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Strawberry & White Chocolate Marshmallows

#ConfectionCollection: Strawberry & White Chocolate Marshmallows

Adapted from Hint of Vanilla
Course Confectionery


  • 10 g Leaf Gelatin Sheets
  • 87 g Egg Whites
  • 225 g Granulated Sugar
  • 112 g Water
  • 50 g Glucose Syrup
  • 15 g Freeze-dried Strawberry Powder
  • 100 g White Chocolate finely chopped
  • 50 g Corn Flour sifted
  • 50 g Icing Sugar sifted
  • Vegetable Oil


  • Grease a 20 x 20cm square tin with a flavourless oil (like vegetable oil) and line with baking parchment.
  • Mix the corn flour and icing sugar together in a small bowl. Using a sieve, dust the parchment-lined tin with an even layer of the icing sugar and corn flour mixture.
  • Place the gelatin in a bowl of cold water and leave it to soften. Remove the gelatin from the water and squeeze out any excess.
  • Place the gelatin in a small metal bowl set over a pot of simmering water and melt it, do not let the gelatine simmer. Keep it warm until you are ready to use it.
  • Melt the white chocolate, either using a bain-marie or in the microwave on short bursts - be careful white chocolate can burn very easily. Keep the chocolate warm, so that it stays runny.
  • Place the egg whites in the bowl of a stand mixer with the whisk attachment fitted.
  • Mix the granulated sugar, liquid glucose, and water in a large saucepan and bring to a simmer over a medium heat. Stir to dissolve the sugar, then simmer for about 5 minutes, until the syrup reaches 121C.
  • Let the syrup continue to cook and turn the mixer to medium speed, whisk the eggs until they are at soft peak stage.
  • Continue to boil the syrup and when it reaches 138-140 C remove it from the heat. Turn the mixer to medium speed and slowly pour the syrup into the egg whites.
  • Pour in the gelatin, increase the speed to medium-high, and mix for about 5 minutes, until the mixture is thickened, glossy, and warm but not hot.
  • Add the freeze-dried strawberry powder and whip for 30 seconds to mix it evenly. Gently fold in the melted chocolate with a spoon and make sure it's evenly mixed.
  • Spread the marshmallow into the prepared pan. Rub a small offset spatula with oil and use that to smooth the surface of the marshmallow.
  • To get an even and flat surface, cut a 20 x 20cm square of parchment and rub one side with the oil. Place the oiled side down on the surface of the marshmallow and gently press down.
  • Leave the marshmallows to set at room temperature overnight.
  • When set, remove the square of parchment paper and lift out the marshmallow using the parchment.
  • Rub a sharp knife with vegetable oil, trim the edges of the marshmallow and then cut them to your desired sizes/shapes 2-3cm squares are most common.
  • Dust the marshmallows with the icing sugar corn flour mix to prevent them from sticking together. Store in an airtight container at room temperature.