French Marshmallows with Rose and Chocolate Recipe

Guimauve — the French marshmallows — is the stuff clouds are made of. They have the soft and cottony flavor of childhood, and resistance is futile when I spot the pretty pastel cubes in pastry shops.

Rarely am I disappointed, but I do have to mention this one recent time when I bought an assortment from Pain de Sucre and got mostly weirdo flavors nobody in their right mind would want in their marshmallows — I’m talking chicory and whiskey, angélique, or saffron and chili pepper. I mean, really, I’m as open-minded as the next person, but what’s next: reblochon? Fortunately, I’d had the wisdom to get a few of their coconut-coated chocolate marshmallows as well, so I was able to make it up to my seriously shaken palate.

Painful memories aside, guimauve has been a long-time resident on my make-my-own list. I’ve been collecting recipes for French marshmallows for years like they were butterflies, but never actually followed through. Why? Because they all called for sirop de glucose, a thick glucose syrup that’s dearly loved by professional pastry chefs but has yet to become a home baking staple. I know where to find it, but I don’t feel like buying a 2-pound tub just to make marshmallows.

Guimauve is the stuff clouds are made of. It has the soft and cottony flavor of childhood, and resistance is futile when I spot the pretty pastel cubes in a pastry shop.

And then one day, Christophe Michalak came along and showed me the way. As part of the publicity for his recent book C’est du gâteau !, an interview of him appeared in ELLE, along with his basic recipe for guimauve. And, miracle or miracles, that recipe called for honey, not glucose syrup.

I clipped it and threw out all the others*.

Rose and chocolate are Maxence’s and my favorite guimauve flavors, respectively, so my plan was to make a single batch and flavor one half with rose syrup, the other with cocoa powder, guestimating the amounts of flavoring because the printed recipe didn’t include these measurements.

The whole project worked out so well I had to pinch myself to believe I had really brought into this world such ideally fluffy cubes of French marshmallow perfection (rather than sleepwalked to the nearest pâtisserie and pillaged their stock).

Mini Cookbook of French Tarts

And if my datebook is to be trusted, it seems Valentine’s Day is around the corner, so if you’re the sort who gives a fig, this might just be the perfect gift. You can dream up endless variations in terms of flavoring and coating to match your sweetheart’s tastes: I recommend orange blossom water and fruit purées of all sorts, and chocolate-dipping is always a winning strategy.

Don’t be intimidated by the length of the recipe; it’s not difficult at all. The version that was published in ELLE had been streamlined in the extreme to fit the narrow side bar, but I reincorporated as much detail as I thought would be useful to a first-time guimauve-maker.

* I’m kidding. I would never throw out a recipe.

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Rose and Chocolate Marshmallows Recipe

Prep Time: 40 minutes

Total Time: 27 hours

Makes sixty-four 2.5-cm (1-inch) squares

Rose and Chocolate Marshmallows Recipe


  • 14 grams (1/2 ounce) sheet gelatin
  • 3 egg whites
  • 40 grams (2 rounded tablespoons) honey
  • 230 grams (1 cup plus 2 tablespoons) sugar
  • 4 teaspoons rose syrup (substitute rose water)
  • 4 teaspoons unsweetened cocoa powder, dissolved in a small bowl with 1 tablespoon hot water
  • For finish:
  • 2 tablespoons confectioner's sugar
  • 2 tablespoons potato or corn starch, sieved
  • 1/4 cup unsweetened cocoa powder, sieved (substitute sweetened grated coconut)


    On day one:
  1. Line a square 20 by 20-cm (8 by 8-inch) baking dish with parchment paper (alternatively, you can use two loaf pans or small silicon molds).
  2. Place the gelatin sheets in a bowl of cold water to soften. Have the egg whites ready in the bowl of a stand mixer, or in a mixing bowl if you're going to use an electric whisk. (I don't recommend doing this by hand, unless you have wrists of steel and the stamina of a marathon runner.)
  3. Combine the honey, sugar, and 90 ml (6 tablespoons) water in a medium saucepan. Bring to a simmer over medium heat, stir to dissolve, and keep at a simmer for 8 minutes. Remove from heat.
  4. Squeeze the gelatin sheets with your hands to drain them as thoroughly as you can. Add them to the syrup, and stir with a wooden spoon until completely dissolved. Cover and keep warm.
  5. Beat the egg whites until soft peaks just begin to form. With the beater still on, add the hot syrup in a slow, steady stream, and keep whisking until the mixture cools down to just above room temperature.
  6. Transfer half of the egg white mixture to a second mixing bowl, and whisk in the rose syrup quickly. Add the dissolved cocoa powder to the remaining egg white mixture and whisk it in without overbeating.
  7. Pour the rose mixture on one side of the prepared pan, the chocolate mixture on the other (they will meet in the middle, that's okay), and even out the surface with a spatula. Cover lightly with a sheet of parchment paper (without pressing on the surface) and let stand somewhere cool for 24 hours.
  8. On day two:
  9. Combine the confectioner's sugar and potato starch in a wide, shallow bowl. Put the cocoa powder in a second bowl of similar shape.
  10. Have ready a mug of very hot water. Lift the parchment paper to remove the guimauve from the pan, and transfer the whole thing carefully to a cutting board, and cut the guimauve into squares, using a sharp knife that you'll dip in the mug to keep the blade warm.
  11. Transfer the cubes of guimauve three at a time, using your fingers to separate them delicately, into one of the prepared bowls (the rose-flavored ones in the confectioner's sugar ; the chocolate-flavored ones in the cocoa powder), and coat them well. The cubes will have a maddening tendency to stick to one another, to your fingers, and to the bowl (the top surface is especially sticky), so keep them separate and handle them lightly.
  12. Once coated, set the cubes aside on a plate, and leave them out to dry for 2 or 3 hours, flipping them halfway through. Transfer them to a fine-mesh sieve a handful at a time, and shake over the sink to remove the excess confectioner's sugar or cocoa powder.
  13. Package them up and give them away, or hide under the stairs and eat them all by yourself. Guimauve keeps for a few days at room temperature in an airtight container.

