Raspberry Heart Marshmallows

Name: Raspberry Heart Marshmallows
Yield: Makes about 800 g/1¾ lb
Ingredients: vegetable oil, for greasing; 50 g/2 oz/½ cup icing (confectioners’) sugar; 50 g/2 oz/½ cup cornflour (cornstarch); 50 g/2 oz/½ cup cornflour (cornstarch); 2 egg whites; 400 g/14 oz/2 cups caster (superfine) sugar; 15 ml/1 tbsp glucose syrup; 175 ml/6 fl oz/¾ cup cold water; 60 ml/4 tbsp powdered gelatine; 200 ml/7 fl oz/scant 1 cup puréed raspberries, strained (see Cook’s Tips); 10 ml/2 tsp vanilla extract

Preparation info

Makes about
800
g

Difficulty
Easy

Appears in

Home-made Sweets & Candies

By Claire Ptak

Published 2022

About

You can add almost any flavour to marshmallows. Berry-flavoured ones are especially wonderful, because the acidity in the fruit balances the sweetness of the fluffy, sugary mass. The colour of the berries also transfers to the finished confections, in this case creating a delicate, soft pink.

Ingredients

vegetable oil, for greasing
50 g/2 oz/½ cup icing (confectioners’) sugar

Method

Grease a baking tray. Combine the icing sugar and cornflour in a mixing bowl. Pass the mixture through a sieve (strainer) into another bowl positioned underneath to ensure it is well mixed. Liberally sift some of the mixture over the greased baking tray.
Whisk the egg whites until they form firm peaks (preferably in a stand mixer or with a powerful hand-held el

Energy 2274kcal/9699kJ; Protein 61.8g; Carbohydrate 538.2g, of which sugars 485.5g; Fat 0.9g, of which saturates 0.3g; Cholesterol 0mg; Calcium 300mg; Fibre 5g; Sodium 203mg