Fluffy S'mores Toasted Marshmallow Recipe

Combine the gelatin with 35 g of cold water, bloom for 5 min. Whip the egg whites to soft peaks in a bowl of stand mixer, fitted with whisk attachment. Heat the sugar, syrup, and remaining 35 g of water in small pot over medium heat to 240°F. Remove from heat and drizzle over the whipped egg whites while mixer is running on low. Allow to whip for 1-2 min. Once reached stiff peaks, stop the mixer and torch the surface of the meringue; let combine on low speed. Repeat 3-6 times to desired color/taste. Add the bloomed gelatin, allow for it to melt and mix in. Add the vanilla paste or extract, increase mixer's speed to medium/high and whip for 5 minutes. Fold in the crushed graham crackers and grated chocolate. Spray 6×6" pan with non-stick cooking/oil spray and dust with powdered sugar/cornstarch mix; add in the marshmallow mixture. Smooth the surface with silicone spatula and top with more graham crackers crumbs/pieces and chocolate. Cover with plastic and set for 6-8 hours. For clean cuts: flip the pan over to release the set marshmallows; spray sharp knife with the non-stick cooking spray and wash/wipe clean the knife and spray it again before each cut. Dust or roll sides of each marshmallow in the powdered sugar/cornstarch mixture and try dipping some in melted dark choco too, sooooo good!🍫