Ground Xanthan Gum with a tablespoon of sugar, set aside
Heat water, cream of tartar, remaining sugar, corn syrup and vanilla bean to 120° C. (248° F.) or until its bubbling and rising dangerously on the stove ( ;-) )
Meanwhile, whisk egg whites, about 2 minutes, until forming peaks
Continue whipping the egg whites at slow speed while slowly adding the hot syrup mixture to the egg whites.
After adding the hot syrup to the egg whites and while still whipping, sprinkle the xanthan gum/sugar mixture to the egg white/syrup mixture.
Turn speed up and continue whipping 2 – 3 minutes until the marshmallow pulls away from the sides.
Sprinkle a pan or baking sheet (Personally I used a 9x9 pan and the mallows are about 1 to 1.5 in deep) generously with cornstarch (or a mixture of Arrowroot Powder and confectioners’ sugar as I did) then add marshmallow mixture and spread out.
Top marshmallow with the starch from the undercoating on the bottom).
Cover with plastic wrap and allow to set in the refrigerator for 4 hours.
Maybe I'll just use a spoon...Nothing wrong with that.
The mallows just didn't solidify like I'd hoped, but after rolling in more of the starchy coating I used before, they jsut might cut it as roasters.
Enjoy them toasted over a roaring fire, beside a dark chocolate bar and (for gods sake, fully whole grain) Graham cracker. That's what I'm planning on at least.