blood orange + clover honey marshmallows

Directions

1. In a small bowl, whisk together corn starch, salt & confectioners' sugar. Line a 9 x 13" baking pan with parchment paper. Butter the bottom + sides & coat entire pan cornstarch/sugar mixture; set pan aside.
2. Place egg whites in stand mixer bowl, fitted with whisk attachment.
3. In a small bowl, sprinkle gelatin over blood orange juice (gelatin granules should be evenly damp).
4. In a medium size, heavy-bottom saucepan, combine granulated sugar, orange zest, honey and 1/2 cup water. Bring to a boil over med-high heat, carefully brushing down sides of the pan as needed. As soon as the mixture starts boiling, insert a candy thermometer. When syrup reaches 230 F, start beating the egg whites on med-high speed. Continue whites until the cooking syrup mixture reaches 245 F. {Note: if the whites begin to form soft peaks, turn off the mixer until syrup is ready.}
5. Remove syrup from heat and quickly whisk in gelatin/juice mixture until completely dissolved.
6. With the stand mixer running on med-high, slowly add about 2 Tablespoons of hot syrup to the egg whites (this will temper the eggs). Turn the mixer to high speed & slowly stream in remaining syrup. Add almond extract and continue beating until the meringue is just cool to the touch.
7. Spread meringue into prepared pan, using an offset spatula to smooth out the surface. {Note: try to work fast, as the meringue will begin to set rather quickly.} Let the pan sit, uncovered, at room temperature for about 2 hours.
8. Sprinkle work surface with 1/2 cup confectioners' sugar. Run a knife around edges of the pan and turn marshmallow onto surface. You can slice marshmallows into squares, or use various cookie cutters. If marshmallows are too sticky, toss them into a bowl of confectioners' sugar (about another 1/2 cup) until coated. {Note: loosely covered, marshmallows can be stored at room temperature for about two days.}