Tropical marshmallows

Citrus flavours and threads of coconut make Annabel Langbein's marshmallows a thrilling mix of tangy, soft and crunchy
By Annabel Langbein
Tropical marshmallows
  • Rating:
  • Serves: makes 28 pieces
  • Cook Time: 20 minutes
  • Prep Time: 30 minutes plus 3 hrs standing
  • Effort: easy


  • grapeseed or other neutral oil, for greasing
  • 185 g shredded coconut
  • 60 g icing sugar
  • 2 tbsp cornflour
  • 125 ml freshly squeezed orange juice
  • 4 tbsp freshly squeezed lime juice
  • 6 tsp powdered gelatine
  • 440 g caster sugar
  • 2 egg whites, at room temperature

Tips and Suggestions

These marshmallows are divine toasted ' skewer them with wooden chopsticks and grill over the embers of a fire, or use a blow torch to caramelise them.


1. Lightly grease a shallow dish measuring approximately 35 x 20cm with neutral oil. Combine the coconut, icing sugar and cornflour and spread half the mixture evenly across the base of the prepared dish. Reserve the rest to dust the top of the marshmallow.

2. Put the orange and lime juices in a small bowl, sprinkle the gelatine over the top and set aside. Place the caster sugar and 250ml water in a saucepan and cook over a low heat, stirring, until the sugar dissolves. Increase the heat to medium and boil until the syrup reaches 125C on a sugar thermometer ' about 15 minutes.

3. While the syrup is boiling, place the egg whites and a pinch of salt in a clean, grease-free bowl and whisk with an electric mixer until frothy.

4. As soon as the sugar syrup reaches 125C, remove it from the heat, add the gelatine mixture and stir until the gelatine dissolves (it bubbles up a bit when first added). Gradually add the hot gelatine syrup to the egg whites, whisking continuously on medium speed until the mixture has doubled in size. Keep beating at a lower speed until the bowl feels just warm to the touch ' about 8-10 minutes.

5. Pour the mixture into the prepared dish and spread evenly with a lightly oiled spatula. Dust the top liberally with the other half of the coconut mixture then leave to stand at room temperature until firm ' about 3 hours.

6. Using a sharp, hot, dry knife, cut the marshmallow into 6 or 7 strips widthwise, and then slice lengthwise into 4. Roll in any loose coconut sugar to coat.

7. If you're not using the marshmallows at once, transfer to a storage container, sprinkling with leftover coconut sugar and separating the layers with sheets of waxed paper. They will keep in an airtight container at room temperature for 2-3 weeks.

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