Egg-free Raspberry Marshmallow - Māngohe Rahipere (kore-hēki)
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!
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.
How to make this māngohe rahipere (raspberry marshmallow):
My māngohe rahipere (raspberry marshmallow) is going to blow your mind. Begin this process by boiling a mixture of wai (water), huka one (caster sugar) and paura tetepe (gelatine powder) for 5 minutes. Crush the rahipere tauraki-tio (freeze-dried raspberries) in to a fine powder as the sugar mixture cools. Mix the paura rahipere (raspberry powder) with a touch of tote (salt) and wanira (vanilla) until a paste forms. Whip the sugar mixture in to a meringue like consistency. Now add in the beautiful pink paste and watch it transform into pink clouds. Finally, pour it in to a tray and let it set for a couple of hours and it is ready to enjoy!
Do you love homemade māngohe (marshmallow) as much as I do?
Welcome to the club e hoa mā (friends), it is such a great club to be a part of. Do you need to make a tasty treat for a friend of family member? Then why not try my Rocky Road with Homemade Marshmallow. Or is it celebration time? This Chocolate and Raspberry Brownie with Raspberry Marshmallow will definitely help you do that. and No-bake Hedgehog Slice with Marshmallow. How fun are those recipes? I just can't stop!
Videography and photography by Sarah Henderson.
Raspberry Marshmallow - Māngohe Rahipere (kore-hēki)
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)
- 1 ½ C (120 g) kokonati kua whakatōhia (toasted coconut, optional)
Instructions
- Line a 20 cm x 15 cm tin with baking paper with a large overhang.
- Add the wai (water), huka one (caster sugar) and paura tetepe (gelatine powder) in to a pot. Stir it all together with a whisk.
- Bring this mixture to a boil over high heat and boil for 5 minutes. Remove from the heat and allow to cool for five minutes.
- As it cools, combine the rahipere tauraki-tio (freeze-dried raspberries) and 1 tablespoon wai (water) in to a small bowl. Squash the raspberries with a fork until you get a rough paste. Add the tote (salt) and wanira (vanilla). Stir and leave to the side.
- Pour the slightly cooled sugar mixture in to a large mixing bowl of a stand mixer. I actually prefer doing it with a hand mixer but either will work.
- Whip on medium-high speed for 5 minutes. (The timing in the video is different but 5 minutes is enough).
- After 5 minutes, add in the ranunga rahipere (raspberry mixture). Whip for 2 minutes or until a thick meringue consistency forms.
- Pour in the marshmallow mixture in to the prepared tin. 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).
- Slice it in to your squares and roll each piece in toasted coconut (kokonati). You could alternatively drizzle with melted tiakarete (chocolate) or just roll each piece in to icing sugar.
- Store the māngohe (marshmallow) in a single layer in a sealed container in the fridge. It will keep well for up to a week.
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