Meringue from jam
Description
The recipe won't take much time. I've indicated the preparation time as 20 minutes, not including drying the marshmallows. Usually, I make marshmallows in the evening, pipe them onto food wrap covering wooden boards, and leave them to dry right on the table. Agar-agar sets at 40 degrees, so room temperature is sufficient—no need to put them in the refrigerator! I pipe the marshmallows using a small star tip, but you can use any nozzle you prefer; it's a matter of taste. You can make large or small marshmallows. See the detailed recipe below. Serve chilled.
Instructions
- 1
Step 1
1. Prepare the ingredients, let's get started! It's best to pass any jam through a sieve once again to remove lumps.
- 2
Step 2
2. In one bowl, combine the egg white and jam, and in a saucepan, mix water, sugar, and agar-agar.
- 3
Step 3
3. Meanwhile, cook the syrup for 5-6 minutes until its temperature reaches 110 degrees. Using a mixer, beat the egg white with the jam until it lightens in color and increases in volume.
- 4
Step 4
4. While continuing to whip the egg white with the jam at maximum speed, slowly pour in the hot syrup in a thin stream. Whip until the mixture thickens and holds its shape; it took me 5-6 minutes.
- 5
Step 5
5. Transfer the mixture into a pastry bag fitted with a star tip. Pipe the meringue onto parchment paper or food film. Dry for 6-8 hours at room temperature, or preferably leave overnight.
- 6
Step 6
6. Dust the marshmallow halves with powdered sugar. Carefully remove from the plastic wrap and stick together in pairs.
- 7
Step 7
7.