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Peter Greweling

Piped Marshmallows

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Preparation info
  • Yield:

    150 Pieces

    • Difficulty

      Medium

Appears in
top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Chocolates and Confections

By Peter Greweling and Culinary Institute of America

Published 2007

  • About

Ingredients

Granulated gelatin 15

Method

  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
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