There are three things you can watch forever: fire, water, and piping marshmallows :) Not easy at first sight, but following a few important things can help to create delicious, flavoured marshmallow.
Ingredients:
For puree:
300 g apples
200 g frozen blackberry
120 g sugar
For syrup:
90 ml water
240 g sugar
10 g agar-agar
Method:
First step-preparing puree.
1. Put frozen blackberry into a saucepan
2. Bring to the boil and simmer on medium heat until thickened. In my case it took 25 minutes. Stir periodically.
3. Meanwhile, peel the skin from apples off and remove seeds.
4. Put apple into the saucepan, add 2 tbsp of water and boul around 20 mins on medium heat until soft. Then use a stick blender to make a puree, return to the hob and cook 15 more minutes until thick. Stir occasionally.
5. When blackberry puree is thick enough, transfer berries into sieve and pass the berries through it to rid the seeds.
6. Weigh 50 g of puree, return it to the saucepan and add 40 g of sugar. Boil until sugar is dissolved.
7. Repeat the same with apple puree. Weight 90 g of puree, mix with 80 g of sugar, return to the hob and boil until sugar is dissolved.
8. When it's done, transfer puree into the bowl and cover with cling film. It has to touch the purees. Leave purees in the fridge, best overnight, or at least 5 hours. Purees should be cold when we use it.
Before second step, prepare piping bag with a nozzle, and silicone mat or baking paper (here we will pipe the marshmallows)
Note: Both nozzles are "close star". I prefer second one pipping nozzle.
Second step-whipping puree with egg white.
Note: If you have stand mixer, you can whisk puree and make syrup at the same time. If not, first whisk puree, then start to boil the syrup.
1. When purees are chilled, put it into the stand mixing bowl, add one egg white. Start to whip
Note: In case of you are worried about raw egg, you can substitute raw egg with egg white powder as I did. (1 sachet equal 1 raw egg white). Prepare it according to the instruction.
2. Whip it on high speed until stiff peaks.
(Don't look at the colour of whipped puree, that picture was made in a different time. Here is apple marshmallow).
Third step-boil syrup
1. In a saucepan, combine 240 g sugar, 90 g water and 12 g agar-agar.
Note: Agar-agar is a substitute of gelatine obtained from red algae. Choose a good quality agar, it's important for getting stable marshmallows. I use this one from Amazon
2. Boil syrup until 110 C. If you don't have a thermometer, then every few minutes take a small amount of syrup and drop into a bowl with cold water. If you can roll up the ball from syrup using your fingers-it is done. Also, the syrup should continuously run from a spoon (it doesn't drip)
3. When syrup is done, continue to whip purée and egg white mixture. While whipping, pour the syrup slowly and carefully into the mixing bowl. Whip around 7 minutes. The mass should become more fluffy and stable.
4. After that, put marshmallow mass into the pipping bag and start to pipe marshmallows immediately. Remember, agar-agar stabilises at 40 °C, try to pipe quickly and carefully.
5. Leave marshmallows at room temperature to stabilise.
6. Then, paste two halves together, roll in icing sugar and enjoy!
Comments