Ingredients
For Dusting
- 1 cup cornstarch (125g)
- 1 cup powdered sugar (125g)
For Marshmallow Mixture
- 2 Tbsp cold water (30g)
- 1 1/2 tsp powdered gelatin
- 2 large egg whites, room temperature (70g)
- 1/2 cup granulated sugar, divided (100g)
- 1 Tbsp light corn syrup (20g)
- 1 Tbsp + 1 tsp water, room temperature (20g)
- 1 tsp vanilla extract or vanilla bean paste (15g)
- 1/4 tsp ground ginger
- 1/4 tsp ground cinnamon
- Pinch ground nutmeg
- Pinch fine salt
- Gel food coloring (warm brown), amount as needed
Instructions
- Prepare dusting mixture: Sift together 1 cup cornstarch and 1 cup powdered sugar onto a large baking sheet to create an even layer. If you don't have a sifter, whisk both ingredients in a bowl then evenly spread them on the baking sheet. This will prevent the marshmallows from sticking after setting.
- Bloom gelatin: In a small bowl, combine 2 Tbsp cold water with 1 1/2 tsp powdered gelatin, sprinkling the gelatin evenly on the water surface. Set aside to let the gelatin bloom and absorb the liquid.
- Whip egg whites: In a large bowl, beat 2 large egg whites at medium-high speed until foamy and soft peaks form. Gradually add 3 Tbsp granulated sugar and continue beating for about another minute until the mixture is fluffy and stiff peaks form.
- Prepare sugar syrup: In a medium saucepan, combine the remaining 1/3 cup granulated sugar, 1 Tbsp light corn syrup, and 1 Tbsp + 1 tsp water. Cook over medium-high heat, stirring until sugar dissolves and syrup begins boiling. Remove from heat immediately once boiling.
- Combine syrup and egg whites: With mixer running on low speed, slowly drizzle the hot syrup into the whipped egg whites in a steady stream. Gradually increase the speed to high and whip until the marshmallow mixture is thick, glossy, and fluffy, about 1 minute.
- Incorporate gelatin: Microwave the bloomed gelatin for 10-15 seconds until just fluid but not hot. Pour gradually into the mixer on low speed and mix until incorporated. Scrape sides and bottom of bowl to fully combine the gelatin into the marshmallow base.
- Add spices and flavor: Gently fold in 1 tsp vanilla extract, 1/4 tsp ground ginger, 1/4 tsp ground cinnamon, a pinch of nutmeg, and a pinch of fine salt using a rubber spatula until evenly distributed.
- Separate and color marshmallow: Spoon about 1/4 cup of the plain marshmallow mixture into a small piping bag and seal. Color the remaining mixture warm brown using gel food coloring, transfer to a larger piping bag, and seal.
- Pipe gingerbread shapes: Cut approximately 3/4 cm opening at the tip of the brown marshmallow bag and a very small 2 mm opening at the white marshmallow bag's tip. Pipe gingerbread men roughly 2 inches tall on the prepared baking sheet. Use the white marshmallow mixture to pipe buttons and decorative squiggles on arms, legs, and head.
- Fix piping issues: If the marshmallows become hard or difficult to pipe, gently warm the piping bags in the microwave in 2-second bursts until the mixture softens to achieve smooth piping.
- Set and finish: Let the piped marshmallows sit at room temperature undisturbed for 2 hours or until firm. Once set, lightly brush the surface with the reserved cornstarch and powdered sugar mixture to prevent stickiness. Use a soft or fan brush to gently remove excess dust before serving.
Notes
- Using room temperature egg whites helps achieve better volume and stability.
- The gelatin should be warmed gently; overheating can prevent proper setting.
- Adjust gel food coloring amount to reach the desired warm brown shade for the gingerbread men.
- For even bottoms on the marshmallows, ensure the dusting mixture is spread smoothly and evenly on the baking sheet.
- If the marshmallows stick after setting, dust hands or utensils with cornstarch/powdered sugar mixture to handle them more easily.
- Store marshmallows in an airtight container at room temperature for up to one week.
- Prep Time: 15 minutes
- Cook Time: 2 minutes
- Category: Specialty Desserts
- Method: No-Cook
- Cuisine: American
