Light as air, melt in the mouth, flavoursome Raspberry Marshmallows. These are the absolute indulgent treat; if you’ve never had a homemade marshmallow before now, then I’m begging you to try this recipe!
As I mentioned before, I’m lucky enough to have gotten engaged to my boyfriend (or I suppose Fiancé now, although neither of us can say the word with a straight face!) in October. We’ve done a fair bit of wedding planning, including booking our venue, but it was whilst searching for one that I had my very first homemade marshmallow.
As we went from venue to venue, plied with champagne and chocolates (not dairy free, unfortunately, although of course Matt did not complain!), we were really beginning to flag. And then, at the lovely Stanwell House Hotel in Lymington, they had trays and trays of these perfectly formed, identical, pink raspberry marshmallows. They were just…. amazing. So much so that although the venue wasn’t perfect for us, I couldn’t stop myself from going on and on about how amazing it was (read: the marshmallows completely overtook my opinion of everything else!).
After eating a homemade marshmallow, I think it will be hard to ever eat a shop bought again. These just literally melt in the mouth… they’re so light and airy, and surprisingly less sweet than usual. Don’t get me wrong – they are still by far the sweetest thing I’ve ever baked. But as they’re not as sweet as usual, you can eat more… which is definitely dangerous. The other way in which they significantly differ is flavour. There’s no way you could mistake these for anything other than raspberry flavoured; whereas those pink marshmallows you buy in the supermarket bags – any idea what flavour they are? – they’re raspberry too!
Before I started looking at homemade marshmallow recipes, I wasn’t really sure what was in them. When you look at the back of a shop bought packet, the ingredients are really a little vague. Proper marshmallows are egg white, sugar, gelatine, and flavouring – and are simpler to make than I thought. I’m not going to pretend that this is a super simple bake as it definitely requires a sugar thermometer and ideally a free standing mixer or second pair of hands. It also requires multitasking – they key to perfect marshmallows is getting your egg whites and sugar syrup ready at the same time. Even I will admit that I failed miserably on this at the first time – my egg whites got way over whipped, so I had to bin them and start again… whoops!
I would definitely advise making these for a large group (or take the rest into the office!) as it makes a surprisingly huge amount from only two eggs, and this will help reduce the risk of eating them all… something I did seriously have to think about! I now daydream about the many other possible flavours I could make, so watch this space for more!
Makes 36 generously sized marshmallows. Takes 45 minutes.
- Vegetable oil for greasing
- 2 tbsp cornflour and 2 tbsp icing sugar mixed together
- 500g granulated sugar
- 250ml cold water
- 8 sheets of fine leaf gelatine
- 150g raspberries, washed and dried
- 2 egg whites
- Using the vegetable oil, lightly grease a 20cmx20cm tin, or a 23cmx30cm tin all over. Add a heaped tbsp of the cornflour and icing sugar mixture to the tin, and shake all over until the tin is evenly covered. Discard any excess mixture in the tin.
- Put the cold water and sugar in a very clean pan, and wait until the sugar has dissolved on a low heat.
- Once melted, put a sugar thermometer in the pot, and turn the heat up to medium. Allow the mixture to boil, and wait until it reaches 122 degrees c. If you haven’t got a sugar thermometer, test when the sugar is done by dropping a small amount on a plate, where it should be transparent, firm and hold its shape.
- Whilst the sugar is bubbling, put the gelatine in a small bowl filled with cold water – add them to the water one at a time to stop them sticking.
- Also, puree the raspberries in a blender, then pour the mixture through a sieve to remove the pips.
- In a free standing mixer, whisk the egg whites until stiff.
- When the sugar has come to temperature, put the mixer on a low speed, and slowly pour in the sugar syrup.
- Increase the speed of the mixture, and add the gelatine leaves, squeezed, one at a time.
- Allow the mixer to whisk the marshmallows for 10 minutes until cool. The eggs should double in size, be very shiny and stiff. Add the raspberry puree, and whisk until incorporated.
- Tip the mixture into the prepared tin, and carefully smooth around the tin.
- Sieve some of the remaining cornflour and icing mixture over the marshmallows, and leave to cool (at room temperature) for 4 – 6 hours.
- Once set, cut the marshmallows using a sharp and lightly oiled knife (wipe the knife between cuts, and oil again).
- Dip the cut side of the marshmallow in the cornflour icing mix.
- Keep in an airtight tin for up to 5 days.