What is there to say about these Passionfruit Raspberry Marshmallows? I think they speak entirely for themselves. They say everything that needs to be said, with their squishy-bellied, swirly-topped looks. They’re the ideal marshmallow. The flavour of passionfruit AND raspberry shines through super brightly. These are infinitely superior to bog-standard marshmallows, not just because of their natural sweet-tangy flavours, but because of their super-soft texture and ultimate squishability.
Needless to say, these make the best DAMN s’mores you’ve ever had. I highly recommend a pairing with milk chocolate, but dark chocolate would be equally delicious.
I don’t have much to say about these guys, because not much needs to be said. Make these. They’re awesome.
xx Sarah.
- Flavourless oil
- 1 cup frozen raspberries
- 3-5 passionfruit (to make 75ml juice)
- 2 egg whites
- pinch of salt
- 2 tbsp gelatin powder (20g)
- 1 cup + 2 tbsp water
- 2 cups (400g) caster sugar
- 1 tsp vanilla bean paste
- 1 cup powdered sugar
- 1 cup cornflour (aka cornstarch)
- Grease and line with non stick baking paper an 8 inch/20cm square tin (be generous, you don't want this to stick!).
- Place the raspberries into a small saucepan over a low heat, and cook until the berries break down. Push through a sieve, reserve the juice and discard the seeds. You need about 65ml (1/4 cup) of juice, but 5ml over or under is fine.
- Cut the passionfruits in half, and scoop out the seeds. Push through a sieve, reserve the juice and discard the seeds. You need about 65ml (1/4 cup) of juice, but 5ml over or under is fine.
- Place the egg whites and salt into the bowl of a stand mixer, fitted with the whisk attachment. Whisk on a low speed until soft peaks just form, turn the machine off, but leave everything in place.
- Place the gelatin and 2 tbsp water into a small bowl and mix together - it will be stiff and lump but that's cool.
- Place the remaining water into a medium saucepan, and add the caster sugar. Place over a low heat, and slowly bring to the boil. Cook until the mixture reaches 125C on a sugar thermometer - this takes a while, at least 10 minutes - and be extremely careful, as obviously this is very hot. No kiddoes!
- Once the sugar reaches 125C, remove from the heat, and carefully add the gelatin. Stir gently until all the gelatin is dissolved (it will foam up a bit).
- Now, go back to the mixer, turn the egg whites on to a medium speed, and carefully stream in the sugar-gelatin syrup. Once the gelatin is all in, the mixture shoud have tripled in size, and turned white. Add in the vanilla bean paste and keep whisking for about 2 minutes.
- Turn off the mixer, and scrape half the still-warm marshmallow into a bowl. Add the raspberry juice to one bowl, and the passionfruit juice to the other, and whisk bowl to combine.
- Now, alternating between the two mixes, pour dollops of marshmallow into the lined tin. Swirl them together with a butter knife, and leave to sit at room temperature for at least 2 hours to set.
- Sift together the cornstarch and powdered sugar.
- Carefully cut the marshmallow into 16 squares, with a clean, sharp knife (it helps if the knife is rinsed clean in hot water and dried between cuts).
- Toss the mallows in the cornstarch-sugar mix, and serve.
I can only imagine how delicious these would be in S’mores. I’ll simply have to make them and give it a go!!
Katie xoxo
I love the swirly pattern – they remind me of rhubarb and custard sweets.
Homemade marshmallow trumps any of the stuff you get in the supermarket! These are so, so pretty.
Also has your site been updated? It’s looking very snazzy (showing my age there), I love it!
These look great! I’m impressed at how smooth you got their surfaces to be; whenever I make marshmallows, I can never seem to smoothen them out perfectly.
When you smooth them out, do you use a wet spatula?
Hi Chris – you don’t need to smooth it out. The mixture settles flat. Cheers, Sarah.
These look awesome! I love the swirly two-toned colours and the flavours sound utterly delicious.
These look dreamy! Heart eyes!
Gorgeous! Have you ever tried aquafaba to replace the egg whites in any marshmallow recipe? Just curious … I want to try these but have recently acquired a complete egg intolerance. Huge bummer.
I am in love with all things passionfruit at the moment! It probably helps that Mum and Dad have a huge vine sprawling across their yard, and they are more than happy to swap fresh passionfruit for passionfruit baked goods (last weekend it was passionfruit meringue ice cream). These are absolutely amazing, Willy Wonka worthy marshmallows Sarah. I think you need to get yourself a purple morning coat to wear while presenting these treats ;)
These look amazing!! Loving the new layout :-)
I need to get over my fear of gelatin and bust some of these out!
Marshmallows are so fun to make!! I’m always looking for more flavors to use, and this combination looks absolutely divine! The colors too!!