Jump to Recipe Jump to Video Print Recipe

Flavoured with rahipere (raspberry) and wanira (vanilla), this Egg-free Raspberry Marshmallow is so tasty. It is so superior to the ones you buy at the store because it has so much more flavour and less sugar. This marshmallow doesn't need a thermometer or kahu hēki (egg whites). You don't even need to bloom the gelatine! 🎉

A close up shot reveals a square of egg-free Raspberry marshmallow that has been bitten in to and is covered in toasted coconut.

I loved to make homemade māngohe (marshmallow) when I was young. I loved how a few simple ingredients could transform from a weird smelling liquid to a super delicious, spongy marshmallow. It is still one of my favourite things to make now, if you look through my website, the evidence is there. So join me as we make my favourite māngohe (marshmallow) of all, the raspberry kind.

More Marshmallow Treats:

Love this simple no-bake recipe? Then try this Chocolate and Raspberry Brownie that is topped with this marshmallow. Do you prefer vanilla? Then this Hedgehog Slice with Marshmallow and Homemade Rocky Road Recipe will be perfect for you.

Videography and photography by Sarah Henderson.

Ingredient Tips for this Egg-free Raspberry Marshmallow:

A wooden board sits on a stone bench. It has vintage spoons, cups and vases. They have glucose syrup, vanilla, water and sugar on it. A cream weaved mat is in the background and a soft glimmer of fairy lights.

Gelatine Powder: This little ingredient helps the māngohe (marshmallow) to set and if you live in NZ, I prefer the Mrs Rogers brand.
Caster sugar: Huke one (caster sugar) gives the māngohe (marshmallow) a light colour so don't swap it for other sugars.
Freeze-dried raspberries: This is the secret ingredient for the māngohe rahipere (raspberry marshmallow) because it adds to much delicious flavour. Do not swap it for fresh or frozen raspberries because it will throw off the balance and texture.

EXPERT TIPS:

Don't use a tray any bigger than the one specified as the māngohe (marshmallow) will be too flat. If you don't have the right size, a smaller tray is better than bigger in this recipe.

If the meringue mixture gets super tacky at any point when you are whipping the meringue, get it in to the tray immediately because it is starting to set.

STEP BY STEP INSTRUCTIONS FOR THE EGG-FREE RASPBERRY MARSHMALLOW:

Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.

A sugar syrup is boiling in a silver pot on top of a black portable stove. It is on a wooden table.

1. Prepare the Tray:

Line a 20 cm x 15 cm tin with high sides with baking paper and a large overhang.

2. Boil the Sugar and Gelatine:

Add the wai (water), huka one (caster sugar) and paura tetepe (gelatine powder) in to a pot.

Kaurorihia ki te kōrori (stir it all together with a whisk).

Bring this mixture to a boil over high heat and then boil for 5 minutes.

3. Cool the Mixture:

Remove from the heat and allow to cool for five minutes.

A white bowl is sitting on natural fabric. It has a meringue inside it that is being whipped by a white hand beater.

4. Create the Raspberry Flavour:

As it cools, combine the rahipere tauraki-tio (freeze-dried raspberries) and 1 tablespoon wai (water) in to a small bowl.

Squash the rahipere (raspberries) with a fork until it becomes a rough paste. Add the tote (salt) and wanira (vanilla) and then stir it again until it is all combined. Leave it aside.

5. Whip the Gelatine Mixture:

Pour the slightly cooled sugar mixture in to a large mixing bowl of a stand mixer or a heat proof bowl.

Using a hand mixer or stand mixer, whip it on medium-high speed for 5 minutes. (The timing in the video is different but 5 minutes is enough).

A white bowl is sitting on natural fabric. It has a raspberry meringue inside it that is being whipped by a white hand beater. A bunch of flowers sit behind the bowl.

6. Whip in the Raspberry Slurry:

After 5 minutes, add in the ranunga rahipere (raspberry mixture). Whip for 2 more minutes or until a thick meringue consistency forms.

If the meringue mixture gets super tacky at any point when you are whipping the meringue, get it in to the tray immediately because it is starting to set.

7. Add the Egg-free Raspberry Marshmallow in to the Tin:

Pour the marshmallow mixture in to the prepared tin, spread it out and then refrigerate.

A baking tin lined with brown baking paper sits on a wooden table. It has fresh raspberry marshmallow that has been spread on top of the slice.

8. Refrigerate the Egg-free Raspberry Marshmallow:

Allow it to set for at least 1 ½ - 2 hours. Note: The marshmallow in the video was a little soft as it had only set for 30 minutes.

On brown baking paper is cut up slices of egg-free raspberry marshmallow. Naomi is using a large knife to remove one of the pieces.

9. Toast the Coconut:

Sprinkle the kokonati ngakungaku (shredded coconut) on to a baking tray and bake for around 10 minutes.

This can also be done in a dry frying pan, set over medium heat. Heat and stir regularly to stop it from burning.

Once the kokonati ngakungaku (shredded coconut) has toasted, remove it from the heat and set it aside.

10. Cut the Marshmallow:

Slice the set māngohe rahipere (raspberry marshmallow) in to squares.

