Marshmallows should be like biting into a sweet cloud. Like condensed cotton candy with a spring to it – gentle and delicate. This is what these recipes strive to achieve regardless of flavor.
What is the difference between the gelatin only marshmallows and those with egg whites?
I wanted to do a comparison between the marshmallows I always make which rely on the sugar and gelatin being whipped versus those that also have egg whites making up the base. I prefer the texture of the gelatin/sugar ones over those with egg whites. The egg whites lend a spongy texture where you can actually feel the small bubbles bursting under pressure. The one without the egg whites has a more bouncy texture which I feel is more familiar to most people and is what I normally would look for in a marshmallow. This is not to say that the addition of the egg white is bad, I just don’t think it’s good for a simple marshmallow.
On the other hand the egg white marshmallows are easier to handle and you don’t have to time it as precisely. It also produces more end product.