Gingerbread Marshmallows

These gingerbread men marshmallows are simply the cutest! The shape is super easy to pipe, and they’re delicious on their own or floating in a steaming cup of hot chocolate.

Tips for Making the Best Gingerbread Marshmallows

• Prep Everything Ahead: Marshmallow sets quickly! Have your piping bags and trays ready ahead of time.
• Grease-Free is a Must: Grease or oils can make it difficult for the marshmallow mixture to whip up. Wipe the tools and bowls with a bit of vinegar or lemon juice before starting.
• Make sure your egg whites are at room temperature for the best volume!
• Avoid Overwhipping: Stop whipping as soon as the marshmallow mixture is fluffy, glossy, and holds soft peaks—overwhipping can make it difficult to pipe.
• Use Gel Food Coloring: Liquid coloring thins the marshmallow mix and makes it more difficult to pipe and create vibrant colors.
• Don’t Worry If the Marshmallow Starts to Set: If you’re having trouble piping or the marshmallows aren’t smooth when you pipe them, heat the bag in the microwave for 2-5 seconds (it softens SUPER fast, do this in tiny, 2-second intervals!!)
• Prevent Stickiness: Once you’re done piping the marshmallows, dust them lightly with powdered sugar or a mix of powdered sugar and cornstarch to keep them from sticking.

How to Make These Gingerbread Marshmallows

Let’s walk through each step of this recipe to make sure it turns out as amazing as possible!

I’ve also included a short video on how to make these marshmallows in the recipe card at the bottom of this post.

Step 1: Prepare the Pan

Place a large baking sheet on your counter and sift 1 cup of cornstarch and 1 cup of powdered sugar over the pan into an even layer. If you don’t have a sifter, whisk the powdered sugar and cornstarch together in a bowl, then pour onto the baking sheet.

The smoother the layer is, the smoother the bottom of your marshmallows will be. Set aside.

Step 2: Bloom the Gelatin

In a small bowl, add the cold water and sprinkle the gelatin evenly over the surface. Set aside to bloom.

Step 3: Whip the Egg Whites

In a large bowl, beat the egg whites on a medium-high speed until they look foamy and reach the soft peak stage.

Then, gradually mix in the granulated sugar at a medium-high speed for about a minute, or until the mixture looks fluffy and has stiff peaks.

Step 4: Make the Sugar Syrup & Pour Into the Egg Mixture

In a medium saucepan, combine the remaining granulated sugar, corn syrup, and water.

Cook over medium-high heat, stirring with a rubber spatula until the sugar dissolves and the mixture begins to boil. Remove from heat.

With your mixer on low speed, slowly pour the hot syrup into the egg white mixture in a steady stream.

Gradually increase to high speed and whip until the marshmallow becomes thick, fluffy, and glossy (it usually takes about a minute).

Step 5: Mix in the Gelatin

Heat the bloomed gelatin in the microwave for 10-15 seconds, or until it has just become fluid. You don’t want to overheat the gelatin, or it can prevent your marshmallows from setting properly.

With your mixer on low speed, pour the warm gelatin into the egg white mixture and mix until the gelatin is just incorporated. Scrape the sides and bottom of the bowl with a rubber spatula to make sure it’s properly combined.

Then fold in the vanilla, ground spices, and a pinch of fine salt into the mixture with a rubber spatula.

Step 6: Color the Marshmallow Mixture

Scoop about 1/4 cup of the uncolored marshmallow mixture into a small piping bag and seal the top of the bag with a rubber band. Set aside.

Color the remaining marshmallow mixture a warm brown using gel food coloring. Scoop it into a large piping bag and seal the top of the bag with a rubber band. Set aside.

Step 7: Pipe the Gingerbread Men

Cut a 3/4 cm opening in the bottom of the brown marshmallow piping bag, and cut a super small, 2mm opening at the base of the white marshmallow bag.

Then pipe the marshmallow gingerbread men on the prepared baking sheet, following the pictures above. Mine were about 2 inches tall.

