Marshmallows

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

Method

  1. 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.
  2. 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.