Why do I need a sugar thermometer for this recipe?

Cooking sugar is pure chemistry! To achieve the perfect, resilient, and airy structure, the sugar syrup must reach exactly 130 °C. If the syrup is too cold, your marshmallows will remain too liquid; if it is too hot, the candy will become too hard. A sugar thermometer is truly your best friend in the kitchen!

Why do I need to degrease the bowl and the pan with vinegar first?

Egg whites are very sensitive to fat. If there is even a tiny trace of fat in your mixing bowl or on your whisk, the egg whites won't whip up properly. By briefly wiping your utensils with a cloth soaked in vinegar (or lemon juice) and drying them, you will guarantee fluffy and firm egg whites!

How do I prevent the marshmallows from sticking everywhere?

Marshmallows are naturally super sticky! The secret is to use generous amounts of your powder mixture (equal parts cornstarch and icing sugar). Dust your work surface, piping bag, and cutting board abundantly. As soon as you cut the marshmallows into pieces, roll them immediately in the mixture so that all sides are covered. Then simply shake off the excess powder.

How can I best store the marshmallows?

Store them in a well-sealed, airtight container in a cool and dry place (the refrigerator isn't even necessary!). This way, they will stay wonderfully soft and airy for up to 10 days. Want to make a large batch? You can even freeze them for up to 3 months.

recipe to make Marshmallows

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20min + 2h to set in the fridge

•

Easy

Did you know that fresh, homemade marshmallows are a thousand times tastier than those from a bag from the supermarket? It's true! Making a marshmallow yourself is incredibly fun to do and the result is a cloud of pure satisfaction that literally melts in your mouth.

Did you think making a marshmallow yourself was very complicated? No way, you got this! With a few simple ingredients like egg whites, cooked sugar syrup, and a good pinch of vanilla, you can create the tastiest candies. This marshmallow recipe is not only surprisingly easybut also a fantastic activity to do together with the kids. Grace loved it!

Ingredients

What do you need?

Quantity: 4p

Marshmallows
2 egg whites from a large egg
200 g sugar
40 ml water
1 pinch of salt
10 g gelatin sheets
1 tsp vanilla powder
1 tsp vanilla essence

A splash of vinegar to degrease

Powder mixture to prevent sticking
30 g cornstarch
30 g icing sugar

You need a sugar thermometer.

2 egg whites from a large egg
200 g sugar
40 ml water
1 pinch of salt
10 g gelatin sheets
1 tsp vanilla powder
1 tsp vanilla essence

A splash of vinegar to degrease

30 g cornstarch
30 g icing sugar

You need a sugar thermometer.

Preparation method

How do you make this?

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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 store the marshmallows in a closed jar for about 10 days; they do not need to be in the refrigerator, a cool place is sufficient.
This version is with vanilla, very tasty and natural for me, but you can color them with natural colorants or enhance them with natural flavors. You do this just before they go into the piping bag and set, whipping them up firmly one last time.
You can eat marshmallows like this, or caramelize them on a stick over the fire.
You can freeze the marshmallows for 3 months.