The big, blocky marshmallows on display at the charming little neighborhood bakery sure look a lot fancier than the bagged supermarket stuff, but that doesn't mean they have to be. Of course ...

These marshmallows come out fluffier than most, thanks to the use of both gelatin and egg whites. These are classic ingredients, but modern recipes often cut one or both out, resulting in denser and ...

Boil them first for a softer texture, then dip or brush on color. Marshmallows: Dip the marshmallow in dye for a beautiful watercolor effect. You can even use a toothpick or small brush to make fun ...