Marshmallow Mass

  • 300 grams (10.6 ounces) strawberry puree
  • 50 grams (1.8 ounces) mint
  • juice of 0.5 lime
  • 1 teaspoon (0.1 ounces) pectin
  • 100 grams (3.55 ounces) sugar
  • 1 egg white


  • 200 grams (7.1 ounces) sugar
  • 6 grams (0.2 ounces) agar
  • 80 grams (2.8 ounces) water


  • Saucepan with a thick bottom

    This helps in even cooking and prevents scorching of the mixture.

  • Fine sieve

    Essential for a smooth puree, removing all pulp and seeds.

  • Mixing bowl

    Make sure it's large enough to accommodate the increased volume of the marshmallow mixture.

  • Whisk or electric mixer

    Helpful for whipping the marshmallow mixture to the perfect consistency.

  • Spatula

    For stirring the syrup and ensuring it doesn’t stick to the sides of the saucepan.

  • Thermometer

    Critical for precisely checking the syrup temperature to achieve the desired "thread" state.

  • Piping bag with a nozzle

    To shape the marshmallows uniformly and beautifully.


Step 1

1. Mix the strawberry puree, finely chopped mint, and the juice of half a lime in a saucepan with a thick bottom. Place it over low heat and let it simmer slightly under a lid. Then add 1 teaspoon of pectin and allow it to brew for about an hour. Afterward, grind the mixture through a fine sieve. Make sure to stir occasionally to prevent burning.

Step 2

2. Measure out 120 grams (4.25 ounces) of the resulting strawberry mixture. Add 100 grams (3.55 ounces) of sugar and one egg white to it. Whisk on low speed until stiff peaks form. Ensure the bowl and whisks are completely clean and free from grease for the best results.

Step 3

3. While the strawberry mixture is whisking, prepare the syrup. Combine 200 grams (7.1 ounces) of sugar, 6 grams (0.2 ounces) of agar, and 80 grams (2.8 ounces) of water in a separate saucepan. Heat gently and bring to a boil, stirring occasionally. Continue to cook until the syrup reaches the 'thread' stage (110°C | 230°F). Use a candy thermometer for precise temperature monitoring.

Step 4

4. Gradually pour the hot syrup in a thin stream into the whisked strawberry mixture, avoiding direct contact with the whisk to prevent splattering. Continue whipping on medium-high speed until the mixture forms stable peaks, which takes about 5-6 minutes. The mixture should at least double in volume and maintain a warm temperature.

Step 5

5. Prepare a piping bag with a nozzle and a suitable surface for the marshmallows in advance. Carefully transfer the marshmallow mass into the piping bag and pipe out your desired marshmallow shapes onto the prepared surface. Use parchment paper or a silicone mat to prevent sticking.

Step 6

6. Allow the marshmallows to set. They will become firm in a couple of hours, but it's best to let them stabilize for at least 12 hours for optimal texture and flavor. Store the marshmallows in an airtight container at room temperature.


The fun doesn't stop at making these irresistible marshmallows; serving them creatively takes the experience to another level! Picture them nestled next to a cup of hot cocoa, their soft edges gently melting with each dip. Or perhaps, skewer a few and roast them over an open flame to get that classic crispy, caramelized texture. If you're feeling festive, add these beauties to a dessert platter alongside chocolate-dipped strawberries and mini cupcakes. They’re also the perfect gift, packed in a decorative jar with a ribbon – a sweet surprise for any occasion. And here's a quirky idea: turn them into a garnish for your cocktails, floating delightfully on top, adding a whimsical touch to your party drinks. Even better, how about a s’mores bar at your next gathering? Alongside graham crackers and chocolate, these marshmallows will be the star of the show.


For our gluten-free friends, this recipe is already a win as it contains no gluten! For a vegan twist, swap out the egg white for aquafaba (chickpea brine) at a ratio of 3 tablespoons of aquafaba to 1 egg white. Make sure to whip it well to achieve the right consistency. Also, ensure your pectin is vegan, as some are derived from animal products. With these simple swaps, everyone can enjoy these delightful marshmallows.


  • What can I use if I don’t have a thermometer?

    Without a thermometer, you can test the "thread" state by dropping a small amount of the syrup into cold water. It should form a soft thread that doesn't dissolve.

  • Can I use a hand whisk instead of an electric mixer?

    Yes, but it will take more elbow grease! An electric mixer is preferred to achieve the dense peaks required for the marshmallow.

  • How can I prevent my marshmallows from being too sticky?

    Make sure you boil the syrup to the right temperature and whip the mixture to stable peaks. Allow adequate setting time, ideally 12 hours, to firm up.

  • Can I add other flavors to the marshmallow mixture?

    Absolutely! Just be cautious of the liquid content. Try extracts like vanilla or almond, or even add zest of citrus for an extra zing.

  • How do I store these marshmallows?

    Store them in an airtight container at room temperature. They should last up to 2 weeks, though they’re likely to be gobbled up before that!

  • Can I freeze the marshmallows?

    Yes, you can. Place them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag or container. Thaw at room temperature for best texture.

Nutrition facts

Recipe Yield:24 marshmallows
Calories:20-30 calories per marshmallow
Calories (Min - Max):20 - 30
Total Fat:0g
Saturated Fat:0g
Total Carbohydrate:5g
Total Sugars:5g