Homemade marshmallows taste so much better than the ones you can buy from grocery stores – and they are a perfect Christmas treat if you cut the shapes with gingerbread cookie cutters!Print
- Total Time: 30 min + 4 h
- Yield: 30-40 pieces 1x
For the icing sugar mix
1/2 dl icing sugar
1/2 dl corn starch
For the marshmallows
4 sheets of gelatine
1 dl granulated sugar
1/2 dl glucose syrup
1/2 dl water
1 tsp vanilla sugar
2 egg whites
a pinch of salt
Line an oven pan with baking paper. Mix the icing sugar and the corn starch and sieve an even layer on the baking paper.
Soak the gelatine sheets in cold water until soft.
Measure the granulated sugar, glucose syrup, water and vanilla sugar into a sauce pan. Place a sugar thermometer in the pan and let the mixture heat at middle heat.
Heat small amount of water until boiling and melt the gelatine sheets into the water.
As the temperature starts to get close to 118 degrees celsius (244 °F) whip the egg whites until foamy.
Add the hot sugar syrup pouring slowly constantly mixing with an electric mixer. Add the gelatine mixture and the salt the same way. Keep mixing until the mixtures has cooled a little. Pour into the prepared pan and even out the surface. Let set at room temperature for at least 4 hours.
Sieve some icing sugar mixture on the marshmallow and cut out shapes with gingerbread cookie cutters brushed with vegetable oil.
Recipe originally from my book Emma’s Sweet Christmas
Try also my other gluten-free recipes from the blog.