Provided by: Chef Nancy Olson
Bloom the gelatin sheets in cold water. Squeeze gelatin dry.
Put the egg whites in the bowl of an electric mixer. Whip to very soft peaks
Add the bloomed gelatin to the egg whites.
Bring sugar to 126˚C.
Slowly pour the hot sugar into the egg whites and gelatin while the mixer is running on medium speed.
Allow this mixture to whip until it is completely cool — all the while on medium speed.
Slowly pour the grape puree into the cooled whipped mixture. Whip just until the puree is fully incorporated.
Pour the marshmallows into greased nine- by thirteen-inch pan.