Akila, so glad you found the blog here, thank you for your comment. And wow, sounds like you’re more of a marshmallow expert than I am. I will definitely use powdered sugar on my next batch then. When you use cornstarch, there is no flavor whatsoever – they just lose that stickiness. Coat them, but then shake off as much excess as possible. It’s a magical ingredient when making candy! Many recipes call for a mix of both cornstarch and powdered sugar. Sounds like a good idea to me. But the best idea of all – S’mores Pie ?! I love Smitten Kitchen, and am totally going to look up that recipe right away, thanks so much !! You’ll have to report back here on your mini s’mores pie with a chili twist… sounds outrageous !

Amy, 2 of my favorite things too! And yes, it’s very dangerous – they disappear VERY fast. Especially as you’ll see them in part 3 – you’re going to love it then !! As for buying espresso marshmallows – perhaps try a high-end food shop for French style marshmallows, or even your local supermarket to see what they’ve got. When I was living in the US, Whole Foods had some good options.

Lizounette, go for it !! It took me a while before I finally tried – and now I’ll be making them often. The non-egg white batch did just as well, if not better. My next batch of marshmallows will be with this recipe again, just without the liquid and perhaps a different flavor. The liquid made it “easier” to mix, as it wasn’t nearly as stiff as it should be though. You’ll have to report back about your very own homemade marshmallows, pretty exciting I’d say !

Aside from the mixture being harder to mix due to perhaps the extra liquid – did the non-egg-white batch do just as well?