Search This Blog


Monday, May 3, 2010

Misadventure #7 - Marshmallows

I have been meaning to post this misadventure for a while :D.  A couple of months ago, I wanted to try to make marshmallows.  I had a bunch of egg whites leftover from a custard cake I made and I wanted to use them up.  So I decided to attempt marshmallows.  There are so many versions but I found a recipe that used egg whites.  Unfortunately, I don't remember where I found the recipe but it went like this.  I think it was from the David Lebovitz website but I'm not positive. 
2 envelopes powdered gelatin
1/2 cup + 1/3 cup cold water
1 cup sugar
1/3 cup light corn syrup
4 egg whites
pinch of salt
2 teaspoons vanilla extract
about 1/2 cup powdered sugar and 1/2 cup cornstarch, sifted together  

1. In a small bowl, sprinkle the gelatin over the 1/2 cup of cold water to dissolve and soften.

2. In a saucepan fitted with a candy thermometer, mix the sugar and corn syrup with 1/3 cup of water. Place over medium-to-high heat.

3. In the bowl of an electric mixer, pour in the egg whites and beat on low speed until frothy. Add the pinch of salt.

4. When the syrup reaches between 210 and 220 degrees, increase the speed of the mixer and beat the whites until they are thick and fluffy (do not over beat).

5. When the syrup reaches 245 degrees, while the mixer is whipping, pour the syrup into the whites. Pour so that the syrup does not fall on the whip, otherwise much of the syrup will splatter onto the sides of the bowl, not into the egg whites.

6. Scrape the gelatin and water into the pan that you used for the syrup and swirl it to dissolve (it should be hot enough from the syrup to dissolve it). Pour the liquefied gelatin into the whites as they are whipping. Add the vanilla and continue to whip for 5 minutes.

7. Dust with a sifter a 11x 17 (approximately) baking sheet evenly and completely with cornstarch mixture. Use a spatula to spread the marshmallows in a layer on the pan. Allow to dry for at least 4 hours or overnight, uncovered.

8. Use a sharp knife or scissors to cut the marshmallows into pieces and toss in the powdered sugar and cornstarch mixture. Put the marshmallows in a colander or strainer and shake off the excess cornstarch mixture.
It started to look good and than for some reason when I added syrup it turned clear.  I also didn't really shift the corn starch and powder sugar.  It just came out really weird.  I have yet to try it again but this is how it looked.
 Bad huh? 
I'll try again.  Maybe I'll try a non-egg white recipe.  Egg whites and I are not always friends :D.  My friend Anna from Blondie's Cakes had a great recipe I may try


  1. I admire your effort! But I ahve never tried to make them so I can't say how you did. But I bet it tasted great, right? GREG

  2. I wish I could say yes but we didn't even eat it. It was weird.

  3. Wow, you're brave for even trying to make your marshmallow. I would have never thought of making it on my own! :)

  4. Sorry about your marshmallows.:(

    My candy thermometer sometimes fail me in registering the correct temperature of the syrup. I change them on a regular basis.

    I have a recipe in Jacques Torres's book. I'll try to make and let you know if it is a good one.

  5. Thanks! I didn't know what I did wrong. I wonder if it my thermometer. Please let me know of the recipe works.