A Sweet Taste of Childhood
Marshmallows have always been a little piece of magic for me. As a child, I watched my mother whip up soft, bouncy clouds of sweetness in every color and flavor imaginable. Raspberry, strawberry, lemon each batch brought a new surprise.
This recipe brings back that same joy, but with a natural twist. Forget the ultra-processed marshmallows from the store these are made with real raspberry purée, natural color, and no unnecessary additives. Soft, fragrant, and perfectly chewy, they’re just as wonderful roasted over an open fire as they are enjoyed straight from the tray.
And the best part? You can swap the raspberry purée for any fruit you love strawberry, mango, or passion fruit for your own personal touch of flavor and color.
INGREDIENTS
- 180g raspberry purée
- 85g glucose syrup
- 880g sugar
- 110g egg whites
- 1 vanilla pod
- 45g gelatin
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For coating: Icing sugar and cornstarch (ratio 2:1)
METHOD
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- Soak the gelatin in cold water until softened.
- In a saucepan, combine the raspberry purée, sugar, and glucose. Cook to 120°C (248°F), then remove from the heat.
- Stir in the softened gelatin and the seeds from the vanilla pod until fully dissolved.
- In a stand mixer, start whisking the egg whites on medium speed. Gradually pour the hot raspberry mixture into the egg whites in a slow, steady stream. Continue whisking until the mixture thickens, becomes glossy, and cools down to room temperature.
- Spread the mixture evenly into a lined and lightly dusted tray. Let it set completely at room temperature.
- Mix icing sugar and cornstarch (2:1).
- Dust the surface, cut the marshmallows into cubes, and coat them well to prevent sticking.
Join the Conversation!
Did you try these homemade raspberry marshmallows?
Share your thoughts, flavor twists, or childhood marshmallow memories in the comments below I’d love to hear your stories!
If you enjoyed this recipe, stay tuned for more sweet nostalgia from our kitchen, where every treat has a story worth sharing. 🍓✨
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