Raspberry Marshmallow

Name: Raspberry Marshmallow
Total time: 1 h
Yield: 8
Cuisine: French
Ingredients: Raspberries - 250 g; Sugar - 500 g; Water - 150 g; Chicken egg white - 33 g; Agar-agar - 8 g; Powdered sugar - 30 g

Cookinero 6 May 2025

2870

Raspberry marshmallow is a favorite summer treat. The abundance of berries allows you to cook marshmallow with raspberries very often. To keep the marshmallow in shape, the recipe uses a gelling agent. Gelatin can give an aftertaste, so for a light dessert it is better to use agar-agar from red algae of the Black Sea. Choose Agar-Agar with a gelling effect of at least 1000, otherwise the marshmallow will not harden well. It is a myth that it is very difficult to make delicious and real marshmallow at home. It is only important to follow the recipe.

How to cook Raspberry Marshmallow

Step 1

Soak agar-agar in water. Leave it to swell while you prepare the raspberry puree.

Step 2

Prepare raspberry puree. Rub the berries through a sieve, remove the seeds. Heat the puree in a saucepan, pour in 250 g of sugar. The sugar should dissolve. Heat the puree, but do not boil. Remove from heat. Let the mixture cool.

Step 3

Prepare the syrup. Heat the agar on the fire, pour in the remaining sugar, stir, and bring to a boil. Cook the syrup for 5 minutes until it thickens a little. The syrup should not flow off the spoon, but only leave behind a thin caramel thread. Cool the finished syrup slightly.

Step 4

Prepare the marshmallow mass. In a large 3-4 liter bowl, beat the raspberry puree with the egg white until fluffy. Slowly pour in the agar-agar syrup, continuing to beat at high power for 10 minutes.

Step 5

Pipe the marshmallows. Use a pastry bag to form the halves of the marshmallows. Line a tray with parchment. Pipe the halves of the marshmallows onto it. Leave the marshmallows to harden on the table for 24 hours. Roll in powdered sugar. Connect 2 halves together.

Raspberry Marshmallow - FAQ About Ingredients, Baking Time and Storage

Can I substitute agar-agar with gelatin in this recipe?

Yes, you can substitute agar-agar with an equal amount of gelatin, but note that gelatin is not vegetarian. Also, gelatin may require different setting times and textures, so follow the package instructions for best results.

How long do these raspberry marshmallows last, and how should I store them?

Store the marshmallows in an airtight container at room temperature for up to 2 weeks. Avoid humidity, as it can make them sticky. For longer storage, keep them in the fridge for up to a month.

Can I make this recipe sugar-free or low-carb?

Yes, you can use a sugar substitute like erythritol or monk fruit sweetener. However, the texture may differ slightly, and you'll need to check if the substitute can be heated similarly to sugar for the syrup.

What’s the best way to pipe the marshmallow mixture for even shapes?

Use a large round or star piping tip for uniform marshmallows. Hold the bag vertically and apply steady pressure to form even halves. Dust your hands with powdered sugar to handle the mixture if needed.

Can I freeze raspberry marshmallows for later use?

Yes, you can freeze them in an airtight container for up to 3 months. Thaw at room temperature for about an hour before serving. Avoid refrigeration after thawing to prevent moisture buildup.

How can I make these marshmallows vegan?

Use agar-agar as the recipe suggests and replace the egg white with aquafaba (chickpea brine). Whip 3 tablespoons of aquafaba until stiff peaks form, then proceed as directed.

What can I serve with these raspberry marshmallows?

They pair well with hot chocolate, as a topping for desserts, or dipped in melted chocolate for an extra treat. They also make lovely edible gifts when packaged beautifully.

Can I double the batch size easily?

Yes, but ensure your mixing bowl is large enough (at least 5-6 liters) to accommodate the increased volume. You may also need to beat the mixture longer to achieve the right fluffiness.

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