Perfect Marshmallow Tips for Fluffier Treats

Start by whisking the 3 large egg whites in a stand mixer or bowl until they reach maximum fluffiness. It’s crucial to do this before adding any sugar to maintain a light texture.

Once you have achieved soft peaks, gradually add the sugar to stabilize the mixture, but do so gently to avoid weighing it down.

Prepare a syrup by heating 100 milliliters of water and dissolving the 10 grams of gelatin powder. Once the gelatin is fully incorporated, slowly pour the syrup into the egg white mixture.

Ensure you pour it gently to preserve the fluffiness you've already created.

When it comes to adding color, opt for dry food coloring instead of gel. Gel-based dyes can add too much liquid and compromise the structure of your marshmallow.

Add the coloring gradually and mix until you achieve your desired hue.

Once the mixture is ready, place it in a warm environment (38–42°C or 100–107°F) for optimal setting. This temperature helps to maintain the fluffiness for up to 5–6 hours.

For the best results, be sure to form your desired shapes within the first 1–1.5 hours of mixing.

As you transfer the marshmallow mixture into piping bags, if it feels too runny and flows off the spatula too easily, it might not hold enough volume during piping.

Take care to monitor the texture to ensure your creations are as fluffy as intended.