I first learned to make marshmallows back at the French Pastry School. I think I was one of the only students there that absolutely loved them! Everyone else was a little freaked out about the amount of gelatin that we used! But, to me they were perfection. Little puffy clouds of sugar and egg whites that you could flavor or color any way you wanted! I also like to cut them into shapes to make them a little extra special. These are the plain vanilla variety, but there's really nothing plain about them. They are great for s'mores, hot chocolate, or just popping a few into your mouth!
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