Makes: 30 pieces
Prep time:
Cook time:
Total time:
To dust
  • 50 gr icing sugar
  • 50 gr corn flour
  • 120 gr egg whites
  • 20 gr white sugar
  • 150 gr water
  • 500 gr white sugar
  • 150 gr glucose
  • 20 gr leaf gelatine
  1. Mix the icing sugar and corn flour. Grease a deep tray or oven dish with oil, line the bottom with baking paper and dust with the combined icing sugar and corn flour. Keep the rest for later.
  2. Bring the water with the white sugar and glucose to the boil and boil until it reaches 121°C on a sugar thermometer.
  3. Meanwhile, whisk the egg white with the small quantity of sugar to stiff peaks.
  4. As soon as the syrup reaches the correct temperature, pour it slowly onto the egg whites in a thin, steady stream while whisking with a electric whisk. Be careful not to pour the hot syrup directly onto the beaters, as it may stick to them or splash back at you.
  5. When all the syrup has been mixed, continue to whisk the meringue for a couple of minutes.
  6. In the same time, drain the soft gelatine, melt in a pan over low heat and add to the Italian meringue.
  7. Continue whisking the meringue until it has cooled down to room temperature. It should be shiny and stiff.
  8. Pour the meringue in the prepared tray and dust the top with the combined icing sugar and corn flour
  9. Allow to set at room temperature for at least 12 hours.
  10. Dust your work surface with the combined icing sugar and corn flour, remove the set marshmallow from the tin, remove the baking paper and cut into squares. Dust the squares liberally with the combined icing sugar and corn flour to keep them from sticking.
Stuff to know
This quantity will fill a tray measuring 25 x 35 cm.
Only whip up egg whites in a perfectly clean and grease free bowl.
Allow the marshmallow ample time to set.
Contrary to crunchy and dry meringues that are baked in the oven, Italian meringue is cooked when the hot sugar syrup is added, making it safe to eat while still soft.
Use beetroot juice to create pink marshmallows.
Cook the sugar syrup to precisely the right temperature or the marshmallows won’t set.