Prep Time: 25 minutes

Cook Time: 15 minutes

Set Time: 10–12 hours (overnight recommended)

Yield: 1 large tray of marshmallows

Fluffy homemade marshmallows become a three-flavor showpiece with vanilla bean, strawberry, and chocolate stripes. Stabilized with whipped egg whites and cream of tartar, these cut beautifully and stay bouncy for days.

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Ingredients

Marshmallow Base

• ½ cup cold water (for blooming gelatin)
• ¾ cup cold water (for syrup)
• 3 tablespoons unflavored gelatin
• 3 cups granulated sugar
• ¼ teaspoon kosher salt
• 1 vanilla bean, split and seeds scraped

Egg White Stabilizer

• 2 large egg whites
• ¼ teaspoon cream of tartar

Flavor Add-Ins

• ¼ cup finely sifted strawberry powder
• 2–3 tablespoons sifted cocoa powder

Coating Mixture

• ¾ cup powdered sugar
• ¼ cup cornstarch
  (Whisk together and use throughout.)

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Instructions

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1. Bloom the Gelatin

1. Pour ½ cup cold water into the bowl of your stand mixer.
2. Sprinkle 3 tablespoons gelatin over the surface.
3. Let bloom while making the syrup.

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2. Make the Sugar Syrup

1. In a medium pot, combine:
   • 3 cups granulated sugar
   • ¾ cup cold water
   • ¼ teaspoon kosher salt
2. Stir once to moisten, then stop stirring completely.
3. Bring to a boil over medium–high heat.
4. Use a damp pastry brush to wash down sugar crystals on the sides of the pot.
5. Cook until the syrup reaches 240°F (soft-ball stage).

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3. Whip the Marshmallow Base

1. Turn the mixer to low.
2. Carefully drizzle the 240°F syrup into the bloomed gelatin.
3. Once added, increase speed to high and whip 6 minutes, until glossy and thick.
4. Add the vanilla bean seeds and whip briefly to combine.

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4. Transfer to a Greased Holding Bowl

1. Thoroughly grease a large bowl — this prevents sticking.
2. Transfer the marshmallow mixture into the greased bowl.
3. Leave your stand mixer bowl empty for the next step.

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5. Whip the Egg Whites

1. Add 2 egg whites and ¼ teaspoon cream of tartar to the mixer bowl.
2. Whip on high until stiff peaks form, 1–2 minutes.

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6. Fold the Egg Whites Into the Marshmallow

1. Add the warm marshmallow mixture back into the stiff egg whites.
2. Mix on medium–high for 1–2 minutes until smooth, fluffy, and fully incorporated.

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7. Divide and Flavor

1. Grease three bowls.
2. Divide the marshmallow mixture evenly among them.

Vanilla Bowl

Leave plain.

Strawberry Bowl

Fold in ¼ cup strawberry powder (finely blended & sifted).

Chocolate Bowl

Fold in 2–3 tablespoons sifted cocoa powder.

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8. Prepare the Tray & Pipe the Stripes

1. Grease a large rimmed baking tray.
2. Dust the entire surface generously with the powdered sugar + cornstarch mixture.
3. Transfer each flavored marshmallow into its own piping bag.
4. Pipe alternating long stripes:
   vanilla → strawberry → chocolate → repeat, horizontally or vertically.
5. Dust the top with more coating mixture.
6. Lay parchment over the surface.
7. If possible, place a light, even weight (like another tray) on top to help shape clean lines.

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9. Chill Overnight

Refrigerate 10–12 hours, ideally overnight, until firm and sliceable.

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10. Cut & Coat

1. Remove parchment.
2. Lightly oil a sharp knife (crucial for clean cuts).
3. Cut into squares, bars, or long strips.
4. Toss each marshmallow in the ¾ cup powdered sugar + ¼ cup cornstarch mixture to finish.

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Chef’s Notes

• Greasing every bowl, tool, and tray prevents sticking — do not skip.
• Use only sifted powders (strawberry or cocoa) to avoid lumps.
• A lightly weighted parchment layer helps your stripes stay uniform.
• Store in an airtight container for up to a week.