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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.
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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 minutes
Setting Time 2 hours
Servings 24 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.