Strawberries and cream marshmallow twists

Strawberries and cream marshmallow twists

Atelier Confectionery
15 mins
Cooking time
20 mins
Lisa Linder


Quantity Ingredient
50g icing sugar
50g cornflour
200ml water
30g powdered gelatine
300g granulated sugar
50ml evaporated milk
75ml liquid glucose
2 egg whites
pinch salt
1 teaspoon vanilla extract
1/4 teaspoon pink colouring
1/2 teaspoon strawberry flavouring


  1. Line a baking tray with baking paper. Combine the icing sugar and cornflour in a small bowl and sprinkle over the prepared baking tray.
  2. Place 100 ml of the water in a small bowl, sprinkle over the gelatine and leave to soak for 5 minutes.
  3. Heat the sugar, the remaining water, the evaporated milk and liquid glucose together in a saucepan and stir until the sugar has dissolved. Bring the mixture to the boil, then insert a sugar thermometer and cook the mixture until it reaches 121°C.
  4. Remove from the heat, add the soaked gelatine and stir well until combined and melted.
  5. Whisk the egg whites and salt in a freestanding food mixer on a medium speed until it 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 cooled and thickened.
  6. Divide the mixture into 2 bowls. In one, stir in the pink colouring and strawberry flavouring.
  7. Place both mixtures into a duo piping bag with a star nozzle and pipe little twists onto the icing sugar/cornflour lined baking tray. Leave to set for at least 2 hours at room temperature. Store in an airtight container for up to 2 weeks.
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