Raspberry Ripple Marshmallows

Prep Time: 30min Chill Time: 30min

The Marshmallow:

9.4 cl (about 2/5 cups) Water

42g (2 Tbsp) Glucose Syrup

440g (about 2 cups) White Granulated Sugar

55g (about 2 eggs) Egg Whites

2g 12 whole Gelatine Leaves

0.8 cl (about 1 1/2 tsp) Raspberry eau de vie

2g (about 1/2 tsp) Pink Food Color Powder

100g (7/8 cups) Powdered Sugar (for topping)

Cooking Instructions:

Soak the gelatine leaves in ice-cold water until softened.

Sift the powdered sugar and corn starch together. Generously dust a deep 6in by 9in pan with this sugar mix. Set the pan and the dusting mix aside for later.

Place the water, glucose syrup, and white sugar in a sauce pan along with a candy thermometer. Bring the syrup to a boil until it reaches 130°C (266°F).

Meanwhile, drain the gelatine leaves, and squeeze out any excess water. Gently heat the gelatine with the raspberry liqueur on the stove to dissolve.

In a mixing bowl, beat the egg whites at a low speed to obtain a frothy texture.

Once the syrup reaches 130°C (266°F) continue beating the egg whites on high speed while slowly pouring the hot sugar in a constant thin stream. While pouring, be sure to pour the hot sugar as close to the center of the beating bowl as possible in order to become completely incorporated. Otherwise, the sugar will get pushed to the edge of the bowl and stick, preventing the batter from getting light and fluffy. Add the melted gelatine next, and continue beating the meringue until it triples in volume and nearly cools down to room temperature.

Add the pink food coloring to the mixture and gently fold it in to create a rippled effect. Be careful not to overwork the meringue and try to keep it as light and fluffly as possible.

Pour the meringue into the tray you dusted and dust the top of the meringue with the rest of the powdered sugar mix.

Chill the marshmallow in the refrigerator for at least 30 minutes.

Once the marshmallow is set, heat a knife by running it quickly under hot water and use it to release marshmallow from the pan. You can transfer marshmallow onto a serving plate and cut into squares. Shake off any excess dust before serving.