Blackberry Marshmallows

Method

1. Line a flat baking tray with paper towel and scatter over frozen blackberries. Defrost completely before using.
2. Line a 20cm x 30cm baking tray with baking paper and sprinkle snow sugar over base of tray.
3. Attach the Juice and Sauce Attachment onto a KitchenAid Stand mixer and position a bowl under to collect the juice. Juice blackberries, discard pulp and reserve 300ml juice.
4. Warm reserved blackberry liquid in a small saucepan until lukewarm. Squeeze liquid from gelatine sheets and add to warm blackberry juice. Stir until gelatine has dissolved; set aside.
5. Combine sugar and 200ml (6.8 fl. oz) water in a saucepan over medium heat, stir to dissolve sugar,  then simmer until sugar reaches 121°C (250°F). Add blackberry mixture, and mix well.
6. Place egg whites into the bowl of a KitchenAid Stand Mixer fitted with the whisk attachment. Beat on speed 2  until soft peaks form. Gradually add blackberry syrup whisking constantly for about 10 minutes or until cooled to room temperature.
7. Spoon cooled mixture into prepared baking tray. Smooth top with a wet palette knife, dust top with snow sugar, set aside overnight.
8. Remove from tray, cut into 5cm squares. Sprinkle with extra snow sugar. Marshmallows will keep for up to 5 days in a airtight container.