Marshmallow | Raspberry

by Eddy Van Damme on July 5, 2011


The entire meringue family is very intriguing to me. Whether it is baked French style meringue layered into an entremet or an Italian Style meringue, frosted onto an ice cream cake, I am captivated by its versatility. Meringue is very adaptable indeed. Take for example Italian Meringue, used in mousses for creating an unequaled richness without adding fat, or used for piping onto countless desserts. When we simply add gelatin to Italian Meringue we have a confection popular the world over named marshmallow. Many people appreciate well made marshmallow, it’s delicate and light and at the same it time feels very rich and decadent on the human tongue.

Making confections with marshmallow and incorporating it into certain desserts is something I am very fond of. However, it is important to cut the sweetness of the marshmallow somehow.  This can easily be achieved by dipping it into chocolate which happens to be a sublime complement.

The raspberry marshmallows featured here are placed on a prebaked chocolate sablée square which adds a delicious texture. To ensure that the raspberry flavor is not overshadowed by the chocolate, it is dipped in chocolate couverture containing 58% cocoa mass.




See below Chocolate sablée See below
See below Raspberry marshmallow See below
3 lb Semi sweet couverture 1500 g
  1. Place the precut marshmallow pieces onto the precut chocolate sablée.
  2. Dip into tempered chocolate couverture.



Chocolate Sablée


8.5 oz Unsalted butter 250 g
4.5 oz Extra fine granulated sugar 135 g
1 tsp Vanilla extract 5 ml
½ tsp Salt 2 g
1 Egg 1
2 oz Almond flour (not TPT) 40 g
2 oz Cocoa powder 60 g
9 oz Pastry/all purpose flour 270 g


1.            Mix the butter until light, add the sugar, vanilla, salt and egg and mix until well combined.

2.            Add the almond flour. Sift together the cocoa and flour and add to the above in one step. Mix until just combined.

3.            Chill until firm before rolling. Roll the dough 0.078 inch (2 mm) thick. Bake at 375°F (190°C) until done. Cut while warm to the same dimensions as the raspberry marshmallow.



Marshmallow | Raspberry flavored


6 oz Egg whites 180 g
18 oz Extra fine granulated sugar 540 g
4 oz Invert sugar 120 g
6 oz water 180 g
10 leaves/sheets gelatin 10
2 oz Natural Raspberry flavoring paste 60 g
  1. Place the egg whites in a mixer fitted with a whip attachment and set aside.
  2. Place the gelatin sheets into ice cold water and set aside.
  3. In a saucepan bring the sugar, invert sugar and water to a boil. Wash away any sugar crystals which may be stuck to the side of the pan using a pastry brush dipped in water.
  4. At 240° F (115°C) whip the egg whites on medium speed. The sugar syrup will be boiled to 265°F (130°C), ensure that the egg whites do not whip above soft peaks before reaching this temperature.
  5. At 265°F (130°C) whip the egg whites in high speed and pour the syrup in a steady stream onto the whipping egg whites, avoid pouring the syrup onto the whip.
  6. Remove the gelatin from water, squeeze well and melt over gently heat. Add the melted gelatin and whip to combine. When lukewarm remove the meringue from machine.
  7. Spread between confectionary rulers onto a silpat or onto lightly oiled parchment paper placed into a half sheet pan.
  8. Allow to set preferably overnight.
  9. Cut into desired shapes and place onto a same dimension prebaked chocolate sablée.
  10. Dip into tempered chocolate couverture or serve as is.






30 comments on “Marshmallow | Raspberry

  1. Gareth on said:

    Eddy – I love the idea of the marshmallow on sable before dipping in chocolate. The sable just lifts it to another level. I’ve got some freeze dried raspberry at home and egg whites in the freezer, so I think I know what I’ll be making in the next day or two.

  2. Dawn on said:

    Chef Eddy, the ingredients for the marshmallows list Natural Raspberry flavoring paste, something I haven’t seen before. Is this a product that is sold retail, or is it only available on the professional level?

  3. Diane Torin on said:

    Chef, the raspberry paste is added with/after the gelatin?

  4. Rudolf on said:

    Chef ,this may be a stupid question.
    Almond flour (not TPT), “(not TPT)” what does it mean?
    met vriendelijke groeten

  5. Eddy Van Damme on said:

    Hi Rudolph, not a stupid question at all.
    TPT or tant pour tant basically means “as much as” or “same amount as” In many countries you can purchase almond flour or almond meal as a pure 100% ground nuts but also a TPT. TPT contains 50% almonds and 50% confectioner sugar.
    Nice greetings, Eddy.

  6. Eddy Van Damme on said:

    It is sold at professional level. However, Gareth who also left a note on this subject plans to make this using freeze dried raspberry powder, a very smart idea indeed. Check out some more info on freeze dried raspberry powder.

    Thanks for your comment.

