Soft homemade marshmallows

Preparation

1. 1

   Soak the gelatine in cold water. Cook the sugar and water to 121°C (in a saucepan).

2. 2

   Whip the egg white until stiff with the balloon whisk.

   Speed 8⏱ 1 min🔧 fouet ballon
3. 3

   Slowly pour the hot syrup onto the egg white while whisking. Add the squeezed-out gelatine and vanilla.

   Speed 8⏱ 10 min

   💡 Whisk for 10 min until the mixture is lukewarm and very thick.

4. 4

   Pour into a tin dusted with cornflour and icing sugar. Leave to set for 4 hours. Cut into cubes.

   💡 Roll each marshmallow in the cornflour and icing sugar mixture.