Maple Italian Meringue Marshmallows


  • 250 ml (1 cup) maple syrup
  • 125 ml (1/2 cup) orange juice
  • 3 egg whites
  • 1 pinch of cream of tartar 

  • 1 pinch of salt
  • 3 pouches of plain gelatin
  • 125 ml (1/2 cup) water
  • 125 ml (1/2 cup) maple sugar
Preparation time
25 minutes
Cooking time
15 minutes
12 portions
  1. Line a 22.5 cm (9 in) square pan with parchment paper and set aside.
  2. Begin meringue preparation. Pour maple syrup and orange juice into a heavy-bottom saucepan. Boil over medium heat until a candy thermometer reads 115°C (240°F).
  3. Meanwhile, beat egg whites, cream of tartar and salt in a stand mixer at medium speed, until soft peaks form.
  4. As the whites take form, mix the gelatin and water in a bowl. Let stand 5 minutes and set aside.
  5. When syrup reaches 115°C (240°F) on the candy thermometer, reduce mixer speed and continue to beat whites while drizzling with half the syrup.
  6. Add remaining hot syrup to the gelatin and stir well to dissolve.
  7. Beat this mixture with an electric mixer until it becomes a mousse.
  8. Combine mousse and meringue in the mixer, increase speed and beat 5 to 7 minutes or until the meringue is lukewarm and forms very stiff peaks.
  9. Pour into the prepared pan and cover with plastic wrap.
  10. Refrigerate for 2 hours.
  11. Cut marshmallow into 12 cubes and roll in maple sugar.
Additional information

Chilling Time: 2 hours

These marshmallows keep for one week in an airtight container at room temperature.