Raspberry Marshmallows

Homemade fluffy marshmallows layered with fresh raspberries, dusted in icing sugar and cornflour, served with optional melted white chocolate.

Dessert Gluten Free Sweet Raspberry Confectionery

Estimated Nutrition

Calories

261.3

kcal / serving

3135 kcal total

Carbs

51g

per serving

612.4 g total

Fat

5.4g

per serving

65.2 g total

Protein

per serving

24.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

455

Granulated Sugar

tbsp

Liquid Glucose

sheets

Gelatine

soaked in 140ml water

tsp

Vanilla Extract

100

Icing Sugar

for dusting and coating

Cornflour

for dusting and coating

200

White Chocolate

melted, for serving

Dairy

count

Egg White

from large free-range eggs

Fruits

125

Raspberry

fresh

Liquids

200

Water

Method

Beat egg whites with an electric whisk until stiff peaks form.

Boil sugar, glucose, and water in a heavy pan until the mixture reaches 127°C.

Whisk syrup into egg whites with vanilla for 10 minutes until stiff and shiny.

Spoon half the mixture into a 30cm x 20cm tray dusted with sugar and cornflour.

Lay sugar-coated raspberries over the mixture and cover with the remaining marshmallow.

Set for one hour, then turn out onto a dusted surface and cut into squares.

Slide soaked gelatine and its water into the hot syrup and transfer to a metal jug.

Serve as they are or with melted white chocolate for dipping.