Soft and Fluffy Marshmallows | The Easiest Way To Make Homemade Marshmallows | Bake and Toss

This truly is The Best Homemade Marshmallow Recipe – soft, fluffy and so easy to make. These Marshmallows taste so good that you’ll never want to eat store-bought again. These truly melt in your mouth heavenly. This is my tried-and-true no-fail recipe for marshmallows made from egg whites, which is French style. You can colour, flavour and cut them out in different shapes as you like. Enjoy them alone or add them in s'mores or even in your hot chocolate drink. Do check out my tips and notes too!

Give it a try and let me know how it turned out to be! Please leave your valuable feedback as comments below. :) I love to hear from you all!

Ingredients (Makes around 20 marshmallows) :

10g (1 tbsp) gelatin powder (unflavoured)
60ml (1/4 cup or 4 tbsp) water

Meringue:
3 Egg whites ( weighs 109g)
200g (1 cup) sugar
1 tsp vanilla essence ( Replace with any flavour you like )
Melted gelatin (prepared earlier, microwave for 20 secs)
1 tbsp light corn syrup

Colouring:
Wilton gel colours : Rose and Teal

For dusting set marshmallows:
Mix corn flour/starch and powdered sugar/ icing sugar

Tips and Notes:
1. To flavor marshmallows: Replace the vanilla extract with a different flavor extract, such as peppermint, almond, or strawberry. For colouring: you can use gel or liquid colours.
2. To cut marshmallows into shapes: Use 2 1/2- to 3-inch cookie cutters in simple shapes and dust the cookie cutters in confectioners' sugar to avoid sticking. Press and cut the marshmallows into shapes the same way you would sugar cookies.
3. If the egg white mixture hasn’t thickened up: Either the sugar syrup was not the proper temperature, or you haven’t whipped the egg whites long enough, or possibly the bowl had some grease in it. So If it isn’t looking thick and glossy, try whipping longer.
4. The marshmallows are too sticky to work with: Use more cornflour/starch! Marshmallows are super sticky and you need to coat them enough in order to handle them. You can always dust off the cornflour after you have finished cutting them, but know that if there isn’t enough cornflour sugar mix on them before you go to store them else they could end up a sticky mess.
5. Keep the marshmallows in a clean and dry airtight container. Store them in cool and dry place.
6. The marshmallows are very wet: The batter was likely under whipped.
7. Since there are egg whites in this recipes, this marshmallows cannot be stored indefinitely like marshmallows made with only sugar / corn syrup. Store the well dusted marshmallows in an airtight bag / container for up to 2 -3 days at room temperature. If refrigerated, consume within a week. We doubt they will last that long anyways! If you find that the marshmallows have started to let out some moisture (which can happen naturally with homemade marshmallows, or sometimes the cause is under whipping the batter) take the marshmallows out of the bag and sift again with cornflour and powdered sugar mixture and let dry before placing in another clean, dry container.
8. For cylindrical marshmallows: Fill a piping bag with a large circular tip (or simply cut a piping bag) with the marshmallow mixture and pipe it in lines the length of the sheet tray until all the mixture is gone. Dust generously with cornflour. Refrigerate for 4 hours to set. Cut with a sharp knife dusted with cornflour sugar mix into cylindrical shapes. Dust all the sides of the cut marshmallows, shaking off the excess before storing.

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Credits:
Music: Sparkle by Roa
~~Roa Music~~
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[allatifsofia]

Beautiful 🌹, please make a tutorial how to turn into a fondant.