1Soak gelatin in cold water for 5 minutes to soften.
2In a saucepan, add sugar and water, bring to a boil and cook for 5 to 10 minutes on fairly high heat until the mixture forms a syrup. It must reach 125 degrees Celsius, use a thermometer to check the temperature. Remove from heat.
3In the food processor bowl, whisk the egg whites mixed with the peppermint oil until stiff.
4Drain the gelatin and add it to the syrup.
5Reduce the speed of the egg whites and immediately pour in the syrup while continuing to whisk. Continue whisking until the mixture cools completely, which will take 5 to 7 minutes, touch the sides of the food processor bowl to check the temperature.
6Pour the mixture in an oiled pan and smooth out with a spatula, not an easy process since the marshmallow mixture is very thick. Let cool at least 2 hours.
7In a bowl, prepare a mixture of powdered sugar and starch in equal amounts, stir.
8Cut the marshmallow into cubes with an oiled knife and roll them in the mixture.
9Store in an airtight container for 2 to 3 days.
10For hot chocolate with marshmallows, use an oiled knife to cut out marshmallow stars, add to hot chocolate, and heat in the microwave. The marshmallows will melt slightly.
11Use the marshmallows to decorate a chocolate pie.
12For Christmas tree marshmallows, cut out the tree shapes with an oiled cookie cutter, then put a lollipop stick in them. Melt milk chocolate in the microwave and dip the trees in it. Allow the chocolate to harden before serving.