Vanilla Marshmallows

by Laura Silber


  • 2 packages Knox unflavored gelatine
  • 1/2 cup water
  • 3 teaspoons vanilla extract
  • 4 egg whites
  • Pinch of salt
  • 2 cups white sugar
  • 1/2 cup water
Vanilla Marshmallows

Elizabeth Cecil

Line 3 cookie sheets with wax paper or parchment paper. Lightly rub the paper with vegetable oil–this will keep the marshmallows from sticking to the paper.

In a small saucepan combine gelatine, 1/2 cup water, and vanilla. Set aside so gelatine will “bloom” or activate.

Meanwhile, beat the egg whites and salt with an electric mixer until soft peaks form. Set aside.

To make the sugar syrup: In a heavy bottomed saucepan, combine the sugar with 1/2 cup water, and bring to a rolling boil. Using a candy thermometer, allow the sugar syrup to come to 260° F. Remove immediately from heat.

Turn on the electric mixer and begin beating the soft-peak egg whites again on high speed. Immediately, pour the 260° F hot sugar syrup in a very slow, steady, very thin stream into the beating egg whites, pausing occasionally to allow the syrup to incorporate fully. The hot syrup will cook the egg whites as they are beaten and aerated, forming a glossy and thick meringue. After all the syrup has been poured into the whites, continue beating until the meringue cools to lukewarm (about 15 minutes).

Heat the bloomed gelatine on the stove just until melted and liquefied, then pour in a thin, steady stream into the lukewarm meringue, beating all the while. After the liquefied gelatine has been incorporated into the meringue, beat for another 3 minutes. Shut off the mixer.

Your marshmallow cream is now ready to use. For large marshmallows, drop by spoonfulls onto the parchment paper, or pipe it using a pastry bag and large tip.

Let marshmallows rest on the countertop for at least 2 hours, or until they firm up.

To finish, toss the marshmallows one at a time in a combination of 1/4 cup cornstarch and 1/4 cup confectioners’ sugar. Store in a gently covered container (not airtight, or they will sweat), with wax paper between the layers of marshmallows. Will keep for 2 weeks.

Yield: 4 dozen large marshmallows