Rose Water Marshmallows
Ingredients
Instructions
- Lightly coat a 13x9" baking pan with nonstick spray and sprinkle with 1/4 cup powdered sugar. Combine gelatin and 1/2 cup cold water in a small bowl. Let stand until gelatin has softened, 10-15 minutes.
- Using an electric mixer on medium-high speed, beat egg whites until soft peaks form, about 3 minutes.
- Meanwhile, fit a medium heavy saucepan with thermometer. Bring sugar and 1/2 cup water to a boil over medium-high heat, stirring to dissolve sugar and brushing down sides with a wet pastry brush. Boil sugar mixture, without stirring, until thermometer registers 250°F, 8-10 minutes. Remove from heat and add gelatin mixture, stirring until dissolved.
- With mixer running, drizzle hot sugar mixture down side of bowl into egg whites; add rose water, increase speed to high, and beat until mixture has cooled slightly and tripled in volume, 5-7 minutes. Beat in food coloring, if desired. Spread marshmallow mixture into prepared pan. Let cool at least 4 hours or overnight.
- Dust tops of marshmallow with remaining 1/4 cup powdered sugar. Turn out of pan and cut into 1" pieces; dust with more powdered sugar.
- DO AHEAD:
Nutrition & Diet Analysis (per serving)
224
kcal
11% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).