In the Pink

Yes, you can make marshmallows at home. They’re much more delicate in flavor than the ones you stick in a campfire, and you can flavor them lightly too.

L’Orangerie pastry chef Franck Riffaud serves marshmallows flavored with orange essence for the restaurant’s petits fours tray. You can substitute any essence. You can also add food coloring or cut the marshmallows using cookie cutters to make festive shapes. Here we’ve flavored Riffaud’s basic recipe with rose water, which gives the marshmallows an aromatic flavor.

It is important that the marshmallows always be coated with powdered sugar when they’re being cut or placed on the pan. This will prevent them from sticking. Make sure the knife is hot by heating it on a burner or running it under hot water so the marshmallows slice easily.

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Rose Water Marshmallows

Active Work Time: 40 minutes * Total Preparation Time: 1 hour 40 minutes * Nonfat

1 1/2 cups granulated sugar

1 cup light corn syrup

1 cup water

8 egg whites or 1 cup, 2 tablespoons pasteurized egg whites

3 (1-ounce) packets unflavored gelatin

1 tablespoon rose water

1/8 teaspoon red food coloring, optional

3 cups powdered sugar

* Melt granulated sugar and corn syrup in 1 cup water over medium heat in saucepan until temperature on candy thermometer reaches 260 degrees or hard ball stage, 10 to 15 minutes.

* While cooking syrup, whip egg whites until they form stiff peaks.

* Add gelatin to syrup and mix vigorously until lumps have disappeared about 2 minutes. Slowly add thickened syrup to whipped egg whites while mixing at medium speed. When incorporated, add rose water and food coloring and continue to mix until mixture feels lukewarm to touch, about 5 minutes.

* Line 8-inch-square cake pan with wax paper and generously coat with 1 cup powdered sugar. Pour in marshmallow mixture and smooth surface with spatula.

* Cool at room temperature, then cover surface with additional 1 cup powdered sugar, then with wax paper. Freeze at least 1 hour or overnight. You can freeze marshmallows up to 5 days in advance. Cut marshmallow into bite-size squares on cutting board powdered with remaining 1 cup powdered sugar. Store in plastic bag in refrigerator up to 1 week.

28 to 30 marshmallows. Each of 30 marshmallows: 121 calories; 27 mg sodium; 0 cholesterol; 0 fat; 30 grams carbohydrates; 1 gram protein; 0 fiber.