Next, use the white marshmallow mixture to pipe little buttons and squiggles along the arms, legs, and head of each gingerbread man.

Note: The marshmallow in the piping bags will start to set as they sit and cool, so if you’re having trouble piping or the marshmallows aren’t smooth when you pipe them, heat the bag in the microwave for 2-5 seconds (it softens SUPER fast, do this in tiny, 2-second intervals!!)

Step 8: Let the Marshmallows Set & Dust Them

Let the marshmallows sit at room temperature for a couple of hours or until firm.

Once set, dust them lightly with cornstarch or powdered sugar to prevent sticking, and then enjoy.

Substitutions & Swaps

• Gelatin – Vegetarian alternatives like agar-agar could potentially work, but the texture will be different. For reference, 1 teaspoon of agar agar powder is equivalent to 1 tablespoon of gelatin.
• Corn Syrup – You can substitute with honey or golden syrup if needed, though it may slightly alter the flavor.
• Vanilla Extract – Feel free to experiment with other extracts like peppermint, almond, or lemon for different flavors.
• Food Coloring – Always use gel food coloring for marshmallows, as liquid coloring can thin the mixture too much.

Making These Gingerbread Marshmallows in Advance

These marshmallows can be stored in an airtight container at room temperature for up to a week.

If you’re stacking these in a container, separate layers with parchment paper to prevent sticking.

Unfortunately, they don’t freeze well, and the texture can become a bit weird when they thaw.

Doubling this Recipe

If you want to double this recipe, go for it! Simply double the ingredients and follow the directions. You’ll need two baking sheets to pipe out all the marshmallows.

Let Me Know What You Think!

If you make these gingerbread marshmallows, I’d love to hear what you think! Please leave a rating and comment below.

Don’t forget to tag me @chelsweets and #chelsweets if you share on social media! I love seeing your delicious creations.

Print Recipe

5 from 1 rating

Gingerbread Marshmallows

These gingerbread men marshmallows are simply the cutest! The shape is super easy to pipe, and they're delicious on their own or floating in a steaming cup of hot chocolate.

Prep Time15 minutes mins

Cook Time2 minutes mins

Additional Time2 hours hrs

Total Time2 hours hrs 22 minutes mins

Course: Specialty Desserts

Cuisine: American

Servings: 30 Marshmallows (varies by size)

Calories: 17kcal

Author: Chelsey White

Equipment

• Electric Hand Mixer
• Small Saucepan
• Large Mixing Bowl
• 2 Large Piping Bag or Freezer Ziplock Bag
• Large Baking Sheet
• Fan Brush or Super Soft Brush

Ingredients

Gingerbread Man Marshmallows

• 1 cup cornstarch (for dusting) 125g
• 1 cup powdered sugar (for dusting) 125g
• 2 Tbsp cold water 30g
• 1 1/2 tsp powdered gelatin
• 2 large egg whites, room temperature 70g
• 1/2 cup granulated sugar – divided 100g
• 1 Tbsp light corn syrup 20g
• 1 Tbsp + 1 tsp water, room temperature 20g
• 1 tsp vanilla extract or vanilla bean paste 15g
• 1/4 tsp ground ginger
• 1/4 tsp ground cinnamon
• pinch ground nutmeg
• pinch fine salt
• brown gel food coloring

