Penguin Marshmallows

These cute little penguin marshmallows are so fluffy and soft, and taste great on their own or in a steaming cup of hot chocolate.

Tips for Making the Best Penguin 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 in the Bags: If you’re having trouble piping or the marshmallows aren’t smooth when you pipe them, heat the bag in the microwave (as long as you aren’t using metal piping tips) for 2-5 seconds. It softens SUPER fast, so do this in tiny, 2-second intervals!!), or run the bags under some hot water.
• 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 Penguin 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 room temperature 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 extract and a pinch of fine salt into the mixture with a rubber spatula.

Step 6: Color the Marshmallow Mixture

Scoop about 1 cup of the uncolored marshmallow mixture into a small piping bag and seal the top of the bag with a rubber band. Cut a 1/4 inch or 1 cm opening at the base of the bag, then set it aside.

Color about 1/2 of a cup of the marshmallow mixture with orange gel food coloring, then place it into a small piping bag and seal the top of the bag with a rubber band. Cut a 1/8 of an inch or 2 mm opening at the base of the bag, then set it aside (angle the opening at the base of the bag upward against the edge of a plate to prevent any from flowing out).

Color about 3/4 of a cup of the marshmallow mixture with pink gel food coloring, then place it into a small piping bag and seal the top of the bag with a rubber band. Cut a 1/4 inch or 1 cm opening at the base of the bag, then set it aside.

Color about 1/4 of a cup of the marshmallow mixture with black gel food coloring, then place it into a small piping bag and seal the top of the bag with a rubber band. Cut a VERY small, 1 mm opening at the base of the bag, then set it aside.

Color the remaining marshmallow mixture a light grey color using a small squirt of black 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 Penguin Marshmallows

Then pipe the marshmallow penguins on the prepared baking sheet, using the pictures below as a guide.

Start with the grey body, then add the white tummy, followed by the feet and beak, eyes, heat, and then flippers.

I piped some standalone penguins and some pairs. Mine were about 1 1/2 inches tall.

Note: If you’re having trouble piping or the marshmallow mixture isn’t smooth when you pipe it, heat the bag in the microwave (as long as you aren’t using metal piping tips) for 2-5 seconds. It softens SUPER fast, so do this in tiny, 2-second intervals!!), or run the bags under some hot water.

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 Penguin 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 penguin 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.

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