Raspberry and Lemon Marshmallows with Sour Dust

It has been absolutely forever since my last post –

I have been working on a molecular gastronomy cookbook designed for home chefs! So no fancy equipment or pricey ingredients.

These marshmallows are made in memory of those summer days.

The addition of ‘sour dust’ – using citric acid – gives these marshmallows that tangy flavour (the same as the sour coating on a gummy worm!) Citric acid can be purchased at most grocery stores and is quite cheap.



























Raspberry Lemonade Marshmallow with Sour Dust



  • 1/2 cup raspberries (frozen or fresh)
  • 1 tbsp. powdered gelatin
  • 120ml lemonade (natural source)
  • ¾ cup caster sugar
  • Lemon zest (1/2 a lemon)
  • Pinch salt


  1. Grease a square cake pan/tray with a thin layer of vegetable oil.
  2. Cut baking paper to line the bottom and sides of the pan. Place into the pan.
  3. Using a blender or food processor, blend the raspberries until smooth. Strain to remove seeds and measure 1/3 cup. Pour the 1/3 cup raspberry puree into a separate bowl and stir in gelatin.
  4. Combine lemonade, caster sugar, lemon zest and salt in a saucepan.
  5. Place saucepan on high heat, bringing the solution to a boil. During this process, brush any sugar crystals that may form on the side of the pan.
  6. Continue to let boil until the mixture reaches 115.5⁰C. – test using a candy thermometer.
  7. Remove the pan immediately from the heat and pour contents into a standalone mixer or into a wide rim mixing bowl.
  8. Using electric beaters or a mixer, pour the gelatin and raspberry mixture into the hot syrup, then blend on high for 10 minutes or until the marshmallow has thickened considerably.
  9. Pour the marshmallow into the lined baking tray and set aside for at least 4 hours to set.

Sour Dust


  • 1 tsp. citric acid
  • 1/8 cup cornstarch
  • 2 cup confectionary sugar (icing sugar)


  1. Measure and place all ingredients into a mixing bowl.
  2. Using a fork or whisk, blend till uniform.
  3. Set aside until ready to use.

To Serve:

  1. Carefully lift the marshmallow out of tray/pan used.
  2. Grease a knife with a light coating of vegetable oil, then slice marshmallow into 5cm by 5cm cubes.
  3. Take each cube and roll in the sour dust, or alternatively sieve the sour dust over the marshmallows.
  4. Serve with a shot of lemonade. (optional)




Smoralicious Macarons

Based off of the magic that is marshmallow, chocolate and graham cracker, I decided to invent a macaron flavour that showcases just that (:
I still remember my first s’more, being on camp on some island in Asia, watching as my American friends introduced us to the delicious wonder of gooey melted marshmallow toasted on the camp fire, watching it melt the chocolate square resting above it all sandwiched between two biscuits.

Does it get any better?

All that reminiscing was making me long for the camping days, so I created the ‘s’more macaron’.

I also felt like experimenting with texture, and we had some chocolate chip cookies in the pantry (which never happens), so I ground them up and added them to the shells. It gives the best textured macaron shell I’ve ever tried, so now I’m pursuing new flavour combinations as I’m typing this.

Have you ever had a s’more before?

Another bonus is the nutritional count on this recipe – 1 macaron is only 187 calories – that is chocolate and all!

Makes Approximately 25

Time: 2 hours

Smoralicious Macarons


  • Spatula
  • Piping bag & large circle tip/zip lock bag
  • Baking paper
  • Baking trays
  • Oven
  • Beaters/Whisk
  • Food processor
  • Sifter
  • Double boiler/microwave (melting chocolate)
  • Fork
  • Mixing bowls
  • Measuring cups & spoons
  • Deep baking dish


  • 200g free range egg whites
  • 200g almond meal (ground almonds)
  • 400g icing sugar
  • 100g caster sugar
  • 10g cocoa powder
  • 5g salt
  • 30g chocolate chip cookies of choice (:


  1. Line several baking trays with baking paper.
  2. Using a food processor, blend the icing sugar, salt, cocoa powder, and almond meal to remove lumps, and then sift into a mixing bowl.
  3. Using a food processor, grind the chocolate chip cookies to a fine powder, then sift into the rest of the dry ingredients, and mix well to combine.
  4. Using beaters or a whisk, whip egg whites in a large mixing bowl till soft peaks form, then while mixing, gradually incorporate the caster sugar till stiff peaks form. (If you are like me, then I flip the bowl over someone’s head – if it doesn’t fall you are ready!)
  5. Using a spatula, gently fold the dry ingredients into the meringue mixture in stages, until the mixture looks shiny and flows like lava. Don’t over mix, this will cause the air in the meringue to collapse and your shells won’t rise!
  6. Using a piping bag (or zip lock bag with a snipped end to act as a tip), fill the macaron mixture into the bag and pipe 8cm circular shells onto the baking trays. A technique which I find useful is to pipe the mixture in one place until I reach my desired size, then pull up with a twist to prevent a peak forming at the top.
  7. Tap each of the trays lightly to remove large air bubbles, and place in a warm, dry environment for 45 minutes to form a dry skin, this will allow the macarons when baking to form a ‘foot’ (the ruffled bit) at the bottom.
  8. Heat an oven to 150⁰C. When ready, bake each tray for approximately 15 minutes, then leave to cool on the trays before removing.

