Citrus Swirl Marshmallows

Citrus Swirl Marshmallows

These are the daintiest marshmallows that I’ve made so far. Marshmallows made with egg whites are more delicate than the ones I’ve made with corn syrup. Once the marshmallows set they develop a very thin outer layer that’s almost crisp.

Citrus Swirl Marshmallows

These marshmallows have a great taste but I’m not 100% convinced on the recipe and method. Gelatine smells like wet dog and usually by the time the marshmallows are finished whipping and set the smell disappears. This time the marshmallows stilled smelled a little like wet dog. The taste however is fine (I think it needed more vanilla). I’m convinced it’s due to adding the gelatine mixture straight into the egg whites and not into the hot sugar syrup.

Citrus Swirl Marshmallows

Second, I’m not convinced that making lemon curd in the microwave is a good idea or even efficient. I ended up with scrambled eggs and a messy microwave. Next time I’ll use the limoncello lemon curd I made for macarons.

Citrus Swirl Marshmallows

Yield: 20 marshmallows

Citrus Swirl Marshmallows


Lemon Curd

60g unsalted butter

30ml lemon juice

30ml lime juice

115g caster sugar

2 eggs, lightly beaten


515g caster sugar

1 tbs glucose syrup

2 tbs powdered gelatine

70g egg white, at room temperature

2 teaspoons vanilla


30g icing sugar

30g cornflour


  1. Lightly spray a 10x12 pan and line with parchment paper (I used a 9x9 pan). Make the lemon curd. Place the butter and citrus juice in a microwave safe bowl and heat for 2 minutes. Stir in the sugar and heat for 90 seconds. Whisk in the eggs and cook at 30% power for 8-10 minutes at 2 minute intervals. Whisking between each (this is where I ended up with scrambled eggs). Set aside to cool.
  2. Combine the 460g of the sugar , the glucose and 185ml of water in a heavy bottomed saucepan. Stir over low heat until the sugar dissolves. Bring to a boil, without stirring, until the syrup reaches127 C.
  3. While the syrup bubbles sprinkle the gelatine over 185ml of water in a shallow microwave safe bowl and leave for 5 minutes. Heat in the microwave for 30 seconds. Once the syrup reaches 115 C start whipping the egg whites with an electric mixer. gradually add the rest of the sugar and whip on medium high speed until thick and glossy.
  4. Once the syrup reaches 127 C with the mixer running on low speed gradually pour in the syrup and gelatin in a slow steady stream. Increase the speed to medium high, add the vanilla and continue to whip for 10-12 minutes.
  5. Add a small amount of the marshmallow to the lemon curd and mix. Gently fold 2-3 times into the rest of the marshmallow. Pour into the prepared pan and smooth with a spatula. Pour the reserved lemon curd over top and swirl it through with a knife. Leave to set for 2-3 hours.
  6. Sift together the coating. Lift the marshmallows out of the tin. Using an oiled knife cut the marshmallows into squares and roll in the coating. Store in an airtight container.


Attempt lemon curd in the microwave at your own risk!

adapted from The Artisan Marshmallow

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