Skip to main content

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!

Comments

Popular posts from this blog

Annabel Crabb's passionfruit curd meringue cake recipe

This is a cake that looks handsome on the plate. There are effectively six layers, but because the meringue-topped sponges are baked together, the assembly is simpler than it sounds. The passionfruit curd recipe makes about 320g (1 cup), which is plenty to fill the cake. But do consider doubling it; passionfruit curd is a good thing to have in the fridge. Passionfruit curd meringue cake serves 8 125g unsalted butter, softened 330g caster sugar 4 large eggs, separated 70g Greek-style yoghurt 1 tsp vanilla paste 150g plain flour 25g cornflour 1½ tsp baking powder ½ tsp cream of tartar 125ml thickened (whipping) cream Icing sugar, to decorate – optional Passionfruit curd 55g caster sugar 2 eggs, plus 1 yolk extra 60g unsalted butter, cubed Pulp and juice from 4 passionfruit, strained 1 tbsp lemon juice Preheat the oven to 180C. Grease and line two 20cm springform or loose-bottomed cake tins. Using an electric mixer, cream the butter and 110g of the caster su...

Rachel Roddy’s farro, pumpkin and chestnut soup recipe

Today’s recipe was made from gifts: a packet of vacuum-sealed chestnuts I was given to taste, a bundle of sage from an friend’s garden in Camden brought back to Rome in my rucksack, and a bag of farro from the best wine merchant in Rome, Antonio, who got it from Pacina in Castelnuovo Beradenga in Tuscany, where it grows abundantly. An early form of wheat, and sometimes called emmer wheat (not to be confused with spelt, which is also wheat, but a different genetic variation), farro was a staple grain in early Roman times thanks to its transportability, high protein content, vitamins and slow release of energy. Roman soldiers marched, built and fought on farro, I tell my legionnaire- and gladiator-fixated son, who doesn’t look keen, pushing away the “funny rice”. Looking like a cross between a caraway seed and grape pip when dry, farro does look rather like plump and sturdy brown rice when cooked. It has a mild, nutty taste, and it is this inherent nuttiness that some people dislike ...

A Taste of Home: Classic American Recipes That Never Go Out of Style

From coast to coast, the United States is a melting pot of flavors and culinary traditions. Whether it's the smoky goodness of Southern BBQ, the cozy warmth of a Midwest casserole, or the fresh crunch of a California salad, American recipes reflect the country's diversity and love for comfort food. In this post, we're celebrating a few timeless classics that have become staples in American kitchens. 🍔 1. The All-American Burger No list of American recipes is complete without the iconic hamburger. Juicy beef patties, melted cheese, crisp lettuce, tomatoes, and a soft bun — it's a backyard BBQ essential. Every family has their own spin, whether it's adding caramelized onions, bacon, or even swapping the beef for a plant-based patty. Quick Tip: Toast the buns with a little butter for extra flavor and texture. 🥧 2. Homemade Apple Pie “As American as apple pie” isn't just a saying — it's a tradition. With flaky crust and spiced apple filling, this desser...