Raspberry Marshmallow Meringue
This Raspberry Marshmallow Meringue is truly something special.
It isn't just delicious—it's a pink fluffy cloud of joy, bursting with an intense raspberry flavor that's both refreshing and naturally vibrant in hue.
The magic lies in the secret ingredient: freeze-dried raspberry powder. Just a splash of warm water reawakens the essence of freshly picked raspberries, infusing this marshmallow with a fresh, juicy taste and a consistency that's pure pleasure to create with.
This Raspberry Marshmallow Meringue promises to be a rewarding experience, bringing a touch of sweetness and a burst of raspberry bliss to any moment.
It is super stable and pipes like a dream and tastes so fresh and delicious.
I hope you love it as much as I do.
Before you start
Read the recipe completely, and make sure you have everything you need.
For all the step-by-step pictures, scroll to → Notes and click on the clickable link.
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Bakers Tip
You can find freeze-dried raspberries in the grocery store in the dried fruit aisle at Whole Foods, Trader Joe´s, Target, or online at Amazon. In Scandinavia, you can find it online and in specialty grocery stores. Do not use " dried Raspberries" because they have a gummy texture and don't grind into a powder. However, do remember that not all freeze-dried raspberries create an equal pink color in your marshmallow meringue.
In this recipe I use glucose syrup it is used for shine, smoothness, and a stable texture. If you cannot find glucose syrup, you can use light corn syrup. However, light corn syrup is much sweeter and thicker, which can slightly alter the texture of your icing. So, if you’re aiming for a perfect glossy finish, glucose syrup is the best option.
A pinch of cream of tartar keeps egg white foam moist and stretchy, so it can whip as far as it can ( maximum volume) and retain air longer than whites whipped without.
Intense raspberry mixture
- 25 gram freeze-dried raspberries, preferably organic
- 60 gram hot boiling water
Raspberry Marshmallow Meringue
- 75 gram intense raspberry mixture (recipe above)
- 100 gram egg whites, pasteurized or fresh, but chilled
- 225 gram superfine sugar
- 60 gram glucose syrup
- A pinch of cream of tartar
Intense Raspberry Mixture
- Bakers Note: For this recipe, I use freeze-dried raspberry powder mixed with a splash of warm water to really bring out that fresh raspberry flavor we all love. If you can't get your hands on the powder, no worries—you can also use 75 grams of fresh raspberry juice (just make sure it's seedless). Just a heads-up, though: using the powder will give you a more intense raspberry flavor. Either way, you're in for a treat!
- Start with a small blender or food processor, ensuring it's both grease-free and dry. Process 25 grams of freeze-dried raspberries until they become powdery and fine, which should take about 10 to 20 seconds.
- Sift the raspberry powder using a fine sieve. After sifting, you should be left with around 15 grams of superfine raspberry powder. If you have a few extra grams, you can include that as well. It's important to sift the raspberry powder to eliminate the seeds.
- Refrain from re-processing the leftover seeds as they can impart a bitter taste to your meringue. Instead, consider adding the sifted leftovers to your yogurt for a tasty breakfast treat.
- Next, take the aprox 15 grams of superfineraspberry powder and place it in a small bowl. Pour 60 grams of freshly boiled water over the powder. Allow it to sit briefly, then whisk to form a smooth paste. At this stage, you should have a 75-gram mixture bursting with intense raspberry flavor.
Raspberry Marshmallow Meringue
- Give the inside of your bowl and whisk a wipe with a paper towel dabbed in a little lemon juice. This makes sure there's no grease, which can mess up the raspberry marshmallow frosting. Clean tools are key here.
- Put about 3 cm (1 1/2 inches) of water in a pan and heat it up on medium-low.
- Bakers note: In this recipe I use glucose syrup it is used for shine, smoothness, and a stable texture. If you cannot find glucose syrup, you can use light corn syrup. However, light corn syrup is much sweeter and thicker, which can slightly alter the texture of your icing. So, if you’re aiming for a perfect glossy finish, glucose syrup is the best option.
- Mix together 100 grams of egg whites, 255 grams of superfine sugar, 75 grams of that yummy intense raspberry mixture, 60 grams of glucose, and a pinch of cream of tartar in your mixer bowl. Stir it up until it's all blended.
- Pop the bowl over the warm water and keep stirring. You want all the sugar to melt in. This should take about 3 minutes. If it feels grainy when you rub a bit between your fingers, keep it on the heat a bit longer.
- Once that's done, put the bowl back on the stand mixer and whisk it. Crank it up to medium-high speed. In about 5 minutes, it should look all glossy and thick. If you overwhip it will be too thick to spread.
- If using vanilla bean paste or seeds from 1/2 vanilla bean add this to the frosting at the very end, and mix to combine.
- For maximum freshness and deliciousness use immediately tore any leftovers in an airtight container in a pantry or a cool place around 18-20°C (64.4-68°F) for 24 hours to be on the safe side.
For step by step pictures of how to make the
→ Raspberry Marshmallow Meringue
Click → here
