Passionfruit Marshmallows



  • 180ml strained passionfruit juice from approx 12 large passionfruit – if you’re a little under you can top up with OJ or water
  • 20g powdered gelatine
  • 500g caster sugar
  • 250ml water
  • 2 eggwhites (from large eggs)
  • pinch of salt
  • snow sugar for dusting

Note: Snow sugar is a confectioner’s sugar with added vegetable fat to prevent the sugar from absorbing moisture and dissolving or becoming claggy. Normal icing sugar should do.


  1. Lightly grease and line a 25 x 17.5cm shallow cake pan and dust base liberally with snow sugar. Combine passionfruit juice and gelatine in a bowl and set aside to swell up into a gelatinous amoeba.
  2. Combine caster sugar and water in a saucepan and cook over low heat, stirring until sugar dissolves. Increase heat to medium and cook until syrup reaches 125°C on a sugar thermometer (about 5-10 minutes). Remove from heat, add passionfruit mixture to syrup and stir until gelatine dissolves.
  3. Meanwhile, using an electric mixer, whisk eggwhites and a pinch of salt until frothy. Gradually add passionfruit mixture into the egg whites, whisking continuously on medium speed until mixture has doubled in size.
  4. Slowly decrease speed and mix until mixture is warm (about 40°C). Pour into prepared cake pan and using a lightly oiled spatula, spread evenly. Dust top liberally with snow sugar.
  5. Stand at room temperature for 3 hours or until firm. Using a sharp knife, cut marshmallow into 2.5cm squares and roll in snow sugar to coat. Store in an airtight container between sheets of baking paper at room temperature for up to 2 weeks.

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