Rose and Chocolate French Marshmallows

  • est

    yummy!! these little cubes look amazing and home-made!! I will try the recipe soon, thanks clotilde! am thinking they would work great in a white hot chocolate…

  • See, now the next big thing in the food world will be Guimauve au Reblochon. And you will be entirely to blame. :)

  • I’ve been meaning to make marshmallows, and I’m especially intrigued by the rose ones. Does the pinkish color come from the rose syrup? I’ve never seen it, but I know rose water is clear. I think a cherry-rose marshmallow, delicately colored and flavored with maraschino cherry juice, would be nice.

    Also: does anyone in the States know where to get gelatin sheets?

  • Every time I’ve thrown away recipes I’ve regretted it later. But over decades, one does amass a mighty pile.

  • gingerpale

    A blogger from Los Angeles that I admire, (“Sweet Napa” is the blog name)does both passionfruit and blueberry marshmallows. I agree that almost any fruit would be worth trying. (And now, flowers too, I see!) And if honey was used, sans any other flavoring, I wonder if the 2 tablespoons would be strong enough to taste.

  • KatyBelle

    Oh my goodness, these look SO delicious…

    Now, does anyone know how to substitute gelatin powder for sheets?

  • Perfect timing Clotilde. I had plans to make marshmallow for easter. THey sound so pretty in French.

  • Mandy

    We used to make marshmallows at home in CA occasionally. The recipe was similar, but no egg whites, and more of the syrup, so honey marshmallows were noticeably honey (actually, See’s Chocolates must follow a similar recipe–all the marshmallow in their chocolates is also honey). Cocoa gave a more taffy-like consistency when we tried it, but it was quite good. My favorite, I think, is brown sugar-vanilla.

    Alas, no stand mixer in my current kitchen, so no marshmallows.

  • Here is a variety without egg-whites.

  • Gorgeous!!! The pinky rose ones are so pretty. I love making marshmallows and often give them away as gifts (with some wonderful homemade cocoa mix!). My soon-to-be sister-in-law is vegetarian, though, and she doesn’t trust gelatin, even the synthetic kind, to be animal-product free. Have you (or has anyone?) ever tried this recipe with carageenan, or agar, or another gelling substance?

  • Rachel

    Rose and chocolate – sounds heavenly! Actually, thinking of all the flower syrups/essences that you’ve mentioned in the past, it occurs to me that you could make a ‘bouquet’ of marshmallows – a much tastier gift than cut flowers, though no doubt even more short-lived.

    I too would like to know if a vegetarian gelling agent would work. The idea of life as a vegetarian sans guimauve is a very sad one indeed

  • Anne-Jet

    Caroline and Katybelle: One teaspoon of gelatinpowder equals two leafs of it! Had the problem the other way around, here in Amsterdam.

  • JEP


  • I love guimauve… I just made some peppermint ones for Christmas and everyone loved them. I was using glucose but I see you are using agave which is a great idea! I love your blog and your book. Thank you!

  • Absolutely stunning! What an elegant gift these would make. I can’t wait to try them!

  • Alisa

    Never having been a fan of American marshmallows, I have avoided even trying Guimauve. Until my most trusted boulanger started making his own a few months ago. He puts out little tastes of any new thing, and well, they were purple and beautiful..violet flavored. So amazingly delicious. His other flavors are wonderful too, and I am converted. Anytime you need a tester for the chocolate ones…just let me know.

    OH!!!! On David L. blog he has found corn syrup, which would probably also work.

