This is the second time that I have attempted marshmallows, the first time being when I was a student and it was an unmitigated disaster – the egg whites and syrup didn’t mix and I have no idea what happened to the gelatine. I attribute this to the fact that I only had a hand whisk to mix all the ingredients together (bad workman blames their tools and all that) but it is very difficult to get marshmallows right without using a proper mixer as you need to add the hot syrup down the side of the bowl whilst continuing to mix.

So I decided that it had been long enough since my last attempt that I could try again, armed with a Kenwood mixer and a jam thermometer.

Here are the results!

The marshmallows after being cut up and dipped in cornflour/icing sugar mixture

Finished Marshmallows


Strawberry Marshmallow Recipe


  • 100g cornflour
  • 100g icing sugar
  • 2 tsp strawberry essence (or other flavouring)
  • 2 tsp red food colouring
  • 230g water
  • 200g egg whites
  • 400g caster sugar
  • 170g liquid glucose
  • 9g gelatine leaves



  1. Add the food colouring and strawberry essence to 130g of the water and bring to the boil in a saucepan.
  2. When boiling remove it from the heat.
  3. Add the remaining water, the caster sugar and the liquid glucose to the pan.
  4. Bring to the boil without stirring and allow the mixture to get to 128 degrees Celsius.
  5. Use a wet pastry brush to prevent crystal forming on the side of the pan in the previous step.
Strawberry syrup

Strawberry syrup


Egg white mixture

  1. Place the gelatine leaves in a small amount of cold tap water to soften.
  2. Place all the egg whites in a bowl and using a mixer with the whisk attachment, whisk them on a low speed. (this is where a Kenwood comes in handy)
  3. Once the syrup has reached 128 degrees Celsius increase the speed of the mixer to a medium setting and allow medium peaks to form.
  4. At this point add the syrup to the egg whites. This has to be done carefully so as not to cook the egg whites. Add it in a thin steady drizzle down one side of the bowl.
  5. After adding all of the syrup squeeze the water out of the gelatine leaves and add to the mixing bowl.
  6. Increase the speed of the mixer to high and leave it until the mixture reaches room temperature, at this point turn the mixer off.
Adding the syrup to the egg whites

Adding the syrup to the egg whites


Finishing the marshmallows

  1. Find a deep baking tray.
  2. Mix the cornflour and icing sugar together in a bowl.
  3. Dust the bottom of the baking tray with the cornflour/icing sugar mixture using a sieve.
  4. Pour the marshmallow mixture into the baking tray and spread evenly with a spatula.
  5. Dust the top of the marshmallow mixture with more of the cornflour/icing sugar using the sieve again.
  6. Leave to rest for an hour.
  7. After an hour cover the tray with cling film and leave to set at room temperature for 10 hours.
  8. Cut the marshmallow into cubes and toss in the remaining cornflour/icing sugar mixture.
  9. Enjoy!
Cutting marshmallows into squares

Cutting marshmallows into squares


Finally I am pleased to present to you the work of my friend Josh Caudwell (a freelance photographer) who has just started taking photos of some of my food.


Marshmallows on a matt black plate

Marshmallows on a matt black plate


Single marshmallow with blueberries

Single marshmallow with blueberries