Homemade marshmallows are infinitely superior to store-bought--creamy and almost melt-in-your mouth soft. And peppermint is just one variation. In the baking aisle, find extracts like lemon, raspberry and cinnamon to customize your own marshmallows. The power of a stand mixer eases prep of this recipe, though a hand mixer works well.
*Be sure to look for a product that is just egg whites.**If you cannot find pasteurized egg whites, you can use regular eggs and pasteurize the egg whites: In a small saucepan stir together 2 egg whites, 2 tablespoons granulated sugar, 1 teaspoon water, and 1/8 teaspoon cream of tartar just until combined but not foamy. Heat and stir over low heat until mixture registers 160 degrees F on an instant-read thermometer. You may see a few pieces of cooked egg white in the mixture. Remove from heat and place saucepan in a large bowl half-filled with ice water. Stir for 2 minutes to cool mixture quickly. Place egg white mixture in the large mixer bowl. Continue as directed in step 4.***To test for hard ball, shortly before reaching temperature, dribble a small spoonful of the hot mixture into a bowl of cold water. Form the mixture into a ball with your fingers. Out of the water, it should hold its shape but be malleable. If it is too soft, retest using a clean spoon and fresh water.