Introduction

Raspberry Marshmallow Hearts are a delightful homemade treat combining the tartness of fresh raspberries with the soft, fluffy texture of marshmallows. These sweet, fruity confections make a perfect gift or a special dessert for any occasion.

The image shows three fluffy heart-shaped marshmallows with a soft pink color on a white plate. Each marshmallow has a powdery texture and is topped with a sprinkle of bright red crushed pieces, which also surround the base in a light dusting that mixes with white powder on the plate. The background is a white marbled texture that adds an elegant touch to the presentation. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup fresh raspberries
1 cup granulated sugar
1/2 cup light corn syrup
1/4 cup water
2 large egg whites
1 tablespoon gelatin powder
1 teaspoon vanilla extract
Pinch of salt
Powdered sugar (for dusting)

Instructions

Prepare raspberry purée: Wash the raspberries thoroughly, then purée them until smooth. Pass the purée through a fine mesh strainer to remove the seeds and set aside.
Make syrup: In a saucepan, combine the granulated sugar, light corn syrup, and water. Heat over medium heat, stirring gently until the sugar dissolves. Continue heating until the mixture boils and reaches 240°F (soft-ball stage) on a candy thermometer.
Bloom gelatin: Sprinkle the gelatin powder over a small amount of cold water and let it sit for 5 minutes to bloom.
Combine gelatin and syrup: Stir the bloomed gelatin into the hot syrup until completely dissolved. Then add the raspberry purée, vanilla extract, and a pinch of salt. Mix well.
Whip egg whites: In a clean bowl, beat the egg whites with an electric mixer until stiff peaks form.
Incorporate raspberry mixture: Gradually pour the warm raspberry syrup mixture into the whipped egg whites while continuing to whisk. Whip until the mixture is thick, fluffy, and well combined.
Set marshmallow: Lightly grease an 8-inch square pan. Pour the marshmallow mixture into the pan and smooth the top with a spatula. Allow it to set at room temperature for at least 4 hours or until firm.
Finish and shape: Dust the surface with powdered sugar. Carefully remove the set marshmallow from the pan, turn it onto a cutting board, and dust again with powdered sugar. Use a heart-shaped cutter to cut into marshmallow hearts.

Tips & Variations

For a smoother texture, be sure to strain the raspberry purée thoroughly to remove all seeds before adding it to the syrup.
If fresh raspberries are unavailable, use frozen raspberries that have been thawed and drained to reduce excess moisture.
To add a chocolate twist, melt some white or dark chocolate and drizzle over the cooled marshmallow hearts before cutting.
Make sure your bowl and beaters are completely clean and dry before whipping egg whites for best results.

Storage

Store the raspberry marshmallow hearts in an airtight container at room temperature. They will keep well for up to one week. To refresh their texture if they become slightly sticky, dust them with a little more powdered sugar before serving. Avoid refrigeration, as it can cause marshmallows to become tough or sticky.

How to Serve

A white plate holds a stack of nine heart-shaped marshmallows, arranged in three layers with four marshmallows on the bottom, four in the middle, and one balanced on top; the marshmallows are light pink with a powdery texture and are dusted with white powdered sugar and small red and purple edible flower petals, some scattered on the plate around the stack, all set on a white marbled surface with a blurred white cup and saucer in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use agar agar instead of gelatin?

Agar agar can be used as a vegetarian substitute, but it behaves differently. You’ll need to adjust the amount and method, so it may take some experimentation to get the right marshmallow texture.

Is it safe to use raw egg whites in marshmallows?

Raw egg whites are commonly used in marshmallow recipes and are generally safe when whipped with hot sugar syrup, which cooks the egg whites. However, if you have concerns, you can use pasteurized egg whites available in stores.