Passionfruit Marshmallows


  • 25 g ( oz) liquid glucose
  • 250 g (9 oz) caster (superfine) sugar
  • 7 sheets gelatine, titanium strength
  • 80 g ( oz) egg white (about 3 eggs)
  • 5 g ( oz) sea salt flakes
  • 250 g (9 oz) passionfruit purée (see Note)
  • 5 g ( oz) citric acid
  • icing (confectioner’s) sugar, for dusting


Place the glucose, sugar and 120 ml (4 fl oz) water in a saucepan and heat to 117°C (243°F).

Soak the gelatine in cold water for 5 minutes or until softened, then squeeze out the excess water. Place the gelatine in a double boiler over simmering water and stir until dissolved.

Meanwhile, place the egg white and salt in the bowl of an electric mixer and whisk until stiff peaks form. While whisking continuously at high speed, add the hot sugar syrup, then the melted gelatine, passionfruit purée and citric acid. Whisk for 15–20 minutes or until cooled. Spread the mixture evenly over a 30 × 20 cm (12 × 8 inch) tray lined with baking paper to about 2.5 cm (1 inch) thick. Refrigerate for 2 hours or until set.

When ready to serve, remove from the fridge and cut into 2.5 cm (1 inch) squares. You can use a blowtorch to toast the marshmallows, if desired.