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1
Soak gelatin in cold water for 5 minutes to soften.
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2
In a saucepan, add sugar and water, bring to a boil and cook for 5 to 10 minutes on fairly high heat until the mixture forms a syrup. It must reach 125 degrees Celsius, use a thermometer to check the temperature. Remove from heat.
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3
In the food processor bowl, whisk the egg whites mixed with the peppermint oil until stiff.
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4
Drain the gelatin and add it to the syrup.
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5
Reduce the speed of the egg whites and immediately pour in the syrup while continuing to whisk. Continue whisking until the mixture cools completely, which will take 5 to 7 minutes, touch the sides of the food processor bowl to check the temperature.
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6
Pour the mixture in an oiled pan and smooth out with a spatula, not an easy process since the marshmallow mixture is very thick. Let cool at least 2 hours.
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7
In a bowl, prepare a mixture of powdered sugar and starch in equal amounts, stir.
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8
Cut the marshmallow into cubes with an oiled knife and roll them in the mixture.
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9
Store in an airtight container for 2 to 3 days.
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10
For hot chocolate with marshmallows, use an oiled knife to cut out marshmallow stars, add to hot chocolate, and heat in the microwave. The marshmallows will melt slightly.
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11
Use the marshmallows to decorate a chocolate pie.
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12
For Christmas tree marshmallows, cut out the tree shapes with an oiled cookie cutter, then put a lollipop stick in them. Melt milk chocolate in the microwave and dip the trees in it. Allow the chocolate to harden before serving.
