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1. Prepare the gelatin:
If using gelatin sheets, soften them in cold water for about 5 minutes. If using powdered gelatin, follow the package instructions to dissolve it in a little water.
2. Make the syrup:
In a saucepan, combine the caster sugar with 80 ml of water and bring to a boil over medium heat. Let it boil for about 5 minutes to form a syrup, then remove from the heat.
3. Stir in the gelatin:
Drain the softened gelatin leaves and add them to the hot syrup. Stir well to completely dissolve the gelatin in the syrup.
4. Beat the egg whites until stiff:
In a bowl, beat the egg whites until stiff peaks form. Once stiff peaks form, stir in the hot syrup, continuing to beat at medium speed.
5. Add the vanilla:
Add the vanilla extract and continue beating until the mixture thickens and becomes glossy.
6. Separate the mixture:
Divide the mixture into two equal parts. Add a few drops of pink food coloring to one part and mix well to obtain a nice, even color.
7. Pour into a mold:
Line a rectangular mold with parchment paper and lightly dust with icing sugar to prevent the marshmallow from sticking.
Pour the first layer (pink or white) into the mold and spread evenly. Let it rest for about 10 minutes to set slightly.
Then, pour the second layer of marshmallow (the other color) on top and smooth it out well.
8. Rest and cut:
Let the marshmallows sit at room temperature for about 4 hours (or overnight) to set.
Once solidified, turn the marshmallows out onto a surface dusted with icing sugar and cut them into cubes using a lightly oiled knife.
9. Sprinkle and serve:
Sprinkle the marshmallows with powdered sugar to prevent them from sticking together, and serve!
Tips:
If you’d like to vary the colors, you can use other food colorings to achieve different shades.
The marshmallows keep very well in an airtight container for a few days.
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