top of page

Blackcurrant Marshmallow / Cassis Guimauve

Updated: Jul 11, 2021

Marshmallow is an all-child's wonder. To make them in different appetizing colour of delights does not always have to involve food colouring. This marshmallow involves the use of fruit purees that give the natural fruit colour for the marshmallow. If you can get your hands on freeze dried fruit powder, utilise them in the marshmallow as well as for the dusting to intensify the flavour.

The recipe below omits the use of egg whites making it chewier in texture but just as light like cloud! It is so easy to make you would never think about buying store bought marshmallow ever again!

What is the science behind making marshmallow without egg whites?

In the past, marshmallow are often made with egg whites and gelatines where the egg whites are whipped until airy before pouring in the sugar syrup followed by the gelatine to stabilize the foam and to allow it to set to be cut.

Omitting the egg whites and only utilizing gelatine alone in marshmallow gives the same result as gelatine commonly made from the collagens found in bone, ligaments and skins of animal, commonly cows and pigs, has the same protein abilities that enable them to foam like egg whites. The perks of using gelatine-alone based marshmallow is that it will have a longer shelf life compared to it being made with egg whites.

This marshmallow is not vegan friendly, another alternative that has the same protein properties as egg whites out there is by using aquafaba made from the by-product of chickpeas soaking water, however the resulting marshmallow is softer and not as "pillowy" in texture.

Packaging and Storage

If you are planning on packaging the marshmallows as gifts, I find that to prevent the marshmallow from getting wet and sticky, it is best to leave it to dry out slightly in a container with the dustings. Once the marshmallow are cut in to individual cubes, toss them in the dustings and leave them to dry on a tray uncovered in a cool place. Leave the marshmallows to dry out on all corners overnight.

The next day, you will find that the dusting are starting to soften from the moisture in the marshmallow, place the marshmallows in a large airtight container with the dustings and cover with the lid. Once in a while shake the container with the marshmallows in them to toss around the dusting again. Repeat this process over 2 days or until the dusting stops showing signs of becoming damp again.

If the ambient of your kitchen are particularly warm and humid, skip the first step and place the cut and dusted marshmallows straight into the container with the dustings and shake a few times before leaving it overnight and continue until they completely dry out on the outside.


Equipment: Thermometer, 20 x 20 cm cake ring

Duration: 30 minutes

Cassis Guimauve

Castor Sugar 125 g

Invert Sugar (1) 35 g

Blackcurrant puree 40 g

Invert Sugar (2) 55 g

Gelatin mix 63 g (9 g gelatine powder + 54g water)

Citric Solution Mix 10.5 g (10 g Cassis puree + 0.5 g citric Acid)

Cassis Dusting Powder

Icing Sugar 50 g

Corn Flour 50 g

Freeze dried cassis powder 30 g



Note: Before proceeding to making the marshmallow, make sure to weight up all ingredients ready to go. Line a tray with silicone mat or baking paper sprayed with oil with a 20 cm x 20 cm square rings and oiled sprayed around the sides to ensure that the marshmallow do not get stuck on the base and ring after it has set. (Ensure that the baking paper at the base is oiled as well otherwise the marshmallow will not come off when set!)

1. Place Castor sugar, Invert Sugar (1) and Cassis Puree into a pot. Place trimoline (2) into a stand mixer bowl with a whisk attachment and set aside ready to use.

2. Meanwhile, mix gelatine powder with water to make the gelatine mix.

3. Then, separately prepare the citric solution mix by combining the extra cassis puree with citric acid and set aside until ready to use.

4. Once all the ingredients are ready, bring the puree and sugar mix pot over medium heat and bring to a boil until it reaches 110°C. While the syrup is heating, have the mixer whisking the additional invert sugar at medium speed.

5. Once the liquid have reached the desired temperature, remove the pot from the heat, whisk in the gelatine solution. Turn the mixer to low speed, gradually stream in the cassis syrup. Once all the syrup has been added, increase the speed to high and whisk until the mixture cools and aerate.

6. When the marshmallow mix turns pale, add in the extra cassis puree and keep whisking on high speed.

7. The marshmallow is ready when it has tripled in size, is fluffy and starts to pull away from the side of the bowl but still slightly soft. It should still run down the whisk but not too much for easy pouring and smoothing out when you remove it from the mixing bowl.

8. Spray the spatula and palette knife with oil, transfer the marshmallow in the cake ring and smooth the surface.

9. Leave the marshmallow at room temperature wrapped in cling film and let rest over night.

10. The next day, gently remove the ring and dust the cassis dusting on both sides of the marshmallow and cut in to 2 cm x 2 cm cubes. Roll each cubes generously with the dusting powder and store in an air tight container. Keep away from moisture and humidity.

11. For best result, store the cut marshmallows in the airtight container with the cassis dusting powder. Every now and then, shake the container to toss the marshmallow over and over again in the dusting powder and let the marshmallow dry out in the container wrapped for two days before serving.

The marshmallow can keep up to 2 weeks or more if stored correctly.


Rated 0 out of 5 stars.
No ratings yet

Add a rating
IMG_9714 (RESIZED)_edited.jpg

Baking Blog

bottom of page