4 pkg (1 oz.) powdered gelatin
1/3 cup water
1.25 cups granulated sugar
1/4 cup light corn syrup
6 large egg whites
3/4 cups confectioners sugar
3/4 cup corn starch
Sprinkle gelatin in 6oz. cold water, let stand one minute.
In heavy sauce pan, bring water, granulated sugar and corn syrup to 240°
Whip egg whites to stiff peak, but not dry, about 5 minutes. Be careful not to overwhip.
Make an Italian Meringue by pouring the cooked sugar down the side of the bowl into the egg whites. Do not pour sugar onto beaters or it will splash. Dissolve the gelatin in the hot pans and add to the sugar and egg mixture.
Whip until stiff, glossy, and fluffy, about 7 minutes.
Spray the bottom and sides of parchment covered baking sheet with vegetable cooking spray and spread the marshmallow mixture evenly. Do not press down as you spread or the marshmallow will deflate.
Combine confectioners sugar and corn starch. Using a fine mesh sleeve, sprinkle some of the mixture over top of the marshmallow. Reserve remaining mixture for additional sprinklings. Let stand for 2-4 hours to dry.
Add more sugar/starch mixture to the top and invert marshmallow. Remove parchment paper and dust bottom with sugar/starch mixture. Cut into squares or shapes with cookie cutters. Toss cut pieces in sugar/starch mixture to coat completely.
Serve with a cup of our gourmet Hot Chocolate.