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homemade vanilla marshmallows dusted in powdered sugar and cornstarch on a wooden cutting board

Homemade Marshmallows with Egg Whites

Adapted from Dominique Ansel These fluffy, melty pillows of deliciousness are so far superior to the bags of store bought marshmallows you're used to. Use them in hot chocolate, cereal treats or s'mores for a serious level up.
4.89 from 9 votes
Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 2 hours
Total Time 2 hours 25 minutes
Course Dessert
Cuisine French
Servings 25
Calories 40 kcal

Ingredients
  

Instructions
 

  • Prepare 8x8 cake tin by spraying with a neutral non-stick spray. Completely coat the spray with cornstarch.
  • Bring sugar, salt and ⅓ C water to a boil in a saucepan fitted with a candy thermometer. Ensure that the thermometer tip doesn't touch the bottom of the pan.
  • Add the corn syrup to the sugar and water mixture, but don't stir it. Allow it to come to 260F without stirring. Remove from heat.
  • Mix together gelatin and ⅓ C water until completely incorporated. Add gelatin mix to sugar water and whisk to incorporate. It will bubble quite a bit, but continue to whisk until it subsides and the gelatin is dissolved.
  • Whip egg whites in a separate mixing bowl until soft peaks form. Slowly drizzle in the sugar mix using the side of the bowl while beating constantly. Continue beating on high until mixture looks thick and leaves trails.
  • Add vanilla paste and beat for another minute to fully disperse.
  • Pour mix into prepared pan, tapping it on a counter a few times to release any air bubbles. Allow to cool for 2-3 hours.
  • When the marshmallows do not feel super sticky to the touch, sprinkle them with cornstarch.
  • Turn out contents of the pan onto a cutting board that has been covered with a 50/50 mix of cornstarch and powdered sugar. Cut into cubes with bench scraper and roll in the sugar/cornstarch.

Notes

  • Marshmallows will keep in an airtight container in the refrigerator for up to a month, or at room temperature for up to a week.
  • You can add a few drops of gel food coloring and either swirl it through the mix at the end, or beat it in at the end.
  • Feel free to swap out the vanilla paste for your choice of flavor. Add up to ½ teaspoon of your choice of extract including peppermint, maple, almond or hazelnut.
  • Per Dominique Ansel's suggestions (this is his base recipe, after all), you can also do the following:
    • Cinnamon Flavored: Add ½ teaspoon of ground cinnamon during the last minute of beating, then add 1 teaspoon cinnamon to the confectioner's sugar and corn starch mix to toss them in
    • Hazelnut Flavored: Add ¼ cup of hazelnut praline paste during the last minute of beating, then roll the marshmallows in coarsely chopped toasted hazelnuts
    • Coconut Lime Flavored: Add 1 teaspoon pure coconut extract and 2 teaspoons of lime zest during the last minute of beating, then roll them in toasted unsweetened shredded coconut

Nutrition

Calories: 40kcalCarbohydrates: 9gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 10mgPotassium: 6mgSugar: 9g
Keyword Cheap, Dessert, Easy, Gluten Free
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