The French recipes for marshmallows always call for egg whites but I recently discovered that North American recipes don’t. Because of that the shelf life will be longer (the marshmallows are just sugar and gelatin) but I find them a little sweeter and more like a “cloud” texture. I like the chewiness of the French marshmallows. The eggless marshmallows I made also melt faster when roasted on a fire 🙂
This recipe isn’t my own, I made the one by Alton Brown featured on the Food Network website here with some adjustments.