Marshmallow Whip

Directions

1. 1
   In the bowl of an electric mixer, sprinkle gelatin over 1/3 cup cold water.
2. 2
   Allow gelatin to soften, about 5 minutes.
3. 3
   In a small saucepan, combine 1/4 cup water and sugar, and stir over medium-high heat until sugar is dissolved.
4. 4
   Stop stirring, and place a candy thermometer into sugar water; wipe sides of pan with a wet brush if sugar crystals have splattered up.
5. 5
   Boil sugar until temperature reaches the soft-ball stage (238°).
6. 6
   Remove syrup from heat; add to softened gelatin.
7. 7
   Using the whisk attachment of an electric mixer, hand-stir the mixture a few minutes to cool; place bowl on the mixer stand.
8. 8
   Beat on medium high with the whisk attachment until soft peaks form and the marshmallow mixture holds shape, 8 to 10 minutes.
9. 9
   Transfer marshmallow mixture to a large (14-inch) pastry bag fitted with a 1/2 inch (#11Ateco) tip, and use immediately.