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Neapolitan Marshmallows

Impress family and friends by serving delicious handmade Neapolitan Marshmallows!

25 pieces

Medium 40 Minutes




Neapolitan Marshmallows

Grease and line an 18cm (7inch) square, 2.5cm (1inch) deep cake tin with baking parchment. In a large, heatproof bowl, make up the Egg White Powder according to the packet instructions and then whisk until very stiff. Set aside.


Cut up the Gelatine Leaves into a small heatproof bowl. Add 60ml (4 tbsp) cold water. Leave to soak for 5 minutes then put the bowl over a saucepan of gently simmering water until the leaves have melted. Remove the bowl from the saucepan of water and set aside.


Put the sugar in a small saucepan with the Liquid Glucose and 50ml (2 fl.oz) water. Put a sugar thermometer in the saucepan. Heat the sugar gently, stirring until melted. Raise the heat slightly and let the mixture bubble until it becomes syrupy and reaches 118°C on the thermometer.


Remove the saucepan from the heat. Whisk the Egg White mixture again while gently pouring over the hot sugar syrup in a steady stream. Continue whisking as you gradually pour in the liquid Gelatine and add the Madagascan Vanilla Extract to form a thick, glossy meringue-like mixture (this takes about 5 minutes).


Scrape the fluffy mixture into the prepared tin using a spatula and smooth off the top. Leave in a cool, dry place (not the fridge) for 3 to 4 hours until firm and set.


To finish, dust the work surface with the cornflour, and turn the marshmallow on to it. Carefully peel away the parchment. Using a large bladed knife, cut into 5 strips and then 25 chunks (the mixture will be quite sticky). Toss the pieces of marshmallow in the cornflour until lightly coated and serve

1 serving = 10g

Nutritional Information for the recipe Neapolitan Marshmallows

Per Serving Per 100 g / ml
Energy 553 kJ
132 kcal
1499 kJ
358 kcal
Fat 6.31 g 17.05 g
Carbohydrate 8.46 g 22.85 g
Protein 6.50 g 17.57 g