After making a couple batches of
ice cream in the past week, I had about 8 egg whites lounging in the fridge, waiting to be put to good use. I did some Googling to try to find a recipe I could make with all those egg whites that didn't involve an oven, which we are not yet in possession of.... My ice cream guru,
David Lebovitz, had
some suggestions which included homemade
marshmallows. Marshmallows don't require an oven, so I decided to give them a try.
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| Tray of sticky marshmallow dough. |
Messy, very messy. First sticky, then powdery. Then, in my case, sticky again.
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| Cutting and powdering the marshmallows. |
I used sheet
gelatin since they didn't seem to have plain powdered gelatin at our grocery store here (despite the Indonesia's love of
weird jiggly gelatin desserts). Luckily, David's instructions included options for sheet gelatin. I also ended up using cane syrup in place of corn syrup, which I didn't find here.
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| Marshmallows. Fin. |
Overall, my version seemed to work out pretty well... bouncy, fluffy, light, sugary, just like marshmallows should be. However, they were a little damp, which I think is because I got impatient when the mixture was cooling. I should have let it go longer. Also, apparently I am not very good at cutting a sheet into equally-sized squares. My talents lie elsewhere.
Now we just need to see if they melt properly, because, as you well know, marshmallows are best when they're crispy on the outside and melty on the inside. S'mores are on the menu this weekend, provided I can find graham crackers.
