Food Maths: Marshmallows

Food Maths: Marshmallows

Marshmallows aren’t just for toasting over an open fire, says food writer and SL contributor Chloe Scott-Moncrieff. They also make for a versatile baking ingredient. Here are three ways to use them as part of a sweet treat…

Cheat’s Lemon Meringue Tart


For the topping 

For the filling


  1. Preheat the oven to 180°C. 

  2. Roll out the pastry onto a lightly floured surface. Lay and press into a well-greased fluted flan tin. Prick the base. 

  3. For the filling, beat the lemon juice, cream and icing sugar, everything except for the zest, together. Sieve it all, then stir in the zest. 

  4. Pour the lemon mix into the pastry case. Pile the marshmallow on top in neat circles so the surface is covered. 

  5. Bake for 35 minutes. Leave to cool.

Toasted Marshmallow Lollies 



  1. Add the icing sugar to the double cream. Whip the double cream to stiff peaks. Set aside. 

  2. Toast your marshmallows in the oven or on the hob. Let them cool. Stir into the mix. 

  3. Pour into the lolly moulds. 

  4. Freeze until solid.

Orange Chocolate & Mallow Fridge Cake 



  1. Put the biscuits in a freezer bag and bash or crush them with a rolling pin. 

  2. In a pan, melt the butter, chocolate and honey (you can sub the latter with maple or golden syrup) on very low heat. Don’t let it bubble. 

  3. Once smooth, remove from the hob immediately. 

  4. Stir the biscuits, mini marshmallows and three quarters of the chopped nuts into the melted chocolate butter mix. 

  5. Tip onto a baking tray. Sprinkle over the remaining nuts. Wrap the tray in cling film and set aside.

  6. Chill in the fridge before eating.

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