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Creamy marshmallow

Author
Cookinero 17 Nov 2025
1430
Creamy marshmallow

Marshmallows originated and became established in world cuisine because French chefs improved the recipe for the old Russian pastila, which was prepared using honey. The French chefs replaced this unusual ingredient with sugar. As a result, they got the classic recipe for modern marshmallows. Cream is a mandatory ingredient in making creamy marshmallows. It should be quite fatty. It is best to choose whipping cream.

How to cook Creamy marshmallow

Step 1

Creamy marshmallow

Prepare the marshmallows. Combine the raspberry syrup and sugar in a heavy-bottomed saucepan. Place the mixture on low heat. Stir constantly until it thickens. Beat the cooled egg whites until stiff peaks form. Combine the sugar-syrup mixture with the whipped cream and gelatin. Mix thoroughly. Transfer the marshmallow mixture to molds and sprinkle with powdered sugar. Refrigerate for 3 hours.

Creamy marshmallow - FAQ About Ingredients, Baking Time and Storage

Yes, you can use a sugar substitute like erythritol or stevia, but keep in mind that it may slightly alter the texture and sweetness level. Be sure to use a granulated substitute that measures cup-for-cup like sugar for best results.
Store the marshmallows in an airtight container at room temperature for up to 1 week. For longer storage, you can keep them in the refrigerator for up to 2 weeks, but they may become a bit more chewy.
Yes, this recipe is vegetarian as it does not contain any meat products. However, please note that some marshmallow recipes might use gelatin, but this recipe uses it in a way that is vegetarian-friendly as it's a common ingredient. Always check your specific gelatin source if you have dietary restrictions.
While an electric mixer makes it easier to achieve stiff peaks with the egg whites, you can whisk by hand. It will require some arm strength and time, but it's absolutely possible. Just ensure the egg whites are at room temperature to make whisking easier.
Yes, you can freeze them. Place the marshmallows in a single layer on a parchment-lined tray to freeze solid, then transfer to an airtight container or freezer bag. They will keep for up to 2 months. Thaw in the refrigerator before serving.
You can substitute the raspberry syrup with an equal amount of any other fruit syrup you have on hand, like strawberry or cherry. Alternatively, you can use a simple syrup (equal parts water and sugar, heated until dissolved) and add a few drops of red food coloring if you want the pink color.
Absolutely! These marshmallows are perfect for making ahead. Store them in an airtight container at room temperature for up to a week, and they'll be ready to serve when you need them.
To reduce the sweetness, you can slightly reduce the amount of sugar in the syrup, but be cautious as sugar also contributes to texture. A better option is to serve the marshmallows with slightly bitter or tart accompaniments, like dark chocolate or fresh berries, to balance the sweetness.

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