Basic marshmallow

Basic marshmallow

Atelier Confectionery
20 mins
Cooking time
20 mins
Lisa Linder


Quantity Ingredient
vegetable oil, for oiling
250ml water
30g powdered gelatine
300g granulated sugar
100ml liquid glucose
2 egg whites
pinch salt
1 teaspoon vanilla extract
400g caster sugar
2 drops food colouring


  1. Lightly oil two 12-hole deep candy moulds.
  2. Place 100 ml water in a small bowl, sprinkle over the gelatine and leave to soak for 5 minutes.
  3. Heat the granulated sugar, 150 ml water and the liquid glucose in a saucepan, stirring until the sugar has dissolved. Bring the mixture to the boil, insert a sugar thermometer and cook until it reaches 121°C. Remove from the heat, add the soaked gelatine and stir until combined and melted.
  4. Whisk the egg whites and salt in a freestanding mixer on a medium speed until the mixture forms soft peaks. Add the vanilla extract and, while whisking, slowly add the hot sugar gelatine mixture in a thin steady stream. Whisk until all the mixture is used up and the meringue is cool and thickened.
  5. Divide the caster sugar into different bowls, add the colourings and mix until the sugar is evenly coloured.
  6. Place the cooled meringue mixture into a piping bag with a plain nozzle and pipe into the prepared moulds. Tap the moulds to ensure no air bubbles are trapped, sprinkle some coloured sugar over the tops and leave to set for at least 2 hours.
  7. Slowly remove the marshmallows from the moulds and gently roll into more coloured sugar. Place the marshmallows on baking paper to dry. Store in an airtight container for up to 2 weeks.
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