Sweetie Pie
  • Vanilla and Passion fruit marshmallows

    Tropical flavors in an amazing texture

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  • I have to confess I am a huge fan of marshmallows, I just love their texture. Not many things are better than a marshmallow in a wood stick over the fire in a bonfire with friends and music playing. I have to say I was a girl scout for more than 10 years, so this was a really usual thing on my weekends, and marshmallow was a huge part of it.

    But this ones I have to say are so much better than any other I have tried because everything homemade is so much better. Usually, marshmallow bags that you buy in supermarkets have some unpronounceable ingredients and that is just a no-no!

    They are delicious and have a lot of passionfruit flavor, I did it with frozen pure because in Chile we don’t have passion fruit. With the vanilla seeds combination, it is just perfect.

    They are the perfect gift for anyone because let’s be honest, who doesn’t like marshmallows? When I was cooking them I felt like I was in Colombia or Brasil or any of these amazing countries that have the luck to have passion fruit everywhere.



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    Vanilla and passion fruit marshmallows

    Preparation time: 30 minutes plus resting time
    Servings: 15 big or 30 small


    • 180 ml passion fruit juice
    • 20 g powder gelatin
    • 450 g caster sugar
    • 1 vanilla pod and seeds
    • 2 egg whites
    • pinch of salt
    • 100 g  cornflour
    • 100 g icing sugar


    1. Prepare a square mold with baking paper
    2. In a mixing bowl put the gelatin with the passionfruit juice and leave it aside.
    3. In a small pan mix the sugar with 250 ml of water
    4. Cut the vanilla pod in half and take the seeds, put them with the water and sugar. Cook to 125ºC
    5. In a bowl whip the egg whites with the pinch of salt, mix for a minute or until it raises and it is shiny.
    6. Once the sugar reaches 125ºC pour it on top of the passionfruit with gelatin and pour this mix to the egg whites always whipping on medium speed, the mix is going to become liquid, but just keep whisking.
    7. Whip until the mixture is room temperature and triple its sizes.
    8. Pour the marshmallow on the prepared mold and leave it to rest 8 hours.
    9. Sprinkle a mix of icing sugar and cornflour and cut in squares, you can keep them up to 2 weeks in a sealed container.

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