  • Bégonia

    AU SECOURS !!!! I have just read the great article in ELLE A TABLE about you…I had a request for you.. actually I would rather say that a have « une suplication » for you.. please keep alive your blog…. even if you are becoming a big star now… please don’t forget us… I usually don’t post comments (timidité oblige….) but in this case it is really important… so PLEASE… PLEASE… it is such a great pleasure for me (and for so many people I am sure..) to read your blog that you can not abandon us !!!!!

  • Caroline – The pinkish hue does come from the rose syrup. You’re right: if you make guimauve with rose water, it will be white. The addition of cherry juice is a great idea, both color- and flavor-wise, and I can also suggest beet juice (available from natural food stores here) which has a relatively neutral flavor and very efficient “pinkifying” power.

    You should be able to find sheet gelatin (aka leaf gelatin) from professional baking supply stores. If you can’t find it, I’ve read that you can substitute powdered weight for weight. But I’ve never used powdered gelatin (sheets are the standard format here) and I’m not sure it can be handled exactly the same way as sheets — this eGullet thread may shed some light.

    Gingerpale – Ah yes, passionfruit is lovely in guimauve! I’ll have to get passionfruit purée from G.Detou and try that. As for the honey, I’ve learned not to underestimate the power of honey. Unless it’s a super mild variety, it seems I can taste it even in the smallest quantities.

    KatyBelle – See my reply to Caroline above!

    Kate – I’ve never tried this with alternate gelling agents: it should work, but sadly, I find that the gelling effect of agar-agar never gives quite as smooth a result as good old animal gelatin.

    Rachel – A bouquet of marshmallows is a superb idea: you could even prick each guimauve on a stick to form the stem…

    Bégonia – Thanks for the kind words, but I’m not sure which part of the article you’re referring to: no worries, as the last paragraph of the piece says, I have no intention to stop blogging!

  • Looks delicious…reminds me of pillowy homemade mochi. :)

  • Félicitations pour ton reportage dans Elle à table, tout à ton image, simple et gourmand!

  • Stunning! I’ve just bought some rosewater, and was pondering on what to do with it….et voila! your beautiful recipe popped onto my screen! Thank you

  • my favorite thing about jean georges in nyc is the homemade marshmallows at the end of the meal — well, ok, ONE of my favorite things! this is going on my must-make list!

  • Mrs Redboots

    Never occurred to me to try to make my own marshmallows. They _have_ to be better than the disgustingly things one can buy… maybe will try them for Easter eggs for certain family members who like sweets.

  • I was very disappointed by Pain’s marshmallows too – so pretty looking, but not so pretty tasting.. One has to wonder what they were thinking or maybe drinking when they concocted these?
    I knew I should buy those geletin sheets when I saw them at Franprix.
    Not sure we have them in the US :(

  • Patricia

    Hi there!

    I don’t know if “guimauve” and marshmallows have any differences, but I saw this really cute video on how to make them on design*sponge, it uses corn syrup, which might be easier to find! Here’s the link.

  • I’ve always wanted to try making my own flavored marshmallow (so I could serve spiked hot chocolate with homemade ‘mallows at a party on a winter’s eve) but have had the same issue re: glucose. Thanks!

  • I can’t wait to try your recipe… I want to compare these to several other recipes I have. I was thinking that lavendar might be another great flavor, both plain and paired with the cocoa. And passionfruit’s a great idea, too. Conveniently, something made me buy a bottle recently at Dean & Deluca in NY. :-)
    Alton Brown had a recent marshmallow show and had some great tips for handling them.

  • how funny – i just tried those at pain de sucre recently and didn’t like them at all. both saffron and rose, two of my favorite flavors, but they were a tad too wet and gummy for me. i look forward to trying these!

  • Your recipe is much much better than the one I had for marshmellows, which I didn’t think was perfect yet. I’ll definately give your recipe a try! Thanks for sharing. T xx

  • dory

    I am now avoiding the use of corn syrup. I have heard some nasty things about it from a health standpoint. Of course I think all of the warnings about corn syrup are referring to people who drink two liters a day of high fructose corn syrup sweetened soft drinks– not about people who make marshmallows one time a year! I haven’t yet tried cooking with agave syrup but am now anxious to try. I am looking for a neutral flavored syrup.

    By the way, I finally made muhammara last night thanks to Clotilde. My family was very very happy. I was so happy I went out and bought the Chocolate and Zucchini cookbook. Congratulations and thank you!


  • Teaberry

    You mention how sticky the tops of these are as you cut them. When I’ve made marshmallows, I’ve dusted the pan with a sugar & cornstarch mixture, and then dusted the top as well, before it sets. After it sets, the top & bottom are not sticky. I cut it and roll the cubes in the powder as you describe, to dust the sides. Would this work here as well, do you think?

  • David

    What strength was your gelatin?

    I see that L’Epicerie, in New York, has gelatin sheets in both 160 bloom and 200 bloom. I have no idea what the bloom value is of the granulated gelatin from the local grocery store.

