I like marshmallows. But I don’t eat the store bought variety. Once, being incautiously curious, I read the list of ingredients on a marshmallow package… I’ve been making them ever since. And they are not difficult to make. If you happen to have a stand mixer (not the totally necessary equipment for this task, may I say) the whole process is a breeze.
I prefer to coat the marshmallows with toasted unsweetened coconut instead of the most common cornstarch, or a combination of the last and icing sugar. The cornstarch aftertaste is not the one I’m particularly fond of. The coconut also cuts down the cloying sweetness of the marshmallows.
This recipe is my adaptation of Dorie Greenspan’s.
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