Homemade Airy Cranberry Marshmallow
by Editorial Staff
In this marshmallow recipe, I decided to experiment with the amount of sugar – I reduced it and increased the amount of berry puree. The result is a delicious, airy, and delicate marshmallow.
Ingredients
- Apple puree – 100 g
- Cranberries (frozen) – 100 g
- or cranberry puree – 50 g
- Sugar – 260 g (200 g + 60 g)
- Egg white – 30 g
- Agar-agar – 4.5 g
- Water – 80 g
- Powdered sugar – for sprinkling marshmallows
Directions
- Prepare the necessary products.
- Pour cold water over agar-agar.
- Heat frozen cranberries on low heat, stirring occasionally, until all berries are completely softened. I don’t add water. (If the berries are fresh, crush several pieces at once so that there is liquid.) When you get a rather thick mass, turn off the heating.
- Rub the cranberries through a sieve. Weigh out 50 g of cranberry puree.
- Mix cranberry and applesauce. Put in the refrigerator for a short time (chilled puree is whipped better).
- Beat the puree with half the protein until light When it is fluffy, add the other half of the protein and beat again. Introduce 60 g of sugar with rain and beat until fluffy stable mass. Do not forget to check if the sugar has been mixed by rubbing the mixture between your fingers.
- Heat agar-agar until completely dissolved. If it has not dissolved before the liquid boils, boil for a couple of minutes. When the agar is dissolved, add 200 g of sugar. Sugar is added only after complete dissolution of the agar. If you introduce everything at the same time, then the agar may not completely dissolve, and therefore “will not work at full strength.”Boil the syrup to 106-110 ° C or until it flows off the shoulder blade with a thin thread, for about 3.5 minutes. Watch the agar carefully – it will try to “escape”.
- Pour the syrup into the puree in a thin stream, being careful not to get either on the mixer blades or on the dishes. Beat until the mixture becomes thicker.
- Transfer the mass to a pastry bag (with an “open star” attachment) and deposit it on parchment. Leave the cranberry marshmallow to stabilize for 12-24 hours, preferably in a room with a temperature of 25-30 ° C and a humidity of no more than 60%.
- Dip marshmallows in powdered sugar.
- After the marshmallow has been rolled in powder, it stands open for the first day – either in a vase or on a serving plate. The marshmallows can then be placed in a box or container with a lid.
Bon Appetit!
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