Raspberry marshmallows recipes

Marshmallows take a little focus and some proper baking equipment, but, oh, what a joy to make and eat real homemade.

Makes about 30 marshmallows

icing sugar 25g
cornflour 25g
egg white 1
raspberries 175g
caster sugar 200g
cold water 180g
powdered gelatin 2 sachets (30g)
vanilla extract 1 tsp
dehydrated raspberries 35g, crushed (or dehydrated raspberry powder)

Grease a 20cm x 30cm baking tray with a little oil. Line with parchment paper and grease again. Whisk together the icing sugar and cornflour and sift over the tray.

In the bowl of a stand mixer fitted with the whisk attachment, place the egg white and set aside.

In a saucepan, heat the raspberries with 25g caster sugar, until they start to bubble and break apart (about 10 minutes). Then push through a strainer to remove all of the seeds. Set aside the puree and discard the seeds.

Put 60g (4 tbsp) water into the bottom of a small, immaculately clean saucepan and add the remaining 175g caster sugar on top of that. Place over a medium heat with a sugar thermometer. Swirl the pan so there are no hot spots but avoid stirring (see tip below). While the sugar is reducing to the hard ball stage (130C) dissolve the gelatin in another small saucepan with the remaining 120g of cold water, then heat it slowly, stirring the whole time until the gelatin is completely dissolved. Turn off the heat and add the raspberry puree and vanilla extract.

When the syrup reaches the the correct temperature, turn off the heat and whisk in the gelatin mixture. Turn the stand mixer on to high and whisk the egg white to medium stiff peaks. Then, with the mixer still going, pour in the gelatin mixture in a slow steady stream. Once all of the syrup is incorporated, keep the mixer on for about 10 minutes until the mixture is almost set and doubled in volume.

Pour into the prepared tin and smooth the top with a spatula. Leave to set for about three hours. Once set, remove from the tin and use a sharp knife to cut into about 24 little marshmallows. Toss in the dehydrated raspberry powder and serve. Keep in an airtight container for up to a week.

Tip

Sugar crystalises very easily, but don’t let this deter you from making this recipe. To avoid this, wash your pan before use and be sure to rinse and dry it well. The water in the bottom of the pan will help to avoid hot spots where the sugar burns so that you don’t have to stir. If you feel you need to stir, swirl the pan rather than stir with a spoon. Once the sugar melts, you can turn the heat up. If you do get some crystals, blast the pan on the hottest heat you have. This should melt any crystals. Good luck!

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