    The mass-produced atrocities I grew up with turned me off of them years ago, but your recipe and some others I’ve seen recently have made me rethink my aversion to marshmallows.

  • pamela jane

    hey clotilde,
    i have some hot tips 4 u 4 your visit to albany (western australia), including the new ROSS (regional, organic or sustainable & seasonal) farmers markets here. happy for you to email me.
    cheers, pam in albany

  • Deni

    Hello Clotilde,
    It is interesting that so much interest have been generated regarding marshmallow as it has been around since the time of the ancient Egyptians. If I may I would like to inject an observation about the glucose… It is simply not a required ingredient in making marshmallow. Glucose is an invert sugar and is used in preventing sugar crystallization. A little acid (lemon juice or even tartar) will do the job quite nicely. A thin wire or nylon fishing filament is a great tool for slicing the marshmallow, sometimes I even pipe the base into certain shapes and often tie knots used for garnishing deserts out of the ropes I have piped. Thank you for your article…

  • Teaberry – I did eventually sprinkle my “dry coating” onto the top of the marshmallows before I removed them from the pan, but because I had two different flavors and two different sorts of coating, I could only do so once I’d had all the chocolate ones out. Otherwise, yes, it’s a good strategy!

    David – The gelatin sheets one finds at French grocery stores give no indication of strength, so it’s hard to say if it would be a “silver” or a “gold” type of gelatin. All I can say is that the ones I used are the Vahiné brand, and they weigh 1.88 gram each. If I were you, I’d go for the strongest of the two…

    (For more info on the Bloom test, visit this page.)

    Pamela – I’ve sent you an email…

    Deni – Thank you for the great tips!

  • Wow! Ever since I had marshmellows from scratch at a Chicago (US) restaurant, I have been dreaming about trying to make them myself. These look great.

  • Rose and chocolate do sound like a spectacular flavor combination. I never thought I’d enjoy a marshmallow but I’d be willing to give these a try.

  • The rose marshmallows look soooo beautiful!! Their colour is absolutely enchanting!

  • Elaine

    If you are lucky enough to visit Reims try the guimauve from Waida & Fils in Place Drouet d’Erlon. Lovely long strips, their pistachio is wonderful.

  • RhoAnna

    Finally! A marshmallow recipe that does NOT rely on corn syrup! I have been bemoaning the loss of my favorite sweet-snack ever since I became old enough to realize (and suffer from!) the health dangers of the icky stuff, but now I can return to my childhood favorite! Clotilde to the rescue! Lol :)

  • Pascale

    Merci! merci! merci! Moi aussi j’empile les recettes de guimauve depuis des annees sans savoir par quoi remplacer le sirop de glucose, c’est parfait, je vais enfin pouvoir faire des guimauves maison, on n’en trouve pas ici (en Centrafrique).

  • Thanks for posting this (and by the way I LOVE the pink look to these sexy little marshmallows!)

    I’ve been wanting to make homemade marshmallows for a while now because I’m assuming they’re going to taste much better than the bagged version (duh) and they would be a great gift. Thanks for posting this recipe with all the instruction. I will give these a try (definitely dipped in chocolate and possibly sprinkled with pistachio pieces for some saltiness).

  • Wren

    Much to my boyfriend’s dismay, I thank you sincerely – from the bottom of my heart – for edifying my recipe pack-ratism.

  • This recipe was a disaster! I used the American measurements, substituted honey for the agave, powdered gelatin for the sheets, rose water for the syrup, and it’s just a mess.

    The gelatin never completely dissolved, even though I stirred it *forever* and kept it warm. I ended up fishing out gunks of gel globules with a slotted spoon. The rest of it was pretty liquid, and the rose and chocolate ran into each other and swirled together. After refrigeration, all the gelatin pooled on the bottom of the dish in a gooey lake, and I could only carefully slice off the top meringue-y part of the rose side to roll in sugar. The chocolate side was just a big puddle, even after a full day in the fridge.

    Right now they’ve been rolled and are drying, but I tasted one and it’s lumpy, even though I stirred the gelatin in as much as I could (see: *forever*).

    I trust Clotilde’s recipe-writing skills, and I’m sure I’ll find a substitute for the big Valentines surprise that I promised my boyfriend…but WHAT did I do wrong?

  • Liesl – I’m sorry to hear you had these problems. Can you tell us how much powdered gelatin you used?

    As I mentioned earlier in the comments, I don’t have hands-on experience using powdered gelatin, but after a little research, I can suggest two possible explanations for what went wrong:

    1- Powdered gelatin needs to be softened in a small amount of liquids, then gently heated to dissolve completely before you add it to the main mixture (see Delia’s instructions).

    2- If heated for too long at too high a temperature, it will lose some of its gelling power — this may have happened when you were heating and stirring the gelatin, waiting for it to dissolve.

    Looking at Alton Brown’s marshmallow recipe, which uses powdered gelatin, I see that he places the gelatin with cold water in the bowl of the stand mixer, lets it stand/soften while he prepares the syrup, then pours in the hot syrup while he whisks.

