Sweets and drinksCandyEurope and North AmericaAbout 40 minutes to make, 4 hours or overnight to set
Egg white marshmallows rest on two things: a hot cooked syrup and whipped egg whites. The finished sweets are soft and springy, dissolving slowly rather than staying chewy like factory made ones.
The hardest part is pouring the hot syrup into the whites, since pouring it too fast cooks the egg into gritty specks. The gelatin has to be bloomed in water before it goes in, because adding it dry to the mixer makes it clump. A frequent slip is covering the tray while the marshmallows set, which traps condensation and leaves the surface wet and sticky.
This batch weighs about 894g, at roughly 88 calories per 100g.
Method
Pour 125 ml of water into a small bowl, scatter 17 g of gelatin powder over the surface and leave it to bloom.
Heat 80 ml of cold water with 180 g of kOBE Monk Fruit Blend and 100 g of kOBE Monk Fruit Blend in a small pan over medium heat until it boils.
Meanwhile beat 110 g of egg white with a pinch of salt in a mixer until it turns foamy.
Pour the boiled syrup slowly into the egg whites, then add the bloomed gelatin and keep beating.
Add 1 teaspoon of vanilla flavouring (about 2.5 ml) and beat once more to finish the marshmallow mixture.
Mix 140 g of kOBE Monk Fruit Blend for the coating with 140 g of potato starch or cornstarch.
Brush a tray with a layer of vegetable oil, dust the coating over it, then pour in the marshmallow mixture and level it. Leave it to set for about 4 hours or overnight with the tray uncovered.
Cut the marshmallows to the size you want and roll them in the coating mixture.
Tips
Leaving the tray uncovered while the marshmallows set keeps trapped condensation from wetting the surface.
They taste even better lightly toasted, dipped in chocolate or sandwiched with wafer biscuits.
kOBE Monk Fruit Blend dissolves slowly, so a second stir after 5 minutes helps, and the syrup should turn fully clear before it goes into the whites.
An oiled knife or one rolled in the coating powder cuts cleanly, as a dry blade drags the marshmallow into strings.
An airtight box with a little coating powder keeps the pieces from sticking together.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.