Soak the gelatin in cold water.
Now cut the vanilla pods in half and scrape out the seeds. Add them to a pan together with the poppy syrup and the 300 grams of sugar. Heat this up till the temperature is 125 °C (257 °F).
Once the temperature is 110 °C (230 °F) pour the egg white in a mixing bowl and start beating it.
When a white foam starts to form add the 100 grams of sugar to stabilize the egg white.
Once the syrup has the right temperature turn off the heat and dissolve the gelatin. Mix it well and then while mixing slowly add it to the meringue. Keep on beating till it’s around 30 °C (86 °F). It needs to have stiff peaks.
Meanwhile mix the icing sugar with the corn starch. Dust half of this mixture on a big tray.
When you’re happy with the consistency of the marshmallow transfer it into a piping bag that’s fitted with a small round nozzle and pipe long thin lines on the tray. You can also pipe small dots, just do as you like.
Now dust it with the remaining powder and let it set covered for at least 2 hours.
Once set gently remove the marshmallows from the tray. Then portion it to the desired size and insure it’s covered with the powder all around. Keep it out of the fridge and airtight for later.Â
