Strawberry Lemonade Marshmallow Bites

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Use a silicone mold to layer strawberry lemonade marshmallow with a lemon shortbread cookie in a thin chocolate shell and you’ve got yourself some yummy strawberry lemonade marshmallow bites! These beautiful treats are a fun summer dessert.

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Making a Molded Treat

For some inexplicable reason, I have a bunch of silicone molds. Some are for cocoa bombs, others are for chocolate dipped Oreos. Until now, I’ve never used them. 

I’ve been wanting to make some sort of molded treat for a while because there are so many ways to customize this type of dessert. I wanted a chocolate shell, marshmallow filling, and a shortbread cookie base. 

Lemon Shortbread Cookies

These strawberry lemonade marshmallow bites are pretty simple as far as flavors go. Since the marshmallow would be a bit strawberry forward, I wanted to add a bit of lemon to the shortbread cookie base. The lemon zest does add a subtle citrus flavor, but it is easy to miss when you have a bite of the completed treat.

Since I decided to use Oreo molds, I had a limited amount of space to work with. This meant I had to keep the shortbread cookies quite thin. You could absolutely make them a bit thicker, if you prefer. 

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Coating the Molds

To keep with the strawberry lemonade vibe, I coated half of my molds in yellow candy melts, and the other half in pink candy melts. First do a very thin coating of the melts. Let that set up, then apply a second coat to strengthen and fill in any thin areas.

My candy melts were lemon and strawberry flavored, but white chocolate would work well too. Ideally, you want a thin, but sturdy, even coat of chocolate in the molds. This is harder than it seems, but I imagine it will get better with practice.

Strawberry Lemonade Marshmallow

Making homemade marshmallows is actually pretty simple, especially if you’ve ever made an Italian meringue. You 100% need a candy thermometer in order to ensure the proper temperature. This is a small batch recipe and makes just enough for our strawberry lemonade marshmallow bites.

As the recipe is written, these marshmallows are very strawberry forward, with just a bit of lemonade flavor. Feel free to tweak the flavors to suit your own preferences. If you don’t have the lemonade LorAnn Oils flavor, try using some lemon juice or lemon extract instead.

If you’ve never made marshmallow before, I’ve got you covered. Check out my boozy hibiscus marshmallows recipe. It’s a larger batch, but the technique is the same. There’s even a step by step video to help you out.

Related Video: Boozy Tropical Hibiscus Marshmallows Video Tutorial

Assembling the Strawberry Lemonade Marshmallow Bites

Have your silicone molds coated and ready to go before you begin making the marshmallows. There will be no time to wait once you get started. As soon as the strawberry lemonade marshmallow goo is ready, fill that piping bag, and start filling the molds.

Do NOT overfill! You’ll want to leave enough space for the lemon shortbread cookie and a thin layer of chocolate. Most of mine were slightly overfilled. It still works out, they just might sit funny.

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Strawberry Lemonade Sandwich Cookies

Instead of using all three of my Oreo molds, I decided to fill some of the shortbread like sandwich cookies! Pipe the marshmallow onto one cookie and top with another. That’s that!

I loved both versions of these strawberry lemonade marshmallow bites, but I almost think I prefer the sandwich cookies! They were a nice little size, perfect when you just need a sweet bite of something.

Let’s Talk Numbers

• This recipe made 32 shortbread cookies. I used 12 of them in the Oreo molds and another 12 to make some sandwich cookies. 
• I used about 16 oz of candy melts to coat 12 Oreo molds and decorate all 18 marshmallow bites. If you want to mold 18 bites, you’d probably need about 20- 24 oz of chocolate.
• There was just enough marshmallow for all 18 bites. 

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Enjoy!

With a yummy chocolate shell, squishy marshmallow, and a crisp shortbread cookie, these delightful strawberry lemonade marshmallow bites are one beautiful treat. Whip up a batch and decorate them with a drizzle of colorful chocolate and fun sprinkles.

If you get to try a batch of these bites, leave a comment and let me know what you thought. And if you put your own little spin on this recipe, I’d love to hear about that too!

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Strawberry Lemonade Marshmallow Bites

A candy shell filled with homemade strawberry lemonade marshmallow with a lemon shortbread cookie base.

