Wednesday 11 February 2015

Pineapple Marshmallows Recipe - Amazing!!

This recipe must, must, must be tried I absolutely love marshmallows and they are pretty simple to make and taste divine (so much nicer than shop bought).

I am a big fan of Heston Blumethal I love his creativity and originality and I'm always eager to try out new recipes, I've eaten at Dinner by Heston which is incredible but haven't been lucky enough to try The Fat Duck as yet, anyway as usual I digress! After trying out a marshmallow recipe a few years ago I vowed never, ever would I attempt to make them again (it was quite a disaster really!) but when I saw this marshmallow recipe featured in this cook book I decided that I would face my nemesis and have another go. 

Now the thing with a lot of Heston recipes in this cookbook is some require ALOT of ingredients and some specialist equipment (think dry ice etc) but this marshmallow recipe is simple to follow and everything you need is easy to get hold of in your local supermarket. 

Now I know this looks like there are a lot of steps in this recipe but I promise it is very simple! 

Recipe (makes 30 marshmallows) 


100g cornflour
100g icing sugar
130g pineapple juice (or other flavouring)
200g egg whites (approx 7 large eggs)
400g white caster sugar
170g liquid glucose
9g leaves of gelatine, softened in cold tap water
A few drops of food colouring (your choice!)


1. Mix the cornflour and icing sugar together in a bowl . Using a sieve, dust the bottom of a deep baking tray and reserve the rest for the surface. 

2. Put the pineapple juice in a pan and place over a medium heat. Bring to the boil. Once boiled, remove from the heat and set aside. 

3. In another bowl or a mixer with a whisk fitted begin to whisk the egg whites on a low speed.

4. As the egg whites are mixing, add 100g of cold tap water, the caster sugar and glucose to the pineapple juice and place on a high heat. Bring this up to the boil and without stirring allow the temperature to reach 128 degrees C (you will require a sugar thermometer for this).

5. Use a wet pastry brush to stop sugar crystals forming on the sides of the pan (gently run the brush around the edges where you can see the sugar sticking to prevent them). Once the syrup has reached 128 degrees C (this takes a few minutes) increase the mixer speed to medium and continue to whisk the egg whites until medium peaks form. 

6. Once medium peaks have formed gently add the syrup to the egg whites in a thin and steady drizzle to one side of the bowl, this is to ensure that the egg whites don't cook as you add the hot syrup. Once all the syrup has been added squeeze the water out of the gelatine sheets and add them to the bowl. Increase the whisk speed to high, whisk until the mixture has cooled to room temperature. Add a few drops of food colouring at this point should you wish. 

7. Pour the mixture into the dusted tray and spread to an even thickness, a spatula is useful for this. Sprinkle the surface with more of the icing sugar and cornflour mixture. Rest uncovered for about an hour. 

8. After an hour cover the tray with clingfilm and leave to set at room temperature for 10 hours (I left mine overnight). Slice into cubes and toss in the remaining icing sugar and cornflour.

9. Pop into some jars to keep fresh, you might find that they become a little sticky, if so just sprinkle liberally with the icing sugar and cornflour mix to solve this. 

10. Enjoy!! These taste beautiful, almost a bit turkish delight in flavour, it's very subtle. You can experiment with the flavours to make all sorts of delicious marshmallows!

Helly's Top Tips: In this recipe it doesn't state the size of bowl required, my advice would be to use a large one the meringue becomes quite big once whipped up.

Keep any left over icing sugar and cornflour mix to coat the marshmallows should they become sticky.

To purchase the book from which this recipe is from you can click directly on the product link below: 

Has anyone tried making marshmallows before? Do you recommend anything when making them or any flavours to try?


  1. I have never made marshmallows before but I love em and can just image the flavour of pineapple ones.

    1. They are divine, like little cushions of fluff just delicious! x

  2. Oh I love marshmallows - these sound amazing. Heston usually scares the hell out of me with his combinations, but this one is a real treat.


    1. I know me too, his recipe's at times can be a little out there but these are just perfect. X

  3. charlotte clavier1 February 2016 at 12:15

    Never seen a pineapple marshmallow or thought of making any myself. This post makes me want to try making them myself


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