ARE THERE EGGS IN MARSHMALLOWS RECIPES

Steps:

• To bloom the gelatin, sprinkle it into 8 tablespoons of water and set aside.
• In a heavy-bottomed saucepan, mix the granulated sugar and the remaining water and heat over medium heat. Stir continuously.
•  Once the sugar is fully dissolved, add in the maple syrup. Increase the heat until the sugar mixture starts simmering. Brush the sides of the pan with a wet pastry brush to prevent crystallization.  
• Allow it to boil until it reaches 240 °F (or 115 C) on the candy thermometer. 
• Remove from the heat and let it rest for about 2 minutes.
• Add in the gelatin mixture and stir until completely dissolved and well combined.
• Transfer the mixture into a bowl and allow it to cool a little bit. Stir occasionally to prevent skin from forming.
• Beat the warm mixture in the electric mixer until it becomes light and thick.
• Add in the vanilla and stir until well combined.
• On a separate bowl, beat the egg whites until it forms stiff peaks. 
• Using a spatula, fold the egg whites into the sugar mixture until well combined.
• Pour the mixture onto the greased baking pan and allow it to sit for at least 6 hours.
• Mix the powdered sugar and cornstarch. 
• Cut the marshmallows into desired shapes and dust all sides with powdered sugar.
• Store in an airtight container.

Steps:

• Dust a 9x9 inch square dish generously with confectioners' sugar.
• In a small saucepan over medium-high heat, stir together white sugar, corn syrup and 3/4 cup water. Heat to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.
• While syrup is heating, place remaining water in a metal bowl and sprinkle gelatin over the surface. Place bowl over simmering water until gelatin has dissolved completely. Keep in a warm place until syrup has come to temperature. Remove syrup from heat and whisk gelatin mixture into hot syrup. Set aside.
• In a separate bowl, whip egg whites to soft peaks. Continue to beat, pouring syrup mixture into egg whites in a thin stream, until the egg whites are very stiff. Stir in vanilla. Spread evenly in prepared pan and let rest 8 hours or overnight before cutting.