Homemade Marshmallows (Zephyr) VIDEO
User Reviews
4.9
Homemade Marshmallows (Zephyr) VIDEO
Description
The recipe begins by simmering blackberries with sugar and lemon juice, then straining to produce a smooth puree chilled over an ice bath. The puree is whipped with an egg white until thick and stiff peaks form, creating a light and airy base. Separately, an agar agar syrup made from water, agar agar, and sugar is cooked to a specific consistency that pours without dribbling. Once cooled slightly, this syrup is incorporated at low mixer speed to combine with the berry and egg mixture, resulting in a marshmallow set by agar agar rather than gelatin.
This method yields a marshmallow that is less gelatinous, with a fruit-forward flavor and an appealing airy texture. The blackberry puree also lends a fresh, natural taste and a subtle tartness balanced by the sugar syrup. The recipe includes dusting with powdered sugar to prevent sticking.
A note emphasizes that if using a hand mixer rather than a stand mixer, whip the egg white and fruit puree first to stiff peaks before preparing the syrup, allowing hands free to whisk the syrup constantly as it cooks. This step helps achieve the correct marshmallow texture.
Ingredients
For the Blackberry Puree:
- 2 cups blackberries or 8 oz or 250 grams
- 1/2 cup granulated sugar 100 grams
- 1 Tbsp lemon juice fresh
- 1 egg room temperature, white
For the Agar Agar Syrup:
- 1/3 cup water 75 ml
- 1 cup sugar 200 grams
- 2 tsp agar agar 5 grams
- powdered sugar to dust
Instructions
- In a medium saucepan, bring blackberries, 1/2 cup sugar and 1 Tbsp lemon juice to a simmer. Mash berries and simmer uncovered 10 min then strain through a fine sieve, pressing on the solids with a spatula. Scrape off the back of the sieve to ensure you have 1/2 cup or 125 grams of puree. Chill the puree over an ice bath until cooled.
- Once puree is fully chilled and slightly thickened, combine it with 1 egg white in the bowl of a stand mixer fitted with whisk attachment.** Beat on 8-10 min on high speed or until mixture is thick and stiff peaks form. While the blackberry/egg white mixture is going, proceed with step 3.
- In a medium sauce pan, stir together 1/3 cup water, 2 tsp agar agar and 1 cup sugar. Place over medium heat, bring to a boil then reduce heat to a low boil and cook 5 minutes, whisking constantly until syrup has thickened and pours from a spoon without dribbling. Remove from heat.
- With the mixer on the LOWEST speed, and as soon as agar syrup is off the stove, immediately pour it in a thin stream into whipped blackberry mixture. Avoid getting syrup on whisk and bowl. Once syrup is in, scrape down the bowl and beat another 2-3 min on high speed until stiff peaks form.
- Right away, transfer mixture to a piping bag fitted with a Wilton 1M large open star tip and pipe roses onto parchment-lined baking sheet, keeping the roses even in width/size.
- Let homemade marshmallows stand in a draft free, low humidity, room temperature area (70˚F), uncovered for 6-12 hours, or overnight. Marshmallows will form a glossy film on top and will come off the parchment fairly easily. Once set, match 2 halves together then roll sandwiched marshmallows powdered sugar.
Notes
- Whip the egg white and blackberry puree until stiff peaks form before adding agar syrup if using a hand mixer.
- The agar agar syrup must be constantly whisked to reach the correct pourable yet thick consistency.
- Use fresh or frozen blackberries to make the puree for optimal flavor.
- Dust finished marshmallows with powdered sugar to prevent sticking.
User Reviews
Overall Rating
4.9
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