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Raspberry Marshmallows

Wonderful, raspberry marshmallows by the original French recipe. Great as a reward for kids.

Preparation time 25 minutes .. Rest Time 3 hours


  • 15 g gelatin
  • 70 g raspberry puree
  • 40 g water
  • 240 g sugar
  • 50 g honey
  • 100 g egg white
  • 75 g potato starch
  • 1 g pink color (optional)


Let the gelatin 5 minutes in cold water. Squeeze out the water and set aside. Heat in a heavy saucepan the sugar, water, honey and raspberry puree to temperature of 114°C. Meanwhile beat with the mixer on low speed proteins. Gradually add the sugar mixture and gelatine. Keep mixing, but increase the speed so that the marshmallows mix stiffs. Let cool and add a dye.


If the mixture is cooled to 40°C, pour it on a baking sheet covered with parchment paper and sprinkled with a mixture of icing sugar and starch from. Let the marshmallow completely harden at room temperature for 3 hours. Then remove from the baking sheet and cut into cubes or desired shapes.

Sprinkle the cubes with a mixture of icing sugar and starch so they do not stick together.

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