Rebellious marshmallows

Created by

  • Jeroen De Rick - Callebaut® chef - CHOCOLATE ACADEMY™ centre Belgium
level 1

This quick and easy homemade marshmallow recipe shows you how to make marshmallows with a delightfully fluffy texture and a multi-colour twist. Want to give these silky soft treats a little bit of extra? Then dip them into strawberry-flavoured chocolate for some delicious chocolate crunchiness and sweet strawberry taste.

Recipe components

Callebaut® ingredients

Rebellious marshmallows

  • 163g
  • 543g
  • 54g

Mix together and boil to 114°C.

  • 18g
  • 91g

Dissolve gelatine in water. Pour previous mixture on gelatine and beat for 2 minutes in stand mixer at medium speed.

  • 130g
    egg white

Add to stand mixer and beat into a meringue of 35°C.

  • Q.S.
    colour powder

Divide into 4 parts and add coloured powder to each part. Add them all together in a bowl and gently fold the colours into each other. They should not blend completely.

Fill a round-nozzled piping bag with the mixture. Pipe balls or spread out 1.5-cm-thick layer on silicone sheet. Leave to set in freezer for a few hours.

Sprinkle a mix of 1/3 dextrose, 1/3 glucose powder and 1/3 potato starch on the marshmallows. Remove the marshmallow balls from the sheet with a pallet knife or cut the marshmallow slab into desired shapes and roll through the icing mixture again. Tip: dipping the marshmallows into Callebaut Strawberry flavoured chocolate gives them an extra luxurious touch.