Piped Marshmallows


Preparation info

  • Difficulty


  • Yield:

    150 Pieces

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About


Granulated gelatin 15 g 0.5 oz 1%
Water, cold 60 g 2 oz 4%
Sugar 90 g 3 oz 7%
Dried egg whites 30 g 1 oz 2%
Water, cold 150 g 5 oz 9%
Sugar 600 g 21 oz 39%
Glucose syrup 300 g 11 oz 19%
Water 200 g 7 oz 13%
Honey 100 g 4 oz 6%
Vanilla extract 20 g 1 oz 1%
Batch Size 1565 g 55.5 oz 100%
Mixture of 1 part confectioners’ sugar and 1 part cornstarch, sifted, for dusting as needed


  1. Hydrate the gelatin by stirring it into the 60 g of cold water and let stand for 15 minutes.
  2. Mix the 90 g of sugar and dried egg whites together. Whisk into the 150 g of cold water in the bowl of a 5-qt planetary mixer with a whip attachment, but do not begin whipping.
  3. Combine the 600 g of sugar, glucose syrup, water, and honey in a saucepan. Cook to 112°C/234°F.
  4. Begin whipping the egg white mixture on high speed.
  5. Continue cooking the sugar mixture to 120°C/248°F. Remove from the heat, and slowly stream the hot sugar mixture into the whipping whites.
  6. Continue whipping on high speed for 4 minutes or until well aerated.
  7. While the whipping continues, melt the hydrated gelatin over a water bath. Add the gelatin to the whites and whip 2 minutes more, until stiff peaks form. Add the vanilla extract.
  8. Place the marshmallow in a pastry bag fitted with a no. 4 French star tip. Pipe stars on lightly oiled parchment paper.
  9. Dust the tops with the confectioners’ sugar–cornstarch blend. Allow to set overnight.
  10. Remove the finished pieces from the parchment paper and toss in the confectioners’ sugar–cornstarch blend.


Add flavorings and colors as desired; pairings might include peppermint extract and red food coloring or spearmint flavoring and green food coloring. Add reduced fruit purées at the end of whipping. Add spices to the sugar while it cooks.