Passionfruit Marshmallows
Prep time
Cook time
Total time
Light and fluffy marshmallows with a tropical passionfruit twist.
Recipe type: Dessert
Cuisine: French
  • 180ml strained passionfruit juice (about 10 passionfruit)
  • 20g powdered gelatine
  • 500g caster sugar
  • 1 cup water
  • 2 eggwhites
  • Snow sugar, for dusting
  1. Lightly grease and line a 17.5cm x 25cm shallow cake pan and dust base liberally with snow sugar.
  2. Combine passionfruit juice and gelatine in a bowl and set aside.
  3. Combine caster sugar and 1 cup water in a saucepan and cook over low heat, stirring, until sugar dissolves, then increase heat to medium and cook for 5-10 minutes or until syrup reaches 125’C on a sugar thermometer.
  4. Remove from heat, add passionfruit mixture to syrup and stir until gelatine dissolves.
  5. Meanwhile, using an electric mixer, whisk eggwhites and a pinch of salt until frothy.
  6. Gradually add passionfruit mixture, whisking continuously on medium speed until mixture has doubled in size, then slowly decrease speed and mix until mixture is warm (about 40’C).
  7. Pour into prepared cake pan, and, using a spatula, spread evenly, then dust top liberally with snow sugar. Stand at room temperature for 3 hours or until firm.
  8. Using a sharp knife, cut marshmallow into 2.5cm squares and roll in snow sugar to coat. Store in an airtight container between sheets of baking paper at room temperature for up to 2 weeks.
If your knife is sticking too much when you are trying to cut the marshmallow, either sprinkle come icing sugar over the knife, or warm the knife in hot water for ease of cutting.
Recipe by Grab Your Spork | at