Ingredients
Marshmallow Base
- 100 grams (3.5 ounces) applesauce
- 30 grams (1.1 ounces) lemon puree
- 100 grams (3.5 ounces) sugar
- 1 gram (0.04 ounces) lemon acid
- 35 grams (1.2 ounces) egg whites
- 0.5 teaspoons (2.5 milliliters) lemon zest
Syrup
- 110 grams (3.9 ounces) water
- 7 grams (0.25 ounces) agar
- 175 grams (6.2 ounces) sugar
Additional Ingredients
- 1 tablespoon (9 grams) poppy seeds
- powdered sugar
- parchment paper
- 11mm (0.4 inch) “Closed Star” nozzle
- yellow water-soluble dye
Equipment
- Hand Mixer
A reliable hand mixer is essential for achieving the perfect texture for your marshmallows. Make sure it has multiple speed settings for better control.
- Pastry Bag with 11mm "Closed Star" Nozzle
This nozzle will help you shape your marshmallows beautifully. Ensure it's clean and dry before use to avoid any unwanted stickiness.
- Whisk
Stirring the syrup properly is crucial. Use a sturdy whisk to ensure the sugar and agar blend perfectly.
- Parchment Paper
Use parchment paper to prevent sticking when forming and drying the marshmallows.
- Airtight Container
Store your finished marshmallows in an airtight container to keep them fresh for up to a week.
Instructions
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Servings
Serving Suggestions and Ideas:
✨**Bright and Zesty Delights**✨
Present these fluffy, lemony delights on a rustic wooden board sprinkled with powdered sugar for a charming touch. The contrast of the bright marshmallows against the wood is simply gorgeous!
✨**Perfect Pairings**✨
Pair your marshmallows with a cup of hot Earl Grey tea or a refreshing iced lemonade. The tea's slight bitterness complements the sweetness beautifully, while the lemonade enhances the citrusy note of the marshmallows.
✨**Party Pleasers**✨
Hosting a party? Serve these marshmallows alongside fresh fruit dips, such as melted chocolate or tangy fruit compote. They also make for lovely edible favors when wrapped in delicate cellophane bags tied with a bright ribbon. 🎀
✨**Creative Combos**✨
Try sandwiching a marshmallow between two buttery shortbread cookies for a delightful twist on a classic s'more. Trust us, it’s an instant crowd-pleaser! 🍪
Variations
Gluten-Free and Vegan Variations 🌱
Gluten-Free:
This recipe is naturally gluten-free! Just make sure all your ingredients, especially the powdered sugar, are labeled gluten-free.
Vegan:
Replace the egg whites with aquafaba (chickpea water). Use a vegan lemon puree and make sure the sugar is vegan-friendly. The texture will be slightly different, but the marshmallows will still be delicious! 😊
Faq
- Do I need to use a hand mixer, or can I use a stand mixer?
A hand mixer is recommended for better control, but a stand mixer can be used. Just ensure you can achieve the necessary speeds.
- How do I know when the syrup is ready?
Use a candy thermometer to check the temperature. It should reach 110C (230F).
- Can I use lemon extract instead of lemon puree?
Lemon extract can be used, but the flavor might be more intense, so use sparingly.
- How do I prevent my marshmallows from sticking?
Coat them lightly in powdered sugar and store them in a dry place away from humidity.
- Can I add other flavors to the marshmallows?
Yes! You can experiment with other citrus purees or extracts for different flavors.
- What's the best way to store these marshmallows?
Keep them in an airtight container at room temperature for up to a week.