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 2 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.