    Again, I’m sorry you didn’t have much success with this — perhaps with these suggestions you’d be willing to try again sometime?

    And if experienced powdered gelatin users want to chime in with their thoughts, they’re very welcome to!

  • Thanks for the wonderful recipe . I think i can use the marshmellows to make the fondant for cake decoration,too. Thanks for shatring.

  • If you like to eat, but not so much cook, Sucre in New Orleans has wonderful marshmallows in rose, vanilla, lemon and lime.

  • Thanks for responding! I hope I didn’t scare anyone from trying out the recipe. It really is rather easy, people.

    Let’s see, I used two packets (should have been equivalent weight of 14 g, like other comments suggested) of Knox brand Gelatine. It comes four packets to a box, 28 g./1 oz. total. That’s the only gelatin I knew of and could find. I briefly considered pectin, as that’s what we used to use in grape jelly making back at home.

    Yep, I just dumped the gelatin powder in as is, without softening or dissolving. I’m certain now that was the problem. I had thought about dissolving it in liquid, but figured that would throw off measurements.

    I still have two packets left, so I may have another crack at it…will let you know how it turns out!

  • these are a great gifts for anyone, especially for media parties…
    i’ll be adding these to my already long list of goodies…

    for a moment i thought u said “guava” so i was excited about making mellows out of that.


  • OMG I must try making these, they look and sound absolutely heavenly. And I am also very happy to know the French word for marshmallow. My five-year-old goes to a French-language school and I love teaching her new French words. (I am half-French so we are trying to keep passing the language down to each generation.)

  • My mother and I were both just remarking on how marshmallows can be so average when store-bought, but so supreme when homemade. These look supremely supreme!

  • chanie

    i made these the other day with powdered gelatin, and they turned out great – so i figured i’d share what i did, after reading the links above and watching the (adorable!) video.
    i disolved one packet, which according to the box was 14 g., of powdered gelatin in some water. left it to sit for about 20 minutes. saw it was still a bit lumpy, so heated a little bit over a pot of simmering water and mixed. (really only a little – was still somewhat lumpy)
    mixed it into the hot syrup, which helped dissolve further.
    beat that, along with the egg whites, in a (kitchenaid heavy duty) mixer for about 10 minutes, until the mixture didnt look like it was getting any thicker.
    flavored with pureed strawberries.
    oh – and i used powdered fish gelatin (available as kosher, because of some concerns about what kinds of animals are used for regular gelatin. can explain more if you want)

    question though – i think i’d prefer the strawberry flavor to come through more, and the whole thing to be slightly less sweet. i was wary of messing with the proportions on something that is so much like a chemical experiment!
    if i use less sugar, or put in more fruit juice/puree, will the consistancy change much? i wanted to make sure they held together.

  • Chanie – Thank you for reporting back from the powdered gelatin front! I’m glad it worked out well for you.

    You could definitely use a bit more strawberry purée to heighten the flavor, but I would boil it down a little to concentrate it more, so you don’t add too much liquid to the mixture.

    As for the sugar measurement, as indicated above, I’ve lowered the amount that was in Michalak’s original recipe, but you should be able to lower it a little more. The trick is to go slowly: try removing a tablespoon sugar in your next batch, and a tablespoon more in the batch after.

  • Speaking about ELLE, I saw the feature about you in the recent ELLE à Table, very cool! Congrats!

  • Hi all, Liesl of the disaster-kitchen weighing in again. I did try the recipe again, and it worked better, but not perfectly.

    This time, I softened the 14 grams of gelatin powder in 3T lukewarm water, and then put it over a bath of just-barely-simmering water during the time it took to whip the egg whites and make the sugar syrup, stirring occasionally. Have the pre-measured rose syrup/water handy in a glass, because that stuff REEKS when it gets warm and clear.

    The marshmallows set up much better this time, although there was still a 2 mm thick layer of rose or chocolate Jello at the bottom of the foam. I don’t know why it keeps separating. Too much whipping of the egg whites? Too little?

    Tips for any would-be-marshmallower:

    1. There will be drips. Wipe up any drips as soon as they happen, or you will have sticky tracks all over the house.
    2. Do sift the chocolate before you dissolve it, and make sure there are no lumps when you fold it into the marshmallow. It’s kind of surprising to bite into a soft pillow of marshmallow and hit a hard chocolate lump.
    3. If your mixing bowls are of the glass and very old variety, let the sugar syrup cool a tad before pouring it slowly into the egg whites. Unless you are certain that replacement bowls are available on EBay. (They are.)

  • Hannelore

    Thank you very much for this good idea. The marshmallows came out perfect. You can have a look at my picture here.

    No problem to find the rose syrup in the shop you indicated (by the way, price is up to 7,50 Euros now).
    I added the syrup to water and to milk and I like it very much.

