Soak the gelatin sheets in cold water. Degrease the bowl where you will whip and the saucepan in which you will cook the sugar. First, put the water and then the sugar in the saucepan. Put it on the heat and insert the sugar thermometer. Boil until 130°C and remove from the heat. Put the egg whites in your bowl and whip them. Squeeze the soaked gelatin well and add it to the warm syrup. Mix briefly, it will foam a bit, that's normal.
Pour in a thin stream onto the whipping egg whites, try not to pour too much on the sides but on the egg whites, add the vanilla powder and essence and let it whip cold for about 10 minutes. Mix the icing sugar and cornstarch together and dust it with a sieve on a flat plate.
Put the marshmallow paste in a piping bag with a large round smooth nozzle. Now pipe long round lines or round dots. Generously dust with the sugar-cornstarch mixture and let it set in the fridge for at least 2 hours.
Once set, cut them to the desired size, mix them well in the remaining mixture so they don't stick anywhere, shake off the excess powder and store in a closed container in the fridge.
Tips
You can keep the marshmallows for 10 days in a closed pot, they don't have to go in the fridge, in a cool place is sufficient. This version is with vanilla, very tasty and natural for me, but you can color them with natural colors or pimp them with natural flavors. You do that just before they go into the piping bag and stiffen, first knock firmly. You can eat Marshmallows like that, or caramelize on a stick in the fire. You can freeze the Marshmallows for 3 months.
