Follow these steps

  1. Assemble the assistent with beater bowl and balloon whisks.

  2. Add gelatin powder and cold water, mix and set aside to swell.

  3. Add sugar, 140 g glucose syrup, salt and 80 ml water into a saucepan. Blend on medium heat, stirring constantly. When mixed, boil to 120 °C (248 °F), use thermometer.

  4. Heat the gelatine batter in the microwave oven for a maximum of 30 seconds.

  5. Assemble the assistent with beater bowl and balloon whisks.

  6. Whisk the gelatin batter with 140 g glucose syrup. Carefully add the hot sugar as you whisk. Whisk for about 5-10 minutes until you have a thick and sticky batter.

  7. Add blueberry powder, whisk for about 2 minutes. Meanwhile, mix icing sugar, corn starch and blueberry powder in a bowl.

  8. Pour the batter into a bag and cut a small hole at the end.

  9. Powder the icing sugar mixture over a baking sheet paper and spread out the marshmallows. Also powder over your marshmallows and allow to dry for at least three hours.


  • 2.5 tbsp gelatin powder
  • 200 ml cold water

  • 140 gram glucose syrup
  • 210 gram sugar
  • 80 ml water
  • 0.25 tsp salt

  • 140 gram glucose syrup
  • 3 tbsp blueberry powder (3-4)

  • 60 gram icing sugar
  • 55 gram corn starch
  • 2 tbsp blueberry powder