These marshmallows were all that I hoped they would be: soft and bouncy, tart and sweet. They taste like pure sunshine to me! If I had an experience with a Dementor, I'd eat one of these afterwards, and it would make me feel better than chocolate could. ^_^ (Adapted from Gourmet's marshmallow recipe) —Joy Huang | The Cooking of Joy
Oil the bottom and sides of a 13x9x2 inch rectangular metal baking pan and dust the bottom and sides with some confectioners' sugar.
In the bowl of a standing electric mixer, sprinkle the gelatin over the passion fruit puree and let stand to soften. If all the gelatin does not dissolve, gently combine with a spoon so that none of the gelatin powder is left dry.
In a 3-quart heavy saucepan, cook the granulated sugar, corn syrup, water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase the heat to medium and boil the mixture, without stirring, until a candy or digital thermometer registers 240°F, about 12 minutes. Remove the pan from the heat and pour the sugar mixture over the gelatin mixture, stirring until the gelatin is dissolved.
Beat the mixture on high speed until it is white, thick, and nearly tripled in volume, about six minutes.
In a separate medium bowl with cleaned beaters, beat the egg whites until they just hold stiff peaks.
Beat the egg whites into the sugar mixture until just combined. At this point, if you would like to color your marshmallows, you can add a few drops of yellow food coloring. This also helps let you know when the egg whites have been fully combined in the mixture.
Pour the mixture into the prepared baking pan. This is probably the trickiest part of the whole operation. Try to smooth out the marshmallow fluff as best you can. I take it back; this is the trickiest part. It's okay if you don't get it perfectly smooth because then it's super obvious that it's homemade!
Sift 1/4 cup confectioners' sugar evenly over the top of the marshmallow. Chill marshmallow, uncovered, until firm, for at least three hours, and up to one day.
Run a thin knife around edges of the pan and invert onto a large cutting board. Lifting up one corner of the inverted pan, loosen the marshmallow with your fingers and ease onto the cutting board. With a large knife cut marshmallow into roughly one-inch cubes.
Sift the remaining confectioners’ sugar back into your now-empty baking pan, and working in batches, roll the marshmallows through it, on all six sides, before shaking off the excess and packing them away. Marshmallows keep in an airtight container at cool room temperature 1 week.