Orange blossom and rose marshmallow…Souvenir from home…

Marshmallows…They are great souvenirs from my childhood. I remember buying marshmallows from bakeries when I was kid. It was a mouthful of flavour like a little sweet cloud. The industrial marshmallow will never have this very little texture!

I am using this recipe for a while now. It’s a recipe from a French blog written by Mercotte. Mercotte is the Mary Berry in the French version of the GBBO. She is originally a food blogger that walk step by step her way to radio and television.

This recipe is manageable with a stand mixer without it you will have to mix the marshmallow during 20 to 25 minutes very regularly…It’s worse than sport at this level!

I propose you a recipe with rose water and orange blossom but you can customize it as you wish that’s the pleasure of the marshmallow 🙂 Here is the recipe:


Orange blossom and rose marshmallow

By Sophie Maulevrier Published: October 31, 2013

  • Prep: 40 mins

Marshmallows with the delicate flavour of the orange blossom or rose



  1. Ideally, use a stand mixer to mix without interruption and at the same speed. First, prepare the icing sugar and corn flour mix that you will use to cover the tray where you will let the marshmallow dry for several hours. I use a baking frame of 20x24 cm to shape the marshmallow. Place this frame on a greaseproof paper and sprinkle the icing sugar on top.
  2. Then prepare the syrup by heat slowly the caster sugar and the water in a pot. The syrup is ready at 130ºC precisely. It's important. Put the gelatin in cold water until soft and dry it.
  3. Put the egg whites in the stand mixer and beat until stiff. Then add the sugar syrup in the egg white but make it run on the bowl edges to allow it to cool and not cook the egg whites. Keep the mixer working until the mix cool down and add the rose water or the orange blossom and the food colouring. Take into account that you should add 4 or 5 drops of food colouring in order to get a good colour on the marshmallow or it will be light.
  4. Fill the cooking frame with the marshmallow or create shapes using a piping bag. Spinkle icing sugar on top of the marshmallow and allow to rest for a few hours.

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