I made marshmallows for the zumborons and while it was fun and the marshmallows were tasty, they were stabilised with gelatine. Making them interesting to work with given I was making toasted marshmallow macarons. It didn’t matter so much that they “melted” during toasting as I needed to beat the toasted marshmallow into creme patisserie, but these home-made marshmallows would be a traumatic experience by a campfire.
I might give agar-agar a go one day, in the meantime these marshmallows just can’t be toasted! I think it’s a sweet to keep in the back of my mind for morning teas as I can start to experiment with flavourings or swirling two colours within the slab… or even swirling two flavours within a slab!