http://www.epicurious.com/recipes/recipe_views/views/15797Note that it has raw egg whites but when heated over 140 degrees, this becomes safe.You should have on hand -a very good mixer, preferably those big Kitchenaid ...
The marshmallow part of the project is from the Dec 1998 Gourmet Magazine. They are exactly like the very expensive marshmallows some chocolatiers sell. And they are really easy to make. These marshmallows are no relation to the chewy store bought kind. They are like eating little clouds, or what I would imagine that would be like.
I haven't fully tested the shelf life but over time the uncovered ones may start to "melt."
In this photo you also see dipped marshmallows covered with chocolate that's mixed with shredded coconut. mmmmmm
You should have on hand -a very good mixer, preferably those big Kitchenaid types -a pound of walnuts -a pound of good quality chocolate -a couple of trays or at least counter space -wax paper -a microwave or stove (if you need to double boil the chocolate) -forks