My youngest nephew and me are up in North-Norway for summer holidays, and we arranged for a marshmallows Saturday making day! We enjoyed very much making plain ones in addition to raspberry ones. They became very light and fluffy, and when it comes to taste: it cannot be compared with the ones you buy. It’s really simple, all you need of extra “stuff” is a temperature gauge working above 100 deg C.
Go ahead and try, I promise you will not be disappointed!
110 gr raspberries (you can just as well use frozen ones)
250 gr sugar
1,5 dl water
7 gelatin plates
1 big eggwhite
a pinch of salt
1 tbsp. plain flour
1 tbsp. potato flour
Run raspberries through a mixer and then through a sift to remove all seeds.
Boil sugar and water until 118 deg C. Put gelatin into cold water to soften for 5 min.
Add raspberry sauce and gelatin (squeeze water out of them) into sugar/water mix. Stir until gelatin is dissolved.
Whip egg white with a pinch of salt until foam, add sugar/water mix into the bowl on medium speed (avoid hitting the mixers). Increase speed till maximum and mix until room temperature.
Prepare a tin 20×20 cm with greaseproof paper, sift a mix of plain flour and potato flour on to it.
Pour batter into tin and make surface as even as possible. After 15-20 min sift flour mix on top of the marshmallows.
After a few hours you can cut into bite size pieces. Enjoy!