Soft and fluffy marshmallow topping a buttery shortcake base, this marshmallow slice is a sweet treat you’ll love!
If you would like to learn how to make this popular NZ Marshmallow Slice then just follow this Marshmallow Slice Recipe.
MARSHMALLOW SLICE RECIPE
1 Stick / 8 Tbsp / 115g Butter
1 Cup / 125g Powdered Sugar / Icing Sugar
1 2/3 Cup / 200g All Purpose Plain Flour
1 tsp Baking Powder
1 Cup / 250ml Cold Water
1 Tbsp Powdered Gelatine
2 Cups / 400g Sugar
1 Egg White
1/2 tsp Raspberry Essence
Freeze Dried Raspberries
Preheat the oven to 180C / 350F.
In a medium sized bowl or the bowl of your stand mixer add the room temperature butter and icing sugar / powdered sugar. Beat on medium speed with a hand mixer for 2-3 minutes or until light and fluffy.
Crack in the egg and beat again for a further minute until fully incorporated.
Add the flour and baking powder and mix again until combined. Scrape down the sides of the bowl to make sure everything is combined evenly.
Press the base into a lined 20cm or 8″ square baking pan. It can be pretty sticky and hard to work with so use a wet spoon to spread it easily. Bake the base for 20-25 minutes or until the edges start to brown. Leave to cool in the baking pan.
Bake the base for 20-25 minutes or until the edges start to brown. Leave to cool in the baking pan.
Pour the water into a medium sized saucepan and sprinkle over the gelatine. Leave for 5 minutes for the gelatine to soften.
Add the sugar to the saucepan and place over medium heat, stirring continuously so it doesn’t burn until it comes to a boil. Continue to cook for 3-4 minutes over medium heat without stirring. Turn off the heat.
In a stand mixer or using a hand mixer beat the egg white on low speed until it becomes frothy before turning the speed up to medium.
When the egg white is opaque and at the soft peak stage turn the mixer to high and start to slowly pour in the hot sugar mixture. Do this as slowly as possible!
When all the gelatine mixture has been added continue to beat the marshmallow filling on high speed for about 10-15 minutes. You’ll know it’s ready when it resembles the texture of whipped cream and can hold its shape.
Finally stir through any flavourings or fillings you would like. Any kind of essence works well.
Pour the marshmallow filling on top of the cooled base, using a spatula to spread it out evenly and into the corners.Sprinkle over some freeze dried raspberries and leave to set for about 6 hours or overnight.
Remove the marshmallow slice from the baking pan and use a knife to cut the slice into 12 pieces.