Meringue made from baby puree
Description
The recipe won't take much time. The key to good marshmallows is high-quality ingredients, especially agar-agar, which ensures the dessert's stability. You can make marshmallows using any fruit or berry purée; baby food purées work perfectly, as they contain little sugar and are ready to use. If you prefer homemade purée, cook it without sugar and with minimal water. Dry the marshmallows at room temperature for 5–6 hours (minimum) up to 24 hours. Dust the finished marshmallows with powdered sugar and either sandwich them in pairs or join first and then roll in the powder. Serve chilled.
Instructions
- 1
Step 1
Prepare the ingredients. The purée and egg white should be chilled. You will also need parchment paper and a piping bag with a tip (preferably a large one).
- 2
Step 2
Place the chilled egg white and baby puree into the bowl of a mixer.
- 3
Step 3
Beat for 7-10 minutes at maximum speed until the mixture becomes light and fluffy.
- 4
Step 4
In a saucepan, combine water, sugar, lemon juice, and agar-agar.
- 5
Step 5
Bring the syrup to a boil. Cook over medium heat, stirring frequently, until the syrup reaches 110 degrees. If cooked over high heat, the water will evaporate too quickly, the sugar won't have time to dissolve, and it will begin to burn on the bottom along with the agar-agar. That's why we cook the syrup at medium temperatures!
- 6
Step 6
Pour the syrup in a thin stream while continuously whisking. Do not use the highest speed for whisking, as the protein-apple mixture can easily be over-whisked. I use speed 4 on my stand mixer because it has a very powerful and fluffy whisk that whisks the mixture easily. Towards the end of whisking the puree with syrup, you can stop the mixer and check the meringue peak; if the peak doesn't hold its shape or the mixture seems too runny, continue whisking. Agar starts to stabilize at 40 degrees Celsius, so as the temperature decreases, the mixture will begin to thicken and become more stable.
- 7
Step 7
Transfer the meringue mixture into a piping bag fitted with a "rose" or "star" tip. Pipe small meringues onto parchment paper. I buy silicone-coated parchment paper, nothing sticks to it. If you don't have it, cover the surface with plastic wrap. Let the meringues stabilize for at least 4–6 hours, preferably overnight.
- 8
Step 8
Dust with powdered sugar.
- 9
Step 9
Join the halves. I ended up with 20 halves — 10 whole marshmallows.
- 10
Step 10
The meringue is ready! It's uniform and airy inside, give it a try!