Raspberry-passionfruit marshmallows (egg-free)

by - Tuesday, April 25, 2023

Raspberry-passionfruit marshmallows 

I mean…homemade marshmallows! Who couldn’t love them…so fluffy. So squishy. So soft and so delicious. And in my opinion so much better than store bought. 

If you like marshmallows let face it..you like sugar. I for one love them! 

You would be surprised as to how easy it is to make homemade marshmallows. It really just requires a good thermometer and a standing mixer. Plus obviously the simplest ingredients which you most likely have at home anyways. 

What I love about marshmallows is that you can really get creative with flavors. Fruity, chocolatey or a mixture of both. Sugar coated, chocolate dipped or just dusted. There are just so many options! 

I decided to go with “2 flavors-in-one” kind of fruity marshmallow just because I love the flavor combination of raspberry and passionfruit. You have the slightly sourness from the passionfruit and the sweet fruity flavor from the raspberry. 
It requires a little more time since you will have to repeat the process twice with the 2 different flavors but the end result is totally worth it. 

I just went for a simple coating of cornstarch for my marshmallows. It gives the most neutral taste and I like the smooth texture it gives to them. 

Marshmallows are very sweet in any case, even with the addition of purées, which will just give it that extra kick of flavor and balance out the sweetness a bit. 


Raspberry-passionfruit marshmallows
Makes about 25 pieces each 3.5 x 3.5cm

Passionfruit marshmallows:

120g sugar
80g glucose sirup (for example Sosa)
50g water
12g gelatine
2g citric acid (diluted in 1/2 tsp of water or 1/2 tsp lemon juice)
35g passionfruit puree 100% (Boiron)
20g water

Raspberry marshmallows:

120g sugar
80g glucose sirup
50g water
12g gelatine 
2g citric acid ( diluted in 1/2 tsp of water or 1/2 tsp lemon juice)
35g raspberry puree 100% (Boiron)
20g water

Sunflower oil for the frame (I used a metal frame about 18.5 x 18.5 cm and oiled the sides slightly)

Cornstarch for coating


For the passionfruit marshmallows start by soaking the gelatine leaves in ice cold water.

In a medium sauce pan weigh the glucose, sugar and water. Set aside. Start to boil once you have everything ready and weighed.

Once the gelatine is soaked, squeeze out the excess water and place them in the bowl of the stand mixer. 

In another saucepan weigh the passionfruit puree and water. Bring to a boil and pour over the gelatine. Let it dissolve for about a minute.

Place the saucepan with the glucose, sugar and water on medium-high heat and bring to a boil. Boil up to 118°C (use a thermometer to get an exact temperature) depending on your stove this can reach the temperature quickly so keep an eye on it.

When the temperature reaches about 110°C start whipping the gelatine and puree mixture on high speed so it starts creating some volume.

Once the sirup has reached 118°C take it off the heat immediately and pour in a medium stream into the  gelatine mixture while continuing to whip on high speed.  

Let the marshmallows whip for about 10-15 minutes until thick, glossy and foamy. (You don't want to overwhip your marshmallows as this will make it difficult to spread it evenly into your frame/mold) 

Once you have reached the desired consistency pour it straight into the oiled metal frame. Spread it evenly with a small palette knife and set aside to rest while preparing the same process for the raspberry marshmallows. 

Once you have prepared the raspberry marshmallows in the exact same process. Pour this directly onto the passionfruit marshmallows and spread it carefully. Flatten it with a palette knife. 
Let them rest overnight.

Before cutting them, dust the top with cornstarch and rub it on top to get a thin layer. This will make your marshmallows super easy to handle and not stick to everything. (Repeat on all sides) 

Cut your marshmallows in 3.5 x 3.5 cm cubes (see image below for other options) and roll them again in cornstarch and dust off the excess.

Store in an airtight container and/or place them in the freezer for up to 1-2 months. 

Happy marshmallow making! 

Sugared Marshmallow knots (same recipe, different options)

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  1. Klingt nicht nur großartig sieht auch genauso aus, wird gemerkt und versucht nach zu machen. Danke und viele Grüße,

  2. Hallo Jesse! Vielen lieben Dank für deine Nachricht. Das freut mich sehr zu hören. Falls du noch Hilfe brauchst kannst du mich jederzeit kontaktieren.

    Liebe Grüsse