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.

Keyword best egg-free raspberry marshmallow recipe, best egg-free raspberry marshmallow recipe nz, Best homemade marshamallow, best homemade marshmallow nz, best homemade raspberry marshmallow recipe, best homemade raspberry marshmallow recipe nz, best marshmallow recipe, best marshmallow recipe nz, best raspberry marshmallow, best raspberry marshmallow nz, Best raspberry marshmallow recipe, best vanila marshmallow recipe nz, best vanilla marshmallow recipe, Egg-free marshmallow recipe, Egg-free marshmallow recipe nz, Homemade marshmallow, Homemade marshmallow nz, Homemade raspberry marshmallow, Homemade raspberry marshmallow nz, homemade raspberry marshmallow recipe, homemade raspberry marshmallow recipe nz, kai, maori, maori food, maori kai, maori recipes, Marshmallow recipe nz, te reo Māori, te reo maori baking

Servings large māngohe (marshmallow)

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.