Ingredients
Meringue
- 180 grams (6.35 ounces) baked beet puree
- 165 grams (5.80 ounces) sugar
- 33 grams (1.15 ounces) egg whites
- 0.5 teaspoon (0.5 teaspoon) lemon acid
Syrup
- 7 grams (0.25 ounces) agar
- 120 grams (4.25 ounces) water
- 230 grams (8.10 ounces) sugar
- 50 grams (1.75 ounces) honey
- 3 drops essential orange oil
- zest of 0.5 large orange
Sprinkling
- 10 grams (0.35 ounces) powdered sugar
- 10 grams (0.35 ounces) corn starch
- 20 grams (0.70 ounces) freeze-dried orange powder
Equipment
- Blender
Essential for pureeing your beets until perfectly smooth. Ensure it's powerful to achieve the right consistency.
- Electric Mixer
Whipping the egg whites to stiff peaks is crucial. A stand mixer is ideal, but a hand mixer will do the job too!
- Saucepan
You'll need this for boiling the syrup. A heavy-bottomed one works best to prevent burning.
- Piping Bag with Nozzle
Bags with various nozzles let you control the shapes and sizes of your marshmallows easily.
- Parchment Paper
Lining your surface ensures the marshmallows don’t stick while setting.
Instructions
Step 1
Step 2
Step 3
Step 4
Step 5
Step 6
Step 7
Step 8
Step 9
Step 10
Step 11
Step 12
Step 13
Servings
✨ Serving Suggestions & Ideas ✨
Enjoy these Beet & Orange Marshmallows on their own, every bite bursting with unique flavors. For an elegant dessert, dip them partially in dark chocolate and sprinkle a few crushed nuts on top. You can also use them to jazz up your hot cocoa—just float a few marshmallows on top and watch them slowly melt into gooey goodness. 🍫☕️ These marshmallows make a charming addition to any dessert platter, adding both color and intrigue. Why not sandwich them between two shortbread cookies for an out-of-the-box sandwich!? 🍪✨ Love hosting? Impress your guests with a build-your-own s'mores station featuring these sophisticated treats. Pair them with gingerbread cookies and orange-infused dark chocolate for a gourmet twist. 🍊🍫
Variations
Gluten-Free & Vegan Variations 🌱
For a **gluten-free** version of these marshmallows, simply ensure all your spices and ingredients are certified gluten-free. Most of the elements in this recipe are naturally devoid of gluten, making it a breeze to adapt. 🍀
To make these **vegan**, replace the egg whites with aquafaba (the liquid from a can of chickpeas). It whips up similarly to egg whites and creates a delightful texture. Replace honey with agave syrup or maple syrup. Ensure all your sugars are vegan-friendly, and you're set to enjoy a delicious plant-based treat! 🌱🌟
Faq
- How do I know when the syrup is ready?
Look for a jelly thread to start draining from your whisk. This usually happens after about 5 minutes of cooking.
- Can I use a different fruit puree instead of beets?
Absolutely! Feel free to experiment with different purees like carrots or pumpkin, but remember the end flavor will vary.
- What’s the best way to store these marshmallows?
Store them in an airtight container in a dry place. Make sure they are well dried before storage.
- Can I make these ahead of time for a party?
Yes, these marshmallows can be made a few days ahead. Just ensure they are stored properly to maintain their texture.
- Is there a substitute for agar?
If you can't find agar, gelatin can be used. However, it may alter the final texture slightly.
- How do I keep the meringue from deflating?
Consistency is key. Ensure all ingredients are at room temperature and the mixing bowl is completely clean and dry.