Homemade Vanilla Marshmallows

1. 1

   Soak the gelatin in cold water for 5 minutes to soften it.

2. 2

   In a saucepan, combine water and sugar, boil and cook for 5 to 10 minutes over high heat to make a syrup, until it reaches 125 degrees Celsius.

3. 3

   Remove from heat and set aside.

4. 4

   Split the vanilla beans in half and scrape the seeds with a knife.

5. 5

   With an electric mixer, beat egg whites until stiff with vanilla seeds.

6. 6

   Add the gelatine.

7. 7

   Reduce speed, and pour the syrup directly without stopping.

8. 8

   Keep beating until they completely cooled 5-7 minutes.

9. 9

   Spread the mixture in a baking sheet. Level the surface with a spatula.

10. 10

    Allow to cool for at least 2 hours.

11. 11

    Prepare a mixture of icing sugar / cornstarch.

12. 12

    Cut the marshmallow into cubes with an oiled knife (so it does not stick too much) and roll in the mixture.

13. 13

    You can keep for 2/3 days in an airtight container.

* Per serving · 4 servings · Values may vary.

No additional tips available.