylcellulose E15, because that’s what I have on hand.
It is at its best when served immediately, but can be held at room temp for up to 15 mins before it starts to collapse, or they can be held successfully in a low oven for an extended period.
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Thank you so much for your response, I’m going to go order the methylcelluose right away! I’m so excited about this, and I’ll be sure to blog about it and refer people to your recipe as soon as I can give it a try.
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I tried your recipe (using a different kind of Methocel) and it kind of worked but I wasnt able to get stiff peaks when I whipped it and it lost volume very quickly after coming out of the oven. I just started experimenting with Methocel recently and I’m wondering about hydration times. I know all Methocel types are different but do you follow a certain guideline for hydration? I waited over two hours (as in your recipe) before whipping. You also mention that the mixture will be “thick” after the hydration period. Mine wasnt any thicker than your standard simple syrup. I must have went wrong somewhere!
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Josh- different types of MC are soluble (or hydrate) at different temps. Type A is at 32-40 F., while types E, F, and K are at 68-77 F. It may be that you just need to let it cool longer. MC seems to disperse better at room temp, so don’t chill before you blend it. It should thicken to a soft, fluid gel consistency. Another thing you might try is raising the amount of MC.
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This looks incredible!! I am blown away by what you guys can do with molecular gastronomy. I would love to experiment since it combines the two sides of my life- food and science (my day job is at a nuclear physics lab!)
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just wondering if you put a chocolat ganache in the mold before you cover it.
found your blog via chadzilla
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I used a chunk of chocolate, but ganache would work as well.
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I just discovered your blog now, and this post is great. I played around with banana and parsley flavored marshmallows some time ago (http://blog.khymos.org/2007/06/23/banana-marshmallows-with-parsley-v-15/). One problem here is that the gelatin looks up most of the flavor. The recipe you present using MC seems to be a solution to this. Thank you very much!
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This looks amazing..how did you make the graham cream?
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Aja— that was a long time ago, but I think that I just blended graham crackers with cream.
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