Marshmallows

Name: Marshmallows
Yield: Yield: 1 quarter-sheet pan (12 x 8 inches/ 30 x 20 cm), approximately ¾ inch (2 cm) thick
Ingredients: 4 egg whites (½ cup/120 ml); 3 tablespoons (18 g) unflavored gelatin powder; ½ cup water; 2 ounces (5 g) glucose or light corn syrup; ½ cup (120 ml) cold water; Cornstarch; 1 pound (455 g) granulated sugar

Preparation info

Yield:
1
quarter-sheet pan thick

Difficulty
Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

Ingredients

Cornstarch
3 tablespoons (18 g) unflavored gelatin powder
½

Dessert
Confectionery

Method

Prepare a quarter-sheet pan, 12 × 8 inches (30 × 20 cm), or other suitable pan of approximately the same size, by lining the bottom with baking paper and dusting lightly with cornstarch.
Sprinkle the gelatin over the first measurement of water (be sure to pour the water in a wide enough bowl so that all of the gelatin will be moist) and set aside to soften.