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Pistachio and rosewater marshmallows

5/5 - (3 votes)

Marshmallows originated in Egypt and were made from the sap of the marshmallow plant. At the time it was mixed with honey and rosewater forming a confection reserved only for the pharaohs and gods. However, in the 1800s, a French chef combined the marshmallow sap with egg whites and sugar making it more popular. During this time, it was also used as a medicine by many doctors because of the health benefits in the marshmallow sap. These days marshmallows do not contain sap and now contain other ingredients like gelatine and vanilla. I chose to add rosewater and pistachios to mine adding some more floral notes and a bit of texture. If you have only eaten shop bought marshmallows expect to be surprised, these homemade ones are brilliant and melt in your mouth!

Prep Time: 25 minutes

Chill time: 2 hours

Makes: 15 – 20 Marshmallows


  • 1 egg white
  • 4 sheets of gelatine
  • ½ tbsp liquid glucose
  • 230g caster sugar
  • 45g chopped pistachios
  • ¾ tsp rosewater
  • Pink food colouring
  • 100g icing sugar
  • 4tbsp cornflour


  1. In a bowl combine the icing sugar and cornflower. Line a dish with clingfilm and brush with light oil.
  2. Soak the gelatine in 65ml of cold water.
  3. In a pan combine the caster sugar, liquid glucose and 100ml of water, place in your candy thermometer and heat to 130°C.
  4. Meanwhile whip your egg whites to soft peaks.
  5. When your sugar mixture has reached temperature, add the gelatine and the water it was soaking in. Be careful as the mixture will bubble and hot sugar is very dangerous.
  6. If you have a stand mixer this next step will be easier, however it is possible with a handheld mixer. You want to pour the sugar syrup in a thin stream into your egg whites with your mixer on medium speed ensuring the syrup is being fully incorporated at every stage. You will get the best results if you do this slowly.
  7. Once all the sugar syrup is incorporated continue mixing on medium speed for 5 minutes or until your marshmallow mixture becomes significantly thicker.
  8. Using a spatula add your chopped pistachios, rose water, and pink food colouring.
  9. Dust your prepared dish with 1/3 of your icing sugar and cornflower before pouring over your marshmallow mix. Smooth with your spatula and leave in the fridge for 2 hours.
  10. Once set, place a piece of greaseproof on your table or bench and cover with another 1/3 of the icing sugar mixture and tip out your dish. Slice with a knife that has been dipped in the sugar mix to prevent it sticking.
  11. You can eat straight away but they will keep in an airtight box for 3 weeks.

#Acessibility (image description: we can see several marshmallows stacked in the centre of the frame they are rosy, pink in colour and have green pistachio nuts dotted throughout. Behind the marshmallows we can see a bottle of rose essence and in front of them there is a small stack of pistachio nuts.)

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