Meringue-based marshmallows
Description
The recipe won't take much time. Marshmallow is usually made with apple puree, as it contains a lot of pectin, but you can substitute it with another type, though not more than 40%. In this recipe, I added pumpkin puree, which gave the marshmallow a light caramel milk color. It's best to prepare the puree at home—it's very easy to do in the oven or microwave. Keep in mind that the mixture with albumin will take significantly longer to whip than one with egg whites, but it's safer. Serve chilled.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making meringue-based marshmallows.
- 2
Step 2
In a deep bowl, combine apple and pumpkin puree. Add egg albumin to the puree, mix well, and let it sit on the kitchen counter for 30 minutes.
- 3
Step 3
After some time, start beating the mixture with a mixer at high speed until it increases in volume and forms stiff peaks.
- 4
Step 4
For the syrup, put sugar, agar-agar into a heavy-bottomed saucepan and pour in water.
- 5
Step 5
Place the saucepan over medium heat and bring to a boil. Boil the syrup, stirring, for two minutes, then remove from heat.
- 6
Step 6
While continuing to beat the apple mixture, slowly pour in the hot syrup in a thin stream. The syrup should not touch the whisk, or it will solidify into lumps. Beat the mixture at high speed for two minutes. During this time, the mixture will become almost white, increase in volume, become warm, and hold peaks well.
- 7
Step 7
Quickly transfer the marshmallow mixture into a piping bag fitted with an "open star" tip and pipe the marshmallows onto a baking sheet lined with parchment paper. Leave the marshmallows at room temperature for 12–24 hours to fully set. Dust the tops with powdered sugar. If desired, sandwich two halves together and serve.
- 8
Step 8
Serve at the table.