Ingredients  

- 4 egg whites, at room temperature  

- 1 cup granulated sugar  

- 3 tablespoons Jello dry powder (choose your favorite flavor)  

- A pinch of salt  

- 1/2 teaspoon cream of tartar  

Directions  

1. Begin by preheating your oven to 225°F and line a baking sheet with parchment paper.  

2. In a mixing bowl, beat the egg whites with a hand or stand mixer on medium speed. Once they start to foam, add the cream of tartar and a pinch of salt, and continue beating until soft peaks form.  

3. Carefully sprinkle in the sugar and Jello powder, one tablespoon at a time, ensuring to beat continuously until the mixture becomes thick and stiff peaks develop.  

4. Scrape down the sides of the bowl, then continue mixing until the meringue is glossy and holds its shape well.  

5. Transfer the meringue to a piping bag fitted with a decorative tip, such as a star. Pipe beautiful rosettes onto the prepared baking sheet, ensuring they are spaced apart.  

6. Place the baking sheet in the preheated oven and bake for 1 hour. Once the time is up, turn off the oven but leave the meringues inside to cool and firm up undisturbed for at least an additional hour.  

7. After they have cooled completely, gently lift the meringues off the parchment paper. They are now ready to be enjoyed as a delightful, colorful treat!  

Cotton Candy Marshmallows 

Ingredients:

3 envelopes (2 ½ tablespoons) unflavored gelatin
1 cup cold water, divided
2 cups granulated sugar
½ cup light corn syrup
¼ teaspoon salt
½ teaspoon cotton candy flavoring
Pink and blue gel food coloring
½ cup powdered sugar (for dusting)
¼ cup cornstarch (for dusting)

Directions:

Line a 9x9-inch baking dish with parchment paper and lightly grease it with oil or nonstick spray.
In a large mixing bowl, sprinkle the gelatin over ½ cup of cold water and let it bloom for 5 minutes.
In a saucepan over medium heat, combine the sugar, corn syrup, salt, and remaining ½ cup of water. Stir until the sugar dissolves.
Increase the heat and bring to a boil, cooking until the mixture reaches 240°F (115°C) on a candy thermometer.
Carefully pour the hot syrup into the gelatin while mixing on low speed. Gradually increase to high speed and beat for 10-12 minutes until thick and fluffy.
Add cotton candy flavoring and mix until combined.
Divide the marshmallow mixture into two bowls. Add pink gel coloring to one and blue to the other, stirring gently.
Swirl the colors together in the prepared pan, smoothing the top with a spatula.
Let the marshmallows set uncovered for at least 6 hours or overnight.
Mix powdered sugar and cornstarch in a bowl. Dust a cutting board with the mixture and turn out the marshmallow slab.
Cut into squares and roll each piece in the sugar-cornstarch mix to prevent sticking.

Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 6 hours 25 minutes (including setting time)
Kcal: 90 kcal per marshmallow | Servings: 24 marshmallows

Tips:
Use a lightly greased knife or kitchen scissors to cut clean marshmallow squares.
Store in an airtight container for up to a week to keep them soft and fresh.