Homemade Marshmallows (Two Ways: Egg Whites vs. No Egg Whites)
This guide compares two distinct methods for making homemade marshmallows: one without egg whites and one with whipped egg whites. The egg-free version yields a bouncy, super-stretchy marshmallow, while the meringue-based method produces a lighter, airier, and more delicate texture.
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🍳 Cooking Flow
Bloom gelatin in cold water and cook sugar, corn syrup, and water to 248°F (120°C). → For the egg-free version, whisk hot syrup in a stand mixer and gradually add bloomed gelatin until fluffy. → For the egg white version, whip egg whites, stream in hot syrup, and whisk in gelatin cubes until light and airy. → Pour marshmallow mixture into a pan dusted with equal parts cornstarch and powdered sugar to set for at least 2 hours.
Cooking Steps
Brief Cooking Order
Bloom gelatin in cold water and cook sugar, corn syrup, and water to 248°F (120°C). → For the egg-free version, whisk hot syrup in a stand mixer and gradually add bloomed gelatin until fluffy. → For the egg white version, whip egg whites, stream in hot syrup, and whisk in gelatin cubes until light and airy. → Pour marshmallow mixture into a pan dusted with equal parts cornstarch and powdered sugar to set for at least 2 hours.
Introduction
This guide compares two distinct methods for making homemade marshmallows: one without egg whites and one with whipped egg whites. The egg-free version yields a bouncy, super-stretchy marshmallow, while the meringue-based method produces a lighter, airier, and more delicate texture.
Step 1
Sprinkle the powdered gelatin over 1/2 cup of cold water in a container and allow it to hydrate/bloom until solid.
Step 2
In a saucepan, combine granulated sugar, corn syrup, and 3/4 cup of water. Heat the mixture over medium-high heat until it reaches 248°F (120°C).
Step 3
【Method 1: No Egg】Pour the hot sugar syrup into the bowl of a stand mixer fitted with the whisk attachment and begin whisking to incorporate air.
Step 4
【Method 1: No Egg】Gradually add small cubes of the bloomed gelatin into the mixing syrup while the mixer runs. Continue whipping until the marshmallow mixture becomes fluffy, thickened, and white, then transfer to a pan dusted with powdered sugar and cornstarch to set.
Step 5
【Method 2: With Egg】Add egg whites to the stand mixer bowl and begin whisking on medium speed once the syrup hits around 220°F (104°C).
Ingredients List
Important Notes
The version made without egg whites produces a bouncy, dense, and stretchy texture that pairs well with rich fillings like dulce de leche.
The version made with egg whites creates an Italian meringue base, resulting in a significantly softer, lighter, and airier marshmallow.
Ensure gelatin is bloomed completely in cold water before cutting into small pieces to melt smoothly into the hot syrup.
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