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Maria Mole
Brazilian soft candy - a light, airy, pillowy marshmallow confection with a delicate coconut flavor. Perfect as a sweet treat or party favor.
🧂 Ingredienser
- 10 g Unflavored gelatin powder(About 1 tablespoon)
- 60 ml Cold water(For blooming gelatin)
- 200 g Granulated sugar(About 1 cup)
- 60 ml Water(For the sugar syrup)
- 3 large Egg whites(Room temperature)
- 1 tsp Vanilla extract
- 100 g Desiccated coconut(For coating, about 1 cup)
👨🍳 Fremgangsmåde
- 1
Bloom the gelatin: In a small bowl, sprinkle the gelatin powder over 60ml of cold water. Let it sit undisturbed for about 10 minutes until it forms a jelly-like mass.
⏱️ 10 minutes - 2
Prepare the sugar syrup: In a medium saucepan, combine the granulated sugar with 60ml of water. Heat over medium heat, stirring until the sugar dissolves. Bring the mixture to a boil and cook without stirring until it reaches the soft-ball stage, approximately 115°C (239°F). This should take about 10 minutes. Be careful not to let it crystallize.
⏱️ 10 minutes - 3
Combine syrup and gelatin: Remove the syrup from the heat. Add the bloomed gelatin to the hot syrup and stir until completely dissolved. The mixture will be very hot.
⏱️ 2 minutes - 4
Whip the egg whites: In a clean, grease-free bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer), beat the room-temperature egg whites on medium speed until they form soft peaks. Add the vanilla extract.
⏱️ 5 minutes - 5
Incorporate the syrup: With the mixer running on medium-high speed, slowly and carefully stream the hot sugar-gelatin syrup down the side of the bowl into the whipped egg whites. Continue to beat on high speed for about 10-15 minutes, or until the mixture is thick, glossy, and has cooled to lukewarm. It should hold stiff peaks and feel airy.
⏱️ 15 minutes - 6
Prepare the pan and coat: Lightly grease a square baking pan (approximately 8x8 inches or 20x20 cm) and line it with parchment paper, leaving an overhang on the sides for easy removal. Spread the desiccated coconut evenly over the bottom and sides of the lined pan. This will prevent sticking and add flavor.
⏱️ 5 minutes - 7
Set the Maria Mole: Pour the whipped mixture into the prepared coconut-lined pan. Smooth the top with a spatula. Sprinkle a generous layer of desiccated coconut over the top, gently pressing it in. Let it set at room temperature for at least 3 hours, or until firm.
⏱️ 3 hours - 8
Cut and serve: Once set, use the parchment paper overhang to lift the Maria Mole out of the pan. Place it on a cutting board and cut into small squares or desired shapes using a sharp knife. Roll the cut edges in more desiccated coconut if desired.
⏱️ 5 minutes
💡 Professionelle Tips
- ✓The key to Maria Mole is achieving a very light and fluffy texture. Ensure your egg whites are at room temperature and the mixing bowl is completely clean and free of any grease.
- ✓The name 'Maria Mole' translates to 'Soft Mary' in English, perfectly describing its delicate texture.
- ✓This confection is a beloved party favorite in Brazil, often served at celebrations and gatherings.
- ✓Using a candy thermometer is highly recommended for achieving the correct syrup consistency.
✨ Variationstanker
Inspiration til din egen version af denne opskrift
- Add a tablespoon of cocoa powder to the desiccated coconut for a chocolate-flavored Maria Mole.
- Incorporate a few drops of fruit extract (like strawberry or passion fruit) into the whipped mixture for fruity variations.