Who doesn't love tender, airy marshmallows that melt in your mouth? Making them at home is easier than it seems and doesn't require special culinary talents. Here's how to do it.
Recipe
Ingredients:
To make delicious and natural marshmallows, you will need a minimum of components. The main thing is to choose high-quality berry puree, which will be the base of your dessert.
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Berry puree: 250 g (you can use any berries - cherries, raspberries, strawberries, currants. It is important that the puree is smooth, without seeds)
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Water: 250 g (for syrup)
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Sugar: 250 g (for syrup) + 50 g (for egg white mass) = a total of 300 g
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Agar-agar: 8-10 g (this is a natural plant gelatin that provides the marshmallows with the right structure)
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Egg whites: 2 large
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Citric acid: ¼ teaspoon (for stabilizing the egg whites)
Preparation
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Making marshmallows according to this recipe consists of several simple steps, each of which is key to achieving the perfect result.
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In a small saucepan or pot with a thick bottom, combine the berry puree (for example, cherry), water, 250 g of sugar, and agar-agar. Mix well with a whisk to ensure that the agar-agar completely dissolves and there are no lumps. Let the mixture sit for 10-15 minutes for the agar-agar to swell.
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After that, place the saucepan over medium heat. Stirring constantly, bring the mixture to a boil. Cook the syrup over moderate heat for 5-7 minutes after boiling, or until it begins to thicken and flows from the spoon in a thin thread. Important: the syrup must boil well for the agar-agar to activate. Set the hot syrup aside while you prepare the egg white mass.
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In a deep, perfectly clean bowl (without a trace of fat!), place the egg whites. Start beating them with a mixer on low speed, gradually increasing the speed. When the whites become fluffy and white, begin to gradually add 50 g of sugar in small portions, continuing to beat.
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At this stage, add the citric acid. Beat the egg whites until stiff peaks form - this means that the mass should hold its shape well and not collapse when you lift the mixer whisk.
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Once the egg white mass is ready, reheat the berry syrup to a boil. Without stopping to beat the egg whites with the mixer at medium speed, carefully pour the hot syrup into the egg white mass in a thin stream.
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Continue to beat the mass for another 3-5 minutes to ensure it is well combined and becomes even fluffier and more stable. This is a very important step that provides the marshmallows with the right texture.
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Allow the prepared marshmallow mass to cool slightly - to about 50 degrees Celsius. This will take a few minutes. The mass should remain warm but no longer be burning hot. The sooner you start piping, the better, as agar-agar sets quickly. Quickly transfer the marshmallow mass to a piping bag (with a star tip or without, depending on the desired shape).
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Prepare a baking sheet lined with quality parchment paper or a silicone mat. Pipe the marshmallows onto the parchment in the shape of small spirals or other figures.
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Leave the piped marshmallows to set at room temperature for 1 hour (or until fully set, the time may vary depending on humidity). There is no need to place them in the refrigerator; they set perfectly at room temperature.
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These marshmallows can be used to make incredible sweets. For example, place them in molds filled with tempered chocolate, and you will have exquisite chocolate-covered marshmallows - a true restaurant-level dessert made by hand.
