Apple-raspberry marshmallow
PREPARATION
Preparation time 30 min, stabilisation 12 hours
PORTIONS
15-16 double marshmallows
COMPLEXITY
easily
I remember the time when marshmallows were at the top of all orders. Confectioners, cafes, and restaurants offered a box of marshmallows for takeaway. You can easily make such delicious marshmallows at home. The main thing is to carefully read the recipe, accurately weigh the ingredients and have a kitchen thermometer handy.
I keep this recipe in the Christmas rubrics because a box of homemade marshmallows makes a great gift. Add cinnamon or nutmeg to the apples, and you’ll get a festive flavor.
Ingredients
- 250 g of apple/raspberry puree in a ratio of 50/50
- 150 g of sugar
- 1 egg white
- 150 g of water
- 350 g of sugar + 50 g
- 8 g of agar-agar (the more pectin, the denser the marshmallow consistency).
You can find a live broadcast of the complete cooking process on my Instagram.
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My name is Svitlana. I am a pastry chef, food blogger, photographer and food stylist.
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Method of cooking
Boil the puree with sugar to evaporate the liquid for about 20 minutes (depending on the consistency of the puree). Cover with wrapping film and refrigerate. For the puree, it is best to take berries and fruits with a high pectin level – apples, raspberries, currants, and pears.
Put puree and egg white in the mixer bowl.
Mix agar-agar with 50 g of sugar.
Pour water into a saucepan with a thick bottom and add sugar. While the water with sugar is heating, start whipping the puree with the egg white at a minimum speed. When the mixture reaches 80 degrees, start pouring in agar-agar and simultaneously increase the speed of the puree whipping.
Constantly stir the syrup with agar-agar with a silicone spatula, and heat it up to 111 degrees. By this point, the puree is well whipped and has a thick, airy consistency and a lighter color.
Pour the syrup in a thin stream into the whipped puree and beat until stiff peaks form.
As soon as the mass holds its shape, transfer it to a bag with a “closed star 847” pipping tip and place it on the high-quality siliconized backing paper.
Leave to stabilize for 12 hours.
Dust with powder and fold the marshmallow halves.
