VANILLA MASHMALLOWS

Basic Vanilla Marshmallow
INGREDIENTS

About 1 cup potato starch or cornstarch
3/4 cold water
1-1/4 cup plus 1 tbsp sugar
2 tbsp light corn syrup
2 (1/4 oz) packets unflavored gelatin
3 large egg whites, room temp
1 tbsp pure vanilla extract (I substituted with 1 vanilla bean)

INSTRUCTIONS

Line a rimmed baking sheet - choose one with a rim that is 1 inch high - with parchment paper and dust the paper generously with potato starch or cornstarch. Have a candy thermometer at hand.

Put 1/3 cup of the water, 1-1/4 cups of sugar and corn syrup in a medium saucepan over medium heat. Once the sugar is dissolved, continue to cook the syrup - without stirring - until it reaches 265F on the candy thermometer, about 10 minutes.
While the syrup is cooking, work on the gelatin and egg whites. In a microwave safe bowl, sprinkle the gelatin over the remaining cold water (a scant 7 tbsp) and let sit for about 5 minutes, until it is spongy, then heat the gelatin in a microwave oven for 20-30 seconds to liquefy it. (Alternatively, you can dissolve the gelatin in a saucepan over low heat.)

Working in the clean, dry bowl of the stand mixer fitted with the whisk attachment or in another large bowl with a hand mixer, beat the egg whites (and 1 tbsp sugar) on medium-high speed until firm but still glossy - don’t overbeat them and have them go dull.

As soon as the syrup reaches 265F, remove the pan from the heat and with the mixer on medium speed, add the syrup, pouring it between the spinning beaters and the side of the bowl. Add the gelatin and continue to beat for another 3 minutes, so that the syrup and gelatin are fully incorporated. Beat in the vanilla.

Using a large rubber spatula, scrape the meringue mixture onto the baking sheet, laying it down close to the short end of the sheet. Then spread it into the corners and continue to spread it out, taking care to keep the height of the batter at 1 inch; you won’t fill the pan. Lift the excess parchment paper up to meet the edge of the batter; then rest something against the paper so that it stays in place. Dust the top of the marshmallow with potato starch or cornstarch and let the marshmallows set in a cool, dry place. They’ll need 3 hours, but they can set for 12 hours or more.

[NOTES: I skipped dusting the top with cornstarch and covered it with a well greased saran wrap instead]

Once they are cool and set, cut the marshmallows with a pair of scissors or a long thing knife. (I used various shaped cookie cutters for more whimsical marshmallows. Makes sure to grease them!) Whatever you use, you’ll have to rinse and dry frequently. Have a big bowl with the remaining potato starch or cornstarch at hand and cut the marshmallows as you like - into squares, rectangles or even strips (as they are cut in France). As each piece is cut, drop it in to the bowl. When you’ve got 4 or 5 marshmallows in the bowl reach in with your fingers and turn the marshmallows to coat them with starch, then, one by one, toss the marshmallows from one hand to the other to shake off the excess starch; transfer to a serving bowl. Cut and coat the rest of the batch.