Marshmallows of red beetroot

A sweet treat made from red beetroot. It may sound strange, but in combination with sugar, the flavours of the beetroot become very similar to blueberry or cassis.

Makes 750g.

Marshmallows of red beetroot

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red beet juice



powdered gelatine









egg whites, pasteurised



Preparation method

  • Reduce the red beet juice to 150g. This will remove the underlying flavour and enhance the sweetness.
  • Set aside, and when cool, mix with the gelatine powder.
  • Combine the water and sugar, heat to 125°C and remove from the heat. When the liquid is no longer bubbling, add the beet-gelatine solution and stir well.
  • 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 beet syrup to the beaten egg whites in a thin stream while the machine is turning slowly. Set aside to cool to room temperature.
  • Dust a sheet of grease-free paper with icing sugar and pipe drops of the beet-egg white foam onto the sheet.
  • Dust them liberally with icing sugar and allow to dry at room temperature for at least three hours, until a thin crust forms.

Serving suggestions

  • As a friandise.
  • As part of a composition, e.g. with raspberry, rhubarb, citrus fruit, or chocolate.
  • Use in a composition with components of avocado, blackberry and yogurt.

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