Homemade Galatine: Italian Meringue Marshmallow Squares
Galatine are delicate Italian meringue marshmallows, light airy confections made by gently heating egg whites with sugar over a water bath, then whipping to stiff peaks and folding in powdered milk. This version uses a dehydrator or low oven to create crisp-edged, marshmallow-soft squares with a subtle dairy sweetness. What sets these apart is the precise temperature control—keeping the mixture below 45°C during heating ensures food safety while creating the ideal texture for whipping. The result is neither fully marshmallow nor meringue, but something uniquely Italian: tender, pillowy centers with slight structural integrity. Perfect for gifted boxes, afternoon tea, or homemade dessert platters, they suit anyone wanting elegant homemade candy without artificial ingredients. Serve at room temperature with coffee or hot chocolate. The technique suits intermediate cooks comfortable with tempering mixtures and managing oven temperatures.
Ingredients
- 1 ½ oz egg whites, room temperature
- ⅓ cups sugar, granulatedhoney0.6:1reduces crystallizationFull guide →
- 3 tbsp powdered milk, levelcoconut powder1:1vegan
removes:dairy
Instructions
- 1
Combine egg whites with one-third of the sugar in a metal bowl and set it over a pot of hot water, heating gently without exceeding 113°F.
- 2
Begin whisking with an electric mixer; when the mixture becomes foamy, add another third of the sugar.
- 3
Continue whisking until the mixture is white, foamy, and stiff peaks form.
- 4
Add the final third of sugar and whisk until completely dissolved.
- 5
Fold in the powdered milk using the mixer at low speed.
- 6
Spread the mixture approximately ¼" thick onto parchment paper in a square shape.
- 7
Dry in a dehydrator at 158°F, or place on a baking sheet in a 140°F fan oven with the door propped slightly open using a wooden spoon, until completely dried.
- 8
Cool completely, then cut into ⅓" squares using an electric knife if possible.
Tips
Keep the water bath temperature below 45°C throughout heating by using warm, not hot water and checking frequently with a thermometer. This prevents cooking the egg whites while building their stability for optimal whipping.
An electric knife produces cleaner cuts through the dried meringue than manual cutting. Slightly dampening the blade between cuts prevents sticking and crumbling at the edges.
If making flavored variants, sift powdered strawberry, raspberry, or cocoa powder with the powdered milk before folding to ensure even color distribution without deflating the meringue.
Good to Know
Store in airtight glass jars at room temperature for several weeks. Keep away from moisture and humidity to maintain crispness.
Prepare up to 2 weeks in advance. Cut and store in sealed containers. Do not refrigerate.
Serve at room temperature with coffee, tea, or hot chocolate. Include in gift boxes or dessert platters.
Common Mistakes
Do not exceed 45°C during the water bath stage to avoid partially cooking the egg whites, which compromises whipping ability and texture.
Do not close the oven door completely when using the oven method to avoid steam buildup, which ruins the drying process and produces a sticky interior.
Do not skip the cooling step before cutting to avoid meringue compression and uneven pieces.
Substitutions
Vegan Options
removes:dairy
General Alternatives
FAQ
Can I make galatine without a dehydrator?
Yes. Preheat your oven to 60°C fan setting, place the parchment sheet on a baking tray, and prop the door open with a wooden spoon to allow moisture to escape. Drying takes longer than a dehydrator but produces the same result with careful temperature monitoring.
What if I don't have powdered milk?
Substitute with finely ground coconut powder at a 1:1 ratio for tropical flavor, or use finely ground freeze-dried fruit powder for flavored variants. Avoid fresh milk, which adds too much moisture.
How long do homemade galatine keep?
Store in airtight glass jars at room temperature for several weeks. They stay best in cool, dry conditions. Do not refrigerate, as moisture will soften them. Check seals regularly to prevent staling.