I have made marshmallows before and formed them into a pan, and then cut them into squares. That works fine and they taste great.
I'd like to achieve the effect of the long marshmallow ropes that I have seen in France.
I tried using a piping bag with a big tip and piping them onto a sheet dusted liberally with powdered sugar, but mostly they just stayed stuck in the bag and made a huge mess with limited success.
I'm looking for suggestions on how to get this effect.
Is it possible that the recipes that use more egg and less gelatin would work better?