Line a rimmed baking sheet with parchment paper and sift potato or cornstarch evenly and liberally over the paper. Have a candy thermometer at hand.

Stir ⅓ cup of the water, 1 ¼ cups of the sugar and the corn syrup together in a medium saucepan. Bring the mixture to a boil, stirring until the sugar dissolves. Once the sugar is dissolved, stop stirring and continue to cook the syrup until it reaches 265 degrees F on the candy thermometer, about 10 minutes. (I cook mine to 255 degrees for high altitude.)

Meanwhile, place the remaining water (about 7 Tablespoons) in a microwave-safe bowl. Sprinkle the gelatin over the top of the water, stir quickly with a fork, and let stand until spongy, about 5 minutes. Place in the microwave for 20-30 seconds, or until gelatin is liquid and completely dissolved. Set aside until ready to use.

Place the egg whites in the clean, dry bowl of a stand mixer fitted with a whisk attachment. Turn the mixer onto medium and start beating the egg whites. Add the pinch of cream of tartar to the bowl and continue beating until they form soft peaks. Add the remaining 1 Tablespoon of sugar and continue beating until the firm peaks form, but the egg whites are not dry. (Doing this slowly on medium to medium-high speed will create more stability in the egg whites.)

Once the sugar syrup has come to the right temperature, remove it immediately from the heat. With the motor running on medium-high speed, add the syrup to the egg whites in a slow, steady stream, allowing the syrup to run down the side of the mixing bowl. Don't add the syrup too quickly, or the whites may curdle. Once all of the syrup has been added, beat for about 30 seconds and add the melted gelatin in a slow, steady stream. Increase the speed to high and beat for 3-5 minutes or until the mixture is very thick and fluffy.

Add the extracts and beat for another 30-60 seconds. Turn mixer off and remove bowl. Scrape down the sides of the bowl with a large spatula. Add a few drops of food coloring, if desired.

Pour the marshmallow creme onto the prepared baking sheet. Spread the marshmallow creme as evenly as possible. Dust the top with more sifted potato starch or cornstarch. Lay another piece of parchment paper over the top. If desired, lay a cutting board on top to flatten it.

To cut the marshmallows, dust small cookie cutters with cornstarch and cut into shapes. Dust each cut marshmallow with more cornstarch. If using a knife, you will need to rinse and dry it frequently. Pizza cutters and kitchen shears are a great way to cut into pieces.

To store: Keep cut marshmallows in an airtight container with a little extra cornstarch for about 1-2 weeks. Add more cornstarch to prevent sticking as needed.