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.

Experimental Findings

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.


Vanilla Marshmallows: Test 1 – The classic
Sugar-Free Tangerine Marshmallows: Test 1 – They don’t suck!
Meringue Based Mocha Marshmallows: Test 1 – The classic alternative

Published by

Tali Apostolico

I'm a baking addict with a history of messing around in a lab. Science, an intense interest in food and flavor, and creative genes! Thus, Exploratory Kitchen was born! A scientific approach to producing delicious and customizable foods with the aim to understand the ingredients and not just follow the recipe.

3 thoughts on “Marshmallows”

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