Gelatine Free Moreish Marshmallows

Gelatine Free Moreish Marshmallows

Delicious, soft Moreish Gelatine Free Marshmallows, these little delights are sure to please!

I decided to find a gelatine free recipe after I went a bit nuts creating awesome marshmallows only to have oodles of people so "No thanks, I don't eat gelatine!" (Insert eye roll here haha) so I looked for options. After testing about 10 recipes and doing a bit or tweaking, this was my fav by far!


150 grams frozen blackberries or frozen Raspberries
70 grams castor sugar
1 Tbsp fresh lemon juice
1 organic or free range/barn laid egg white, room temperature

For hot Syrup:

75ml water
200 grams castor sugar
5 grams of powdered Agar Agar

Dusting Powder:

1 cup pure corn flour (read the packet)

1 cup of pure icing sugar

Powdered Sugar to dust


Puree - pop the frozen berries of your choice, the sugar and the lemon juice in a sauce pan and bring to a soft boil, using a masher, mush it all up.


Leave on a soft simmer for 7 to 10 mins until it starts to thicken.

Pass through a sieve to remove skin, seeds etc, so all you are left with is the syrup puree, set aside to cool - use once at room temp.

Once at room temp, measure out 120 grams of the puree syrup, pop into your mixing bowl, with the egg white. using the whisk attachment, leave to whisk for a good 10 mins, During this time you will see it thicken right up, lighten and become luscious and glossy! (omg yummo!)

WHILE the whipping has started, in another sauce pan, and in order, add in water, Agar Agar and and sugar. Turn onto a medium to high heat and heat till approx 118 degrees Celsius, keep an eye on it and continue to stir it. A metal whisk is a good idea with this process. Watch it does not to bubble over. Once it's thickened... go to the next step.

Slow your mixer to a slow to medium speed and in a steady stream, work quickly to pour in the hot syrup as soon as you remove it from the stove into the fluffy puree mix.

Once all incorporated, crank your mixer back up to high speed and mix on high for 3 to 5 mins, scrapping down occasionally.

While still warm, work quickly to scoop your amazing luscious marshmallow mix into a pre-prepared piping bag with a pipping tip of your choice (My fav are the Loyal tips, I used a 2D Star tip, 6B Open Star, 172 Open Star. for different looks so had 3 bags ready) pipe onto a baking paper lined baking tray.

Leave to dry in a cool dry spot for a good 12 hours. I tend to make these at night and by the morning they are dried enough to for the next stage.

In a bowl, soft the corn flour and the icing sugar together. 

Gently lift each one off the baking powder and roll around in the mixture. Using a sieve, bounce off the excess power and serve to devour! 

These have a short shelf life, so I suggest they best eaten within 48 hours of being made. Their best is the first day when you have dusted them.


Love, Monica <3

Back to blog

Leave a comment