Light And Fluffy: Homemade Marshmallows With Egg Whites

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For many, marshmallows evoke childhood memories of gooey campfire treats and mugs of steaming hot chocolate. But did you know you can recreate these delightful puffs of sugary air right in your own kitchen? And even better, this recipe uses egg whites, making it perfect for those who can’t have eggs or simply don’t have any on hand.

This guide will walk you through everything you need to know to craft the ideal marshmallow, from gathering ingredients to achieving that perfect pillowy texture. So, grab your mixing bowls and get ready to whip up a batch of pure sugary bliss!

Homemade Marshmallows  Confessions of a Grocery Addict
Homemade Marshmallows Confessions of a Grocery Addict

Ingredients:

3 packets unflavored gelatin (2 ¼ teaspoons)

  • 1 ½ cups granulated sugar
  • ½ cup light corn syrup
  • ½ cup water
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • Powdered sugar, for dusting (optional)

  • Instructions:

    1. Bloom the Gelatin: In a small bowl, sprinkle the gelatin over ½ cup of cold water. Let it sit for 5 minutes, allowing the gelatin to soften and absorb the water.

    2. Prepare the Sugar Syrup: In a medium saucepan, combine the granulated sugar, corn syrup, and remaining ½ cup of water. Heat the mixture over medium heat, stirring constantly, until the sugar dissolves completely. Bring the mixture to a boil and cook for 5 minutes without stirring.

    3. Whisk in the Gelatin: Remove the sugar syrup from the heat and slowly whisk it into the bloomed gelatin until fully incorporated.

    4. Whip it Up!: Using a stand mixer fitted with the whisk attachment (or a handheld electric mixer), begin whipping the gelatin mixture on high speed. Continue whipping for 10-15 minutes, or until the mixture becomes thick, opaque, and has tripled in volume. You want it to reach stiff peaks, similar to whipped cream.

    5. Flavor Time: Once the marshmallow mixture is nice and fluffy, add the vanilla extract and continue whipping for another minute until fully combined.

    6. Prepare the Pan: Lightly grease a 9×13 inch baking dish with nonstick cooking spray. You can also dust it with powdered sugar for an extra sweet touch (optional).

    7. Pour and Set: Pour the marshmallow mixture into the prepared pan and smooth out the top with a wet spatula. Dust the top with additional powdered sugar, if desired.

    8. Setting Up: Let the marshmallows set at room temperature for at least 4 hours, or preferably overnight.

    9. Cutting Time!: Once the marshmallows are set, dust a cutting board with powdered sugar and use a pizza cutter or sharp knife (dipped in powdered sugar to prevent sticking) to cut the marshmallows into squares. You can also use cookie cutters for fun shapes!

    10. Enjoy!: Toss the marshmallows in powdered sugar to prevent sticking and enjoy them plain, toasted over a campfire, or use them in your favorite dessert recipes.

    Nutrition Facts (per marshmallow):

    Calories: 31

  • Fat: 0g
  • Saturated Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 10mg
  • Carbohydrates: 8g
  • Sugar: 7g
  • Protein: 1g

  • Conclusion:

    With a little patience and these simple steps, you can create delightful homemade marshmallows that are sure to impress. They’re perfect for movie nights, s’mores around the fire pit, or simply enjoying a sweet treat. So next time you’re craving a touch of sugary nostalgia, whip up a batch of these egg-white marshmallows and get ready to indulge in pure fluffy goodness!

    Frequently Asked Questions:

    1. Can I use a different type of sweetener?

    While granulated sugar works best in this recipe, you can experiment with other sweeteners like honey or agave nectar. However, keep in mind that using alternative sweeteners may affect the setting time and texture of the marshmallows.

    2. How long will these marshmallows stay fresh?

    Homemade marshmallows can be stored in an airtight container at room temperature for up to two weeks. However, for the best texture, it’s recommended to enjoy them within a week.

    3. My marshmallows aren’t setting properly. What went wrong?

    There could be a few reasons why your marshmallows aren’t setting. Did you ensure the sugar syrup reached a full boil? The whipping time is crucial – make sure you whip the mixture for at least 10-15 minutes until it reaches stiff peaks.

    4. Can I color my marshmallows?

    Absolutely! Add a few drops of food coloring to the marshmallow mixture after incorporating the vanilla extract.