    Your blog is my favourite food blog for at least 1 1/2 years. Please continue.

  • MariannaF – Thank you! *~*

    Liesl – I’m glad to hear that this second attempt turned out a bit better — thanks for the additional tips!

    The separation thing is indeed strange, but I think you’re on to something when you mention the possibility of the egg whites being over-beaten: they should be foamy but still soft-peaking (definitely not stiff) when you pour in the syrup.

    Hannelore – Thanks for reporting back, your guimauves are real beauties!

  • Clotilde, thanks so much for this recipe! I’ve been wanting to make marshmallows for some time but never got up the courage. I tried this recipe twice and got it right on the second try. (The first, well, I know nothing about gelatin. So I didn’t read any instructions and just dumped some packets of powdered gelatin right in the mix without letting it bloom!)

    A few things that caught me up:

    For Americans, two packets of Knox gelatin is about right for this recipe. I let it bloom in three or four tbsps of water — whatever the link Clotilde offered suggested. I didn’t need to melt it separately — I melted it with the sugar/honey solution after the latter had simmered. Strain the skin out.

    I wasn’t able to get both flavors in the same pan easily. The first time, the chocolate ran right under the rose, leaving a two-layer effect for most of the pan. The second time, I stuffed two separate parchments in one pan, sort of scrunching each up to form a half-pan trough. That worked quite well.

    I was surprised by the consistency of the finished product — I guess I never realized what fresh marshmallows were like! We had some artisanal ones in our room at the Lutetia this summer, and of course we’ve had the stale bagged white ones in America, but very fresh ones are far squishier and juicier than I expected. I had to taste one that had finally been powdered and ready before I believed the recipe had turned out right.

    I also had to cut the parchment paper away from the sides of the marshmallow, which I hadn’t expected. They are very sticky. But once powdered they’re perfect!

    Thanks again!

  • Thanks for a new flavor and new ingredients! Like you, I’ve been collecting marshmallow recipes. I’ve actually tried several and have had success which is why I’ll NEVER eat store bought again. A couple of suggestions for readers: 1. the sheet gelatin is available in the US – in Berkeley you can find it at Spun Sugar on University Ave., and you can also find it at this Amazon link Rose syrup is available also at Amazon, but again, I found it locally at A.G. Ferrari which carries Italian foods in the bay area (specifically it was at the Piedmont Ave. location in Oakland, because my local Montclair shop was out!). Sadly it costs $32.99. Finally, I’m also obsessed with making a vegetarian marshmallow for friends (not vegan) and I’ve tried agar agar with very poor results…..after reading every thread of every vegan and engineer trying to create a vegan one with the experience of science and cooking behind them. Anyway, the one recipe I found that WORKS for vegetarians comes from the latest cookbook “Demolition Desserts” by Elizabeth Falkner of Citizen Cake in San Francisco. She uses Xanthan Gum which is very easy to find here at Berkeley Bowl or Whole Foods. If anyone is interested, let me know and I can e-mail you the recipe – just be aware that it does contain corn syrup for those of you who don’t care for that. Anyway, I’m going to try making these tomorrow now that I’ve gathered all the proper ingredients. Wish me luck!

  • Danni

    These guimauves look totally yummy in the pics, but um… i’m not such a great chef, so recipes that begin with the words “On day one..” make me a little nervous. Hopefully I can muster up enough courage to attempt these little guys!

  • Me again….I am so happy. These marshmallows turned out exactly as I had hoped. Thank you thank you thank you! I’m not sure if it’s the sheet gelatin that makes the difference, or the fact that there’s no corn syrup, but these are lighter and fluffier than any I’ve made in the past. I decided to only make the rose flavored in the pan….it provided less stress than separating everything and trying to do it so quickly. A couple of tips that worked for me: I used a spray oil on the pan, wiped it down to a very sheer amount, then dusted with sifted confectioner’s sugar on the bottom and up the sides. When I cut them to take them out…no problem at all. Also, for those freaked out by “Day one….” – realistically you can pull these out of the refrigerator after about 3-4 hours and they’ll be fine. My brand of rose syrup didn’t turn mine pink….that’s okay. I noticed my rose syrup is sort of a simple syrup with rose, so I think when I make different flavors, I’ll make a simple syrup and add my preferred flavor to that, then substitute it for the rose syrup so that my quantities stay similar. I am also going to try the xanthan gum for my vegetarian friends….basically don’t add gelatin to the syrup on the stove – after adding all of the hot syrup to the egg whites, add 1 1/2 teaspoons xanthan gum and continue whipping as directed. And remember – white sugar is purportedly bleached through animal bones, so if your friends are truly up on this, you’ll need to find an appropriate unbleached sugar to substitute. Whole Foods sells a vegan cane sugar that is also Fair Trade certified. There is also Rapadura – unrefined and unbleached organic whole cane sugar (Fair Trade also), but it has a distinctly molasses flavor that is good on it’s own, but will mess up any additional flavorings you’re going for, and your marshmallows will be tan-colored.

