- Hand piped marshmallows are all about consistency. You’ll want to whip your marshmallow until light and fluffy but still very malleable. You’ve nailed your consistency if you can pick up a spoonful of your freshly whipped marshmallow, drop it back into the bowl, and it reabsorbs in about 20 seconds.
- Once your marshmallow is the right consistency, put it in a piping bag and pipe immediately. Marshmallow will slowly firm up, even in a warm room, so you’ll want to pipe your marshmallow immediately.
- Grease AND dust your parchment paper with powdered sugar to make peeling off those marshmallows a breeze.
- If you're having a hard time getting the marshmallows to release from the piping bag/tip, simply wet your fingers and use them to "cut" the marshmallows and press them back onto the parchment
- After you dust your marshmallows with powdered sugar, they can look a little faded. This means there's still too much excess powdered sugar on them. I find the easiest way to remove it is the rub the marshmallows back and forth in my hands.
- Storage: homemade marshmallows will keep for about a month when stored in an airtight container in a cool place.
Marshmallow recipe adapted from Buttercream Blondie