Marshmallow is not just for kids anymore. In the past few years, there’s been a surge of gourmet marshmallows. I frequently see lavender, lemon, and chocolate flavored marshmallows for sale in clear plastic bags with a bow at price that usually exceeds $5. Even the good old Jet Puffed marshmallows from the grocery store have expanded into different sizes and flavors. This may be why I love marshmallows more now than I did as a child. The light fluffy texture is irresistible and when combined with chocolate, it’s easily one of the best confectionary combinations.
Homemade marshmallows take these sweet airy puffs to another level. Not only can you control the texture, you also have some control over the sugar content. This recipe is based on a classic version by David Lebovitz. A process similar to Italian meringue, the use of egg whites makes a super fluffy, almost spongy marshmallow that can easily be eaten on its own. If you’ve never made marshmallows, this is the recipe to try.