- 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.
- If your marshmallow gets too firm to work with, no worries. You can get it back to the right consistency by microwaving it using 5 second increments.
- Grease AND dust your parchment paper with powdered sugar to make peeling off those marshmallows a breeze.
- If your marshmallows have points from the piping, you can gently press them into place with a damp finger. Make sure to do this as soon after piping as possible for best results.
- After drying overnight, the tops of your marshmallows will still be slightly sticky. Roll them in powdered sugar until they’re no longer sticky, and then brush them off so the powdered sugar doesn’t gum up your food marker.
- 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