Lemon and Lime Marshmallows

Marshmallow Marshmallow
4 people 10 minutes 40 minutes


  • 500 g Caster Sugar
  • 4 - Fresh Egg Just the Whites
  • 9 - Gelatine Sheets
  • 50 g Liquid Glucose
  • 1 - SuperValu Lemon Zest Only
  • 1 - SuperValu Lime Zest Only
  • 1 tsp SuperValu Sunflower Oil
  • 150 mls Water

For Dusting

  • 1 - SuperValu Icing Sugar


  1. Soak the gelatine leaves in a bowl of cold water for about 5 minutes, until softened. Remove the softened gelatine pulp from the water and squeeze to remove any excess liquid.

  2. In the meantime, pour the sugar, liquid glucose and water into a heavy-based saucepan. Bring to the boil
    until the mixture reaches 127°C on a sugar thermometer. Stir in the gelatine along with the lemon and lime zest.

  3. Whisk the egg whites in a spotlessly clean, dry bowl until soft peaks form.

  4. Slowly whisk the hot sugar mixture over the egg whites, then add a few drops of lemon essence. Once all the
    sugar has been incorporated, continue to whisk until stiff peaks form and the egg whites become glossy.

  5. Lightly brush a tray with shallow sides all over with the sun flower oil. Mix together a little corn flour and
    icing sugar, then dust the tray with the mixture. Spread the marshmallow onto the tray with a spatula, ensuring
    it’s evenly distributed and the top is smooth. Leave to set for at least 1 hour at room temperature.

  6. Once the marshmallow is set, turn it out onto a surface dusted with corn flour and icing sugar. Using a dry,
    hot knife, cut the slab into 2cm x 2cm cubes. Store in an airtight container for a week or two – if they last that long!

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