Rose Water Marshmallows

• Nonstick vegetable oil spray
• 1/2 cup powdered sugar, divided, plus more for dusting
• 1/2 ounces unflavored powdered gelatin
• 2 large egg whites
• 2 cups sugar
• 1/4 teaspoon rose water or orange-flower water
• 1 drop red or orange food coloring (optional)
• A candy thermometer

1. Lightly coat a 13x9" baking pan with nonstick spray and sprinkle with 1/4 cup powdered sugar. Combine gelatin and 1/2 cup cold water in a small bowl. Let stand until gelatin has softened, 10-15 minutes.
2. Using an electric mixer on medium-high speed, beat egg whites until soft peaks form, about 3 minutes.
3. Meanwhile, fit a medium heavy saucepan with thermometer. Bring sugar and 1/2 cup water to a boil over medium-high heat, stirring to dissolve sugar and brushing down sides with a wet pastry brush. Boil sugar mixture, without stirring, until thermometer registers 250u0b0F, 8-10 minutes. Remove from heat and add gelatin mixture, stirring until dissolved.
4. With mixer running, drizzle hot sugar mixture down side of bowl into egg whites; add rose water, increase speed to high, and beat until mixture has cooled slightly and tripled in volume, 5-7 minutes. Beat in food coloring, if desired. Spread marshmallow mixture into prepared pan. Let cool at least 4 hours or overnight.
5. Dust tops of marshmallow with remaining 1/4 cup powdered sugar. Turn out of pan and cut into 1" pieces; dust with more powdered sugar.
6. DO AHEAD:

vegetable oil spray, powdered sugar, egg whites, sugar, water, red, thermometer

Taken from www.epicurious.com/recipes/food/views/rose-water-marshmallows-51193470 (may not work)