Banana Marshmallow
Description
If you've never tried banana marshmallow before, I highly recommend making it. This is a delicious treat that both adults and children will love. It's simple to prepare, but there are a few nuances explained in detail in this step-by-step recipe. Although the marshmallow is called "banana," apple is used in the recipe because it contains pectin, which is necessary for stabilizing the marshmallow, and it also balances the banana flavor and adds a slight tartness.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Peel the bananas, cut into small pieces and place in a saucepan, heat for 2-3 minutes, then mash with a fork.
- 3
Step 3
Blend the bananas with an immersion blender into a puree.
- 4
Step 4
Measure out 150 grams of banana puree for making marshmallows.
- 5
Step 5
Remove the seeds from the apples.
- 6
Step 6
To make apple puree, you can bake the apples in the oven or in a microwave. To do this, place the apples in a covered microwave-safe dish and microwave for 8–10 minutes.
- 7
Step 7
Strain the apple puree through a sieve.
- 8
Step 8
Measure 100 grams of applesauce.
- 9
Step 9
Separate the egg white. Place the egg white, apple puree, and banana puree in the refrigerator to chill.
- 10
Step 10
In a spacious saucepan, add agar-agar and pour in the water. Heat over low flame, stirring, for about one minute.
- 11
Step 11
Add all the sugar and simmer the syrup over low heat.
- 12
Step 12
While the syrup is cooking, take a sufficiently large container for whipping, add apple puree, banana puree, and egg white.
- 13
Step 13
Whip the fruit puree and egg white until fluffy for three minutes.
- 14
Step 14
Return to cooking the sugar syrup. Its readiness temperature should be 110 degrees. If you don't have a special thermometer, determine readiness by how the syrup stretches into a continuous thread.
- 15
Step 15
Pour the syrup in a thin stream into the whipped purée and continue beating until the mixer whisk leaves distinct marks and the mixture thickens. By this time, have ready a pastry bag fitted with a "closed star" tip and a baking sheet lined with parchment paper.
- 16
Step 16
Pipe the meringue onto parchment paper sheets. You will need approximately three such sheets. Let the meringues mature, which will take several hours. Check for readiness by how easily the meringues come off the parchment paper.
- 17
Step 17
After 3–5 hours, when the marshmallows easily release from the parchment paper, dust them with powdered sugar.
- 18
Step 18
Work with gloves, join the two parts of the marshmallow together and roll it in powdered sugar.
- 19
Step 19
Place the finished marshmallows on a plate and let them stabilize further.
- 20
Step 20
The banana marshmallow turned out very tender, with a delicate banana aroma and flavor. Pairs perfectly with tea and coffee. An extraordinary treat!