Egg white vanilla marshmallows

Pour a third of a cup of cold water into a shallow container, sprinkle the gelatin evenly over the surface and do not stir; let soften about 10 minutes.

Put the egg whites in the stand mixer bowl.

In a small saucepan combine the sugar, a quarter cup of corn syrup and a quarter cup of water.

Bring to a boil over medium-high, stirring with a heatproof spatula to dissolve the sugar; cook to 245F, swirling and tilting the pan to read the thermometer without touching the bottom.

Once the syrup boils, start whipping the whites slowly with a pinch of salt, then on medium until frothy, foamy and opaque before the syrup is ready.

Take the syrup off at 244 to 246F, turn the mixer to high and stream the syrup in slowly where the whites meet the side of the bowl, not onto the whisk, to make an Italian meringue.

Scrape the softened gelatin into the hot empty saucepan and let the residual heat melt it completely without boiling; stream it into the whipping whites.

Beat in vanilla; whip until the sides of the bowl feel cool to the touch.

Dust the 8 by 8 pan, including the sides, generously with powdered sugar mixed with a little cornstarch.

Scrape the mixture into the pan and smooth into an even layer with an offset spatula; dust the surface with powdered sugar.

Let set at room temperature for some hours.

Dust again with the powdered sugar mixture and cut into squares with scissors.