Vanilla Marshmallows

Instructions

1. 1

   In a small bowl, sprinkle the gelatin over 50ml of cold water and let it sit for 5 minutes to soften.

   Tip: This will help the gelatin dissolve evenly.

2. 2

   In a medium saucepan, combine the sugar, salt, and 250ml of water. Heat the mixture over medium heat, stirring occasionally, until the sugar dissolves.

   Tip: Use a candy thermometer to monitor the temperature.

3. 3

   Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 10 minutes.

   Tip: The mixture should reach 115°C.

4. 4

   Remove the saucepan from the heat and carefully add the softened gelatin, stirring until dissolved.

   Tip: Be careful, as the mixture will bubble up.

5. 5

   Let the mixture cool slightly, until it reaches 90°C.

   Tip: This is the perfect temperature for whipping the mixture.

6. 6

   In a stand mixer or large bowl, whip the egg whites and confectioner's sugar until stiff peaks form.

   Tip: Add the vanilla extract and mix until combined.

7. 7

   Slowly pour the hot sugar mixture into the whipped egg mixture, whisking constantly.

   Tip: Be careful, as the mixture will splatter.

8. 8

   Add the unsalted butter and mix until fully incorporated.

   Tip: This will help create a smooth and fluffy marshmallow.

9. 9

   Add the vanilla beans and mix until the mixture is evenly distributed.

   Tip: This will add a subtle vanilla flavor to your marshmallows.

10. 10

    Pour the mixture into a greased 10x20cm baking dish.

    Tip: Use a spatula to spread the mixture evenly.

11. 11

    Let the mixture set at room temperature for 4 hours, or until firm to the touch.

    Tip: This will help the marshmallows set properly.

12. 12

    Cut the marshmallows into desired shapes and sizes.

    Tip: You can also dust them with confectioner's sugar for a decorative touch.