Did you know? Cupcakes are out and marshmallows are in. As well as sweeping London as the treat of choice thanks to artisan 'mallow makers The London Marshmallow Company, the sweet and squidgy stuff is also the subject of the a gorgeous new recipe book.

Written by Amy Nelson and Ross O’Brien, the couple behind The London Marshmallow Company, All Things Marshmallow is as much a rush for the eyes as it is for the taste buds.

From small bites like the rosewater and pistachio praline marshmallows, perfect for afternoon tea, to seasonal delights like the spiced gingerbread mallows with dark chocolate topping, the book is a veritable feast for those with a sweet tooth.

Naturally low in fat, gluten free and utterly moreish, the fluffy cubes are rising swiftly to the top of our Eat Right Now list. 

So here are three recipes straight from Nelson and O'Brien's book, to help you whip up your own mallow at home:

This rosewater marshmallow is floral and sweet, which contrasts perfectly with the slightly salted homemade pistachio praline layer. We like to top ours with edible rose petals and chopped pistachios.

Ingredients

• 2 large egg whites
• 120ml (4fl oz) boiling water
• 30g (1⅛oz) powdered gelatine
• 500g (1lb 2oz) white granulated
• or caster sugar
• 1 tablespoon golden syrup
• 200ml (7fl oz) cold water
• 1. teaspoons rosewater
• 2 teaspoons natural pink food colouring
• 1 teaspoon natural blue food colouring
• 50g (1¾ oz) Pistachio Praline, finely chopped
• Cornflour and icing sugar, for dusting
• Edible rose petals and chopped pistachios, to decorate
• 23 x 23cm (9 x 9 inch) baking tin lightly sprayed with cakerelease spray

Makes 36 large Marshmallows

Method

1. Whisk the egg whites using an electric stand mixer to stiff peaks and set aside.

Pour the boiling water into a bowl, evenly sprinkle over the powdered gelatin and gently whisk until fully dissolved.

2. Use the sugar, golden syrup and cold water to make a hardball sugar syrup, add the gelatine and combine with the egg whites until they turn glossy. Keep mixing on full speed for 10 minutes until the mixture is the same consistency as lightly whipped double cream. Add the rosewater and colourings and whisk for a further 30 seconds until fully combined.

3. Turn off the mixer and pour half the mallow mixture into the greased baking tin. Sprinkle with the praline, then top with the rest of the mallow mixture. Make sure it is evenly spread out and cover with cling film. Leave to set.

4. Turn out and cut the mallow.

5. To serve, sprinkle the marshmallows with edible rose petals and chopped pistachios – perfect to go with a sophisticated afternoon tea! Enjoy these mallows straightaway or keep in an airtight container for 2 weeks.

We created this flavour for one of our first ever wedding orders. The couple lived on the other side of Stoke Newington (Stokey) to us and desperately wanted peanut butter mallows for their wedding. It is easily our most popular flavour and always sold out first at Broadway Market. These are absolutely irresistible to anyone who loves peanut butter and that sweet, salty taste makes them truly addictive.

Ingredients

• 2 large egg whites
• 150ml (5fl oz) boiling water
• 30g (1⅛oz) powdered gelatine
• 500g (1lb 2oz) white granulated or caster sugar
• 4 teaspoons golden syrup
• 200ml (7fl oz) cold water
• 130g (4½ oz) good-quality smooth peanut butter
• Cornflour and icing sugar, for dusting

Makes 36 large Marshmallows

For the topping

• 200g (7oz) good-quality milk chocolate, chopped
• Large handful of chopped salted peanuts
• 23 x 23cm (9 x 9 inch) baking tin lightly sprayed with cakerelease spray

Method

1. Whisk the egg whites using an electric stand mixer to stiff peaks and set aside.

Pour the boiling water into a bowl, evenly sprinkle over the powdered gelatine and gently whisk until fully dissolved.

2. Use the sugar, golden syrup and cold water to make a hard-ball sugar syrup, add the gelatine and combine with the egg whites until they turn glossy. Keep mixing while you warm the peanut butter.

3. Put the peanut butter in a small heavy-based saucepan set over a very low heat for 3 minutes until it is loosened and melted, then set aside.

4. After 10 minutes mixing, the mallow mixture should be the same consistency as lightly whipped double cream. Turn off the mixer, pour the warmed peanut butter into the bowl and quickly fold in – do not over fold though as you will loose volume; 3–4 folds of the mix should be sufficient.

5. Pour the marshmallow into the baking tin. Make sure it is evenly spread out and cover with cling film. Leave to set.

6. Turn out and cut the mallow.

7. To make the topping, melt the chocolate. Dip the top surface of each mallow in the melted chocolate and then scatter with the chopped peanuts. These chocolate-topped mallows can be served immediately while the chocolate is still warm and sticky or left for a few hours to set.

8. Enjoy these mallows straightaway or keep in an airtight container for 2 weeks.

These spiced gingerbread mallows are topped with a slice of fiery crystallized ginger dipped in dark chocolate - perfect for any festive gathering.

Ingredients

• 2 large egg whites
• 150ml (5fl oz) boiling water
• 30g (1⅛oz) powdered gelatine
• 2 cloves
• 1½  teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 500g (1lb 2oz) white granulated or caster sugar
• 4 teaspoons golden syrup
• 30g (1⅛oz) molasses
• 200ml (7fl oz) cold water
• Cornflour and icing sugar, for dusting

Makes 36 large Marshmallows

For the topping

• 50g (1¾ oz) crystallized stem ginger, cut into slices
• 100g (3½ oz) good-quality dark (minimum 70% cocoa solids) chocolate, melted
• 5 litre (9 pint) heavy-based saucepan
• 23 x 23cm (9 x 9 inch) baking tin lightly sprayed with cakerelease spray

1. Whisk the egg whites to stiff peaks using an electric stand mixer and set aside.

Pour the boiling water into a bowl, evenly sprinkle over the powdered gelatine and gently stir in with a whisk until fully dissolved.

2. Grind the cloves to a fine powder in a pestle and mortar and mix with the ground ginger and cinnamon. Add the spices to the gelatine and water mix.

3. Use the sugar, golden syrup, molasses and cold water to make a hard-ball sugar syrup – use a large, high-sided, heavy-based saucepan of at least a 5 litre (9 pint) capacity as the mixture will bubble and spit as it comes to temperature – add the gelatine and combine with the egg whites until they turn glossy. Keep mixing on full speed for 5–10 minutes until the mixture has the same consistency as lightly whipped double cream.

4. Pour the marshmallow into the baking tin, making sure it is evenly spread and then cover with cling film. Leave to set.

5. Turn out and cut the mallow. Dip the slices of crystallized ginger into the melted chocolate and carefully place on top of each cut marshmallow.

6. Enjoy these mallows straightaway or keep in an airtight container for 2 weeks.

All Things Marshmallow is out now, £20, amazon.co.uk