Banana marshmallow

Using this recipe you can make real marshmallows, but with fresh ingredients and crème de banane. The liqueur in this recipe enhances the flavour of the banana; however, if desired you can omit it and instead add a little more banana purée.

Banana marshmallow

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banana purée



crème de banane liqueur



powdered gelatine









pasteurised egg whites



pinch of salt



corn starch

Preparation method

  • Mix the banana purée and crème de banane with the gelatine powder when cold.
  • Heat the water and sugar together to precisely 125°C and remove from the heat.
  • When the liquid is no longer bubbling, add the banana-gelatine solution and stir well.
  • Meanwhile, beat the egg whites with a pinch of salt, and continue to work the mixture as you would an Italian foam. That is, add the hot banana syrup to the beaten egg whites in a thin stream while the machine is turning slowly. The mixture will slightly collapse at first, but leave the machine to continue beating. After a while, the mixture will become airy and elastic.
  • Spray a thin layer of pan release agent into a shallow container and pour in the banana-egg whites meringue.
  • Cover with silicone paper that has also been sprayed with a pan release agent.
  • Allow to gel completely before turning out on a chopping board sprinkled with icing sugar.
  • Dip a sharp chef's knife in hot water and cut the marshmallow into blocks.
  • Coat with the icing sugar that has been mixed beforehand with 5% corn starch.
  • Store in an air-tight container.

Serving suggestions

  • As a friandise.
  • As a sweet to give guests to take home.
  • As part of a dessert with banana.

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