Pink Ombre Marshmallows

1/4 cup cornstarch for coating

3 3/4 envelopes unflavored gelatin / one envelope is approximately 7grams of gelatin, 2 1/4 tsp to 2 1/2tsp/

1 cup cold water,divided

1 1/2 cups granulated sugar

1/2 cup light corn syrup

1/4 tsp salt

2 large egg whites, or reconstituted powdered egg white/meringue powder/ *

1tbl vanilla extract

Pink Food Coloring

* one egg white = 2 tsp of powdered egg white plus 2 Tbl of warm water. I use Wilton’s Meringue powder to substitute fresh egg white.

• PREPARE THE PAN

 
Spray 8×8 inch pan with  Pam
spray or oil and line the pan with parchment paper. Set aside.

•  GELATIN

In
the bowl of a standing electric mixer or in the large bowl sprinkle
gelatin over 1/2 cup of cold water and let stand to soften.

• SUGAR SYRUP

In
a 3-quart heavy saucepan cook granulated sugar, corn syrup, second
1/2  cup of cold water and salt over medium – low heat, stirring with a
wooden spoon, until sugar is dissolved. Using a pastry brush brush
the sides of the pan with water. Increase the heat to medium and boil
the mixture, WITHOUT STIRRING, until a candy
thermometer
registers 240F, about 10 minutes. You may have to brush the sides with
water more than one time. Remove pan from the heat and pour
sugar over the gelatin mixture, stirring until gelatin is dissolved. Be
careful, boiling sugar is extremely hot.

• MIXING SUGAR MIXTURE

With a stand mixer  mixer beat on high speed until
white, thick and nearly tripled in volume, about 5-7 minutes.

• EGG WHITES

In
a separate bowl, beat the egg whites until they just soft
peaks. Beat egg whites and vanilla  into sugar mixture
until just combined. Don’t over beat or marshmallows start to set.

• COLORING 

Divide mixture into 3 equal parts, into  separate bowls. Using a hand
held mixer, color 2 parts with pink, one darker than the other. You should have a bowl with white, light pink and dark pink marshmallow batter. Try to work fast, as marshmallows start to set fairly quickly.

•  LAYERING

Pour white mixture  into a prepared
pan. Using a spatula that you oiled or sprayed with Pam spray smooth the
top. Follow with light pink and then dark pink. Don’t pour mixture
on one spot, try to pour it evenly over the top. Then gently spread each
marshmallow layer with spatula. Chill until firm, uncovered at least 3
hours, or up to a day.

• UNMOLDING

Run
a thin knife around the edges of a pan and invert the pan onto a
large cutting board lined with parchment paper and sprayed with PAM
spray . Loosen marshmallow with your fingers and ease it onto cutting
board. Lightly coat cutter with oil or spray it with Pam spray. Cut marshmallow using a metal flower cutter. Plastic cutters don’t work very well.

• COATING WITH CORN STARCH

In a separate bowl coat all the marshmallow flowers with cornstarch, then
place marshmallows into a fine metal sieve and shake off the excess corn
starch.

• STORING 

Store marshmallows in an airtight container, for up to a week.