Recipe Video


egg whites
3 pc
1 sachet
to taste
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
lemon acid
0.25 cup
90 g
3.15 oz
2.97 fl oz
coconut flakes
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz


These marshmallows are delicious, healthy and airy. They are very simple and quick to cook!

Total product weight – 300 g (10.60 oz)


  1. Pour the gelatin with water, and let it swell for 15 minutes. Then heat the gelatin with the sweetener over a low heat to dissolve the lumps.
  2. Mash the raspberries with a blender, and rub it through a sieve. Add 30 g (1.05 oz) of gelatin and sweetener (to taste) in the puree. Mix everything, and place in a pastry bag.
  3. Whip the egg whites with a pinch of lemon acid until peaks; then gradually pour in the gelatin, and keep whipping.
  4. Cover the mold with the cling film, and pour in the egg whites mass. Pour the raspberries on top with a thin stream, and make patterns using a toothpick.
  5. Place the mold in the fridge for half an hour to freeze the mass.
  6. Cut the finished marshmallow into cubes, and roll them in the coconut flakes.

Bon Appetit!