Marshmallow: the best recipe

Soak the gelatin sheets in a bowl of cold water. In a saucepan, combine the sugar, water, and honey. Over medium heat, bring to a boil until the syrup reaches a temperature of 125°.

In the meantime, beat the egg whites with a few drops of lemon juice in a large bowl (I used the bowl of my mixer). The whites should become frothy and white. Stop beating before they become too stiff. Set aside. When your syrup reaches 125°, remove from heat and add the drained and squeezed gelatin.

Stir to completely dissolve the gelatin. Start beating the egg whites again while gently pouring in the syrup. Beat until the mixture has cooled slightly (about 15-20 minutes). Add the flavor of your choice. Here, I added 1 teaspoon of vanilla extract.

If you want to color your marshmallow, divide the mixture into several bowls (as many as the desired colors) and add your food coloring. You need to be quick because the marshmallow mixture sets quite quickly. I separated my mixture in half to color one part a light pink. Pour the marshmallow mixture into a previously greased mold using a neutral oil. Refrigerate for a good 2 hours.

Before unmolding your marshmallow, sprinkle your work surface with "a lot" of powdered sugar and also put some on your hands to prevent the marshmallow from sticking too much. Cut your marshmallow as you wish. You can use cookie cutters or simply cut it into cubes with a knife.

As you cut your marshmallows, place them in a container with powdered sugar to prevent them from sticking together.

If you're as much a fan of these little treats as I am, they probably won't last long... but just in case, store them in a cool place in an airtight container for 3-4 days!

To finish