This recipe is adapted from the wikibooks confectionery cookbook section, and it uses egg whites. NOTE: if you want to make this a 'safe' recipe (since the egg whites are not cooked), then use reconstituted dried egg whites equivalent to 2 large egg whites.

Homemade Marshmallows Using Egg Whites

Ingredients

• Powdered sugar, as needed for coating, dusting, and tossing
• 2 tablespoons plus 2 1/2 teaspoons unflavored gelatin
• 1/2 cup cold water
• 2 cups sugar
• 1/2 cup light corn syrup
• 1/2 cup hot water, about 115 degrees F
• 1/4 teaspoon salt
• 2 large egg whites (see note above)
• 1 teaspoon vanilla

Procedure

1. Prep: Oil the sides and bottom of a 13x9x2 inch baking pan, and then dust it well with powdered sugar.
2. Sprinkle the gelatin over cold water in the bowl of an stand up mixer, and let bloom.
3. Stir the sugar, corn syrup, hot water, and salt together until dissolved in a heavy saucepan over low heat, stirring as needed to dissolve. Increase heat, without stirring, until the thermometer reaches 240 degrees F. Remove from heat, and pour into the gelatin mixture, stirring until dissolved. On high speed, beat mixture until it is white, and nearly tripled in volume.
4. In a separate bowl, beat the egg whites until they form stiff peaks. Beat whites and vanilla into the sugar mixture until combined, and pour this into the prepared pan. Sift about a quarter cup of powdered sugar over the top.
5. Chill, uncovered up to a day, until firm. Loosen sides, and flip onto a cutting board. Cut into desired sized squares, and toss with powdered sugar.

Notes

 

Content by Renee Shelton. Recipe from "Cookbook:Marshmallow." Wikibooks, The Free Textbook Project. 5 Dec 2013, 15:16 UTC. 22 Feb 2015. This recipe was first published on PastrySampler.com on February 22, 2015. It was updated on October 14, 2020.