Good Housekeeping

Raspberry marshmallows

Light as a cloud and bursting with fresh raspberry flavour, these marshmallows are the perfect treat

By The Good Housekeeping Cookery TeamPublished: 17 March 2015

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Yields:

45 serving(s)

Prep Time:

20 mins

Cook Time:

20 mins

Total Time:

40 mins

Ingredients

5 Tbsp.
freeze-dried raspberries
3 Tbsp.
cornflour
2 Tbsp.
icing sugar
sunflower oil, to brush
150 g
(5oz) raspberries
25 g
(1oz) or 2 sachets powdered gelatine
500 g
(1lb 2oz) granulated sugar
2
large egg whites

Directions

1. Step 1
  Whiz dried raspberries, cornflour and icing sugar together in a food processor. Line a deep 20.5 x 30.5cm (8 x 12in) tin with baking parchment. Brush sunflower oil over base and sides, then sprinkle all over with enough of the dried raspberry mixture to cover. Reserve the rest.
2. Step 2
  In a blender, whiz the fresh raspberries until smooth. Strain mixture through a sieve into a small pan. Add 25ml (1fl oz) cold water, then mix in gelatine and leave to soak up liquid for 5min. Gently heat to dissolve gelatine. Set aside.
3. Step 3
  In a medium pan, gently heat sugar with 250ml (9fl oz) water, stirring until fully dissolved. Turn up heat. Do not stir, but swirl pan occasionally until mixture reaches 124°C on a jam thermometer – this will take about 15min.
4. Step 4
  Meanwhile, beat egg whites with a handheld electric whisk or freestanding mixer until stiff. Set aside.
5. Step 5
  When sugar syrup has reached 124°C, immediately remove from heat and carefully stir in the fresh raspberry mixture (it will bubble). With mixer on medium speed, gradually pour hot raspberry syrup on to egg whites. Continue whisking until mixture turns really thick and has cooled, about 10min. Pour mixture into prepared tin, smoothing gently with a hot palette knife. Leave to set for at least 4hr.
6. Step 6
  Remove marshmallow from tin. With an oiled knife, trim edges to neaten, then cut into cubes about 4cm (1½in). Toss cubes in remaining raspberry powder to coat. Store in an airtight container for up to 3 days.
  
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Per Serving:

Calories: 58
Fibre: 00 g
Total carbs: 13 g
Sugars: 12 g
Total fat: 00 g
Saturated fat: 00 g
Protein: 1 g

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The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

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