Skip to main content
Dessert

Almond Marshmallow

A sweet confection made from a soft paste of almonds and egg, formed into blocks.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓

Almond Marshmallow

Ingredients

Directions

  1. Prepare a soft paste, ensuring it is not over-boiled.

  2. Once the egg is added, mix in the chopped almonds.

  3. Spread the mixture on a slab in a sheet.

  4. Cut into blocks.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Almonds
Supply bulk, a chewy-crisp texture and nutty flavour to the confection.

The step that matters

Prepare a soft paste without over-boiling. Boiling a sugar paste too long drives off too much water, so the mixture sets stiffer and more brittle than intended. Stopping at the soft stage keeps it tender and easier to spread.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes