A super easy and flop-proof recipe to make egg-free marshamallows.
35g powdered gelatin
700g granulated sugar
4Tbsp Freeze-dried strawberry powder
2tsp vanilla extract
3Tbsp Grand Marnier or other orange liqueur
15g icing sugar
1tsp strawberry powder (optional)
Sprinkle the gelatin over the water in a glass/steel-mixing bowl and let it soak for 3 minutes. Place this over a pot with water on the stove and set at medium heat.
Add the sugar and strawberry powder to the gelatin & water mixture and stir until the sugar has dissolved – about 5-8 minutes.
Tip the contents of the bowl into the bowl of a stand mixer fitted with the balloon whisk attachment and whisk the mixture until light and fluffy and until it has cooled down. This will take about 10 – 15 minutes. At about 10 minutes add the vanilla extract and Grand Marnier and carry on mixing. Once it has thickened and cooled, pour the marshmallow mix onto a baking tray or ceramic dish which you have lightly sprayed with cooking and allow to set.
Sprinkle the sifted icing sugar, cornflour and strawberry powder mix over the marshmallows and tip them out on to a flat surface that you have also dusted. Cut the marshmallows into squares or whatever shape you like and toss these lightly in the sugar &strawberry powder mix.