Marshmallows are a magical sweet, with vivid, popping colours and an unbelievably soft, squishy texture. Even after 25 years as a chef, I still love making them and, like most things, they taste better homemade.
If you’ve cooked something like a creme brulee, mayo or carbonara, and have a few egg whites spare, today’s recipe is a fun and delicious way to turn waste into taste.
