Posted by Grace Massa Langlois on Saturday, 13th April 2013

Marshmallows, puffy, light and spongy, melt-in-the-mouth sweet treat gets a little more indulgent with the addition of rum, peach schnapps and strawberry purée. These pink pillows of goodness remind me of my favourite poolside cocktail, the strawberry daiquiri with a peach twist.

Close up photo of Boozy Strawberry Marshmallows displayed in a martini glass.

I enjoy exploring the history of recipes and I’m fascinated by the stories behind them. Did you know that originally marshmallows were made from the root sap of the marsh mallow (Althaea officinalis) plant? The root pulp was boiled with sugar and then beaten with egg whites. The sap served as the thickening agent but its since been replaced with gelatine.

A photo of Strawberry Marshmallows randomly placed on a sheet of baking paper.

In the early 19th century pâtisseries in France began selling pâte de guimauve, a version of the marshmallow we know today. They were very popular but unfortunately the process for preparing guimauve was very labour intensive because the shop owners had to manually extract the sap from the mallow plant’s root. The sap was later replaced with gelatine and because it was readily available it allowed for a quicker preparation.

A close up photo of three Boozy Strawberry Marshmallows.

Mass production of marshmallows became possible in 1948 when Alex Doumak, a marshmallow manufacturer, discovered the extrusion process.

A photo of Boozy Strawberry Marshmallows stacked on a slate board with a bottle on Peach Schnapps set in behind on pink and white striped napkin.

If you’ve done any recipe searching for marshmallows you’ll notice one major difference, some recipes call for egg whites and some don’t. For no particular reason I prefer to use egg whites. One thing is for certain egg whites or no egg whites, homemade marshmallows are far superior to commercially prepared (in my opinion), they are soft and moist not dry and chewy.

Close up photo of Gourmet Strawberry Marshmallows displayed on sheet of baking paper.

If you can make Italian Meringue you can make marshmallows, the technique is the same. Sugar syrup is prepared and added to egg white foam. The only difference, a gelatine mixture is added to the sugar syrup. And for this recipe, a boozy strawberry purée is added for flavour.

A close up photo of Gourmet Strawberry Marshmallows stacked on rectangular shaped black slate board.

The variations for gourmet marshmallows are endless you can flavour them with just about anything, purée, jams, juice, tea, coffee, caramel, flavour extracts, chocolate, you get the idea. Some of my favourites, Mowie’s Raspberry Swirl, Jenni’s Blood Orange (be sure to watch Jenni’s video for the blood orange variation, she also shares many marshmallow making tips and demonstrates the no-egg white method), Kelly’s Chocolate Truffle StoutShauna’s Bubblegum, and Jennifer’s Spiced Marshmallows.

A photo of Strawberry Marshmallows stacked on small white cake stand that is stacked on a larger white cake stand with a pink and white striped napkin.

They make wonderful hostess gifts and party favours too. Everyone loves homemade treats!

Good things come in small packages; these Boozy-Strawberry Marshmallows are good things!

A photo of Strawberry Guimauve randomly placed on baking paper.

Happy Weekend!

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Posted in Baking & Pastry, Baking Mise en Place, Basics, Chocolates & Confections, Cioccolatini e Bonbon, Custards, Creams & Mousses, Dolci alla Frutta, Eggs, Fillings, Frostings & Dessert Sauces, Fruit Desserts, Mini Desserts, Pastry Doughs & Batter, Piccola Pasticceria, Recipes, Ricette di Base

Comments (17)

17 Responses to “Boozy Strawberry Marshmallows”

  1. Dot E. Says:

    These sound MARVELOUS! One question. Can you use powdered gelatin packets instead of the sheets? If so, how many. If not, where would be a good place to get the gelatin sheets.


  2. Grace Massa Langlois Says:

    Hi Dot, you can use powdered gelatine but it’s really hard to do the conversion from sheets/leaves to powder. I buy my sheets at the grocery store, the brand is Dr. Oetker and the strength is gold extra. I’m looking at the package, which contains 6 sheets, 6 sheets sets 2 cups of liquid. One package of the powdered gelatine sets 2 cups of liquid. If we need 14 sheets for the marshmallows I think we could estimate the amount needed would be two and one-third packages of powdered gelatine. If you can get your hands on the sheets I’d feel so much better.

  3. Kim Beaulieu Says:

    Grace you’re a total genius. These look so good. And pink which I totally love.

  4. Grace Massa Langlois Says:

    Thank you Kim, I enjoyed making these.

  5. Jenni Says:

    These turned out beautifully, Grace! So poofy, pink and fun! Thanks for linking to my marshmallows:) I’m so glad that you pointed out that the egg white-based mallows are nothing more than a gelatin-set Italian meringue. I think it’s important to understand all the connections among and between different confections. Very, very cool!

  6. Grace Massa Langlois Says:

    Hi Jenni thankfully there are people like you that put on live demonstrations because I believe it really helps when you’re making something for the first time. We’re both from the same school of thought, learning techniques is far more beneficial than a recipe itself.

  7. kelly @ kellybakes Says:

    I love the color and the inspiration for these, Grace! I’m currently playing with gin and bourbon marshmallows… I did a chocolate stout marshmallow in the winter and loved the result, but it took some playing! Pink is perfect for spring and so are strawberries. I’ll definitely have to give these a try!

  8. Grace Massa Langlois Says:

    Hi Kelly, rushed over to check out your chocolate truffle stout marshmallows, omg they look amazing. I use Youngs Double Chocolate Stout in one of my chocolate stout cakes and I notice a huge difference in the depth of chocolate flavour. I’m going to look for Hooker brand you mentioned. I may have to finally give the no egg version a try because the golden syrup sounds pretty tasty. By the way I had to add your marshmallows to my post, you’re a woman after my own heart!

  9. Kim Says:

    When our family has a birthday party, the guest of honour gives me up to 6 ingredients and I make the cake. We had a party Saturday, and one of the ingredients was marshmallow. I tried out 3 different ideas and finally used Fluff. When I read your poat today, I almost cried. This would have been perfect.
    I also want to say thanks for your tip on the Flavor Bible. I use it often.

  10. Grace Massa Langlois Says:

    Hi Kim so sorry I should’ve posted sooner!

  11. lyly Says:

    Grace, love your strawberry marshmallows. Beautifull color !

  12. Cate @ ChezCateyLou Says:

    Boozy strawberry marshmallows – that is not a recipe you see every day! These look so soft and pillowy, and such a gorgeous pink color. Thanks for a unique recipe!!

  13. Grace Massa Langlois Says:

    Thank you Kate!

  14. Dot E. Says:

    Thanks for your answer, Grace, I would love to find the sheets myself. I usually shop at Walmart and Meijer. Do either of these carry the gelatin sheets and are they in the same area as the regular jello or is it a specialty aisle?

    Thanks again for your help. I would LOVE to try these!!!

  15. Grace Massa Langlois Says:

    Good Mornin Dot, I’m not sure if Walmart carries the sheets, I have one right up the street but I don’t recall purchasing them there but it wouldn’t surprise me because the grocery stores carry it. You’ll find it in the baking aisle, usually beside packaged glazes or baking powder and boxed gelatine. Here’s a picture of the product so you know what you’re looking for – You could also try the bulk food stores, I purchase them there too. I prefer the sheets over the powdered.

  16. Helene Dsouza I Masala Herb Says:

    Oh wow I didn’t know that marshmallow used to be made like this. I have been collecting marshmallow recipes lately, yours is going into my recipebox. =)

  17. Inappropriately Bouncy, Boozy Marshmallow Porn |Foodbeast Says:

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