Lemon marshmallow
Description
The recipe won't take much time. If you're concerned about using raw egg white, replace it with dried albumin powder, which also helps extend the shelf life of the meringue. Be sure to try making meringue using this recipe and delight your family with a delicious dessert. Serve chilled.
Instructions
- 1
Step 1
Prepare the ingredients for making lemon marshmallows. Make sure to prepare the fruit puree in advance. Remove the cores from Granny Smith apples and bake them in the oven with the peel until soft. Blend the flesh and strain the puree through a sieve.
- 2
Step 2
Remove the zest from the lemon, separate the flesh from the membranes, and blend everything using an immersion blender. Then strain through a sieve. If the puree is too watery, you can reduce it by simmering until it reaches the desired thickness. The puree can be prepared in advance, portioned out, placed into bags, and frozen.
- 3
Step 3
Place both types of fruit puree, egg white, and powdered sugar into the mixing bowl. Instead of ready-made powdered sugar, you can grind granulated sugar in a coffee grinder until finely ground.
- 4
Step 4
On low mixer speed, combine the ingredients for a couple of minutes.
- 5
Step 5
Increase the mixer speed to maximum and beat the marshmallow mixture until it reaches a thick, stable consistency.
- 6
Step 6
At the same time as whipping the marshmallow mixture, start preparing the syrup. To do this, mix agar and water in a saucepan. Place over medium heat and cook the mixture until it turns into a jelly-like, paste-like consistency.
- 7
Step 7
In a saucepan with agar, add sugar and invert syrup. Mix and place the mixture over medium heat, cooking while stirring constantly.
- 8
Step 8
The temperature of the finished syrup is 110 degrees. If you don't have a thermometer, go by consistency. The finished syrup slowly drips off a silicone spatula and stretches into a thin caramel thread.
- 9
Step 9
Set the prepared syrup aside. Check the readiness of the whipped marshmallow mixture. While continuing to beat at high speed, slowly pour the syrup in a thin stream into the marshmallow mixture.
- 10
Step 10
If desired, you can add water-soluble food coloring to the meringue mixture. Beat for another 10 seconds.
- 11
Step 11
The marshmallow mass is completely ready for use.
- 12
Step 12
Transfer it to a pastry bag. Prepare the bag with a tip in advance, as you need to work quickly with the meringue mixture before it starts to set and stabilize.
- 13
Step 13
In this case, I am using tip #132 "Closed star" with 10 tines.
- 14
Step 14
For decorating the marshmallows, prepare a firm surface and line it with parchment paper or foil. Pipe the marshmallow mixture onto it.
- 15
Step 15
Leave the marshmallows for 5 hours to stabilize, then join the halves together and roll them in powdered sugar.
- 16
Step 16
Store the marshmallows in an airtight container for up to 7 days. Homemade marshmallows have many advantages. First, they are a completely natural product. Second, you can make marshmallows from any berries or fruits, experimenting with combinations and flavors. Homemade marshmallows turn out much tastier and cheaper than store-bought ones.
- 17
Step 17
Delight your loved ones with homemade desserts!
- 18
Step 18
The goal of a dessert is to delight the eye and, above all, provide aesthetic and taste pleasure!