Spring marshmallows


As spring is here – well in spirit at least – I find myself inspired and delighted by all things pink and pretty. So as the heady aroma of blooming jasmine carries me away to exotic places, I thought I’d share my much loved, and fuss free, rose and pistachio nut marshmallow recipe. May it remind you of long forgotten childish delights, while at the same time hinting at the tantalising tastes of summer yet to come.

You will need

Three medium-sized metal bain-marie trays rinsed in cold water. Make sure not to dry them though, as this stops the marshmallows from sticking.

From the pantry

  • 50g Gelatine powder (soften in 125 ml cold water and then dissolve in 375ml boiling water)
  • 800g Castor sugar
  • 5ml Vanilla paste
  • Pinch of salt
  • 2 Egg whites
  • 5ml Rose water or syrup (adjust according to personal taste preferences)

What to do

  • Measure all the ingredients into a large bowl and beat with an electric beater until thick and fluffy. The mix will triple in size after about five minutes off medium strength beating.
  • Spoon the mixture into the two trays and refrigerate until set. This generally takes between one and two hours.
  • Cut into desired shapes.
  • Roll in chopped pistachio nuts.
  • Hide (unless you’re inclined to share).

Chef’s notes

If you opt for rose water you will need to add some pink food coloring. Just remember…a little goes a long way.

Be careful not to get too overzealous when using flower waters, or your marshmallow could end up tasting more like your old aunt Rose than the rose turkish delight it’s meant to be.


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One Response to Spring marshmallows

  1. Seth Pliego says:

    Marshmallow probably came first into being as a medicinal substance, since the mucilaginous extracts comes from the root of the marshmallow plant, Althaea officinalis, which were used as a remedy for sore throats. Concoctions of other parts of the marshmallow plant had medical purposes as well.;`’;

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