Marshmallow Filling:

  • 1½ cups caster sugar
  • 2 tbsp. gelatine (agar agar as a vegetarian/vegan alternative)
  • 1 tsp. vanilla essence
  • ½ tsp. ground cinnamon
  • 2/3 cup hot water
  • 2/3 cup cold water


  1. Line a deep baking tray with baking paper, letting the ends of the baking paper hang over the tray (this is how you will lift out the marshmallow later).
  2. Combine the hot water and caster sugar in a saucepan and stir for 2-3 minutes until dissolved into clear syrup.
  3. Combine the gelatine or agar agar in cold water, and then pour into the hot syrup solution, stirring on medium heat until the gelatine has dissolved completely.
  4. Pour the solution into an electric mixer, and whip for 10-15 minutes until very thick, then add vanilla and cinnamon, blend to incorporate.
  5. Spread the mixture into the baking dish, and leave to set for 1 hour.


  • 200g ethical milk chocolate


  1. Melt the milk chocolate either using a double boiler or a microwave.
  2. Take two macaron shells similar in size, using a wet spoon or wet knife, take marshmallow and put it on the bottom shell. Take a little melted chocolate and drizzle on top of the marshmallow, then place the top shell to complete the macaron. Using a fork, whip melted chocolate on top of the macaron to decorate it.
  3. Repeat with the rest of the macarons.


Caramel Rocky Road Cupcakes

I’ve sort of had an untold agreement with most of the groups of friends I’ve been with:

Any special occasion, cupcakes or dessert are a must!

I decided to attempt a super decadent, hybrid rocky road version of a cupcake, caramel included.

I had a massive batch of dulce de leche leftover from a previous venture, I had to incorporate this amazing South American caramel into these cupcakes. If you haven’t made dulce de leche before, I strongly recommend that you drop whatever you are doing and check out this liquid gold.

If you can’t make dulce de leche, simply substitute for another form of caramel. I love date caramel, but I guess caramel top and fill or another type of thick caramel will be fine too.

Serves: 12

Caramel Rocky Road Cupcakes


©       125g butter (room temperature)

©       125g raw sugar

©       2 eggs

©       150g self-raising flour

©       2 tbsp. milk

©       1 tbsp. shredded coconut

©       1 tbsp. pure cocoa powder

©       2 tsp. vanilla paste

©       2 tbsp. dulce de leche*

©       1 tsp. salt

©       1 tsp. nutmeg

©       1 tsp. cinnamon

Rocky Road Topping:

©       1 tbsp. coconut

©       200g milk chocolate

©       60g mini marshmallows

©       15g chopped dates

©       10g sultanas

©       20g dulce de leche (caramel of choice)

©       3 ginger nuts (crumbled)

©       1 brownie (crumbled)


©       1 ginger nut (crushed into powder)

©       2 tablespoon dulce de leche (caramel of choice)

©       15g milk chocolate melted

*Dulce de leche is a South American caramel – substitute for caramel of choice. Such as date caramel, tinned caramel, etc.

  1. Preheat an oven to 180C.
  2. Line a 12 hole cupcake tray with 12 cupcake liners of choice.
  3. Using a mixer, whisk room temperature butter until fluffy (almost white in colour).
  4. Adding a tsp. of sugar at a time (or the whole thing at once if you are impatient), blending well with each incorporation until completely combined.
  5. Whisk one egg at a time into the mixer.
  6. Switching to a wooden spoon (to maintain the aerated batter), sift flour, cocoa powder, salt, nutmeg and cinnamon and stir to combine.
  7. Fold in vanilla paste, 1 tbsp. dulce de leche, and shredded coconut.
  8. Place even amounts of the batter into each liner. Tap the tray gently on the bench to remove major air bubbles in the batter.
  9. Spoon a small dollop of the remaining dulce de leche (caramel) over each unbaked cupcake.
  10. Bake for 12 minutes, and then grill on 180C for 2 minutes to caramelise the top of the cupcake.
  11. Meanwhile, use another bowl to make the caramel rocking road topping.
  12. Melt the milk chocolate over a double boiler or in the microwave.
  13. Combine all the ingredients into a bowl, then pour the milk chocolate over the mixture and mix well.
  14. Transfer into a baking sheet, leave to set in the fridge.
  15.  Remove from the cupcakes from the oven. As soon as possible, place the cupcakes onto a drying rack (out of the tray – as this dries out the cupcakes) and leave to cool completely.
  16. Once cooled, assemble each cupcake with a dollop of dulce de leche, then a large handful of set caramel rocky road. Top with drizzled melted chocolate and crumbled ginger nut. Repeat with the other 11 cupcakes.
  17. Enjoy!