Light and Fluffy Marshmallows
These incredibly light and airy marshmallows from pastry chef Dominique Ansel are made with beaten egg whites in the classic French style. They're delicious plain, or with any of the following flavorings: cinnamon, coconut-lime or hazelnut. Slideshow: Step-by-Step Guide to Making Marshmallows
Cinnamon marshmallows: Add 1/2 teaspoon ground Vietnamese cinnamon during the last minute of beating the marshmallow; lightly dust the cut marshmallows with a sifted mixture of 2/3 cup cornstarch, 1/3 cup confectioners' sugar and 1 teaspoon ground cinnamon. Hazelnut marshmallows: Add 1/4 cup hazelnut praline paste during the last minute of beating the marshmallow; coat the cut marshmallows in coarsely ground roasted hazelnuts. Coconut-lime marshmallows: Add 1 teaspoon pure coconut extract and 2 teaspoons finely grated lime zest during the last minute of beating the marshmallow; coat the cut marshmallows with toasted unsweetened shredded coconut.