Marshmallows

Soak the gelatin leaves in cold water. Degrease the bowl where you are going to beat and the saucepan in which you will cook the sugar. First put the water and then the sugar in the saucepan. Set it on fire and insert the sugar thermometer. Boil up to 130 ° C and turn off the heat. Put the protein in your bowl and beat it. Squeeze the soaked gelatin well and add to the warm syrup. Mix under each other, it will foam some, that is normal.

Pour on the beating protein, don't try to pour too much on the sides but on the protein, add vanilla powder and essence and let it beat cold for 10 minutes. Mix the powdered sugar and cornflour and dust it with a sieve on a flat plate.

Put the marshmallow pasta in a piping bag with large round smooth nozzle. Now spray long round lines or round dots. Dust generously with the sugar-maïzena mixture and let it set in the fridge for at least 2 hours.

Once in a stated, cut them at the desired size, mix them well in the remaining mix so that they don't stick anymore, shake off the excess powder and keep it in the fridge in closed container.