A wooden board topped with little pink and white candies.

Santa Marshmallows

Make your own Santa marshmallows for Christmas! These soft and fluffy treats, flavoured with raspberry and vanilla, are fun to make and delicious to eat. Perfect for sharing with family and friends or giving as a homemade Christmas gift!

Christmas

Tools

Ingredients

Raspberry Purée

100 g raspberries
½ tbsp water
2 tbsp caster sugar
Gelatine mixture: 6 g powdered gelatine + 2 tbsp water

Marshmallow Mixture

2 egg whites from large eggs
500 g caster sugar
250 ml water
Gelatine mixture: 27 g powdered gelatine + 150 ml water

For Flavouring and Decorating

1 tbsp vanilla sugar (for the white mixture)
Red food colouring (optional)
Potato starch and icing sugar, for dusting
Melted chocolate, for decorating (optional)

Follow these steps

Start by preparing the two gelatine mixtures in separate bowls. Leave them to bloom.
Gently heat the raspberries, caster sugar and water in a saucepan over a low heat until the raspberries have broken down.
Pass the raspberry mixture through a sieve and pour the purée back into the saucepan.
Add the egg whites to the beater bowl and whisk until stiff peaks form. Start on a low speed, then gradually increase to high. Set aside until the sugar syrup is ready.
Add the caster sugar and water to a saucepan and bring to the boil. Heat until the syrup reaches 122°C.
Meanwhile, heat the raspberry purée until it just begins to boil. Remove from the heat and stir in the smaller gelatine mixture until completely dissolved and smooth. Set aside.
Once the sugar syrup reaches 122°C, remove it from the heat and stir in the larger gelatine mixture until completely dissolved, ensuring there are no lumps.
Turn the Ankarsrum Assistent back on at medium speed and slowly pour the hot sugar syrup into the whipped egg whites in a thin, steady stream.
Continue whisking for just over 10 minutes, allowing the mixture to cool.
Meanwhile, line two baking trays with baking parchment and dust generously with icing sugar.
Prepare two piping bags, one fitted with a plain round nozzle and the other with a star nozzle.
Once the marshmallow mixture has cooled, transfer just over half of it to a separate bowl and stir in the vanilla sugar. Spoon the mixture into the piping bag fitted with the plain round nozzle.
Turn the Ankarsrum Assistent back on and add the raspberry purée to the remaining marshmallow mixture. Add a little red food colouring if you prefer a stronger pink colour. Keep the machine running on a low speed to prevent the mixture from setting.
Pipe small round balls of the white marshmallow mixture onto the prepared baking trays.
Transfer the pink marshmallow mixture to the piping bag fitted with the star nozzle and pipe little Santa hats on top of the white marshmallow balls.
Leave the marshmallows to dry and set for a few hours.
Mix one heaped tablespoon of potato starch with two heaped tablespoons of icing sugar. Gently coat the marshmallow Santas in the mixture, making sure they are covered all over. Shake off any excess.
If desired, pipe small eyes onto the Santas using melted chocolate.

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