Marshmallow (Al-Khatmi) – The Ancient Egyptian Sweet That Took Over the World

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Marshmallow (Al-Khatmi) – The Ancient Egyptian Sweet That Took Over the World

Marshmallow—also known in ancient times as Al-Khatmi—is one of the oldest sweets ever made. Believed to have originated in ancient Egypt, this fluffy, cloud-like treat was once crafted from the marshmallow plant, native to the Nile region. The sap of the plant was combined with nuts to create a sweet remedy that soothed sore throats.

Today, what we know as marshmallows are soft, airy confections that melt in your mouth like cotton, often flavored and colored in creative ways. The French were among the first to modernize marshmallow recipes into the delightful sweet we enjoy worldwide today.

Ingredients

Marshmallow (Al-Khatmi)

 

  • ½ cup white sugar

  • 1 cup liquid corn starch (or corn syrup)

  • 1 tbsp powdered gelatin

  • ½ cup powdered sugar (for dusting)

  • ¾ tsp vanilla extract

  • 2 egg whites

  • 3 tbsp hot water

  • Optional: food coloring, fruit pieces, or natural colorings like berry juice

How to Make Marshmallow (Al-Khatmi)

Step 1: Prepare the Base Syrup
In a deep saucepan over low heat, pour in the liquid corn starch. Gradually add the white sugar, stirring continuously until the sugar is fully dissolved into the starch mixture.

Step 2: Dissolve the Gelatin
In a separate bowl, dissolve the gelatin powder in 3 tablespoons of hot water. Once dissolved, slowly pour it into the sugar-starch mixture, stirring constantly to prevent clumping.

Remove the pot from heat and let the mixture cool slightly at room temperature.

Step 3: Whip the Egg Whites
In a separate mixing bowl, beat the egg whites using an electric mixer until they form stiff peaks. Gradually fold the whipped egg whites into the sugar-starch-gelatin mixture, whisking continuously to maintain the fluffiness and avoid lumps.

Step 4: Add Flavor and Color (Optional)
Add a few drops of vanilla extract and any food coloring or natural fruit juices for flavor and color. You can also fold in small fruit pieces for extra texture and taste.

Step 5: Pour and Set
Dust the inside of your baking pan or mold with powdered sugar to prevent sticking. Pour the marshmallow mixture into the mold and leave it uncovered to set and dry completely at room temperature.

This may take several hours or overnight, depending on humidity.

Step 6: Cut and Store
Once set, cut the marshmallows into cubes or shapes of your choice using a greased knife or scissors.

Dust each piece with powdered sugar to keep them from sticking, and store in an airtight container until ready to enjoy.

Bonus Tip:
To make multi-colored marshmallows, divide the mixture into several bowls and add 2 drops of different food coloring to each. Layer or swirl the colors for a fun visual effect.

Natural coloring alternatives include:

  • Beetroot juice (pink/red)

  • Blueberry juice (purple/blue)

  • Spinach juice (light green)

Enjoy your homemade marshmallows—soft, sweet, and steeped in history! Bon appétit!

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