To celebrate the release of Disney’s new live action remake of Aladdin, today we’re sharing a preview of the movie and a delicious recipe for Rosewater Marshmallows inspired by the movie! If you’d rather craft as a way to celebrate, check out our Princess Jasmine-inspired bangles craft.
Rosewater Marshmallow Recipe
Am I the only one who preferred Aladdin to all of the Disney princes?
He was scrappy and charming – which was a pretty good indication of what my type in men ended up being as I got older, but I digress…
Ella and I love the original Aladdin movies, but I am so pumped for Disney’s new live action remake, coming to theatres in May 2019.
ALADDIN is the exciting tale of the charming street rat Aladdin, the courageous and self-determined Princess Jasmine and the Genie who may be the key to their future. Directed by Guy Ritchie, who brings his singular flair for fast-paced, visceral action to the fictitious port city of Agrabah, the film is written by John August and Ritchie based on Disney’s ALADDIN.
ALADDIN stars Will Smith as the larger-than-life Genie; Mena Massoud as the charming scoundrel Aladdin; and Naomi Scott as Jasmine, the beautiful, self-determined princess.
Alan Menken provides the score, which includes new recordings of the original songs written by Menken and lyricists Howard Ashman and Tim Rice and two new songs written by Menken and songwriters Benj Pasek and Justin Paul.
The film, which was shot on practical stages in London and on location amidst the stunning desert vistas of Jordan, has a talented creative team helping to bring Agrabah to life.
(PS – you can download this poster and print it out if you have any Aladdin fans at home who would like it!)
Check out the trailer for the movie here – and then don’t forget to scroll down and grab our free printable recipe for these delicious marshmallows!
Soooo good, right?
I really wanted to share a rosewater pistachio dessert alongside this trailer but I haven’t perfected that recipe yet, so in the mean time I am sharing my friend Abby’s homemade marshmallow recipe.
I’ve been obsessed with rose water ever since Stacey and I tried the Raspberry Rose Macaron in Disneyland – it was a revelation. Until that treat, I had never even liked the smell of rosewater, let alone the taste – but what my friend who runs a cupcake shop in Chicago let me know is that it’s all about getting super good quality rose water. None of that $5 stuff… you need the $30/bottle rosewater if you are going to make something amazing – which these marshmallows are.
Now, I need to mention, marshmallows are notorious for blowing out the motors on electric mixers. You really want to keep an eye on your mixer and stop it from overheating.
Rosewater Marshmallow Ingredients
- 1/2 cup cornstarch
- 1/2 cup powdered icing sugar
- 2 Tablespoons unflavored gelatin powder
- 1 1/2 cups water
- 1 cup granulated white sugar
- 1/3 cup light corn syrup
- 5 large egg whites, at room temperature
- 3 Tablespoons good quality rose water
- 1 to 2 teaspoons vanilla bean paste (can use extract)
Tip: use the best quality extracts as they are going to be really pronounced in this recipe. You can swap out the rose water and vanilla for other flavors, as desired.
Kitchen Tools You May Find Helpful
- Electric mixer
- Measuring cups and spoons
- Mixing bowl
- 9″ x 13″ casserole dish
How to Make Rosewater Marshmallows
Butter your casserole pan.
Sift together the cornstarch and powdered confectioners sugar and divide in half, setting half to the side. Add half to the buttered pan and shake to coat. Set aside.
In a bowl, combine the gelatine and 1/2 cup of water. Set aside.
In a medium saucepan, boil the remaining 1 cup of water with the sugar and corn syrup until a candy thermometer reads 245°; remove from the heat.
Add the gelatin mixture to the saucepan and stir until dissolved. Set aside.
With an electric mixer, beat the egg whites until soft peaks form, about 4 minutes.
At medium speed, slowly beat in the hot syrup in a continuous, thin stream. Increase the speed to medium-high and beat until the mixture cools to room temperature, about 10 minutes. (Take small breaks if your electric mixer starts to overheat but don’t let it sit too long.)
Beat in the rose water and vanilla bean paste. (And food dye, if using.)
Fold out the marshmallow mixture into the prepared pan and use an offset spatula to smooth down the top. Let stand at room temperature until set, at least 2 hours.
To cut the marshmallows into bite-size servings, run a knife around the edge of the pan. Sift half of the reserved cornstarch-sugar mixture on top, and then invert the marshmallows onto a cutting board.
Wet a sharp knife with water and cut the marshmallow into 1-inch pieces.
Coat a large sheet of wax paper with remaining cornstarch-icing sugar mixture and then transfer the marshmallows to the wax paper to set fully.
Grab your free printable for our rosewater marshmallows:
These homemade rose water marshmallows require a bit of patience to make, but they are truly worth it! If you’ve never had a rose-flavored dessert, you need to make these ASAP!