Easter Coconut Marshmallows

Ingredients

Yield:

2 dozen

• • .13oz gelatin sheets
  • 6.3oz egg whites
  • 10.5oz granulated sugar
  • 1tsp cream of tartar
  • 2tsp corn syrup
  • .75oz dessicated coconut

Preparation

Difficulty:

Easy

 

 

1. 1. Lightly sift confectioners sugar over a parchment lined sheet pan.
   2. Bloom the gelatin and squeeze out the excess water.
   3. Warm it in a small saucepan just until it melts.
   4. In the bowl of an electric mixer combine the egg whites and sugar.
   5. Whisk egg white mixture over simmering water until the mixture is warm and the sugar has dissolved.
   6. Add the cream of tartar and transfer the bowl to the mixer. Whip to medium peaks.
   7. Add corn syrup and whip to stiff peaks.
   8. Add the gelatin and pulse once or twice to partially incorporate it. Sprinkle the coconut on top and gently fold it in.
   9. Transfer the mixture to a pastry bag fitted with a medium plain tip.
   10. Working quickly, pipe the marshmallows into the desired shape, such as dollops.
   11. Lightly sift confectioners sugar over the marshmallows.
   12. Let dry at room temperature for 4 hours.
   13. Enjoy!