Raspberry marshmallows

As a teenager I had a long period when I made vanilla marshmallows on a regular basis, but as the years passed the marshmallow making slipped my mind. One week ago I found this amazing raspberry marshmallow recipe at Butter Sugar Flour. I would have never thought about combining homemade marshmallows with fruit. Do I need to mention that these lovely marshmallows were a hit at both my and my husband’s office?

    Raspberry Marshmallows
    (adapted from Butter Sugar Flour. The original recipe calls for raspberries, making your own puree, but since I already had raspberry puree in the freezer I went with that instead. I also decreased the sugar a tiny bit and used icing sugar for dusting as I don’t have snow sugar which was called for in the original recipe).

    200 gram raspberry puree
    475 gram caster sugar
    1 cup water
    20 gram powdered gelatine
    2 egg whites
    pinch of salt
    Icing sugar for dusting

    Line a cake pan (mine is 22 cm x 30 cm) with parchment paper. Dust it generously with icing sugar.

    Combine the raspberry puree with gelatine in a bowl. Set aside.

    Combine caster sugar and water in a pan. Cook over medium heat while stirring occasionally until the sugar dissolves. Increase the heat a bit and cook without stirring until the mixture reaches 125 degrees C. Remove from heat and let cool for max 1 minute. In the meantime beat egg whites and a pinch of salt until frothy. Carefully add the raspberry puree to the sugar/water mixture and stir until the gelatine dissolves. Gradually add the warm raspberry mixture to the egg whites while continuing to beat on medium speed. When the mixture has doubled in size decrease the speed and continue to mix until the mixture is about 40 degrees C. Pour the mixture into the cake pan, spread evenly and dust the top generously with icing sugar. Let the marshmallow batter set in room temperature for at least 3 hours. Make sure that it’s firm before you start cutting with a sharp knife. Cut into squares and roll in icing sugar.

    Store the raspberry marshmallows in an airtight container in room temperature. They will last up to two weeks, but you’ll probably eat them all long before that…Don’t forget to put a sheet of parchment paper between each layer.

3 Responses to “Raspberry marshmallows”

  1. beti
    December 15th, 2011 01:04

    they look so cute and fluffy!

  2. Marjolaine
    December 15th, 2011 06:28

    I think it’s the first time I comment here, maybe also the first time I read your blog.
    Pictures are beautiful, receipts amazing, and change a bit for french food lovers.
    And these Rasperry marshmallows are just a temptation for me, even early in the morning

  3. Aimee
    December 16th, 2011 04:14

    Your raspberry marshmallows look and sound yummy! I will have to try them–after Christmas when things slow down:)
    LOVE the cat on the top of your blog–he (or she) reminds me of my sibling’s cat who I am totally in love with!

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