A brown ceramic bowl sits on a striped wooden board. In the bowl is toasted coconut and a square of marshmallow is being covered with the coconut. Coconut is falling from the top of frame in to the bowl.

11. Decorate the Marshmallow:

Roll each piece in toasted coconut (kokonati).

Alternatively drizzle the māngohe (marshmallow) with 50 g of melted tiakarete (chocolate) or roll each piece in ½ cup of icing sugar.

Squares of egg-free Raspberry marshmallow are on a striped wooden board. Each one is covered in toasted coconut. The front piece has bite mark in it.

12. Store the Egg-free Raspberry Marshmallow:

Store the māngohe (marshmallow) in a single layer in a sealed container in the fridge.

It will keep well for up to a week.

Try these other delicious

Slice Recipes

This hand-held morsels of goodness will brighten the dullest of days.

Browse all Slices

Naomi Toilalo is at the table laden with baking. There is lamingtons, lemon meringue pie, custard slice and cream buns. She is decorating a cake in front of her and smiling.

DID YOU ENJOY THIS RECIPE?

It would be so awesome if you could please leave a review/comment by clicking the “leave a comment” section at the top of the page.

I love seeing you all make my creations, so send a whakaahua (photo) or kiriata (video) to my Instagram and show me what you made. Let me know if you have any pātai (questions) too, I would love to help.

An extreme close up of a piece of egg-free marshmallow has had a piece bitten out of eat showing the short inside texture, it is covered int toasted coconut.

Print Pin

Raspberry Marshmallow - Māngohe Rahipere (kore-hēki)

A delicious homemade marshmallow flavoured with freeze-dried raspberry and vanilla. No food colouring is needed for this moorish recipe.

Course Dessert

Cuisine Marshmallow

Keyword best homemade raspberry marshmallow recipe, best raspberry marshmallow nz, Best raspberry marshmallow recipe, homemade raspberry marshmallow recipe, homemade raspberry marshmallow recipe nz, marshmallow recipe without glucose, te reo Māori

Prep Time 15

Setting Time 2

Servings large māngohe (marshmallow)

Equipment

1 x 20 cm x 15 cm baking tin with high sides

Ingredients

1 C (250 ml) wai (water)
1 C (220 g) huka one (caster sugar)
1 tablespoon paura tetepe (gelatine powder)
⅔ C (10 g) rahipere tauraki-tio (freeze-dried raspberries)
1 tablespoon (15 ml) wai (water)
¼ teaspoon tote (salt, fine)
1 tablespoon (15 ml) wanira (vanilla)

Coconut - Kokonati (Optional):

1 ½ C (120 g) kokonati pūtī (desiccated coconut)

Instructions

Prepare the Tray:

Line a 20 cm x 15 cm tin with high sides with baking paper and a large overhang.

Boil the Sugar and Gelatine:

Add the wai (water), huka one (caster sugar) and paura tetepe (gelatine powder) in to a pot.
Kaurorihia ki te kōrori (stir it all together with a whisk).
Bring this mixture to a boil over high heat and boil for 5 minutes.

Cool the Mixture:

Remove from the heat and allow to cool for five minutes.

Create the Raspberry Flavour:

As it cools, combine the rahipere tauraki-tio (freeze-dried raspberries) and 1 tablespoon wai (water) in to a small bowl.
Squash the rahipere (raspberries) with a fork until it becomes a rough paste.
Add the tote (salt) and wanira (vanilla) and then stir it again until it is all combined. Leave it aside.

Whip the Gelatine Mixture:

Pour the slightly cooled sugar mixture in to a large mixing bowl of a stand mixer or a heat proof bowl.
Using a hand mixer or stand mixer, whip it on medium-high speed for 5 minutes. (The timing in the video is different but 5 minutes is enough).

Whip in the Raspberry Slurry:

After 5 minutes, add in the ranunga rahipere (raspberry mixture).
Whip for 2 more minutes or until a thick meringue consistency forms.
If the meringue mixture gets super tacky at any point when you are whipping the meringue, get it in to the tray immediately because it is starting to set.

Add the Egg-free Raspberry Marshmallow in to the Tin:

Pour the marshmallow mixture in to the prepared tin, spread it out and then refrigerate.

Refrigerate the Egg-free Raspberry Marshmallow:

Allow it to set for at least 1 ½ - 2 hours.
Note: The marshmallow in the video was a little soft as it had only set for 30 minutes.

Toast the Coconut:

Sprinkle the kokonati pūtī (desiccated coconut) on to a baking tray and bake for around 10 minutes.
This can also be done in a dry frying pan, set over medium heat. Heat and stir regularly to stop it from burning.
Once the kokonati pūtī (desiccated coconut) has toasted, remove it from the heat and set it aside.

Cut the Marshmallow:

Slice the set māngohe rahipere (raspberry marshmallow) in to squares.

Decorate the Marshmallow:

Roll each piece in the kokonati pūtī (desiccated coconut).
Alternatively drizzle the māngohe (marshmallow) with 50 g of melted tiakarete (chocolate) or roll each piece in ½ cup of icing sugar.

Store the Egg-free Raspberry Marshmallow:

Store the māngohe (marshmallow) in a single layer in a sealed container in the fridge. It will keep well for up to a week.