Photo credit: Brooke David

Strawberry Moon Mallows

(Recipe courtesy of Brooke David.)

2 tablespoons and 2 teaspoons powdered gelatin
¼ cup cold water
 2 cups white sugar
Strawberry puree—¼ cup of fresh strawberries blended
½ cup corn syrup
½ cup water
2 egg whites
½ teaspoon kosher salt
2 tablespoons vanilla bean paste

Candy thermometer
Heatproof spatula
Electric stand mixer with whisk attachment
Pastry piping bags
Dome shaped Silicone molds (found in baking supplies store or online)


(Spray small dome silicone molds and spatula with cooking spray)

1. Put egg whites into the electric mixing bowl with whisk attachment—do not whisk just yet. Put ¼ cup of cold water in a small metal bowl; sprinkle the 2 tablespoons and 2 teaspoons of gelatin over it. Allow to soften (bloom) for at least 5 minutes.

2. In a heavy saucepan over medium-low heat combine your sugar, corn syrup, strawberry puree, salt and ½ cup water. Once sugar has completely melted, raise the heat. Once mixture begins to boil, clip on candy thermometer and cook to 250 F degrees.

3. As the sugar mixture reaches 240 F degrees, start whisking the egg whites. Bring them to a medium to stiff peak.

4. Once the sugar mixture reaches 250 degrees, take off heat, and pour slowly down the side of the mixing bowl (which should be set on medium). Please be careful, the sugar mixture is hot and will splatter if it touches the mixing whisk. Immediately add in the bloomed gelatin. Turn the mixer up to high, whisk and watch the MAGIC unfold. This will take 5-6 minutes. The Moon Mallows will double in size and hold its shape. It will resemble fluffy clouds. Lastly add in vanilla paste, mix to just combine.

5. Once the Mallows are done, take your sprayed spatula and fill the piping bag 2/3rds of the way, leaving room to seal top completely. Cut a hole at the bottom tip of the bag, fill in the dome molds. Please allow the Moon Mallows to rest in their silicone molds for at least 4 hours, preferably overnight.

After they set, turn over mold and gently pop out the space domes. Dip and then shake off the sticky Moon Mallows into their finishing powder (sifted 1/4 cup cornstarch, and 1/3 cup of confectioner sugar). And voila you have Moon Mallows!

American flag toothpicks and vintage cake stand are optional.