Brown Butter Marshmallows

Instructions

1. 1

   Preheat oven to 160\u00b0C (320\u00b0F) and line a baking sheet with parchment paper.

2. 2

   Melt butter in a saucepan over medium heat, stirring occasionally, until brown and fragrant.

   Tip: Be careful not to burn the butter.

3. 3

   Add sugar, salt, and water to the saucepan and stir to combine.

   Tip: Use a spatula to scrape the sides of the pan.

4. 4

   Bring the mixture to a boil, then reduce heat to medium-low and simmer for 5 minutes.

   Tip: Stir occasionally to prevent burning.

5. 5

   Remove the saucepan from the heat and stir in ghee until melted.

   Tip: Let it cool slightly before proceeding.

6. 6

   In a separate bowl, whip the egg whites until stiff peaks form.

   Tip: Add a pinch of salt to stabilize the eggs.

7. 7

   Add vanilla extract to the egg whites and whip until combined.

   Tip: Be careful not to overmix.

8. 8

   Sift the cornstarch and palm sugar into a separate bowl.

   Tip: Mix until well combined.

9. 9

   Slowly pour the hot brown butter mixture into the egg whites, whisking constantly.

   Tip: Add a pinch of baking soda to help stabilize the marshmallows.

10. 10

    Fold in the milk until well combined.

    Tip: Be careful not to overmix.

11. 11

    Spoon the marshmallow mixture onto the prepared baking sheet.

    Tip: Leave about 1cm of space between each marshmallow.

12. 12

    Bake for 15-20 minutes, or until the marshmallows are golden brown.

    Tip: Keep an eye on them to prevent burning.