Apple Marshmallow

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Preparation info

    • Difficulty


Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About


  • 10 g gelatin leaves
  • ice water – for hydrating
  • 150 ml water
  • 200 g castor sugar
  • 25 g glucose
  • 45 g egg whites
  • 15 ml apple aroma
  • 1 drop electric green colouring


Spray the 2 cm3 moulds with nonstick cooking spray while hydrating the gelatin leaves in ice water.

Mix the water, sugar and glucose together. Using a sugar thermometer, boil to 120°C. Start beating the egg whites in a separate container when the sugar reaches 118°C. When the sugar reaches 120°C remove from the heat and beat into the egg whites in a thin stream.

Heat the gelatin leaves in 20 ml water. Add the gelatin mixture to the egg white mixture. Beat on a low speed and allow to cool slightly. Add the apple aroma and the drop of colouring. When cooled, pipe into sprayed moulds and refrigerate.