I promised myself to post at least once a month, but you know ... time is running out! So, summer has flown by without even realizing it and here we are with the autumn’s resolutions :)

So, I made marshmallows. Oddly, it never occurred to me to make them at home. I have always placed marshmallows in that category of things that you buy at the supermarket, such as candies, jellies and so on, only to discover that (surprise, surprise!) you can also make them yourself.

Impressions

I know it sounds like a cliche’, but homemade marshmallows are soooo much better than the ones you buy. They are definitely lighter and softer and, in the end, not too complicated to prepare.

Recipes

There are many on the net, some involve the use of whipped egg white, others not. I chose one without egg white, which I found on The Flavor Blender website. The recipe is explained so well that I didn't have to make any changes, so I refer you directly to The Flavor Blender for the procedure.

The chemistry corner and other considerations

• Marshmallows fall into the category of colloids, more specifically foams. At the end, preparing in marshmallows is a bit like preparing meringues: the sugar (here in the form of syrup) is whipped with water and proteins (egg white for meringues, hydrated gelatin in the case of marshmallows), to create a soft foam to leave dry at room temperature (or in the low temperature oven for meringues).

• You will need a candy thermometer to check the temperature of the syrup. The temperature of the syrup is important in confectionery or you will not get the marshmallows you expect.

• Is egg white necessary? No. Unless you want easy-to-shape marshmallows. This is the case of the marshmallows used for pastry decorations. Otherwise, you can omit the whipped egg whites. Marshmallows prepared without egg white also have the advantage of having longer storage times.

• The hydration of the gelatin powder is essential for the success of your marshmallows.

• Can gelatin be replaced with agar-agar? From what I read, yes, but I've never tried. Agar-agar has a different gelling power from gelatin and gels already at room temperature, so these differences must be taken into account to avoid a colossal flop.

• Note that the recipe calls for the use of powdered gelatin, which has a higher gelling power than that in sheets. Honestly, I find the gelatin powder way more practical, especially for this type of recipe.

• Once a stable foam has formed (it must "write"), you will have to place it in a baking tray lined with parchment paper and let it rest for at least 6 hours. This allows the mass to dry out. It is essential to respect the resting times to prevent your marshmallows from remaining too soft and impossible to cut.

So, do you want to give it a try? :)