  • Ever since I saw ‘old fashioned’ marshmallows in a Williams Sonoma catalog ten years ago, I’ve been on the hunt for a more natural marshmallow (read: corn syrup-less).
    And ever since I first tasted rose ice cream in an Indian restaurant in Boulder, I’ve been looking for another rose confection experience.
    I definitely have to try these! Thank you!!

  • Like Leisel, my gelatin pooled at the bottom. I did not write it off as a complete disaster, as they still tasted and felt like marshmallows, although a bit wet still. Sadly I have limited cookware and my bowl was not large enough, nor my hand blender powerful enough. So I had to stop whipping for fear of killing the blender and overflowing the bowl. They turned out fine. Will try again in the future.

  • Marshmallows, even the crummy storebought ones, are my favorite food ever. (After all, I’m fluffernutter.) I’m staggered by how gorgeous and voluptuously delicious these look. My mother has been asking me to make marshmallows for years and even sent me a Martha Stewart recipe. Although I make some insanely complicated food,something about the faff factor and the corn syrup — just too much work for a not-guaranteed result. But I’m thinking it’s time to change that. A chocolate marshmallow would be nature’s perfect food. Thanks for the inspiration.

  • Hi to Karen who wanted the vegetarian version from “Demolition Desserts.” What I’ve actually done is adapted the C&Z recipe with how to use xanthan gum based on Elizabeth Falkner’s xanthan gum version. Frankly, hers calls for corn syrup and the recipe just doesn’t look as good. Either way, I haven’t tried it yet so you’ll have to be the first. I’ve hidden it under an old post of mine from February 14, 2008 – so take a look at the bottom of that post. Good luck!

  • Very cool recipe. “I’m kidding. I would never throw out a recipe.” that’s good

  • LG

    Laurie: In reply to your comment: ” Rose syrup is available also at Amazon, but again, I found it locally at A.G. Ferrari which carries Italian foods in the bay area (specifically it was at the Piedmont Ave. location in Oakland, because my local Montclair shop was out!). Sadly it costs $32.99.”

    I see from your blog link that you are from California. You should find an Indian/Asian/”Ethnic” store and you can probably pick up a bottle of rose syrup for around $5-7.

  • Gerrie T

    Hi there
    great recipie (with special thanks for the Vego options) Just one question. Since I am currently not using my own kitchen (house sitting for friends on holiday) I am having trouble keeping the sugar syrup on a simmer for 8 minutes – I either get a rolling boil or only just keeping hot. The first batch I made ended up with toffee strings and blobs. Tasty, but crunchy ;-p

    How hot should the syrup get? 130c? or up around 150c (260-300F)

  • Gerrie – I believe the temperature to look for in the syrup is 130°C (266°F).

  • Maya

    I just want to make vanilla marshmallows. If I omit the rose water, how much vanilla extract should I add?

  • Val

    These marshmallows are just delicious! I have just made them and they taste so fresh, so ‘cotton_like’. I will definitelly make them again and try new flavors!

  • There is no need to buy vegan marshmallows when you can make your own fabulous vegan marshmallows at home.

    The breakthrough ingredient to making vegan marshmallows is you need a fluffy mixture into which you beat the jell mixture. Soy protein isolate is what the commercial vegan marshmallow makers use for the fluffy stuff. See recipe.

  • Thank you for posting a great idea for us to promote our Rose Syrup with, some of our customers haven’t tried it yet, this is a super way to start, we’ll have to do a store demo!

  • ruthie

    Actually, “saffron and chili pepper” marshmallows would go great in an updated American classic…Candied Sweet Potatoes! Yes, they would. I may have to think about this, although I’ve never made that, that flavor of marshmallows could get me to try it.

  • Levynite

    Due to an anime (and my insane sweet tooth) I went looking for recipes on Guimauve and ended up here.
    Sadly, I have no access to gelatin sheets but the comments section have been helpful (note to self: make small batch first) as I only have access to gelatin powder which is sold from a wholesale bakery store; no brand or bloom info. :(
    Agar-agar is available in my country but since all the desserts made from agar-agar that I’ve eaten are far too hard in density, I’m not going to touch that one.
    I wonder how a pandan (screwpine) flavour Guimauve will turn out. Oh my, this is inspiring some ideas!

    • Shadowmere

      what anime was it? me too, I was watching Blood C just now! I wanted to make some strawberry/chocolate guimauves!

      • Mina

        I would bet it was Blood C. Came here because of that too :)

        • John Lee

          same xd

  • Kara

    I was thinking of making these for Christmas gifts. Did anyone try them? If I put them in a mason jar will they be good for about two weeks?

  • Liz Thomas

    The other evening we were out at a local hotel and a bunch of our friends’ kids were hanging around the dessert buffet and trying to persuade the staff to let them “check out” the marshmallows on the dessert buffet chocolate fountain.

