Forest strawberry marshmallow (with albumin)

Ingredients

Puree

15 grams (0.5 ounces) albumin
40 grams (1.4 ounces) water
260 grams (9.2 ounces) berry puree
100 grams (3.5 ounces) sugar

Syrup

250 grams (8.8 ounces) sugar
100 grams (3.5 ounces) invert sugar
160 grams (5.6 ounces) water
10 grams (0.35 ounces) agar

Equipment

Mixer with whisk attachment
Ensure you have a mixer with a strong whisk attachment to achieve the perfect airy texture. Start slow and increase speed gradually for best results.
Thermometer
An essential tool to ensure your syrup reaches the precise temperature of 110C (230F). Accuracy is key for the perfect marshmallow consistency.
Heatproof bowl
Use a large heatproof bowl for mixing the berry puree and albumin. It should be big enough to contain the mixture as it triples in volume.
Silicone spatula
A silicone spatula is ideal for scraping down the sides of the bowl and ensuring all the ingredients are well incorporated.

Instructions

Step 1

We would like to share a recipe for fragrant forest strawberry marshmallows with albumin. This recipe is worth trying! The flavor of these forest strawberry marshmallows is definitely magical!

Step 2

1. In a bowl, soak the albumin with water and stir slowly. Tip: Make sure all the albumin is fully dissolved to avoid clumps.

Step 3

2. Add sugar to the warm berry puree and mix until dissolved. Tip: Warming the puree slightly can help dissolve the sugar faster.

Step 4

3. To make the sugar syrup, combine the agar with water in a pot and stir well. Add the sugar. Heat the mixture and cook until it reaches 110°C (230°F). Tip: Use a thermometer for precision or check for a 'thread' consistency by dipping a spoon in the syrup and lifting it to see if it forms a thin thread.

Step 5

4. While the syrup is cooking, increase the mixer speed to whisk the albumin mixture until frothy. Gradually add the prepared berry puree with sugar. Start at a low speed and gradually increase it. The mixture will grow in volume and should triple in size in about 3 to 4 minutes. Tip: Ensure all ingredients are well incorporated before increasing the mixer speed to avoid splashing.

Step 6

5. Once the syrup is ready, pour it in a thin stream into the albumin mixture, mixing continuously. Ensure to mix the syrup into the mass immediately. Continue whipping for another 2 to 3 minutes until the mixture reaches approximately 47°C (117°F). Tip: Pouring the syrup slowly prevents it from cooking the albumin mixture too quickly, ensuring a consistent texture.

Step 7

6. Form the marshmallows in your desired shapes and let them set. Tip: You can use a piping bag for neat shapes or a spoon for a more rustic look.

Step 8

Bon Appetit!

Servings

There's something distinctly nostalgic about biting into a homemade marshmallow, especially when they carry the essence of fresh forest strawberries. These delightful treats are perfect for dressing up your hot chocolate during those chilly evenings or as a whimsical addition to a dessert table at a birthday party. For a glamorous touch, dust them lightly with edible glitter or pair them with a bowl of silky chocolate ganache. Feeling adventurous? Incorporate them into your next batch of s’mores for a fruity twist on the classic campfire treat. Whether you’re enjoying them straight from the bowl or using them to elevate dessert recipes, these marshmallows are sure to bring a smile to your face.

Variations

For those with dietary restrictions, here's how you can modify this recipe to suit your needs:

Gluten-Free Variation: The original recipe is already naturally gluten-free, so no adjustments are necessary.

Vegan Variation: Replace the albumin with aquafaba (chickpea brine). Use 80ml of aquafaba and whisk it to soft peaks before incorporating it into the recipe. Replace the gelatin-based ingredients with pectin or agar-agar to achieve the same fluffy texture.

Faq

Why is my marshmallow mixture not reaching the right volume?
Make sure your mixer speed is gradually increased and that your bowl and whisk are completely clean and free of grease to ensure optimal volume.
Can I use frozen strawberries instead of fresh ones?
Yes, you can use frozen strawberries, but make sure to defrost and puree them before use. This may slightly alter the sweetness and moisture content, so you might need to adjust the sugar.
Can I store these marshmallows? How?
Yes, store them in an airtight container at room temperature for up to a week. Avoid refrigeration as it can cause them to become sticky.
What should I do if my sugar syrup crystallizes?
Ensure the sugar is fully dissolved at the start and avoid stirring once it starts to boil. A small amount of corn syrup can help prevent crystallization.
How can I make my marshmallows set faster?
Allowing them to set at room temperature is best, but if you're in a hurry, you can place them in a cool, dry place. Avoid the fridge as it can cause unwanted moisture.
Can I flavor these marshmallows differently?
Absolutely! You can experiment with different purees or extracts. Keep the liquid ratios similar for best results.