Pillowy-soft homenade lime marshmallows
The zesty lime flavour offsets the sweetness of these pillowy soft homemade lime marshmallows perfectly, making them utterly irresistible. Once you’ve started making your own, you will never want to eat a store-bought one again.
In my new cookbook – which has just been launched, I included a fabulous egg-free recipe that is fool-proof and super easy to make. I have however always wanted to make one with egg whites and the idea of lime totally appealed to me.
It is essential to have a stand mixer to do all the beating, and my Breville 800 Class Stand Mixer totally rocks at this. It has a built-in timer so you can see exactly how long things are beating for and can stop and start accordingly. It also beats at a super-high speed to get the relevant aeration and cooling into the marshmallows.
*Cooks notes ~ Have all your mise en place (prep) ready before starting to make these and line the baking tin. I used leaf gelatine that is 6.5cm x 11.5cm, and 6 sheets were adequate to make firm marshmallows.
I find that spraying the knife or scissors I use to cut the marshmallows with a non-stick cooking spray really helps to prevent sticking.
A few of my other favourite sweet recipes:
Spicy buttercrunch brittle with roasted nuts
Toffee, salted pretzel, and chocolate bark
White chocolate & green tea fudge
I can’t wait to use these in other recipes, so watch this space.
Recipe – adapted from Australian Gourmet Traveller magazine (Jan 2013 edition)
Ingredients
- 200 g granulated sugar
- 90 g caster sugar
- 1 1/2 Tbs lime juice
- 1 Tbs liquid glucose
- 2 egg whites free-range, large, at room temp
- 6 gelatine leaves approx 10g
- finely grated zest of 2 limes
- 15 g icing sugar
- 15 g cornflour
Instructions
- Line an 18cm - 20cm square cake tine with baking paper. Spray lightly with non-stick spray.
- Soak the gelatine in cold water for 5 minutes.
- Heat the 200g sugar in a small pot with the glucose, lime juice, and 60ml of water. Bring this to a boil and cook until the mixture reaches 127C on a sugar thermometer (9 - 10 minutes).
- Halfway through the sugar cooking time, whisk the egg whites until soft peaks (2 minutes). Gradually add the 90g caster sugar whilst continuously whisking and continue to beat for another 1 - 2 minutes.
- When the sugar mixture has reached temperature, squeeze gelatine leaves and add to the syrup with the lime zest and mix until dissolved. Slowly pour this hot liquid in a steady stream into the egg whites while the mixer is running at high. Continue to beat until the marshmallow has tripled in volume and has come to room temperature - approx 5 - 7 minutes.
- Tip this into the lined cake tin and spread the mixture evenly with a palette knife. Allow to set at room temperature (+- 5 hours) - or leave overnight.
- Mix the icing sugar and cornflour and sift half of this onto a large tray. Tip the marshmallow onto the dusted tray and peel off the baking paper. Dust the top with the remaining icing sugar and cornflour. Cut them into strips and squares with a knife that has been sprayed with non-stick spray to the desired size. Toss in the powder and store in an airtight container.
* Disclaimer * This post has been sponsored by Breville South Africa. Breville appliances are exclusively available at @Home nationwide.
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Goodness, these look so soft and delicious.
They remind me of the lime milkshakes I used to like as a child, minus the awful colouring.
Your cook’s notes are very helpful, thanks.
Thanks Sune – I actually wanted to make a lime milkshake to go with these but will save this for another post. Wont be very green though.
Love the idea of incorporating zest/citrus flavor into marshmallows. So many possibilities!!! This could take s’mores to a whole new level!! xx
Oh I love these photos! Lime sounds like the perfect addition to sweet marshmallows.
Hi Rebecca, this was definitely one of the recipes that crossed my mind. I need Graham crackers for that. Will have to make from scratch.
I can only imagine how these marshmallows just melt in your mouth, divine!
Lime in marshmallows? Pure genius. I bet it adds a nice zesty punch. Can’t wait to see what else you do with these little lovelies.
Ooh these look super delicious and fluffy – like little light clouds! Pinned!
They look utterly delicious, fluffy and so irresistible! I love addition of citrus! =)
They sound heavenly but I would really appreciate the eggless recipe as my daughter is highly allergic to the white of an egg. Please??
Hi Denise I dont have the eggless recipe on my site – its in my new book. sorry.
These sadly aren’t vegetarian! 🙁
“Gelatin is a mixture of peptides and proteins produced by partial hydrolysis of collagen extracted from the skin, bones, and connective tissues of animals such as domesticated cattle, chicken, pigs, and fish” – wikipedia ..
Please let us know if you come up with a gelatine free recipe, would love to make my own marshmellows!! 🙂
HI Mel, sorry I have not made marshmallows without gelatine. I am not a vegetarian / Vegan. Im sure a quick Google will deliver a few options for you. Good luck!