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Course Dessert

Cuisine American

Keyword Cookies, Lemon, Marshmallow, strawberry

Prep Time 2 hours hours

Cook Time 20 minutes minutes

Total Time 2 hours hours 20 minutes minutes

Servings 18 servings

Calories 291kcal

Ingredients

Lemon Shortbread Cookies

• 113 g unsalted butter softened
• 30 g powdered sugar sifted
• 1/2 tsp lemon zest
• 130 g all purpose flour
• 1/8 tsp salt
• 1/8 tsp baking powder

Shell

• 16- 24 oz candy melts*

Strawberry Lemonade Marshmallow

• 1 pkt unflavored gelatin
• 80 ml water divided
• 137 g sugar
• 30 g light corn syrup
• Pinch of salt
• 1/4 tsp strawberry extract
• 5 drops lemonade flavor
• 4 drops deep pink gel color

Instructions

Lemon Shortbread Cookies

• With an electric mixer, cream together the butter, powdered sugar, and lemon zest until well combined.
• In a separate bowl, sift together the flour, salt, and baking powder. Add half of the dry ingredients to the butter mixture, and mix until just combined. Add the remaining ingredients and mix until combined.
• Dump the cookie dough onto a piece of cling wrap, cover and shape into a flat disc. Place the dough in the fridge for an hour to firm up.
• Shortly before you take the dough out of the fridge, preheat the oven to 375℉. Line two baking sheets with silicone baking mats and set aside.
• Roll the dough out to a thickness of ⅛" or 3 mm. Cut out circles that are 1.5"- 2" in diameter and place on the prepared baking sheet. Bake for 8- 10 minutes, or until the cookies are just beginning to turn a light golden brown around the edge.
• Press your dough back into a disc, wrap, and chill while the first round of cookies bakes. When the first tray is done, roll out the remaining dough and cut out circles. Repeat until all of the dough is used up.
• Cool the cookies on the pan for just a few minutes before transferring to a cooling rack.

Shell

• Melt candy melts in the microwave on half power in 30 second bursts, stirring well after each. Do NOT overheat the melts.
• Apply a thin coat of melts to the Oreo molds. It's okay if there are thin areas. Let the melts firm up, then apply a second thin coat to create a sturdy, even shell.
• Once you are happy with how the molds are coated, and the shell is completely firm, begin making the marshmallow.

Strawberry Lemonade Marshmallow

• Fit a large piping bag with a round piping tip and place in a large cup so that it is ready to be filled. Set aside.
• In the bowl of a stand mixer fitted with a balloon whisk, combine gelatin and 40 ml of water. Set aside to bloom while you move onto the next step.
• In a small saucepan, add sugar, syrup, salt, and the other 40 ml of water. Stir to combine and place over medium heat. No more stirring allowed!
• Bring the mixture to a boil and then cover for one or two minutes. Remove the lid and continue to cook until the mixture hits 245°F. Remove from heat.

  (The lid traps condensation and helps prevent crystallization.)
• Turn the mixer on medium-low and slowly pour the syrup into the gelatin. Bump the speed up to medium and whisk for 5 minutes.
• Increase the speed to high and whisk for 4 more minutes. Add flavorings and gel color, then whisk until combined. Immediately transfer the marshmallow to the prepared piping bag.

Assembly

• Pipe marshmallow into each mold cavity. You want to leave enough room for the cookie and another thin layer of candy melts.
• Top the marshmallow with a lemon shortbread cookie that is facing down (the top of the cookie will be touching the marshmallow). Let the marshmallow bites firm up for about an hour.
• Apply a thin layer of candy melts to the bottom of the cookie and use a bench scraper or spatula to scrape off any excess. Let the bites sit until the candy melts are firm.
• Carefully remove the marshmallow bites from the molds. If the bottoms have any untidy edges, use a sharp pairing knife to trim them. Decorate with a drizzle of candy melts and sprinkles. Store at room temperature for up to 5 days.

Notes

• I used half lemon candy melts, and half strawberry candy melts. 
• If you don't want to use molds, just fill the cookies like a sandwich cookie.
• The recipe makes about 32 of the shortbread cookies. You will likely have extras.

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