Raspberry Marshmallow Fluff


Yesterday I had left over egg whites and I promised I’d make something with them today. And it was AH-mazing!!

Three egg whites weren’t enough for pavlova, I didn’t want to make a cake to go with my all time favourite frosting (boiled frosting), I made a million meringues recently. I wanted something different. Google didn’t really help, but finally I came upon marshmallows! I have a love hate relationship with them. I really think i shouldn’t let my children eat them by the pound, but I want to eat them by the pound. So we seldom buy them. Not to mention most marshmallows have corn-syrup in them and two of my four children can’t have that. 😦 The corn-free variety is pretty expensive, so we don’t buy them often.

Everything I read said corn-syrup was pretty much a must for a smooth treat, like marshmallows. But not to be deterred I decided to try something a little different and I was not disappointed!

Actually, this may be my new favourite treat ever!


3Egg Whites
Pinch Salt
3/4 C Sugar
2/3 plus 1/2 C Raspberry Juice (I let frozen raspberries thaw in a colander over a large measuring cup, the juice just dripped right in)
2 pkgs Gelatine

It doesn’t actually take long to assemble the treat, but it does require constant supervision. So be prepared for about 20 minutes of attention at the stove/counter.

First prepare a 9×13 baking dish by coating with butter, make sure the entire surface is completely covered! To be sure you haven’t missed a spot sift confectioners sugar into eh pan and tap to make sure it covers every last spot.

For confectioners sugar, I use a single serving blender and grind up regular sugar until it’s a powder. I take an equal amount of potato starch and sift them both together a couple times. Much cheaper than the corn-free confectioners sugar you buy at the store.


  • Put the egg whites in a large mixing bowl, and let them come to room temperature.
  • Sprinkle the 2 pkgs gelatine over the 1/2 C raspberry juice
  • While the gelatine is dissolving, put the sugar into a pot with the rest of the raspberry juice and heat on medium until the sugar dissolves, then turn up the heat to medium high and begin beating the eggs on low.
  • Once the eggs turn frothy, add the pinch of salt and continue beating on medium
    A candy thermometer could be a good idea here, though I didn’t really look at mine.
  • After the solution’s been bubbling for a few minutes, candy thermometer should ready about 210F, begin beating the egg whites on high be sure they become thick and fluffy.
  • The sugar solution will thicken and the bubbles will become thick and goopy, candy thermometer should read about 245F.
  • Turn off the burner and pour the sugar solution slowly into the egg whites, beating all the while.
  • After it’s fully incorporated, pour the gelatine bloom into the pot, the residual heat should be enough to dissolve the gelatine, once clear and runny, pour into he egg whites as well. Whipping the entire time.
  • Continue whipping until he outside of the bowl is completely cool. I don’t have a stand mixer, so I just picked my bowl up while I was beaten git. It cooled down pretty quickly.
  • Once cool pour into your prepared pan and spread evenly.


My whisk broke! Good thing I was wearing a full apron! there was raspberry fluff all over my kitchen!

I served some of my fluff within an hour, on raspberry puree, the rest I left to sit to become marshmallows. (Tasted the first marshmallow a few moments ago and it was divine!! So airy, with just a hint of sweetness!)


It’s as light as air! Much fluffier than store bought marshmallows, and no where near as sweet. This paired perfectly with the tart raspberries. I can hardly wait to make more!

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