Raspberry marshmallows
Make these sweet treats as a gift for someone special
How long will it take?
45 minutes preparation + setting time
What’s the serving size?
Makes about 30
What do I need?
- Oil spray
- 20g pure icing Sugar, sifted
- 30g corn flour, sifted
- 7 gelatine leaves (10g)
- 400g caster sugar
- 1 tbsp glucose syrup
- 200ml water
- 2 large egg whites (75g)
- 30g freeze dried raspberry, half blitzed to a powder
- Pinch salt
How do I make it?
- Line a 25cm square cake tin or baking dish with baking paper.
- Mix together the icing sugar and corn flour and sieve 1/3 over the base and sides of your tin.
- Soften gelatine leaves by placing in a bowl of cold water.
- Mix the water, sugar and glucose together in a small saucepan. Place on medium heat and stir to dissolve the sugar. Increase the heat and boil, without stirring, until it comes to 125C (hard crack stage).
- While the sugar is cooking, place the egg whites and salt in the bowl of an electric mixer with the whisk attachment in place. Beat on a medium-low speed until lightly and frothy. When the sugar reaches temperature increase the speed to medium-high and very carefully and slowly pour the syrup in a steady stream into the egg whites while you continue to whisk.
- Squeeze excess water from the gelatine leaves and add them to the mixture.
- Whisk on medium-high until tripled in size, light and pillowy but still warm, about 5 minutes. Mix through the dried raspberry powder and pieces.
- Pour the mix into the tin and smooth off the top. Dust the top with half the remaining icing sugar mix. Once cool, cover with clingfilm and set aside in a cool, dry place (not in the fridge) to set.
- Turn marshmallow out on a board and cut into squares. Toss with the remaining icing sugar to lightly coat.
- Store between sheets of baking paper in an airtight container.
