Light and Fluffy Marshmallows

Directions

1. 1
   In a small bowl, mix the gelatin with 1/3 cup of water and let stand for 15 minutes.
2. 2
   Meanwhile, grease an 8-inch square cake pan with oil and dust lightly with cornstarch, tapping out the excess.
3. 3
   In a small saucepan, mix the sugar with 1/3 cup of water and bring to a boil, stirring to dissolve the sugar.
4. 4
   Add the corn syrup and cook over moderately high heat, without stirring, until the syrup registers 260 on a candy thermometer.
5. 5
   Off the heat, stir in the gelatin mixture until dissolved.
6. 6
   In a stand mixer fitted with the whisk, beat the egg whites at moderately high speed until soft peaks form.
7. 7
   With the machine on, drizzle the hot syrup into the egg whites in a very thin stream down the side of the bowl.
8. 8
   Scrape the marshmallow into the prepared pan, smoothing the surface.
9. 9
   Let stand until set, at least 3 hours.
10. 10
    Run a sharp knife around the marshmallow.
11. 11
    Very lightly dust a work surface with cornstarch and invert the cake pan onto it, tapping to release the marshmallow.
12. 12
    Using a lightly greased sharp knife, cut the marshmallow into 1 1/2-inch pieces.