Home made marshmallows are fun bites to have at any party and as gifts. These squishy bites are cloud-like and melts in your mouth! Perfect for cake decorating or donut-adorning. By adding the fruit powder you prefer, a multitude of flavours can easily be made.
I used Fresh As’s blackcurrant powder here, to give the beautiful purple hues. Check out their range: strawberry, blackberry, raspberry, blueberry, mandarin, mango, passionfruit, lime…even kaffir lime! Try variations with cocoa powder and freeze dried instant coffee powder too.
- 10g gold strength gelatine leaves (about 5 sheets)
- 200g caster sugar
- 60g water
- 70g egg whites (about 2 size 7 eggs)
- 10g caster sugar
- 15g Fresh As Blackcurrant powder
Mallowpowder for dusting:
- 50g icing sugar
- 50g corn flour
- Mix the ingredients for mallowpowder.
- Line a small tray (15cm x 10cm) with baking paper. Dust a thin layer of mallowpowder on the paper with a fine sieve. Reserve the rest for dusting later.
- Soak gelatine sheets in a container with cold water.
- In a small pot, combine 200g sugar and water. Place a candy thermometer in, making sure it touches the sugar. Bring to a boil, till it reaches 130C.
- In a stand mixer, whisk the egg whites and 10g sugar together until soft peaks.
- Once the sugar water reaches temperature, pour it into the egg whites in a thin stream, all the while whisking. Keep whisking for 3 minutes.
- Squeeze excess water out of the soaked gelatine sheets and add to the marshmallow. Whisk till it is combined.
- Add fruit powder and whisk for a further 5 minutes to cool the mixture down.
- Spread onto prepared tray and use a pallet knife to smooth the top. Leave to set for 4 hours or more.
- Dust mallowpowder on your knife before cutting, and cut in downward motion for clean cut sides. Dust cubes of 3cm x 3cm with more mallowpowder.
- Store in a tight lidded box.
Sugar is ‘water loving’ so it might get sticky if you leave it at room temperature for too long. Try freezing the marshmallow cubes to add to hot chocolates and coffees later on.