For me, homemade marshmallows are much tastier than the marshmallows that are sold in supermarkets in beautiful boxes. Very airy and light, it just melts in your mouth. The downside is that it is eaten very quickly.
Mix 125g apple puree with 100g sugar in a ladle. Heat over medium heat, stirring, until sugar completely dissolves (do not boil). Cool completely to room temperature.
Transfer 225g of the cooled apple-sugar mixture to a mixer bowl. Prepare a parchment-lined baking sheet. Separate the egg white. In another ladle, combine 5g agar-agar, 75g mint tea, 180g sugar, and 20g honey.
Begin whisking the apple-sugar mixture without the egg white. Meanwhile, place the syrup ladle on the stove over medium-high heat.
When the apple-sugar mixture turns slightly pale, add half the egg white and continue whisking.
When the syrup boils, add the remaining egg white to the whipped mixture and continue whisking. Keep the syrup on heat, bringing it to 110°C (230°F) – this typically takes 3-4 minutes after boiling. Test by dropping a bit onto a spoon – it should form a thin, slowly-dripping thread, not pour like water.
Immediately pour the hot syrup into the whipped mixture, avoiding the whisk. Stop when syrup in the ladle becomes thick and forms drops. Continue whisking until fully combined.
Quickly transfer the marshmallow to a piping bag with an attachment. Pipe onto the prepared surface. The mixture sets below 40°C, so work rapidly. Yields approximately 19 marshmallow halves.
Ingredients
Print Recipe
Pin Recipe