Ingredients

Marshmallow Mass

  • 28 grams (1 ounce) egg whites
  • 70 grams (2.45 ounces) boiled down apple puree
  • 50 grams (1.75 ounces) boiled down blue honeysuckle puree
  • 100 grams (3.5 ounces) sugar

Syrup

  • 100 milliliters (3.4 fluid ounces) juice from defrosted berries
  • 8 grams (0.3 ounces) agar powder
  • 125 grams (4.4 ounces) sugar
  • 50 grams (1.75 ounces) liquid glucose or sugar

Equipment

  • Blender

    Ensures your puree is smooth and lump-free. A high-speed blender works best for a silky texture.

  • Microwave

    Helps to quickly heat the berry puree and make it more pliable for blending.

  • Sieve

    Optional but useful for those who prefer their marshmallows without bits of peel or seeds.

  • Pastry Bag

    Essential for piping out perfectly shaped marshmallows. Choose one with a sturdy tip for best results.

  • Thermometer

    Making sure your syrup reaches the exact temperature is crucial for the right texture.

Instructions

Step 1

Step 1: Defrost the berries and pour the juice into a separate container. Use a blender to puree the berries. Microwave the puree for a couple of minutes. Blend again and microwave once more for a couple of minutes. If you prefer marshmallows without pieces of peel or seeds, strain the puree through a sieve. You can skip this step if you don't mind the texture.

Step 2

Step 2: Combine 50 grams (1.75 oz) of the blue honeysuckle puree, 70 grams (2.45 oz) of apple puree, egg white, and sugar. Whisk the mixture until it becomes fluffy. Ensure all ingredients are at room temperature for easier mixing.

Step 3

Step 3: While whisking the marshmallow mass, start cooking the syrup. Keep an eye on the temperature; it needs to reach 110°C (230°F).

Step 4

Step 4: Once the syrup reaches 110C (230F), carefully pour it into the whipped berry-egg white mixture. Continue to whip for another minute. Transfer the mixture to a pastry bag and form the marshmallows on a baking sheet. Let them stabilize for up to 30 hours. Patience is key here; don't rush the stabilization process for the best results.

Servings

Imagine biting into one of these airy marshmallows on a cozy afternoon ☕. Serve them with a cup of hot cocoa or alongside your favorite cup of tea for a match made in heaven 💕.

Hosting a kids' party? These marshmallows make super fun and colorful treats that will keep the little ones delighted. Add some sprinkles or dip them in chocolate for that extra pop 🌈.

For a more grown-up twist, consider serving these marshmallows with a cheese board. The sweet and tangy flavors pair wonderfully with rich, creamy cheeses 🧀.

Looking for something extra special? Use them as a topping for ice cream sundaes 🍦 or sandwich them between cookies for a unique s'mores upgrade! 🔥

Variations

Gluten-Free Version🌾

This recipe is inherently gluten-free, making it perfect for those with gluten sensitivities. Just ensure all ingredients, especially the agar powder and liquid glucose, are certified gluten-free.

Vegan Version🌱

To make this recipe vegan, replace the egg whites with an aqua faba alternative. Use a high-quality aqua faba and whip it to stiff peaks to ensure the right texture. All other ingredients in this recipe are naturally vegan!

Faq

  • How do I prevent my syrup from crystallizing?

    Make sure to use a clean pot and sugar. Adding a small amount of corn syrup or glucose can help stabilize the sugar solution.

  • Can I use frozen berries?

    Yes, defrost the berries thoroughly before blending them into a puree. This will ensure a smoother consistency.

  • Why did my marshmallow mixture deflate?

    This can happen if the egg whites were not whipped to stiff peaks before incorporating the syrup. Ensure your eggs are at room temperature and that you whip them long enough.

  • How long should I let the marshmallows stabilize?

    Allow the marshmallows to stabilize for up to 30 hours. This helps to develop the best texture and flavor.

  • Can I add other fruits?

    Absolutely! Experiment with different fruit purees, keeping the same total weight of puree. Berries like strawberries or raspberries work well.

  • What's the best way to store these marshmallows?

    Store them in an airtight container at room temperature. They usually stay fresh for up to two weeks.

Nutrition facts

Blue honeysuckle marshmallow
Recipe Yield:20 pieces
Calories:Approximately 32 calories per piece
Calories (Min - Max):30 - 35
Total Fat:0g
Saturated Fat:0g
Protein:0.3g
Total Carbohydrate:8g
Total Sugars:8g