• 50 grams (1.75 ounces) raspberry puree
  • 1 gram (0.05 ounces) citrus/apple pectin
  • 0.5 grams (0.017 ounces) lemon acid
  • 25 grams (0.88 ounces) sugar


  • 36 grams (1.27 ounces) lychee puree
  • 4 grams (0.14 ounces) albumen

Apple Base

  • 180 grams (6.35 ounces) baked apple puree
  • 175 grams (6.17 ounces) sugar
  • 25 grams (0.88 ounces) rose jam


  • 100 grams (3.53 ounces) caramel syrup (or just sugar/invert sugar)
  • 250 grams (8.82 ounces) sugar
  • 160 grams (5.64 ounces) water
  • 8 grams (0.28 ounces) agar


  • Kitchen Scale

    Precise measurements are key in pastry making. Make sure your kitchen scale is accurate to ensure the best results.

  • Thermometer

    A digital thermometer will help you get the syrup to the perfect temperature.

  • Stand Mixer

    Using a stand mixer ensures that you mix the ingredients thoroughly, especially when whipping the meringue and incorporating the syrup.

  • Parchment Paper

    Essential for letting your marshmallows set and dry without sticking.


Step 1

Step 1: The combination of raspberry, lychee, and rose is so inspiring, that we decided to embody this taste in this amazing marshmallows recipe. For best results, use high-quality purees and fresh ingredients.

Step 2

Step 2: For the marmalade, slightly heat the raspberry puree (not higher than 40°C/104°F). Mix the pectin with the sugar and add to the puree. Boil for one minute, then add a pinch of lemon acid. Let the marmalade cool slightly. Avoid overheating to maintain the best texture.

Step 3

Step 3: Completely dissolve the albumen in the lychee puree. It's important that the albumen is warm. Ensure no lumps remain for a smooth meringue.

Step 4

Step 4: For the apple base, cover the apple puree with sugar and heat until the sugar dissolves. Be careful not to overboil it. Add the rose jam and the raspberry marmalade to the applesauce, and blend until smooth. Let the mixture cool. Overheating may make your marshmallows less fluffy.

Step 5

Step 5: Once cooled, add the lychee puree with albumen to the apple mixture and whip on medium speed. Whipping time may vary, observe for texture consistency.

Step 6

Step 6: Prepare the hot syrup by mixing agar with water and heating it until it forms a gel. Gradually add sugar and syrup while heating. When the mixture reaches 110°C (230°F), pour it in a thin stream into the whipping mass. Using a candy thermometer ensures precision.

Step 7

Step 7: The mixture should double in size and turn noticeably white. At approximately 50°C (122°F), the marshmallow mixture is ready to be piped onto parchment paper. Let them dry for 8 to 10 hours. Ensure a completely dry environment to prevent stickiness.

Step 8

Step 8: Once dried, lightly roll the marshmallows in powdered sugar. Optionally, add some glucose or fructose rose essence to enhance the rose flavor. Store in an airtight container for longer freshness.

Step 9

Bon Appétit!


Serve these gourmet marshmallows as a sophisticated dessert at your next dinner party to wow your guests! 🍽️

Pair them with a hot cocoa bar at your holiday gatherings for a touch of elegance and whimsical fun. ☕️

Package them in cute boxes or bags and gift them to loved ones as a thoughtful homemade treat. 🎁

Simply enjoy as an afternoon indulgence, alongside a cup of your favorite tea, for a delightful me-time moment. 🍵


Gluten-Free Variation: The great news is that this marshmallow recipe is naturally gluten-free! Just ensure all packaged ingredients, like pectin and albumen, are certified gluten-free.

Vegan Variation: 🌱

Replace the lychee puree and albumen with aquafaba (liquid from canned chickpeas) for a vegan-friendly alternative. Additionally, substitute the gelatin with agar-agar powder. This keeps the marshmallows fluffy and delicious without any animal products!


  • Why did my marshmallows not set properly?

    Temperature is crucial! Be sure to use a thermometer to get the syrup to the correct temperature of 110C (230F).

  • Can I use different fruit purees?

    Absolutely! Feel free to experiment with different flavors, keeping in mind that the puree should have a similar consistency for best results.

  • How do I achieve a bright, fluffy texture?

    Mix the albumen into the lychee puree thoroughly and make sure to heat it slightly. This helps achieve a fluffy and cohesive meringue base.

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

    Keep them in an airtight container at room temperature. They should stay fresh for about a week.

  • Can I reduce the sugar content?

    Reducing sugar may affect the texture and stability of the marshmallows, especially the syrup. Best to follow the recipe for optimal results.

  • How do I clean a stand mixer after making the meringue and syrup?

    Soak the bowl and attachments in warm, soapy water immediately after use. This prevents the sticky residue from hardening, making it easier to clean.

Nutrition facts

Recipe Yield:Approx. 20 marshmallows
Calories:Approximately 25-30 calories per serving
Calories (Min - Max):25 - 30
Total Fat:0g
Saturated Fat:0g
Total Carbohydrate:6g
Total Sugars:6g