First hydrate gelatin sheets in very cold water in a bowl, meanwhile, make a syrup by putting the sugar with the water in a saucepan over medium heat.
Also we recommend having a kitchen thermometer handy, because it will come in handy to make the meringue. To do it, we must have the syrup at 115 ºC and the egg white whipped to the point of snow.
This is the most critical point of processingbecause we must arrive at the same time, so it is convenient to control the syrup well.
When the egg white is whipped, we begin to add the syrup by thread over the bowl of the whipped egg white and we are mixing with the rods, but at a slower speed than before, dropping a fine and constant thread of syrup on them.
So we will curdle the whites and we will make the meringue stabilize when it cools down. After pouring all the syrup, we continue mixing at medium speed while the meringue cools.
While it begins to cool, we remove the hydrated jellies from the water and well drained put them in a saucepan over low heat until they melt.
When they are well melted, add to the meringue together with the vanilla essence and continue mixing. When it begins to be more and more dense due to the action of the jellies, it is time to remove it.
We take a baking sheet or rectangular container, where we will shape the marshmallows. We paint it with sunflower oil and coat it with the mixture of sugar and cornstarch.
Let’s pour the meringue on the mold, flatten as much as possible and sprinkle more mixture of glace and starch. Let cool to room temperature completely before cutting.
When it’s totally cold we cut it to the taste we want, put it in a bowl, add part of the mixture of icing sugar and starch and they will be ready to eat.