Marshmallow Flowers: An Easy Guide for Beginners

Start by dissolving the gelatin powder in 100 grams (3.5 ounces) of warm water. Let it bloom while you prepare the sugar syrup. In a saucepan, combine sugar and the remaining water, and cook over medium heat until it reaches 120°C (248°F).

Once the syrup has reached the correct temperature, remove it from the heat. Combine the syrup with the bloomed gelatin in a mixing bowl, and use a high-speed mixer to whip it for about 10 minutes, or until it becomes thick and glossy.

To create different flavors, add your preferred extracts after the mixture is whipped. This could be anything from vanilla to citrus extracts. For color, gently fold in a few drops of food coloring until you achieve the desired shade.

Be careful not to overmix; you want to keep the fluffy texture of the marshmallow.

Transfer the marshmallow mixture into a piping bag. Use various piping tips to create different flower shapes such as peonies or dahlias. Start from the center and work your way outwards, layering the petals as you go.

Allow the flowers to set at room temperature for a few hours, or until they become firm to the touch.

After they have set, dust the flowers lightly with cornstarch to prevent them from sticking together. Store them in an airtight container between layers of parchment paper. If properly stored, your marshmallow flowers can last for up to two weeks.