Meringue Based Mocha Marshmallows: Test 1

Meringue Based Mocha Marshmallows: Test 1

The vanilla marshmallows relied on the heated sugar and the gelatin for its structure but David Lebovitz has a different approach in which he also adds meringue as part of the base. I felt that my marshmallow adventures just wouldn't be complete without trying this out.

  • ¼ cup powdered sugar
  • ¼ cup corn starch
  • ¼ cup cocoa powder
  • 14 g Knox gelatin (two envelopes)
  • ½ cup cold water
  • ⅓ cup cold water
  • 1 cup granulated sugar
  • ⅓ cup light corn syrup
  • ½ cup egg whites (roughly 4 large egg whites)
  • ⅛ tsp salt
  • 1 Tbsp espresso powder
  1. Before starting on these marshmallows I advise that the pans in which the marshmallows are set are prepared. They were first coated in baking spray and then dusted in a mixture of corn starch, powdered sugar, and cocoa.

  2. In a small bowl, the gelatin was sprinkled over ½ cup of water to allow the gelatin time to bloom and soften.

  3. While the gelatin is softening, the egg whites and sugar were added to the standing mixer and whipped until very thick. The mixer was then turned off while I attended the next steps.

  4. In a medium saucepan fitted with a candy thermometer, I mixed the sugar, corn syrup, and 1/3 cups of water. This was heated over medium high heat.

  5. When the sugar mixture reached 240°F, the mixer was started again on high speed. As the sugar reached 245°F, it was poured into the whipped eggs carefully to avoid hitting the whisk so it wouldn't splatter all over the mixing bowl.

  6. Into the same pot I used for the sugar, I added the bloomed gelatin, salt, and espresso powder. The residual heat of the pot should be enough to melt the gelatin and dissolve the espresso.

  7. When fully melted, this last concoction was added to the mixer and everything continued being whipped until fully cooled. Unlike the marshmallows that don't use egg whites, these are much more forgiving timewise. You want to make sure you really do whip this non-stop until it is fully cooled.

  8. Finally, the now cool mixture was spread to the best of my ability between the two prepared pans and allowed to set overnight, uncovered.

  9. Cutting these up was not easy, it was like they didn't want to be pretty. I used a coconut oiled knife to try to get clean cuts but to no avail. I will have to try using a pizza cutter or scissors next time.

These marshmallows have their pros and cons. 

The pros:

  • They are much less sensitive to timing since you have to whip them till they’re fully cooled anyway
  • They have this spongy texture that awoke a nostalgic craving for Krembo (look it up, they’re delicious).

The cons:

  • They take an extra step to achieve.
  • If you don’t cool the mixture completely, you will end up with a “soggy bottom”. No one likes a wet marshmallow.
  • I couldn’t get them to cut pretty. The photo is nice and all but you can clearly see that they are not perfect little squares.

The neutral:

They have a different texture. When you crash them with your fingers they do have some give and they will bounce back but you will also feel the tiny bubbles popping. Those poor tasty bubbles….

Side note: The amount of coffee I added to this recipe was not quite enough. I strongly recommend doubling the espresso powder.


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Sugar-Free Tangerine Marshmallows: Test 1

Sugar-Free Tangerine Marshmallows: Test 1

These marshmallows won't spike your insulin but still taste great thanks to allulose! You can't even tell the difference between these and their sugary counterpart.

  • ½ cup water
  • 3 Tbsp unflavored gelatin
  • ¾ cup water
  • 2 ½ cups allulose
  • ¼ tsp salt
  • ⅛ tsp LorAnn Oils tangerine oil flavor
  • 2 drops orange gel food coloring
  1. 1/2 cup water and the gelatin were added to the standing mixer bowl and mixed briefly using the whisk attachment.

  2. In a sauce pan fitted with a candy thermometer, the remaining 3/4 cups of water, 2 1/2 cups of allulose, and salt were mixed and set on medium high heat.

  3. The sugar mixture was heated until it reached 230° F which is not quite but almost a soft ball stage for allulose. Heating it more would have been better but unlike regular sugar, allulose begins to burn at a lower temperature.

