Blackberry marshmallows

These marshmallows are easy to make and you decide on the flavour. Here we enhance the flavour of the blackberries with a little Fraise des Bois liqueur. The corn starch that is mixed with the icing sugar causes the exterior of the marshmallow to dry and become crispy.

Recipe makes 2100 grams.

Blackberry marshmallows

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blackberry purée



Fraise des Bois liqueur



powdered gelatin









pasteurised egg whites



pinch of salt



icing sugar



corn starch

Preparation method

  • Mix the cold blackberry purée and liqueur with the gelatin powder.
  • Heat the water and sugar together to precisely 125°C and remove from the heat.
  • When the liquid is no longer bubbling, add the blackberry and gelatin mixture and stir well.
  • Meanwhile, beat the egg whites with a pinch of salt, and continue to work the mixture as you would an Italian meringue. This means that you add the hot blackberry 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.
  • Mix the icing sugar and the corn starch and sprinkle over a suitable dish. The corn starch stops the icing sugar from absorbing moisture.
  • Pipe dollops of the mixture on top of the icing sugar.
  • Sprinkle over a generous layer of the icing sugar and corn starch mix.
  • Allow the marshmallows to set completely.
  • Store in an air-tight container.

Serving suggestions

  • As a friandise.
  • As a component in a dessert with structures of blackberry or red fruit.
  • Delicious in a dessert with white chocolat, licorice and beetroot.

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