A coconut biscuit base and raspberry-swirled, fluffy homemade marshmallow are all you need for this gorgeous Homemade Raspberry Marshmallow Slice. Everyone will love this both crunchy and soft, melt in the mouth treat.
For best results, always weigh ingredients where a weight is provided
Equipment
A candy thermometer will ensure you get the syrup to the right temperature.
A stand mixer is best to whip the marshmallow
An 8x8 inch square cake pan or slice tin
Instructions
FOR THE COCONUT BISCUIT BASE
Preheat oven to 180C (160C fan forced) / 350F. Line an 8 inch square cake pan with baking paper.
In a medium bowl, whisk together the flour, sugar and coconut to disperse evenly, then add the melted butter and mix through.
Press the mixture into the base of the lined tin and bake for 28-30 minutes until starting to turn golden on top then set aside to cool down.
FOR THE MARSHMALLOW
In the bowl of stand mixer with whisk attachment, whisk the egg whites to soft peaks on medium speed.
Place ½ cup of water in a small bowl and sprinkle over the gelatine, then give it a good mix with a fork. Set aside.
Place the sugar, glucose and remaining ¾ cup of water into a medium, heavy based saucepan without stirring. Sit a sugar thermometer into the pan and place it over medium-high heat until the mixture starts to boil.
Once it reaches 130C / 260F on the thermometer, take it off the heat. Move quickly at this point so the syrup doesn't cool down too much.
Turn the whisk on again to start beating the eggs to stiff peaks.
Place the gelatine mixture in the microwave and heat for 20 seconds. Stir well, then add it to the sugar syrup, carefully stirring it through. Be careful as it may splatter and will froth up
With the mixer still running on low-medium, slowly pour in the sugar syrup in a steady stream down the side into the egg whites, until all incorporated. Not too quickly or the egg white will split.
Turn the mixer up to high speed and beat for 10-12 minutes until doubled in volume. You'll know its ready when it runs slowly off the whisk in a thick stream that doesn't disappear for a while.
Brush a little oil around the inside edges of the tin with the cookie base in it.
Now carefully spread the marshmallow mix over the cookie and jam base (a greased spatula will assist here).
Dot the top with spoonfuls of raspberry jam, then run the blade of a dinner knife through it back and forth to make it streaky.
Allow it to set for at least 4 hours (overnight is better) before slicing.
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Notes
Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
You will need a candy thermometer for this recipe
Will set best overnight. Let it cool completely before placing the tin into a large airtight container.
To cut clean square slices, use a sharp knife with a greased blade to make decisive cuts. Rinse in hot water, dry, re-grease and repeat for each cut.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.