Ingredients
Meringue
Syrup
Marshmallow Sprinkling Mix
Instructions
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Servings
These fruit marshmallows are a versatile delight that can be served in various imaginative ways. For an elegant high tea, present them on a tiered cake stand alongside assortments of mini pastries and macaroons. Their fruity burst will complement your tea selections perfectly.
Hosting a summer picnic? Toss these marshmallows into a bowl of mixed berries and fresh mint leaves for a refreshing treat that will fend off the summer heat. You can also pair them with vanilla ice cream and a drizzle of caramel sauce for an indulgent dessert.
For a special holiday twist, dip these marshmallows in melted chocolate and sprinkle with crushed candy canes or nuts. They make for a fantastic and eye-catching addition to your Christmas dessert platter. The possibilities are as limitless as your imagination!
Equipment
A stand or hand mixer will do the trick here. Ensure it's powerful enough to whip egg whites into stiff peaks.
This is essential for forming the beautiful shapes of your marshmallows. If you don't have a closed star nozzle, any nozzle will work, though the shapes will vary.
You'll need this to prepare the syrup. Choose a medium-sized one to prevent overflow when the syrup boils.
Use this to mix the grapefruit pulp into the marshmallow mixture. Silicone spatulas are best for their flexibility and heat resistance.
Measuring the exact temperature of your syrup is crucial to achieving the perfect "stringy thread" stage.
Variations
To make these marshmallows gluten-free and vegan, substitute the egg whites with aquafaba (the liquid from a can of chickpeas). Whip the aquafaba just like you would with egg whites until stiff peaks form.
For the blackberry syrup, replace sugar with a plant-based sweetener like coconut sugar and ensure your agar is vegetarian. Be mindful to check that all ingredients you use are certified gluten-free. These substitutes are game-changers, bringing the same delightful texture and flavor without compromising dietary choices.
Faq
- Why are my egg whites not forming stiff peaks?
Ensure your bowl and beaters are completely clean and grease-free. Even a small amount of fat can prevent the whites from whipping properly.
- Can I use a hand whisk instead of an electric mixer?
While technically yes, it's highly labor-intensive and may not achieve the desired consistency. An electric mixer is recommended.
- How can I tell if the syrup has reached the "stringy thread" stage?
Use a digital thermometer to ensure the syrup temperature is between 95-98°C (203 to 208°F). Alternatively, drop a small amount into cold water to see if it forms a thread.
- My syrup crystallized! What did I do wrong?
Ensure you're constantly stirring and avoid any sugar crystals from sticking to the sides of your saucepan. Brushing the sides with water can help.
- Can I infuse different flavors into the marshmallows?
Absolutely! Feel free to experiment with different fruit purees or even infuse the syrup with herbs like rosemary or basil.
- How do I prevent the marshmallows from sticking together?
After forming your marshmallow shapes and allowing them to dry, coat them in a mixture of powdered sugar and cornstarch to prevent sticking.
