In a recent workshop we were exploring the shapes and textures of marshmallows. We dried a thin sheet of marshmallow in the dehydrator of overnight. We broke the crisp marshmallow (is it dried meringue?) into shards. We took the crisp pieces and charred them over an open flame. The charring piqued the flavor of the marshmallow and highlighted the striking features of the crispy marshmallow.
May 18, 2006