Here’s another fluffy-frilly-girly recipe, just in time for Valentine’s Day. Pink Raspberry Marshmallows. I’ve discovered something about myself- I really like making homemade marshmallows! I just love whipping all that white, puffy fluff in the mixer! And let me tell you, homemade marshmallows are by far better than the packaged ones! Especially these- they have a light raspberry flavor and I think the pinkness adds a little something extra. ;)

I used Dorie Greenspan’s recipe, then used a heart-shaped cookie cutter to cut out the marshmallows. Very, very simple! A perfect Valentine’s treat! And if I may make a suggestion, these would taste mighty delicious dipped in some chocolate fondue (now THERE’s a perfect Valentine’s treat!!)!

Pink Raspberry Marshmallows

About 1 cup potato starch or cornstarch
2 tablespoons light corn syrup
2 1/4-ounce packets unflavored gelatin
3 large egg whites, at room temperature
3/4 cup cold water
1/2 tablespoon pure vanilla extract
1/2 tablespoon raspberry liqueur
1 1/4 cups plus 1 tablespoon sugar
pink food coloring

Line a 9×9 pan with parchment paper and dust the paper generously with potato starch or cornstarch. Have a candy thermometer at hand.

Put 1/3 cup of the water, 1 1/4 cups of the sugar and the corn syrup in a medium saucepan over medium heat. Bring the mixture to a boil, stirring until the sugar dissolves. Once the sugar is dissolved, continue to cook the syrup — without stirring — until it reaches 265 degrees F on the candy thermometer, about 10 minutes.

While the syrup is cooking, work on the gelatin and egg whites. In a microwave-safe bowl, sprinkle the gelatin over the remaining cold water (a scant 7 tablespoons) and let it sit for about 3 minutes, until it is spongy, then heat the gelatin in a microwave oven for 20 to 30 seconds to liquefy it. (Alternatively, you can dissolve the gelatin in a saucepan over low heat.)

Working in the clean, dry bowl of a stand mixer fitted with the whisk attachment or in another large bowl with a hand mixer, beat the egg whites on medium-high speed until firm but still glossy — don’t overbeat them and have them go dull.

As soon as the syrup reaches 265 degrees F, remove the pan from the heat and, with the mixer on medium speed, add the syrup, pouring it between the spinning beater(s) and the sides of the bowl. Add the gelatin and continue to beat for another 3 minutes, so that the syrup and the gelatin are fully incorporated. Beat in the vanilla, raspberry liqueur and pink food coloring, if desired.

Using a large rubber spatula, scrape the meringue mixture onto the parchment-lined pan. Then spread it into the corners and continue to spread it out. Lift the excess parchment paper up to meet the edge of the batter, then rest something against the paper so that it stays in place.

Dust the top of the marshmallows with potato starch or cornstarch and let the marshmallows set in a cool, dry place. They’ll need about 3 hours, but they can rest for 12 hours or more.

Once they are cool and set, cut the marshmallows with a pair of scissors, a long thin knife or a cookie cutter. Whatever you use, you’ll have to rinse and dry it frequently (if you use a cookie cutter, be sure to dip it in some cornstarch or powdered sugar between each use). Have a big bowl with the remaining potato starch or cornstarch at hand and cut the marshmallows as you’d like — into squares, rectangles or even strips (as they’re cut in France). As each piece is cut, drop it into the bowl. When you’ve got 4 or 5 marshmallows in the bowl, reach in with your fingers and turn the marshmallows to coat them with starch, then, one by one, toss the marshmallows from one hand to the other to shake off the excess starch; transfer them to a serving bowl. Cut and coat the rest of the batch.
Makes about 1 pound of marshmallows.

Recipe source: Dorie Greenspan, Baking From My Home to Yours

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36 Comments »

  1. I agree – homemade marshmallows are so much better than store bought. I made some at Christmas this year, and I will NEVER buy marshmallows again! You marshmallows are super cute, and I love the idea of raspberry flavored marshmallows. Perfect treat for Valentine’s Day! :)

    [Reply]

    Comment by Chrissy — February 7, 2011 @ 5:56 AM

  2. What a gorgeous Valentine’s treat!

    [Reply]

    Comment by katie — February 7, 2011 @ 7:54 AM

  3. These are so cute! Perfect for Valentine’s Day!

    [Reply]

    Comment by melissa — February 7, 2011 @ 8:00 AM

  4. Ack! These are so cute I can hardly stand it!

    [Reply]

    Comment by Karly — February 7, 2011 @ 8:14 AM

  5. Too cute, Amy! I love it!

    [Reply]

    Comment by Kelsey — February 7, 2011 @ 10:43 AM

  6. Amy, I want to pass on a Stylish Blogger Award to you.
    Come over to my blog to pick it up. Don’t feel obligated to accept it. I just want you to know how much I enjoy reading your blog.

    [Reply]

    Comment by melissa — February 7, 2011 @ 12:29 PM

  7. How sweet, thank you Melissa!! :)

    [Reply]

    Comment by amy — February 7, 2011 @ 2:25 PM

  8. […] This post was mentioned on Twitter by Amy Beskow, frogincottage. frogincottage said: Pink Raspberry Marshmallows… – http://www.singforyoursupperblog.com/2011/02/07/pink-raspberry-marshmallows/ […]

    Pingback by Tweets that mention Sing For Your Supper » Pink Raspberry Marshmallows… -- Topsy.com — February 7, 2011 @ 2:52 PM

  9. so darling! I want to make these simply so I can eat all of the marshmallow scraps :)

    [Reply]

    Comment by natalie (the sweets life) — February 7, 2011 @ 3:00 PM

  10. too,too cute!

