Michaela Hapak’s Melon Marshmallows

Star Tested 1/3 cup (80 mL) cornstarch or more, for dusting 1/3 cup (80 mL) powdered sugar or more, for dusting 1/2 cup (125 mL) cold water 21/2 tbsp (37 mL) powdered gelatin 3/4 cup (180 mL) cold water 3 cups (750 mL) granulated sugar 3 large egg whites, room temperature 2 tbsp (30 mL) melon flavoured bubble tea powder or any other drink crystal Line a small 9x9-inch baking pan or dish with parchment paper or plastic wrap. Dust corn starch and powdered sugar over pan. Set aside.

In a stand mixer bowl with whisk attachment, add 1/2 cup cold water. Sprinkle gelatin evenly over water. Let sit for at least 15 minutes.

Meanwhile, in a medium saucepan over medium-high heat, add 3/4 cup water. Pour sugar into a small pile in centre of pot, careful not to get sugar on edges of pan. Do not stir.

If sugar is not fully melted, gently swirl pan by grabbing handles. Bring sugar mixture to 240 F (115 C).

Break up gelatin by turning mixer on low for a few seconds. Slowly add hot sugar mixture into mixer bowl, careful not to splash or spill.

Gradually turn mixer up to high speed and whisk until mixture turns opaque and increased in volume, about 6 to 8 minutes.

Meanwhile, in a separate bowl, whisk egg whites until they’re opaque, shiny and forming stiff peaks. Set aside.

Add bubble tea powder to stand mixer and continue to mix on high until bottom of bowl is slightly warm. Add egg whites and continue to mix until marshmallow mixture has stiffened to form peaks and is sticky and stringy.

Quickly pour marshmallow mixture into lined pan, smoothing out top with rubber spatula.

Let marshmallow cool completely at room temperature for at least six hours or overnight before removing from pan and cutting into desired shapes.

Dust all sides with more cornstarch and powdered sugar mixture.

Serve immediately or store in an airtight container for up to a week.

Makes about 16 marshmallow squares.