Place the egg white in a clean bowl of a stand mixer with a whisk attached.
Pour 100ml of water into a small bowl/cup and sprinkle gelatine over. Allow to sit and thicken for a minimum of 5 minutes.
Pour the Maple Syrup and 100ml of water into a saucepan and bring to a slow boil.
Once boiling, add the gelatine mixture and whisk to combine.
Bring to the boil again and boil for 30 seconds.
Turn the whisk onto medium and pour the hot mixture down the side of the mixing bowl. DO NOT pour the hot mixture directly on the egg as it will cause it to cook and curdle.
Once added turn to high and whisk for 5 minutes.
Turn off and sift the Cocoa over Marshmallow mixture.
Return the whisk to high and whisk for 6-8 minutes, or until the Marshmallow fluffs up and becomes thick.
Pour mixture into a lined tray/casserole dish (the size/depth of the tin will determine the size of your Marshmallows) and leave at room temperature for a minimum of 4 hours.
Cut the Marshmallow into pieces or cut into shapes using cookie cutters.
Combine additional cocoa and arrowroot, and roll each piece of Marshmallow in it (this prevents it from being too sticky).
Store in an airtight container at room temperature for up to 3 days.