- 500g frozen blackberries
- Snow sugar, for dusting
- 15g leaf gelatine, soaked in warm water to soften
- 300g caster sugar
- 3 egg whites
- Line a flat baking tray with paper towel and scatter over frozen blackberries. Defrost completely before using.
- Line a 20cm x 30cm baking tray with baking paper and sprinkle snow sugar over base of tray.
- 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.
- 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.
- 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.
- 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.
- Spoon cooled mixture into prepared baking tray. Smooth top with a wet palette knife, dust top with snow sugar, set aside overnight.
- Remove from tray, cut into 5cm squares. Sprinkle with extra snow sugar. Marshmallows will keep for up to 5 days in a airtight container.
Note: Snow sugar is a non-melting sugar that is used in cake decoration. It is a mixture of icing sugar, starch and dextrose powders. If unavailable toasted coconut will also work well to coat marshmallows