    [Reply]

    Comment by Cara — February 7, 2011 @ 3:05 PM

  11. Natalie- my husband DEFINITELY enjoyed eating the scraps! I couldn’t get him to leave them alone! ;)

    [Reply]

    Comment by amy — February 7, 2011 @ 3:07 PM

  12. So cute! And the raspberry flavor, what a great idea!

    [Reply]

    Comment by Jennifer — February 7, 2011 @ 3:21 PM

  13. Those look excellent!

    [Reply]

    Comment by Miss Nirvana — February 7, 2011 @ 3:44 PM

  14. Really cute! Wish I loved making marshmallows as much as you do! :) I can’t get past the mess! lol!

    [Reply]

    Comment by Nikki (Pennies on a Platter) — February 7, 2011 @ 4:43 PM

  15. These are adorable! I’ll have to try a marshmallow recipe that uses egg whites.

    [Reply]

    Comment by kokomama — February 7, 2011 @ 5:15 PM

  16. These are adorable! I’m totally making them for the kids at school on Valentine’s day. I was going to do hot chocolate and now I can add these cute hearts!

    [Reply]

    Comment by Hezzi-D — February 7, 2011 @ 7:31 PM

  17. One day. One day I will tackle homemade marshmallows.

    these are super cute :)

    [Reply]

    Comment by Priscilla-The Wheelchair Mommy — February 7, 2011 @ 8:48 PM

  18. Homemade marshmallows are the best. Love your Valentine’s Day spin :)

    [Reply]

    Comment by Tracey — February 7, 2011 @ 10:21 PM

  19. This is the best idea ever. Love pink. Love marshmallows. Love raspberry. Love heart-shaped pink marshmallows!

    [Reply]

    Comment by Marie — February 8, 2011 @ 10:15 AM

  20. These photos are just so lovely!

    [Reply]

    Comment by Heather — February 8, 2011 @ 11:53 AM

  21. Ah, I love this! I just made toasted coconut marshmallows over the weekend and they were so fun (and messy!). They taste so much better than store-bought. I can’t wait to try these flavored ones.

    [Reply]

    Comment by Leah — February 8, 2011 @ 2:49 PM

  22. I just made these, and it’s driving me crazy – Where does the extra tablespoon of sugar go? Its listed in the ingredients but I can’t find it in the recipe.

    They’re setting right now, but the warm fluff from the bowl is delicious.
    I didn’t have any extracts besides banana and peppermint, and I wanted pink, so I added some strawberry spread (the smuckers “simply fruit” kind) to the sugar for flavoring. It turned out yummy.

    [Reply]

    Comment by Victoria A. — February 8, 2011 @ 5:17 PM

  23. Great question, Victoria! I forgot to mention in my post that most people like to put the extra tablespoon of sugar in with the egg whites while beating, to help stabilize them a little better (I think it was a misprint in Dorie’s book and they forgot to mention it). BUT- I forgot all about this and left it out and mine turned out fine.
    In my opinion, the “warm fluff from the bowl” is the best part! I could’ve eaten the whole bowl! ;)
    Thanks for bringing that question up- I’ll go change that right now!

    [Reply]

    Comment by amy — February 8, 2011 @ 5:20 PM

  24. […] Pantry Champagne Kissed Whoopie Hearts w/ Strawberry Filling by The Cooking Photographer Pink Raspberry Marshmallows by Sing For Your Supper Heart-Shaped Marshmallows by With Style & Grace // Bookmark […]

    Pingback by Valentine's Day Recipes | recipegirl.com — February 9, 2011 @ 5:06 AM

  25. These are too cute and precious. I love them.

    [Reply]

    Comment by Eliana — February 9, 2011 @ 8:19 PM

  26. I adore these. I will be feeding them to my Love (and his office) on Monday; definitely.

    [Reply]

    Comment by Caylee — February 11, 2011 @ 7:53 AM

  27. These are adorable and must be delish!! Happy V-day to you!!

    [Reply]

    Comment by The Hidden List — February 13, 2011 @ 6:18 PM

  28. i almost, ALMOST made dorie’s marshmallow recipe, but decided to go eggless this time with another recipe. However, seeing how yours turned out has inspired me to make more the next time, with eggs. :D

    [Reply]

    Comment by Hannah @ Pickled Sweets — February 16, 2011 @ 12:34 AM

  29. Raspberry marshmallows…yum! Homemade marshmallows are so much better than store bought.

    [Reply]

    Comment by Rachel — February 24, 2011 @ 9:15 PM

  30. […] Pink Raspberry Marshmallows From Sing For Your Supper […]

    Pingback by Bites From Other Blogs – Pink Sweets & Treats Valentine’s Day Recipes — January 7, 2012 @ 2:21 PM

  31. How long do these stay good as long as they are sealed up tight? Would love to make them for a shower I am throwing but wont be able to do them day of.

    [Reply]

    amy Reply:

    They’ll stay good for a few days but I’d recommend tossing them with more powdered sugar or cornstarch from time to time as they can get sticky.

    [Reply]

    Comment by Alex — February 7, 2012 @ 3:42 PM

  32. I would love to make these but mix in sprinkles. I don’t want sprinkles just on top but all the way through. Can I do that? Thanks!

    [Reply]

    Comment by Hannah — February 8, 2012 @ 3:41 PM

  33. Can you skip the raspberry flavoring altogether? Thanks!

    [Reply]

    amy Reply:

    Sure!

    [Reply]

    Comment by Rachel — March 16, 2012 @ 11:19 AM

  34. […] Pink Raspberry Marshmallows  […]

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