  4. While waiting for the sugar to get to temperature, I prepared the pan by generously coating it in coconut oil.

  5. Once the sugar reached the temperature, the mixer was started on a medium low speed, and it was poured carefully against the side of the bowl into the mixer. The goal here is to avoid hitting the spinning whisk which will scatter the sugar mixture against the sides of the bowl.

  6. The mixer speed was then increased to medium high and whipped until the mixture was airy and pale. The tangerine flavoring and a few drops of orange gel food coloring were added and the mixture continued to whip until lukewarm to the touch.

    Be careful with flavoring, this particular bran I used required just a few drops to impart enough flavor and more was overwhelming.

  7. When thick and cool enough, the mixture was poured out into the prepared pan and left uncovered overnight.

  8. Using additional coconut oil and an oiled knife, the marshmallows were cut to the desired size and very lightly coated in corn starch. This is optional but does help a good bit with keeping the marshmallows separated.

These marshmallows came out incredible. Almost indistinguishable from the real thing. Allulose is always my choice for a non-sucrose (table sugar) sweetener because it has nearly no off flavors and is not poisonous to animals, unlike xylitol. The texture of these marshmallows is also very light, bouncy, and jiggly. Even these videos can’t really portray how nice these came out but I hope it helps at least.



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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

Vanilla Marshmallows: Test 1

Vanilla Marshmallows: Test 2

These classical vanilla marshmallows will blow away the store bought version. Light, airy, delicate, and richly vanilla flavored.

  • 1 cup water (divided)
  • 3 packets Knox unflavored gelatin
  • 1½ cups sugar
  • 1 cup light corn syrup
  • ¼ tsp salt
  • 2 tsps vanilla paste
  • ¼ cup corn starch
  • ¼ cup powdered sugar
  1. Before starting, it’s best to prepare the container where the marshmallow will set. I used a quarter sheet pan, sprayed with baking spray and dusted with a mixture of 1/4 cup powdered sugar and 1/4 cup corn starch. You want to dust the pan generously with no bald patches or even thin patches. Marshmallow is very very sticky.

  2. The gelatin and 1/2 cup of water were added to the standing mixer bowl, mixed, and allowed to bloom.

  3. In the meantime, the corn syrup, sugar, salt and the remaining 1/2 cup of water were added to a medium pot set with a candy thermometer over medium high heat.

  4. You do not have to mix the sugars but you can before heating. I found that regardless, as the mixture heats, it all mixes together. The sugar mixture was brought to 240°F.

  5. As my mixture got close to the desired temperature I got the mixer running with a whisk attachment on medium low speed. On my mixer this was roughly speed 3-6 out of 12. Once the temperature is achieved, the sugar was carefully poured down the side of the mixer bowl. Be careful not to have the sugar mixture hit the whisk as it’s spinning by because this will throw it around the bowl instead of getting it into the he gelatin. This is also why I prefer to keep the speed relatively low while I’m pouring the hot sugar in.

  6. Once all the sugar mixture was added, I Increased the speed to medium high, which on my mixer is somewhere in the 8-10 range. Then, I left it to whip for a while.

  7. At this point it was good to add my flavoring. For this recipe I used vanilla but other flavored extracts can be added at this point or gel food coloring if desired.

  8. I let the marshmallow continue to whip until the bowl was only lukewarm. I don’t like to let it cool further because it makes it hard to handle the marshmallow once it starts to set or when it’s whipped too much. This is one of those situations where a little experience helps. You want the marshmallow thick with enough air whipped in but not so thick that it’s hard to spread or it starts to set on you.

  9. When the marshmallow was cool enough to handle and whipped enough to my liking, it was scraped out into he prepared quarter sheet and left uncovered for at least a few hours, though better if overnight.

  10. Finally, the marshmallow was cut using a pizza cutter because it’s easier than using a knife, and generously dusted with more of the corn starch and powdered sugar mixture.

This yielded a very light and delicate marshmallow. I make these every year for the holidays and enjoy it immensely as do all of my relatives and friends. If, for some reason, you’re looking for that store bought texture, feel free to let these treats go stale and you will have a very similar product. (That was definitely a back handed insult to store bough marshmallows)


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