Ingredients

Syrup

125 grams (4.40 ounces) blackberry puree
7 grams (0.25 ounces) agar
75 grams (2.65 ounces) water
180 grams (6.35 ounces) sugar
2 springs mint
50 grams (1.75 ounces) grapefruit pulp
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Instructions

Step 1

1. Pour the blackberry puree into a saucepan. Add sugar and agar to the puree. Pour in water and place the mint sprigs. Mix everything well to avoid lumps and bring it to a boil. Continue boiling until the mixture reaches a temperature of about 95-98°C (203-208°F) and becomes stringy.

Step 2

Stir continuously to prevent sticking.

Step 3

2. While the syrup is boiling, whip egg whites with a pinch of salt in a separate bowl. Gradually add sugar and increase the speed of the mixer until you achieve a stiff, glossy meringue.

Step 4

Make sure your mixing bowl and beaters are clean and dry for the best meringue results.

Step 5

3. Remove the mint sprigs from the boiling syrup. Gradually pour the hot syrup into the meringue in a thin stream while continuing to whip at maximum speed.

Step 6

Pour the syrup slowly to avoid cooking the egg whites.

Step 7

4. Continue whisking the mixture until it becomes thick and no longer flows. Quickly mix the grapefruit pulp into the mixture by hand using a spatula to evenly distribute the pieces.

Step 8

Be gentle to maintain the airy texture of the meringue.

Step 9

5. Transfer the mixture to a pastry bag fitted with a closed star nozzle and pipe out the marshmallows onto a baking sheet. Allow them to dry and stabilize for 8 to 12 hours.

Step 10

Use a silicone mat or parchment paper for easy removal.

Step 11

6. Once dry, unite the marshmallow halves and dip them in a mixture of powdered sugar and cornstarch. Bon Appétit!

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

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.

Nutrition facts

BLACKBERRY MARSHMALLOW WITH GRAPEFRUIT
Recipe Yield:4 servings
Calories:Approximately 200-250 calories per serving
Calories (Min - Max):200 - 250
Total Fat:0g
Saturated Fat:0g
Protein:1g
Total Carbohydrate:50g
Total Sugars:45g