Festive Homemade Marshmallow Tree Recipe

In a mixing bowl, whip together 70 grams of egg whites, 70 grams of sugar, and a pinch of citric acid until stiff peaks form. This step is crucial for a light and fluffy marshmallow consistency.

Ensure your mixing bowl and whisk are clean and free of any grease to achieve the best results.

In a saucepan, combine 80 grams of water, 8 grams of agar-agar, 200 grams of apple puree, 300 grams of sugar, and 1/4 teaspoon of gingerbread spice mix.

Heat the mixture over medium heat until it reaches a temperature of 102-103°C (216-217°F). Stir occasionally to ensure it doesn't stick to the bottom of the pan.

Once the syrup is at the right temperature, carefully pour it into the whipped meringue. Whip continuously until the mixture becomes thick and fluffy.

At this stage, add a few drops of green gel food coloring into the meringue and whip until fully incorporated. This will give your marshmallow tree its festive color.

Transfer the marshmallow mixture into the pastry bag fitted with your chosen piping tip. Start by piping a cone shape with a diameter of 5-7 cm (2-3 inches) on your prepared base.

Next, pipe the ‘branches’ by squeezing the pastry bag gently around the cone to create the tips of the tree.

Let the marshmallow shapes set for about 1-2 hours. After they have stabilized, dust them with powdered sugar and decorate with colored sugar sprinkles for a festive look.

Depending on the humidity in your environment and the size of your tree, allow the marshmallows to dry for about 5-8 hours. This drying period ensures they are firm and ready to be enjoyed.

Store the finished marshmallows at room temperature in an airtight container for up to 3 days.