I googled homemade guimauves and came across this recipe on Chocolate and Zucchini's blog. My version is tweaked a bit here and I cut the portions in half to make approx 20 pieces.
square tin, parchment lined6 1/2 gelatin sheets, soften in cold ice water and drained
2 egg whites
Syrup:
20g corn syrup
110g sugar
45 ml water
3 tsp cocoa powder, dissolved in 2ts hot water
corn starch for dusting
cocoa powder for dusting
1. Combine corn syrup, sugar and water in a small saucepan. Bring to a boil and then allow it to simmer 10-15min until it has slightly thickened and coats the back of a spoon (118C). Remove from heat and add gelatin sheets - mix gently until dissolved.
2. With a wire whisk attachment on your mixer, beat eggwhites until foamy and reduce speed to medium and slowly pour in the syrup. Continue beating the whites until mixture is very thick and has cooled down - 10 min or so.
3. Add dissolved cocoa powder and whisk gently for 30 seconds or until incorporated.
4. Pour mixture into square, parchment lined tin. Cover and leave in a cool place for 12-24 hours to set.
5. In a bowl combine 1stp cornstarch/potato starch and cocoa powder.
6. Remove from pan and transfer to cutting board. Cut cubes as desired and drop pieces a few at a time in the cocoa powder and then pass through a drum or sieve. Set aside on plate and repeat with remaining pieces.
7. Ready to eat! Store in a covered container for 3 days tops! Enjoy!
