Homemade Egg White Marshmallows

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Simple egg white marshmallows that are high in protein and made with wholesome ingredients. These come together in just a few minutes, and are the perfect topping for your hot chocolate, yolky lattes, or s’mores!

What we love about egg white marshmallows

1. Light, Fluffy Texture: Egg whites whip into soft peaks, adding volume and airiness to your marshmallows. This results in a lighter, melt-in-your-mouth texture compared to traditional gelatin-only recipes.
2. Naturally Fat-Free Protein: Egg whites are high in protein and contain no fat, giving your marshmallows a protein boost without adding richness. While still a treat, they can feel a bit “lighter” than versions with corn syrup and heavy additives.
3. Beautiful Loft and Structure: The whipped egg whites help the marshmallows hold their shape well, making them ideal for piping into shapes or using in decorative desserts.
4. Cleaner, More Wholesome Ingredients: When you make them at home, you can skip the artificial flavors, preservatives, and high-fructose corn syrup often found in store-bought versions. They can be sweetened with honey, maple syrup, or organic sugar instead.
5. Great Use of Egg Whites: We make a lot of yolky lattes and raw milk ice cream around here. That means we have an abundance of egg whites. Egg white marshmallows are the perfect way to put them to use!
6. Customizable Flavor Base: Egg whites take on flavor beautifully, so you can easily infuse your marshmallows with vanilla bean, citrus zest, herbal extracts, or spices like cinnamon or cardamom.

Equipment needed

• small saucepan
• glass casserole dish
• stand mixer

Ingredients

• 2 tablespoons bovine gelatin (I use Perfect Supplements)
• ⅓ cup water
• 6 egg whites
• ½ cup cane sugar, or sweetener of choice (shop Azure standard for sugar, maple syrup, honey, vanilla, salt and other staples)
• 1 teaspoon vanilla
• ½ teaspoon salt

Instructions

• Add ⅓ cup water to a sauce pan
• Sprinkle 2 tbs high quality bovine gelatin over the water and set aside for 5 minutes to let it bloom
• Once bloomed, add ½ cup sugar and salt.
• Place the mixture over medium heat, until it reaches a simmer
• Remove from heat and add vanilla, then let it cool
• While you wait for it to cool, whip 6 egg whites in a stand mixture until fluffy and stiff. This will take a few minutes.

• Once your egg white form stiff peaks, slowly mix the cooled gelatin mixture into the egg whites, whip on medium speed for 1-2 minutes until it’s completely combined.
• Quickly transfer the mixture to a glass dish and smooth with a spatula.
• Cover, and place in the fridge for a few hours to set.
• Use an airtight container and store for 7 days in the fridge. Enjoy!

Common mistakes when making egg white marshmallows

1. Not Blooming the Gelatin Properly
Mistake: Gelatin needs to soak in cold water for 5–10 minutes to fully hydrate and dissolve properly when heated later. Skipping or rushing this step can lead to lumpy or rubbery marshmallows.

2. Over- or Under-Whipping the Mixture
Mistake: Under-whipping means your mixture won’t hold its shape; over-whipping can make it stiff and hard to spread into the pan. Aim for a glossy, thick mixture that holds soft peaks and has cooled to near room temp.

3. Not Working Quickly Enough
Mistake: Homemade marshmallow sets fast. If you don’t move quickly after whipping, it can become difficult to spread evenly or mold cleanly.

4. Using the Wrong Tools
Mistake: A stand mixer is ideal, as the whipping takes 8–12 minutes. Under-mixing or burning out a weaker mixer is common.

Serving egg white marshmallows

• These high protein egg white marshmallows make a great topping for my yolky lattes!
• The kids also love the little sweet treat! Give them a try for a healthier s’more!

Other sweet treats you might love….

• Fresh milled brown butter cookies
• Raw milk ice cream
• Sourdough cinnamon rolls

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