Top Your Cocoa With These Homemade Light and Fluffy Marshmallows

These incredibly airy, pillowy marshmallows from pastry whiz Dominique Ansel are made in the classic French style. Try them plain or with cinnamon, hazelnut or coconut-lime add-ins.

MAKES 25 homemade marshmallows

TIME 40 min plus 3 hr setting

  • 1 Tbsp. plus 2 tsp. unflavored powdered gelatin
  • Canola oil, for greasing
  • Cornstarch, for dusting
  • 1 cup sugar
  • 2 Tbsp. light corn syrup
  • 3 large egg whites

1. In a small bowl, mix the gelatin with 1/3 cup of water and let stand for 15 minutes. Meanwhile, grease an 8-inch square cake pan with oil and dust lightly with cornstarch, tapping out the excess.

2. In a small saucepan, mix the sugar with 1/3 cup of water and bring to a boil, stirring to dissolve the sugar. Add the corn syrup and cook over moderately high heat, without stirring, until the syrup registers 260° on a candy thermometer. Off the heat, stir in the gelatin mixture until dissolved.

3. In a stand mixer fitted with the whisk, beat the egg whites at medium-high speed until soft peaks form. With the machine on, drizzle the hot syrup into the egg whites in a very thin stream down the side of the bowl. Scrape the marshmallow into the prepared pan, smoothing the surface. Let stand until set, at least 3 hours.

4. Run a sharp knife around the marshmallow. Very lightly dust a work surface with cornstarch and invert the cake pan onto it, tapping to release the marshmallow. Using a lightly greased sharp knife, cut into 1½-inch pieces and serve.


Cinnamon; Add ½ tsp. ground Vietnamese cinnamon during the last minute of beating the marshmallow; lightly dust the cut marshmallows with a sifted mixture of 2/3 cup cornstarch, 1/3 cup confectioners’ sugar and 1 tsp. ground cinnamon.

Hazelnut; Add ¼ cup hazelnut praline paste during the last minute of beating the marshmallow; coat the cut marshmallows in coarsely ground roasted hazelnuts.

Coconut-Lime; Add 1 tsp. pure coconut extract and 2 tsp. finely grated lime zest during the last minute of beating the marshmallow; coat the cut marshmallows with toasted unsweetened shredded coconut.

Excerpted from Desserts by the Editors of FOOD & WINE. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved. Purchase Your Copy Here:

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