Biscoff, Butter popcorn, and coconut Marshmallows


4tblsp gelatine

60 ml cold water

180ml boiling water

1 egg white

a pinch of cream of tartar

400g caster sugar

6 Lotus biscoff biscuits crushed

2 tsp butter popcorn essence

1/2 cup of sweet and salty popcorn crushed

Desiccated coconut to dust marshmallows with



  1. Add the gelatine to the cold water, and allow it to bloom.
  2. Add the boiling water to the gelatine, and mix well until dissolved.
  3. Pour gelatine mixture into a bowl, and add the egg white, cream of tartar,  essence, and caster sugar.
  4. Mix on high speed for 15 – 20 mins, until the mixture is white, airy, and almost double in size.
  5. Pour the mixture into a greased square tin, and allow to set for a few hours.
  6. Mix the crushed biscuits, popcorn and desiccated coconut in a separate bowl, and set aside.
  7. Once set, cut the marshmallows into squares, and dust with the coconut, biscuit and popcorn mixture, until well coated.