Passionfruit marshmallows

Passionfruit marshmallows

By
From
A la Mere de Famille
Makes
50 small squares
Photographer
Jean Cazals

Ingredients

Quantity Ingredient
15g gelatine sheets
70g strained passionfruit pulp
40g water
50g mild honey
240g sugar
100g egg whites, (about 3)
1g powdered yellow food colouring, see note
75g icing sugar, for coating
75g potato starch, for coating

Method

  1. Place the gelatine in cold water to soak for 5 minutes, then drain and set aside. In a saucepan, heat the passionfruit pulp, water, honey and sugar until the mixture reaches 114°C on a sugar thermometer. Meanwhile, put the egg whites in the clean dry bowl of an electric mixer and whip on slow speed. Gently fold in the passionfruit mixture, then the softened gelatine. Increase the mixer speed — the marshmallow will thicken, then cool. Add the colouring, if using, and stir to combine.

Tags:
French
confectionery
sweets
sweet
France
candy
artisanal
Paris
Parisian
Europe
European
A la Mere de Famille
Mere
Famille
Julien
Merceron
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