It seemed that everyone on my Twitter/Instragram feed was making marshmallows recently. And saying how easy it was. I was dubious but intrigued. I found the two recipes that seemed to be used by most people: Alton Brown‘s and David Lebovitz‘s. As I was not going to make ice cream and have leftover whites, I choose to try the Alton Brown method which does not require eggs. And it was easy!
Because I was making these in time for Valentine’s Day, I felt that they should be pink and flavoured with how I think of Valentine’s Day: cinnamon, like those cinnamon hearts. I used some red food colouring (I had misplaced my Wilton gel colouring) and added ground cinnamon to both the ‘batter’ and into the icing sugar/cornstarch mixture for coating.
My only issue was smoothing the ‘batter’ out, I could not get it level or square in the pan, but since I was cutting them up into 2 different sized hearts, it worked out in the end. Definitely needed to lightly oil the spatula for getting the ‘batter’ out of the bowl.
My co-workers all enjoyed them and were amazed that they were homemade, because as person said “they taste just like actual marshmallows!” 🙂 I will absolutely make these again and am already thinking of new flavours.