• 600 grams (21.15 ounces) sugar
  • 8 grams (0.30 ounces) agar
  • 150 grams (5.30 ounces) water
  • 2 egg whites
  • 400 grams (14.10 ounces) currants (fresh or frozen)


  • Saucepan:

    Choose a heavy-bottomed saucepan to help distribute the heat evenly, preventing your currant mixture from burning.

  • Blender:

    Handheld or stand blender works great for pureeing the currants to a smooth consistency.

  • Sieve:

    A fine mesh sieve is essential to obtain a smooth blackcurrant puree without seeds or pulp.

  • Food Processor:

    Ensures the egg white and puree are whipped to perfection, giving the marshmallows their signature airy texture.

  • Pastry Bag:

    A must for forming neat and consistent marshmallow shapes.


Step 1

Welcome to this delicious blackcurrant marshmallow recipe! Let's get started — you're going to love the results!

Step 2

Ingredients you will need: 600 grams (21.15 ounces) sugar, 8 grams (0.30 ounces) agar, 150 grams (5.30 ounces) water, 2 egg whites, and 400 grams (14.10 ounces) currants (fresh or frozen).

Step 3

Step 1: Place the currants in a saucepan, add a little water, and heat gently. Warm up the mixture and use a blender to puree it. Tip: Use a hand blender for easier blending.

Step 4

Step 2: Return the puree to the heat and boil for about 10 minutes on low, stirring occasionally to prevent burning. Pass the mixture through a sieve to get a smooth puree; you should obtain about 250 grams (8.80 ounces). Tip: Save any leftover puree for a tasty topping on yogurt or oatmeal!

Step 5

Step 3: Add 200 grams (7.05 ounces) sugar to the hot puree and stir until completely dissolved. Let the mixture cool well. Tip: Stir continuously to ensure all the sugar is dissolved.

Step 6

Step 4: Place the cooled puree into a food processor bowl and add the egg whites. Tip: Make sure the puree is cool to avoid cooking the egg whites prematurely.

Step 7

Step 5: Combine agar with water and heat it until the agar swells. Tip: Stir continuously for an even consistency.

Step 8

Step 6: Start whisking the puree with the egg whites. Once the agar has swelled, add 400 grams (14.10 ounces) of sugar and boil the syrup until it forms a stretching thread. Test the syrup by lifting a spoon — it should form a thread as it drips.

Step 9

Step 7: Pour the syrup in a thin stream into the whipping puree, and continue to whip until the bowl becomes warm. This can take a few minutes, so be patient.

Step 10

Step 8: Transfer the marshmallow mixture into a pastry bag and immediately form the marshmallows onto a baking sheet or tray. Work quickly for best results.

Step 11

Step 9: Let the marshmallows set at room temperature for 24 hours. Avoid refrigerating as this can affect texture.

Step 12

Step 10: Once set, sprinkle with powdered sugar and connect the matching halves. Store in an airtight container to keep them fresh.


After investing your love and care into making these blackcurrant marshmallows, you deserve to serve them in style! 📸

Elevate Your Afternoon Tea: Stack these sweet puffs in a tiered stand along with your favorite biscuits and scones. Trust us—your next tea party will be the talk of the town. 🫖

Dessert Delight: Use these marshmallows to top your ice cream sundaes or warm them slightly and serve over a rich chocolate cake. Instant gourmet dessert, anyone? 🍫🍨

Gift them Up: Place a few marshmallows in a cellophane bag, tie with a colorful ribbon, and voila! You have a homemade gift that's as beautiful to look at as it is scrumptious to eat. 🎁


Gluten-Free Variation: Great news—this blackcurrant marshmallow recipe is naturally gluten-free! Just make sure all your additional ingredients and tools are not contaminated with gluten. 🌾❌

Vegan Variation: To make this recipe vegan, replace the egg white with aquafaba (chickpea brine) and ensure your agar powder is vegan-certified. Aquafaba whips up just like egg whites, giving you those fluffy, airy results! 🌱💚


  • How do I know if my syrup has reached the right consistency?

    Look for the "stretching thread" stage. Lift the spoon out of the syrup; if it drips in a slow, thread-like stream, you're good to go!

  • Can I use frozen currants?

    Yes, frozen currants work perfectly. Just make sure to thaw them thoroughly before starting the recipe.

  • Why did my marshmallow mixture deflate?

    Ensure your ingredients are at the right temperatures, and that your syrup wasn’t too hot when combined. Slow and steady wins the race!

  • How do I store leftover marshmallows?

    Keep them in an airtight container at room temperature for up to a week, or freeze for longer storage.

  • Can I change the fruit in this recipe?

    Sure! Try raspberries or strawberries for different flavors, but adjust the sugar accordingly as these fruits may vary in sweetness.

  • How do I avoid getting sticky marshmallow strings everywhere?

    Using a pastry bag can help keep things neat. Also, having a slightly damp cloth nearby can help to clean stray bits quickly.

Nutrition facts

Recipe Yield:Approx. 24 marshmallows
Calories:Per marshmallow
Calories (Min - Max):50 - 60
Total Fat:0.1g
Saturated Fat:0g
Total Carbohydrate:12g
Total Sugars:11g