I have been wanting to try my hand at making marshmallows for a long time. I love marshmallows of any kind and making them from scratch sounded intriguing. It also sounded daunting. I mean, what are marshmallows even made of? I came across this recipe in Bon Appetit and it looked doable. I also had just happened to buy a bottle of rose water, and had no real plan for it. Rose water is a heady, rose-scented concoction that is used to flavor Turkish Delight and other Eastern sweets. It’s extremely intense, so use it sparingly. These marshmallows also make great gifts packaged in little cellophane bags.
- 1/2 C. powdered sugar, divided
- 1/2 oz. powdered gelatin, unflavored
- 2 large egg whites
- 2 C. sugar
- 1/4 t. rose water
- 1 drop, red food coloring
Spray a 13×9” glass pan with nonstick spray and sprinkle with ¼ cup powdered sugar. Combine gelatin and ½ cup cold water in a small bowl. Let stand until gelatin has softened, 10–15 minutes. Using an electric mixer on medium-high speed, beat egg whites until soft peaks form, about 3 minutes. Bring sugar and ½ cup water to a boil over medium-high heat in a heavy bottomed saucepan, stirring to dissolve sugar and brushing down sides with a wet pastry brush. Boil sugar mixture, without stirring, until thermometer registers 250°, 8–10 minutes. Remove from heat and add gelatin mixture, stirring until dissolved.
With mixer running, drizzle hot sugar mixture down side of bowl into egg whites; add rose water, increase speed to high, and beat until mixture has cooled slightly and tripled in volume, 5–7 minutes. Beat in food coloring, if desired. Spread marshmallow mixture into prepared pan. Let cool at least 4 hours or overnight.
Dust tops of marshmallow with remaining ¼ cup powdered sugar. Turn out of pan and cut into 1” pieces; dust with more powdered sugar.
Marshmallows can be made 4 days ahead. Store tightly wrapped in plastic at room temperature.