Instructions

Gingerbread Marshmallows

• Place a large baking sheet on your counter and sift 1 cup of cornstarch and 1 cup of powdered sugar over the pan into an even layer. The smoother the layer is, the smoother the bottom of your marshmallows will be. If you don't have a sifter, whisk the powdered sugar and cornstarch together in a bowl, then pour them onto the baking sheet. Set aside.
• In the small bowl, add 2 Tbsp cold water and sprinkle 1 1/2 tsp of powdered gelatin evenly over the surface. Set aside to bloom.
• In a large bowl, beat 2 large egg whites (70g) on a medium-high speed until they look foamy and reach the soft peak stage. Then, gradually mix in 3 Tbsp granulated sugar (35g) at a medium-high speed for about a minute, or until the mixture looks fluffy and has stiff peaks.
• In a medium saucepan, combine the remaining 1/3 cup granulated sugar (65g), 1 Tbsp corn syrup (20g), and 1 Tbsp + 1 tsp water (20g). Cook over medium-high heat, stirring with a rubber spatula until the sugar dissolves and the mixture comes to a boil. Remove from heat.
• With your mixer on low speed, slowly pour the hot syrup into the egg-white mixture in a steady stream. Gradually increase to high speed and whip until the marshmallow looks thick, fluffy, and glossy (it usually takes me about a minute).
• Heat the bloomed gelatin from step 1 in the microwave for 10-15 seconds, or until it just becomes fluid. You don't want to overheat the gelatin, or it can prevent your marshmallows from setting properly. With your mixer on low speed, pour the warm gelatin into the egg-white mixture and mix until the gelatin is just incorporated. Scrape the sides and bottom of the bowl with a rubber spatula to make sure it's properly combined.
• Then fold 1 tsp vanilla extract, 1/4 tsp ground ginger, 1/4 tsp ground cinnamon, a pinch of nutmeg, and a pinch of fine salt into the mixture with a rubber spatula.
• Scoop about 1/4 cup of the uncolored marshmallow mixture into a small piping bag and seal the top of the bag with a rubber band. Set aside.
• Color the remaining marshmallow mixture a warm brown using gel food coloring. Scoop it into a large piping bag and seal the top of the bag with a rubber band. Set aside.
• Cut a 3/4 cm opening in the bottom of the brown marshmallow piping bag, and cut a super small, 2mm opening at the base of the white marshmallow bag.
• Then pipe the marshmallow gingerbread men on the prepared baking sheet, following the pictures above. Mine were about 2 inches tall.
• Next, use the white marshmallow mixture to pipe little buttons and squiggles along the arms, legs, and head of each gingerbread man.

  Note: The marshmallow in the piping bags will start to set as they sit and cool, so if you're having trouble piping or the marshmallows aren't smooth when you pipe them, heat the bag in the microwave for 2-5 seconds (it softens SUPER fast, do this in tiny, 2-second intervals!!)
• Let the marshmallows sit at room temperature for a couple of hours or until they're firm. Once they're set, brush some of the cornstarch/powdered sugar mixture on top of them to prevent sticking. Gently brush them off with a fan brush or very soft brush and enjoy.

Video

Notes

This recipe is inspired by @cookingwithamyy and her amazing creations!

How to Store These Homemade Gingerbread Marshmallows

These marshmallows can be stored in an airtight container at room temperature for up to a week. If you’re stacking these in a container, separate layers with parchment paper to prevent sticking.

 

Tips for Making the Best Gingerbread Marshmallows

• Prep Everything Ahead: Marshmallow sets quickly! Have your piping bags and trays ready ahead of time.
• Grease-Free is a Must: Grease or oils can make it super difficult for the marshmallow mixture to whip up. Wipe the tools and bowls with a bit of vinegar or lemon juice before starting.
• Avoid Overwhipping: Stop whipping as soon as the marshmallow mixture is fluffy, glossy, and holds soft peaks—overwhipping can make it difficult to pipe.
• Use Gel Food Coloring: Liquid coloring thins the marshmallow mix and makes it more difficult to pipe and create vibrant colors.
• Don’t Worry If the Marshmallow Starts to Set: If you’re having trouble piping or the marshmallows aren’t smooth when you pipe them, heat the bag in the microwave for 2-5 seconds (it softens SUPER fast, do this in tiny, 2-second intervals!!)
• Prevent Stickiness: Once you’re done piping the marshmallows, dust them lightly with powdered sugar or a mix of powdered sugar and cornstarch to keep them from sticking.

Nutrition

Serving: 1g | Calories: 17kcal | Carbohydrates: 4g | Protein: 0.4g | Fat: 0.02g | Sodium: 4mg | Potassium: 4mg | Fiber: 0.01g | Sugar: 4g | Vitamin A: 0.1IU | Vitamin C: 0.001mg | Calcium: 1mg | Iron: 0.01mg

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