M is for...
Monday, and marshmallows! There's something sad about the ordinary supermarket marshmallow, laying lumpily in its undignified plastic bag on a grocery store shelf, small or large, perhaps cut into odd shapes or colors. Light, sweet, and very nearly tasteless, all the bag can advertise is 'A Fat Free Candy!' as if that was going to be your main motivation to buy it in the first place. S'mores, rice krispy treats, and rocky road ice cream all depend on the marshmallow, but how many of us just eat marshmallows plain? I think most of us, with the experience of adulthood, have moved on to more sophisticated pleasures. But recent experience at The Dairy Godmother has suggested that there's a bit more to marshmallows than sugar-flavored air. With the aid of last July's Bon Appetit magazine, I whipped up my own batch. (You'll find that searching for more recipes online brings up very similar , or identical , formulae ). Some recipes include egg white, but this one