  7. Eddy Van Damme on said:

    Gareth, Thank you for the freeze dried raspberry idea! Now I want to get back in the lab and make some mango marshmallow using freeze dried mango….!

  8. Hilary Adams on said:

    Mmmmmmm! Raspberries have been so tempting lately! Seems like every time I’m at Costco, I have to buy more! Fruits come in season and I just can’t seem to get enough or do enough with them!!

    Thanks for this, Chef Eddy! It looks so good!!

  9. This looks absolutely wonderful and adorable.

  10. Diana Wallace on said:

    Beautiful!! I am sure it taste amazing!

  11. Rudolf on said:

    Dank U.


  12. Looks delicious! I just made some at work for these homemade smores. We changed the recipe for a longer shelf life- no egg whites. They’re surprisingly easy to make..

  13. Brooks on said:


    I’m a huge fan of peppermint and chocolate together. I’m thinking about making mint marshmallows dipped in dark chocolate but was wondering if you have a preference on peppermint oil. The stuff I have is good but I am always in search of the BEST. Would you happen to know who makes the best peppermint oil? Thanks! Just found your site and can’t stop reading it!

  14. Eddy Van Damme on said:

    Mint marshmallow dipped in dark chocolate…. don’t forget to send a box my way! You know I used to buy a mint compound from Patis France which I really used to love. An elegant flavor which never would remind anyone of toothpaste. For some time I have not been able to get it. At the moment I use Nielsen but after receiving your note I may go on a search for the best. Personally there very few items where I prefer fresh mint leaves (Although mint tea from Morocco is very delicious).
    Your idea of cooling mint in an airy marshmallow sounds very delicious indeed!

  15. Hello, Chef Eddy. UAu! YOur pastry is so good.
    Nice to meet you. i am from Rondônia -Brazil
    i am a baker teacher on SENAI (Professional Eschool Formation Industry)
    i will keep contact
    God Bless you!

  16. Eddy Van Damme on said:

    Thank you very much for your note. Wishing you the very best with your teachings and your students. I know many Brazilians and all of them are most kind.

  17. Hi Chef! Your work is absolutely amazing! Could you please tell me if invert sugar and liquid sugar are the same? I only have access to liquid glucose. Could you please tell me how to use it in the marshmallow recipe? Thank you so much!

  18. Tilly Sherwood on said:

    Chef Eddy I wanted to thank you I did a marshmallow demo to get my new position at work. We did peppermint marshmallows. They were a hit.

  19. Mayra Bernabe on said:

    It’s an amazing idea to have a raspberry marshmallow and dark chocolate. This delicious creating is brilliant to have for parties or a fabulous dessert.

  20. Jennifer Contreras on said:

    After making this marshmallows in class, I made it for my boss he loved the fresh raspberry taste and the lightness of the product. I have to try this marshmallow chocolates for my dad now and can’t wait to do so and the thought of pairing it up with the chocolate sablée yum!!!
    Who would of known that making marshmallows would be this simple and turn out way better than any product I have ever purchased at the store.

  21. Wanda D Powell on said:

    After amking this in class, I brought some home and my kids LOVED them. Chocolate covered marshmallows always remined me of horrible Easter candy, you have changed mind.

  22. It feels so wonderful to be able to make & serve homemade marshmallows, and that it can also be a texture enchancing decorative component in a plated dessert. Thank you!

  23. Mark Holley on said:

    I love this! It is light and clean, and I am almost tempted to try them “fire roasted”!

  24. Szu wang on said:

    Its my first time to make marshmallow. Its not to sweet and i tried this recipe at home. Everyone loves it. Thanks chef eddy

  25. felipe on said:

    Could I use anything instead of.raspberry paste? Frozen puree? Fresh made puree?

  26. Eddy Van Damme on said:

    You can also use freeze dried raspberry powder. If you do not have powder, simply crush freeze dried rasp/strawberries. You can also use puree but the recipe is completely different formulated. Check out the lemon lime marshmallow on my site.
    My best, Eddy

  27. felipe riccio on said:

    hey eddy, I tried the lime marshmallow last week so I went ahead and did the same, as you suggested, for the raspberry using puree, the flavor isn’t as present as I like it to be, but I’m going to try and add raspberry liquor to my tempered chocolate, whats the best way to do it?
    you might be seeing me in your classroom soon again.

  28. elaine on said:

    hey chef eddy, after making marshmallows wednesday in class, i’ve been wanting to make some flavoured with liqueur (creme de violet, to be specific). is there a way to go about it without making the marshmallows too soft but still have a good amount of flavour?

  29. Shanequa Denley on said:

    We need to perfect those rice krispy treats.

  30. Thank you chef for the tasty use of marshmallow. Mango marshmallow sounds delicious with a lime sablee or a coconut shortbread. The thought of making my own marshmallow is now possible after making Italian meringue in class.

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