Fifteen minute black currant marshmallow

Ingredients

Marshmallow

300 grams (10.6 ounces) black currant puree

350 grams (12.3 ounces) sugar #1

12 grams (0.42 ounces) agar

120 grams (4.2 ounces) water

110 grams (3.9 ounces) egg whites

130 grams (4.6 ounces) sugar #2

Instructions

Step 1

1.**Mash the black currants with a blender.** Make sure to blend until smooth for a consistent puree.

Step 2

2.**Put the black currant puree in a saucepan with sugar #1, agar, and water. Bring to a boil, then simmer until the temperature reaches 212-221°F (100-105°C).** Stir occasionally to prevent sticking.

Step 3

3.**Meanwhile, make the meringue.** Ensure your mixing bowl is clean and free of any grease for the best results.

Step 4

4.**Whip the egg whites until they become foamy, then gradually add sugar #2. Continue whipping until stiff peaks form.** Take your time here, as well-whipped egg whites are essential for the marshmallow texture.

Step 5

5.**Once the currant syrup reaches the right temperature, slowly pour it into the whipped egg whites while continuing to beat the mixture.** Pour slowly to ensure the mixture remains light and airy.

Step 6

6.**Continue to beat the mixture for a few minutes until firm peaks form again.** The mass should be glossy and hold peaks well.

Step 7

7.**Transfer the marshmallow mixture into a piping bag fitted with a 'closed star' nozzle. Pipe the marshmallows onto a parchment-lined tray.** You can also use a different shaped nozzle if desired.

Step 8

8.**Allow the marshmallows to stabilize at room temperature for 5-6 hours, preferably overnight.** Patience is key here; letting them sit overnight gives the best texture.

Servings

Serving Suggestions and Ideas

Got those marshmallows ready? 🎉 Here are some fun and delightful ways to serve your fruity confections.

1. Marshmallow Sandwich: Serve the marshmallows between graham crackers with a smear of chocolate. It's like a sophisticated s'more, minus the campfire!

2. Hot Cocoa Toppers: Make your hot cocoa even cozier by adding these marshmallows on top. 🍫The black currant adds a fruity zest that highlights the richness of the cocoa.

3. Desserts Galore: Use these marshmallows as a topping for cakes, cupcakes, and even ice cream. They add a lovely burst of color and flavor, turning any dessert into a showstopper.

4. Gift Idea: Package these marshmallows in a cute box with a ribbon 🎁. It's a unique DIY gift that friends and family will love.

5. Pair with Fruit: Serve alongside a platter of fresh berries and fruits. The sweet and tangy marshmallows complement the natural sweetness of the fruits perfectly. 🍓🍇

Equipment

Blender

A basic blender is perfect for mashing your black currants. Just make sure it's powerful enough to handle the fruit without leaving any chunks.

Saucepan

Use a heavy-bottomed saucepan to ensure even cooking. This helps to prevent burning and sticking.

Thermometer

A candy thermometer is essential to get the temperature right. Aim for that 212-221F (100-105C) sweet spot.

Electric Mixer

Whipping egg whites to stiff peaks can be a challenge without an electric mixer. A stand mixer or a hand mixer will do the trick.

Piping Bag with "Closed Star" Nozzle

To achieve those beautifully piped marshmallows, you'll need a piping bag and a "Closed Star" nozzle. Make sure it’s clean and dry before use.

Variations

Gluten-Free and Vegan Variations 🌱

Gluten-Free 💬: Good news, this marshmallow recipe is naturally gluten-free! Just ensure all your other ingredients are certified gluten-free, especially your black currant puree as some additives might contain gluten.

Vegan: To make these marshmallows vegan-friendly, replace the egg whites with aquafaba (the liquid from a can of chickpeas). Use 110g of aquafaba and follow the same whipping process. 🌟 Also, ensure you’re using a vegan sugar brand as some sugars can be processed with bone char.

Faq

Why isn’t my meringue forming stiff peaks?
Your bowl or beaters might have traces of grease, or your egg whites could be too cold. Make sure everything is super clean and at room temperature.
Can I use fresh black currants instead of puree?
Yes, you can! Just blend the fresh black currants until smooth. You may need to adjust the cooking time slightly to reduce the fresh fruit's water content.
Why is my marshmallow mixture too runny?
This might be due to not boiling the syrup to the correct temperature. Make sure you reach 212-221F (100-105C).
Can I use a different fruit puree?
Absolutely! Feel free to experiment with other fruit purees like raspberry, strawberry, or even passion fruit for a unique twist.
How do I store the marshmallows long-term?
Keep your marshmallows in an airtight container at room temperature. They can last for up to two weeks if stored properly.
Can I double or halve this recipe?
Yes, the recipe is flexible. Just make sure to adjust your cooking times and check for the correct temperatures when boiling your syrup.