    I decided I would make a batch to take down to our local get-together pub/restaurant as a surprise for them.

    So, I did a Google search and lots came up but nothing that really appealed to me. Later I thought I’d check at C&Z and, lo and behold, I found this!!

    A very BIG THANK YOU! It’s exactly what I need. Now the kids can have homemade marshmallows next Sunday afternoon.

    You’re a STAR *****


    • Happy to hear it, Liz, let me know how they turn out!

  • elena

    Hi there! thank you so much for this recipe and all the comments and advice are also so helpful! I am planning on trying to make them later today..

    So i was thinking of a trick to pipe them in different shapes or even like the “Hershey’s kisses” shape, like a “water drop”. Someone commented that this can be done, but I am worried that the mixture will stick to the pipping bag. any ideas? maybe coat the bag with confectionery sugar/ corn starch? But will this last?

    thank you!


    • I wouldn’t worry particularly about the mixture sticking to the piping bag, and it should wash off afterward without any problem. Let us know how the shaping works out for you!

      • elena

        wow! what a quick reply!! thank you so much, i will let you know! x

  • koager

    Just tried my first test batch today in order to get ready for Valentine’s and am so excited. One concern that I have is that the guimauve is extremely sweet. All that sugar + syrup + rose syrup. I would like to cut down on the sugar of it but am worried about how much that might influence the mixture and its setting.
    Also, unfortunately my rose syrup did not give my guimauves that beautiful pink as in the picture above so I bought a can of beets for the juice. I never really had beets before so I hope it doesn’t give the guimauves a strange vegetable taste.

    • This is, indeed, a sweet confection. I can’t advise on how much sugar to cut because I haven’t experimented beyond the measurement suggested in the pastry chef’s original pastry chef’s recipe. But perhaps if you research other recipes online, you could make comparisons of total sweetener weight used per egg white?

  • Rifki

    anything so far for the jello-pooling problem?
    i’ve had it too, and i’m wondering where could i’ve been wrong :(

    • Rifki

      after my second try, i’ve discovered what went wrong
      you shouldnt just mix the sugar mixture with the egg white and left it
      they need to be beaten a looooong time. if using old-style electric handheld mixer, will took 15 minutes, no less. a tip: the mixture will triple, or quadruple in size; try to use 2L bowl.
      but the problem still persist with me
      my guimauve definitely good enough to retain its shape after 10 hour, and only after i cut it i realize the somewhat like clay, can stay in the same shape but easily molded into another, and it felt somewhat like nougat (the consistency) when i bite it. and after i dust them with sugar and starch, they look good but after 20 minutes or so, they start watering again. what went wrong?

      i live in tropic area, if it help

      • Levynite

        Maybe it needs to be kept in an airtight container in the fridge? Temperature problems, perhaps? Did you have any watery bits of egg white mixed in?
        I just made a batch for the first time and generally alternating glares between the fridge and the clock.
        I too, live in the tropics and hopefully it’ll turn out well!

  • koager

    I’ve found that I can cut my sugar down to 1/2 cup (2/3rd cup for chocolate since the powder doesn’t contain any sugar) without affecting my guimauves too much. Stay with the 3 egg whites. When increasing to 4, the guimauves turn out spongy.
    I highly recommend the beet juice for the rose flavored guimauves. It makes them an extremely beautiful color while toning down the sugar but enhancing the flavor of the rose.
    Waiting to try out some passionfruit flavored ones now!

    • Thanks so much for reporting back!

  • Levynite

    To those who live in the tropics:
    Your guimauves may have to be kept in an airtight container in the fridge. I just completed my own batch and they felt like delicate clouds but after I dredged them in icing sugar and cornstarch, less than an hour later the coating was starting to disappear! I live in the tropics with humidity over 80% and average temperatures of 27-37 degrees Celsius (I did this during the cooler night but alas!).
    I re-dredged them and quickly popped them into airtight containers and chucked them into the refrigerator.
    Other than that, I used 2 tsp of pandan paste instead (screwpine) which gave it a beautiful emerald colour and lovely smells! My dining room still smells wonderful!
    Hope this helps!

    • Thanks so much for letting us know about this! I have zero experience cooking or baking under tropical conditions (I wish! :) so this is very informative to me.

    • Rifki

      exactly as what happen to me. So i think it’s decided, that’s only temperature problem :D

    • Laura Harsoyo

      Thanks for the tip. I happen to live in a tropical country and plan to make this.

  • Jessie Oleson Moore

    LOVE it! I am a recent marshmallow convert. The homemade ones are SO, so different than the jet-puffed kind you buy in the store! Love the flavor combo and look of these.

  • Mina

    This is very nice! Just a question, what if I want a green tea flavored one?

    • I would follow the formula for chocolate marshmallows and substitute matcha (green tea powder) for the cocoa. Let us know how you fare!

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