Video Attempt: Peppermint Marshmallows

First of all, let me say thank you so much for all of the sweet comments you left on the last post. It really made the week so much better for me.

Secondly (and lastly), happy holidays! Please have some holiday-inspired cocktails for me. Thanks!

Peppermint Marshmallows adapted from Bon Appétit

Vegetable oil
½ cup powdered sugar, divided, plus more for dusting
½ ounce unflavored powdered gelatin
2 large egg whites
2 cups sugar

3/4 teaspoon peppermint extract*
red food coloring

*If peppermint doesn't sound good to you, you can substitute with other flavorings. Obviously, there's vanilla extract, but you could go for orange or almond or coffee or whatever you want!

Lightly coat a 13x9” baking pan with oil and sprinkle with ¼ cup powdered sugar. 

Combine gelatin and ½ cup cold water in a small bowl. Let stand until gelatin has softened, 10–15 minutes.

Using an electric mixer on medium-high speed, beat egg whites until soft peaks form, about 3 minutes.

Meanwhile, fit a medium heavy saucepan with a candy thermometer. Bring sugar and ½ cup water to a boil over medium-high heat, stirring to dissolve sugar and brushing down sides with a wet pastry brush. Boil sugar mixture, without stirring, until thermometer registers 250°, 8–10 minutes. Remove 
from heat and add gelatin mixture, stirring until dissolved.

With mixer running, drizzle hot sugar mixture down side of bowl into egg whites; add peppermint extract increase speed to high, and beat until mixture has cooled slightly and tripled in volume, 5–7 minutes. Spread marshmallow mixture into prepared pan. Working quickly, drop a few drops of the red food coloring on top of the mixture and using a fork, mix to create peppermint-like swirls.

Let cool at least 4 hours or overnight.

Dust tops of marshmallow with remaining ¼ cup powdered sugar. Turn out of pan and cut into 1” pieces; dust with more powdered sugar.