(Makes about 30)

300 g   castor sugar

100 ml clear berry juice OR use water

            raspberry flavouring (or use flavouring of choice)

2          egg whites

7          gelatine leaves, softened in cold water for 5 minutes

100 g   Natura icing sugar

20 ml   cornflour


  • Heat together 200 g castor sugar and the berry juice OR water in small saucepan until all the sugar dissolves, bring to the boil and boil until syrup reaches 127°C on a sugar thermometer. Remove from heat.
  • Meanwhile whisk the egg whites and a pinch of salt to the soft peak stage, then gradually add the rest of the castor sugar (100g). Beat until glossy
  • Squeeze the excess water from the gelatine sheets and add to the hot syrup.Stir to dissolve
  • Add the syrup slowly to the egg white whilst beating on high speed.Add colouring and flavouring and beat until whipped and almost room temperature.
  • Spoon into a large piping bag and pipe 3cm high mounds onto lined baking trays. Leave to set.
  • Sieve together the icing sugar and cornflour
  • Dust or roll the marshmallows into the icing sugar mixture and store in a sealed container
Share This Recipe