Makes about 20 marshmallows
A small amount of neutral oil
1 tbsp icing sugar, plus extra for dusting
1 tbsp cornflour, plus extra for dusting
8 gelatine leaves (24g powdered)
2 egg whites
450g granulated sugar
Line your tray with baking paper as shown in the video, don't skip this step as you'll never get them out again!
If using gelatine leaves, soak them in 125ml of water. If using powdered gelatine, sponge as the packet instructs.
Whisk the egg whites until they form stiff peaks. A stiff peak doesn't have a bend in it.
Put the 450g granulated sugar in a pan with 250ml water and boil until it reaches the 'firm ball stage' or 122℃/252°F. To test the sugar if you don't have a thermometer, put a teaspoon of the hot syrup in cold water, leave it for a moment and take it out. If it holds its shape and can be moulded into a firm ball, it's ready.
Add a tablespoon of the hot syrup to the gelatine/water to melt it, then pour into the syrup pan.
Whilst whisking on low, slowly pour the syrup and gelatine into the whisked eggs. Once added whisk on a medium speed until the mixture is really thick but still pourable.
Pour into your prepared tray and leave to set for at least an hour.
Dust your work surface and the top of the marshmallow, tip out and cut with an oiled and dusted knife.
Separate the marshmallows and dust them off in a sieve.
Enjoy toasted or melted into a cup of hot chocolate.