Meringue without boiling down
Description
The dish is prepared without unnecessary complications. I suggest a very simple way to make marshmallows without reduction. It works well with almost any berries and fruits, using agar-agar and pectin. For this marshmallow, it's best to use NH-grade pectin, which will ensure perfect results. The step-by-step recipe will help you make this incredibly delicious treat. The finished dessert can be served immediately.
Instructions
- 1
Step 1
Prepare the ingredients. You don't need to thaw the berries.
- 2
Step 2
Puree the berries into a pulp. If you don't want seeds in your marshmallows, strain through a sieve, but it's better to leave it as is—this way the marshmallows look much nicer.
- 3
Step 3
Mix 2 tablespoons of sugar from the total amount with the pectin.
- 4
Step 4
Place the berry puree in a saucepan and add sugar with pectin, heat while stirring until "the first bubbles appear."
- 5
Step 5
Remove the berry purée from the heat, cool to room temperature, or place in the freezer for a short time.
- 6
Step 6
Pour 75 ml of water into a saucepan, add the remaining sugar and agar-agar, and mix until uniform. Set aside for now.
- 7
Step 7
Beat the egg white until fluffy, then add the cooled berry purée in 2-3 batches.
- 8
Step 8
Beat the egg white and berry purée until fluffy.
- 9
Step 9
Heat the sugar and agar-agar mixture over medium heat, stirring constantly, until it reaches 103°C. If you don't have a special thermometer, cook for approximately 2 minutes after boiling begins, until active bubbles appear. By this time, prepare the surface for piping the marshmallow, lined with parchment paper or a silicone mat. You will need two standard-sized baking sheets.
- 10
Step 10
Gradually pour the syrup into the berry mixture while continuously whisking. Whisk until the mixer beaters leave distinct, well-defined marks on the meringue mixture.
- 11
Step 11
Quickly (so the mixture doesn't set too soon) transfer the meringue mixture into a piping bag and pipe onto the prepared surface. Leave to stabilize for 6–8 hours. The time required depends on the quality of the ingredients used.
- 12
Step 12
Combine the finished marshmallows in pairs, dust with powdered sugar, and enjoy the delicate berry flavor!