Marshmallow Whip

Recipe by Paulcm
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READY IN: 20mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In the bowl of an electric mixer, sprinkle gelatin over 1/3 cup cold water.
  • Allow gelatin to soften, about 5 minutes.
  • In a small saucepan, combine 1/4 cup water and sugar, and stir over medium-high heat until sugar is dissolved.
  • Stop stirring, and place a candy thermometer into sugar water; wipe sides of pan with a wet brush if sugar crystals have splattered up.
  • Boil sugar until temperature reaches the soft-ball stage (238º).
  • Remove syrup from heat; add to softened gelatin.
  • Using the whisk attachment of an electric mixer, hand-stir the mixture a few minutes to cool; place bowl on the mixer stand.
  • Beat on medium high with the whisk attachment until soft peaks form and the marshmallow mixture holds shape, 8 to 10 minutes.
  • Transfer marshmallow mixture to a large (14-inch) pastry bag fitted with a 1/2 inch (#11Ateco) tip, and use immediately.
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