Checking the ingredient list here, there's genuinely nothing egg-based at play — this recipe builds its structure from bloomed gelatin and a hot sugar syrup whipped together until glossy and thick, no eggs involved anywhere in the process. That whipping stage is really the heart of it: syrup cooked to soft-ball stage, poured into bloomed gelatin, then beaten on high until it transforms into that classic cloud-like, stiff-peak texture. A touch of vanilla powder gets folded in right at the end for warmth, and the whole slab sets up firm and pillowy over several hours before it's cut into neat squares. Rolling each piece in a cornstarch-and-powdered-sugar coating gives them that signature matte finish and keeps them from sticking together. It's a fun one to make from scratch, with a satisfyingly springy bite that beats anything from a bag. This one's an easy yes for an egg free treat table.
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Lightly grease an 8×8-inch baking pan with a neutral oil, then line it with two overlapping strips of parchment paper, leaving a 2-inch overhang on all four sides. Grease the parchment as well. In a small bowl, whisk together the powdered sugar and cornstarch for the coating. Dust the lined pan generously with about 2 tablespoons of the coating mixture, tilting to coat the bottom and sides evenly; set the remaining coating aside.
Pour the cold water into the bowl of a stand mixer fitted with the whisk attachment. Sprinkle the gelatin evenly over the surface and let it sit undisturbed for 5 minutes, until the gelatin has absorbed the water and the surface looks matte and swollen.
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