Airy Vanilla Marshmallows

Vanilla is a spice that adds sophistication to of any dessert, and one of the simplest sweets in which the bright presence of vanilla can be felt is marshmallows. Gemoss Chef-Confectioner Diāna Ozoliņa shares the recipe of airy marshmallows, in which the fine vanilla dots are visible and the fabulous aroma can be felt. Read more about vanilla and its properties in this article.


30 g gelatine
180 ml water for gelatine
190 g invert sugar (1)
400 g sugar
125 g invert sugar (2)
125 ml water
3 g lemon juice
2 vanilla pods
10 g vanilla paste SOSA


  1. Soak gelatin in cold water.
  2. Place invert sugar (1) in a mixing bowl and whisk.
  3. In a saucepan mix invert sugar (2), sugar, water, vanilla seeds and vanilla paste and bring to 112°C.
  4. Then place the soaked gelatin in this syrup, and stir. Slowly add the syrup to the invert sugar, continuing to whisk it until the mass has cooled to 45ºC.
  5. Place the mass into two metal frames 21 × 21 cm (greased with grape seed oil) that are placed on a silicone mat.
  6. Smooth with a metal spatula, sprinkle with cornstarch and icing sugar 1:1 (small amount) and leave for 24 hours at room temperature.
  7. Cut into cubes with a sharp knife, and if necessary, fold in extra icing sugar and cornstarch.

Vanilla marshmallows must be stored in a closed, airtight container, because only in such way they retain their airy texture.


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