I normally make marshmallow without egg whites. The texture is great, but it doesn't handle the heat well compare to the one make with egg whites. My friend, LY, gave me the recipe uses egg whites which really has a great texture--light and fluffy, plus torchable. She recommends let it set at room temperature overnight. Do not let it set in the fridge, otherwise, you will get a sticky chewy marshmallow instead of the light one.
make one half sheet pan
- 24 sht gelatin, bloomed and melted
- 9 oz egg whites, room temperature
- 3 c sugar
- 3 c light corn syrup
- 1 tsp salt
- 1-1/2 tsp mint powder
- 2 c dark chocolate, tempered, for dipping
1. Bring sugar and corn syrup to a boil.
2. Add salt and flavor, continue cooking to 240 degrees F.
3. Whip egg whites to soft peaks.
4. Pour cooked sugar into egg whites in thin stream.
5. Add melted gelatin, continue whipping to stiff peaks.
6. Pour over a half sheet pan lined with oiled silpat.
7. Let it set at room temperature.
8. Cut into small pieces.
9. Dip the pieces in the tempered dark chocolate.