Thanks for tuning in! So I used this base recipe from The Flavor Bender below (click on link). I love that she has an agave syrup option and an option to add egg whites to make the marshmallows more malleable for molds and piping.
If you use egg whites in this recipe, I do recommend whipping them in the stand mixer to soft peaks and then pouring your hot sugar syrup with melted gelatin into the whipping egg whites. This way your egg whites get pasteurized. It's like making italian meringues and just adding gelatin.
https://www.theflavorbender.com/how-to-make-marshmallows-tips-and-tricks-for-homemade-marshmallows/
