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with or without egg whites. I just made Michael Recchiutti's recipe for the second time and the taste was meh. Uses egg whites and gelatin, tahitian vanilla bean to which I added a drop of (bourbon style) extract. Thanks
Nancy

Nancy,

I rarely make marshmallows, but I know Becca does more often. Why don't you PM her.

Amy

Thanks, will do. There had been a thread on egullet that I think I printed as well and forgot about.

The recipe by nightscotsman from eGullet is my go-to recipe for marshmallows. The main recipe is for strawberry, but he provides variations including vanilla. So far that recipe is my favorite.

Thanks a lot Darcie. I appreciate knowing that you think it's a good recipe. The marshmallows that I made yesterday actually tasted better today. I guess they needed to cure or something. I will be trying the nightscotsman recipe. This BB rocks.
Nancy

Okay, so I usually make a no-egg recipe for marshmallows. No particular reason, I was looking for a recipe using agave nectar instead of corn syrup and the one I landed on didn't have eggs. Now I'm wondering if I'm missing out. So I want to know will the eggy marshmallows keep as well as the no-egg kind? They're for gifts and I don't want anyone getting sick. Some of my friends and family have a modicum of self-control and may not get to those marshmallows for, like, a week.

I recently tried a recipe using gelatin sheets. It was my favorite recipe yet, the texture was super creamy. Of course, now I am out of sheets, and they have to be ordered.

I want to say it was a Baked or Milk Bar recipe, but I'll have to look.

These were posted on The Kitchn: http://www.thekitchn.com/sweet-soft-flu ... ows-181235