Raspberry Marshmallows

by Hill Street
Raspberry Marshmallows

Raspberry Marshmallows are on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

Make these sweet treats as a gift for someone special

Follow along with the πŸ“ recipes belowπŸ‘‡πŸΎπŸ‘‡πŸΎ

Raspberry Marshmallows

Raspberry Marshmallows

Serves: 30 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 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

Instructions

  1. Line a 25cm square cake tin or baking dish with baking paper.
  2. Mix together the icing sugar and corn flour and sieve 1/3 over the base and sides of your tin.
  3. Soften gelatine leaves by placing in a bowl of cold water
  4. 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).
  5. 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.
  6. 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.
  7. 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.
  8. Store between sheets of baking paper in an airtight container.
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Recipe video


Enjoy

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