Assortment of marshmallows - 100g beg

Irresistible, of a soft texture and a soft and fragrant flavor, the marshmallow of La Sablisienne will crack more than one! The mangish squares are made from egg whites and natural violet, lemon, tangerine, anise, blueberry, raspberry, vanilla, ... a delicious French specialty to taste without further delay.

Net weight 100g

Marshmallow, known today as a chewy, sweet confection, has a rich history dating back to its medicinal origins.

Marshmallow takes its name from the Althaea officinalis plant (marshmallow), the roots of which were used for their soothing and emollient properties. In ancient times and the Middle Ages, marshmallow root extracts were used to treat sore throats and irritations. The first forms of marshmallow as a confection appear in the Middle Ages, where the sap of marshmallow root was mixed with honey to create a sweet, medicinal paste.

Under Louis XIV, interest in gastronomy and culinary innovation was at its peak. Apothecaries and confectioners began refining the marshmallow recipe, transforming it into a more sophisticated treat by gradually replacing the marshmallow sap with beaten egg whites and sugar.
Marshmallow is popular for its light, airy texture and mild taste, which makes it pleasant to eat alone or as an accompaniment to other desserts. Its culinary versatility makes it popular. It can be used in various ways, whether in pure confectionery, as a dessert decoration or as an ingredient in other sweet recipes. Over time, marshmallow manufacturing techniques have modernized, using gelling agents such as gelatin or agar-agar, and various flavorings to diversify flavors.

The transformation of the marshmallow from a medicinal remedy to a delicate and sophisticated confection illustrates the art of transforming simple elements into refined products, a hallmark of the French art of living.

La Sablésienne calls on a local producer to offer you quality French marshmallows.