Mandarin Marshmallows
Description
The recipe won't take much time. Mandarin marshmallows have a truly festive taste and appearance, and they will definitely impress everyone. Making them is no more difficult than preparing regular marshmallows. I'll show you how—just follow the step-by-step recipe, and everything will turn out perfectly. This amount of ingredients yields 18–20 marshmallows, paired together. Serve chilled.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
To make apple puree, remove the cores from the apples and place them in a covered microwave-safe container. Microwave for about 5 minutes (covered).
- 3
Step 3
Soak agar-agar in 50 ml of water for 15-20 minutes.
- 4
Step 4
Remove the zest from the tangerines, no less than 1 teaspoon, you can use more, as it is the zest that will give the meringue its flavor and aroma.
- 5
Step 5
Squeeze out 50 ml of tangerine juice and prepare 100 grams of seedless tangerine pulp.
- 6
Step 6
Puree the tangerine flesh with a blender.
- 7
Step 7
Make apple puree from the baked apples; the apples easily separate from the skins, then rub them through a sieve.
- 8
Step 8
Combine apple and tangerine purée in a saucepan, add 2 tablespoons of sugar, and heat over the stove.
- 9
Step 9
Puree the fruit mixture with an immersion blender.
- 10
Step 10
Let the fruit mixture cool to room temperature.
- 11
Step 11
Pour 50 ml of tangerine juice into a saucepan, add the swollen agar-agar and 238 grams of sugar; do not heat yet.
- 12
Step 12
Take a sufficiently spacious bowl for whipping and beat the egg white into a fluffy foam.
- 13
Step 13
Add the remaining sugar to the egg whites and beat until stiff peaks form.
- 14
Step 14
Add the fruit puree to the whipped egg whites and beat again with a mixer.
- 15
Step 15
Add mandarin zest to the egg whites.
- 16
Step 16
Beat the egg whites with the tangerine zest.
- 17
Step 17
Heat the mixture of tangerine juice, agar-agar, and sugar to boiling. Simmer over low heat for 5 minutes after boiling begins, stirring constantly.
- 18
Step 18
Gradually, while continuously whisking, pour the sugar syrup into the beaten egg whites, and continue whisking until the mixer leaves distinct, well-defined traces. By this time, prepare the area for piping the marshmallows. You will need 2 standard-sized baking trays lined with parchment paper.
- 19
Step 19
Transfer the marshmallow mixture into a piping bag and pipe the marshmallows into desired shapes. Let the marshmallows stabilize for approximately 6–8 hours, possibly longer, depending on the quality of the agar-agar. The marshmallows begin to set at room temperature.
- 20
Step 20
Pair the marshmallow halves together, then roll in powdered sugar.
- 21
Step 21
Now you can enjoy the wonderful taste of tangerine marshmallow!
- 22
Step 22
Aromatic, tender meringue with pleasant bits of mandarin zest. It's pure bliss!