![]() Pour the liquified gelatin slowly into the whites as they are whipping. The heat from the pan will allow the gelatin to dissolve. Scrape the prepared gelatin and water into the pan that you used for the syrup, or put the gelatin sheets and 2 tablespoons of the water into the pan and swirl it to dissolve. When the syrup reaches 245 F, while the mixer is running on high speed, slowly pour the hot syrup into the whites, being careful not to pour the syrup on the whisk. When the syrup reaches about 210 F, increase the speed of the mixer to high and beat the whites until they are thick and fluffy, about a minute. ![]() Allow eggs to sit in the water for 10-15 minutes. *Note: An easy way to get egg whites to room temperature is simply placing the eggs in a medium-size bowl or container and fill it up with room temp. In a large mixing bowl with a hand mixer or in a stand mixer with a paddle attachment, pour in the egg whites and beat on low speed until frothy. Attach a candy thermometer to the side of the pan and place over medium-to-high heat.Īttach a candy thermometer to the side of the pan and place over medium-to-high heat. ![]() In a small saucepan, whisk together the sugar and corn syrup with the remaining 1/3 cup of water. If using leaf gelatin, soak the leaves in about 2 cups cold water. In a small bowl, sprinkle the gelatin over the 1/2 cup of cold water to dissolve and soften. Prepare a 9x13 baking sheet by covering it with aluminum foil, making sure that some of the foil comes over the edges of the pan allowing you to remove the marshmallows easier when they are dry.
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