18 Italian Meringue Marshmallow Recipe Dive Into Deliciousness!

Ingredients:

For the meringue base:

• Egg whites: This recipe calls for 4 large egg whites, which will be used to create the meringue base. Make sure the egg whites are at room temperature for best results.
• Granulated sugar: You will need 1 cup of granulated sugar to make the sugar syrup that will be used to create the meringue base.
• Cream of tartar: This ingredient helps to stabilize the meringue and prevent it from deflating. You will only need a pinch of cream of tartar.
• Corn syrup: 1/4 cup of corn syrup will add a smooth texture to the marshmallows and prevent them from becoming too hard.
• Water: You will need 1/4 cup of water to help dissolve the sugar and create the sugar syrup.
• Salt: A pinch of salt will enhance the flavors of the marshmallows.

For the coating:

• Cornstarch: 1/2 cup of cornstarch is used to prevent the marshmallows from sticking together.
• Confectioners' sugar: 1/2 cup of confectioners' sugar is also used for coating and adds a touch of sweetness to the marshmallows.

Instructions:

Now that we have all the necessary ingredients, let's dive into the step-by-step process of making Italian meringue marshmallows.

Step 1: Prepare the sugar syrup

In a small saucepan, combine the granulated sugar, water, corn syrup, and salt. Heat the mixture over medium-high heat, stirring constantly until the sugar is completely dissolved. Once the sugar is dissolved, stop stirring and let the mixture come to a boil.

Step 2: Whip the egg whites

In a separate mixing bowl, beat the egg whites and cream of tartar until soft peaks form. Slowly pour in the hot sugar syrup while continuously beating the egg whites. Continue to beat until the meringue reaches stiff peaks and the mixture has cooled down.

Step 3: Prepare the pan

Line a 9x9 inch pan with parchment paper and dust it generously with a mixture of cornstarch and confectioners' sugar. This will prevent the marshmallows from sticking to the pan.

Step 4: Pour and set the marshmallows

Pour the meringue mixture into the prepared pan and smooth the top with a spatula. Let the marshmallows set at room temperature for at least 4 hours, or preferably overnight.

Step 5: Cut and coat the marshmallows

Once the marshmallows have set, use a sharp knife to cut them into desired shapes. Dust the cut edges with more cornstarch and confectioners' sugar to prevent them from sticking together.

Step 6: Enjoy!

Your Italian meringue marshmallows are now ready to be enjoyed. Serve them on their own or use them to make s'mores or hot chocolate. Store any leftovers in an airtight container for up to a week.

With this recipe, you can create your own professional-level Italian meringue marshmallows right at home. The combination of the light and airy meringue with the sweet and fluffy marshmallow makes for a truly indulgent treat. So go ahead and give this recipe a try and impress your loved ones with your newfound marshmallow-making skills!