These were super easy to make. I want to try some different flavors.
I used them in hot cocoa. My dad ate them with sweet potatoes. Clearly a very versatile dish.
- 2 1/2 cups raspberries
- 4 cups superfine sugar
- 20 grams powdered gelatin
- 2 egg whites
- powdered sugar
1. Lightly grease and line a 9 x 13 inch shallow pan and dust base liberally with powdered sugar.
2. Place the raspberries in a small pan and cook over medium heat, smooshing them with a spatula. Cook until they fall apart, let cool and pass through a sieve. You should get around 200 ml of puree. Combine the puree with gelatin in a bowl and set aside.
3. Combine superfine sugar and 1 cup water in a saucepan and cook over low heat, stirring, until sugar dissolves, then increase heat to medium and cook for 5-10 minutes or until syrup reaches 125 degrees C on a sugar thermometer. Remove from heat, add raspberry mixture to syrup and stir until gelatin dissolves.
4. Meanwhile, using an electric mixer, whisk egg whites and a pinch of salt until frothy. Gradually add raspberry mixture, whisking continuously on medium speed until mixture has doubled in size, then slowly decrease speed and mix until mixture is warm (about 40 C).
5. Pour into prepared pan, using a lightly oiled spatula, spread evenly, then dust top liberally with powdered sugar. Stand at room temperature fro 3 hours or until firm. Using a sharp, serrated knife dusted with powdered sugar, cut marshmallow into squares and roll in powdered sugar to coat.
This recipe was adapted from Butter Sugar Flour