• 180 grams (6.35 ounces) baked beet puree
  • 165 grams (5.80 ounces) sugar
  • 33 grams (1.15 ounces) egg whites
  • 0.5 teaspoon (0.5 teaspoon) lemon acid


  • 7 grams (0.25 ounces) agar
  • 120 grams (4.25 ounces) water
  • 230 grams (8.10 ounces) sugar
  • 50 grams (1.75 ounces) honey
  • 3 drops essential orange oil
  • zest of 0.5 large orange


  • 10 grams (0.35 ounces) powdered sugar
  • 10 grams (0.35 ounces) corn starch
  • 20 grams (0.70 ounces) freeze-dried orange powder


  • Blender

    Essential for pureeing your beets until perfectly smooth. Ensure it's powerful to achieve the right consistency.

  • Electric Mixer

    Whipping the egg whites to stiff peaks is crucial. A stand mixer is ideal, but a hand mixer will do the job too!

  • Saucepan

    You'll need this for boiling the syrup. A heavy-bottomed one works best to prevent burning.

  • Piping Bag with Nozzle

    Bags with various nozzles let you control the shapes and sizes of your marshmallows easily.

  • Parchment Paper

    Lining your surface ensures the marshmallows don’t stick while setting.


Step 1

Ever wondered how beet marshmallows taste like? It's time to find out with these fluffy Beet & Orange marshmallows!

Step 2

For the meringue:

Step 3

1. Prepare the beet puree: Bake or boil the beets, peel them, and blend until smooth. Make sure the puree is lump-free for a smooth meringue.

Step 4

2. Combine the sugar, lemon acid, and beet puree in a mixing bowl. Mix until the sugar dissolves.

Step 5

3. Add the egg whites to the mixture and whip until the mass increases in volume and lightens in color. The mixture should be very dense and form stiff peaks. Whip as long as necessary for maximum volume.

Step 6

For the syrup:

Step 7

4. Place all syrup ingredients in a saucepan and cook on maximum heat until it boils. Reduce to a slow boil and stir constantly for about 5 minutes until a jelly-like thread forms from the whisk. Use a candy thermometer to avoid burning the syrup.

Step 8

5. Pour the syrup into the egg white mixture in a thin stream while continuously whipping. Whip until firm, but avoid overwhipping. Add the essential orange oil and orange zest at the very end and whip for an additional 30 seconds. Remember, agar sets at 104°F (40°C); work quickly!

Step 9

Shaping and finishing:

Step 10

6. Transfer the mixture to a piping bag and quickly pipe the marshmallows onto parchment paper. Let them set for 10 to 12 hours in a dry room. Ensure your room isn't humid for the best results.

Step 11

7. Once set, roll the marshmallows in the mixture of powdered sugar, corn starch, and freeze-dried orange powder. This adds sweetness, absorbs moisture, and enhances the color and flavor. For a more intense color, use more orange powder.

Step 12

8. Store the marshmallows in an airtight container to keep them fresh. Proper sealing is key to longevity.

Step 13

Enjoy your homemade Beet & Orange marshmallows! Bon Appetit!


✨ Serving Suggestions & Ideas ✨

Enjoy these Beet & Orange Marshmallows on their own, every bite bursting with unique flavors. For an elegant dessert, dip them partially in dark chocolate and sprinkle a few crushed nuts on top. You can also use them to jazz up your hot cocoa—just float a few marshmallows on top and watch them slowly melt into gooey goodness. 🍫☕️ These marshmallows make a charming addition to any dessert platter, adding both color and intrigue. Why not sandwich them between two shortbread cookies for an out-of-the-box sandwich!? 🍪✨ Love hosting? Impress your guests with a build-your-own s'mores station featuring these sophisticated treats. Pair them with gingerbread cookies and orange-infused dark chocolate for a gourmet twist. 🍊🍫


Gluten-Free & Vegan Variations 🌱

For a **gluten-free** version of these marshmallows, simply ensure all your spices and ingredients are certified gluten-free. Most of the elements in this recipe are naturally devoid of gluten, making it a breeze to adapt. 🍀

To make these **vegan**, replace the egg whites with aquafaba (the liquid from a can of chickpeas). It whips up similarly to egg whites and creates a delightful texture. Replace honey with agave syrup or maple syrup. Ensure all your sugars are vegan-friendly, and you're set to enjoy a delicious plant-based treat! 🌱🌟


  • How do I know when the syrup is ready?

    Look for a jelly thread to start draining from your whisk. This usually happens after about 5 minutes of cooking.

  • Can I use a different fruit puree instead of beets?

    Absolutely! Feel free to experiment with different purees like carrots or pumpkin, but remember the end flavor will vary.

  • What’s the best way to store these marshmallows?

    Store them in an airtight container in a dry place. Make sure they are well dried before storage.

  • Can I make these ahead of time for a party?

    Yes, these marshmallows can be made a few days ahead. Just ensure they are stored properly to maintain their texture.

  • Is there a substitute for agar?

    If you can't find agar, gelatin can be used. However, it may alter the final texture slightly.

  • How do I keep the meringue from deflating?

    Consistency is key. Ensure all ingredients are at room temperature and the mixing bowl is completely clean and dry.

Nutrition facts

Recipe Yield:20 servings
Calories:Approx. 40-50 calories per serving
Calories (Min - Max):40 - 50
Total Fat:0g
Saturated Fat:0g
Total Carbohydrate:10g
Total Sugars:8g