Quickly transfer the marshmallow mixture into the prepared piping bag.
Pipe the mixture onto the parchment paper in desired shapes. If using a mold, pour the mixture into the mold lined with parchment paper.
Stabilize the Marshmallows:
Let the marshmallows stabilize at room temperature for 8-10 hours. They will stop sticking after 15-20 minutes and can be tasted at this point.
Finish the Marshmallows:
Once the marshmallows are set, you can glue the halves together if you piped them individually.
Dust the marshmallows with powdered sugar or a mixture of powdered sugar and cornstarch to reduce stickiness and add sweetness.
Store the Marshmallows:
Store the marshmallows at room temperature in a covered container.
Tips:
If you do not have a pastry bag with a nozzle, the marshmallow mass can be placed in a mold measuring 19*11 cm, having previously covered it with parchment.
When the marshmallows harden in the mold, sprinkle powdered sugar on top, turn them over, remove the parchment, and cut them into pieces of the desired size.
Enjoy your delicious homemade marshmallows!
