Marshmallows
Making marshmallows is like performing a magic trick – simple ingredients suddenly turn into a confection that no one, no matter how old or jaded, can resist! Here, the heat of the sugar and glucose mixture cooks and solidifies the egg whites just enough to make them tender and tempting!
You can flavor these with just about anything, from a concentrated fruit juice to an extract, to a blend of ground nuts and spices.
Note: frozen egg whites work well for this recipe. Corn syrup (Karo brand is the best known) can be used as a substitute for glucose, however the flavor and texture will be slightly different. Glucose is available at any specialty pastry supply store.
