MINT MARSHMALLOW

Ingredients

Marshmallow Base

250 grams (8.80 ounces) applesauce (puree)

250 grams (8.80 ounces) sugar

1 egg white

10 grams (0.35 ounces) fresh mint

Syrup

350 grams (12.35 ounces) sugar

160 grams (5.65 ounces) water

8 grams (0.30 ounces) agar

Instructions

Step 1

1. Preheat your oven and bake about 4 apples until they are soft. Once baked, rub them through a sieve to obtain a smooth apple puree. Choose apples that are naturally sweet to reduce the amount of added sugar.

Step 2

2. Grind the fresh mint to a puree state and mix it with the apple puree. Add 250 grams (8.80 ounces) of sugar and let it dissolve completely. Using fresh mint will enhance the flavor.

Step 3

3. In a saucepan, pour 160 grams (5.65 ounces) of cold water and add 8 grams (0.30 ounces) of agar. Stir well and let it sit for 10 minutes. This resting period helps the agar to dissolve properly.

Step 4

4. Place the saucepan on the heat and bring the mixture to a boil while constantly stirring. Add 350 grams (12.35 ounces) of sugar all at once and boil the syrup until it reaches 110°C (230°F). Turn off the heat and set the syrup aside. Use a candy thermometer to monitor the temperature accurately.

Step 5

5. Prepare a work surface by covering it with parchment paper. Also, prepare a pastry bag with a nozzle. Using parchment paper makes clean-up easier.

Step 6

6. In a mixing bowl, add the egg white to the apple-mint puree and start whisking. The mixture will lighten and increase in volume. Ensure the egg white is at room temperature for better volume.

Step 7

7. Gradually pour the hot syrup into the puree mixture in a thin stream while whisking at the highest speed of your mixer. Continue to whip the marshmallow for about 5 minutes. Adding syrup slowly prevents the egg white from cooking too quickly.

Step 8

8. Transfer the marshmallow mixture to the prepared pastry bag and pipe out marshmallows onto the parchment paper. Let them dry and stabilize for 24 hours. Allowing them to stabilize helps in achieving the desired texture.

Step 9

9. After 24 hours, connect two marshmallow halves to form one marshmallow and sprinkle them with powdered sugar. Store them in an airtight container to keep them fresh.

Step 10

10. Bon Appetit!

Servings

Looking for creative ways to enjoy these fantastic Mint Apple Marshmallows? Here’s a treasure trove of suggestions to make every bite an experience: Pair them with hot cocoa for a warming treat that will have you smiling from the very first sip. The minty notes perfectly complement the richness of the cocoa, making it a magical match. Why not indulge in some s'mores with a twist? Swap out regular marshmallows for these mint apple gems, sandwiching them between dark chocolate and graham crackers. The result? A decadent snack that will quickly become a campfire favorite. For a sophisticated dessert, consider serving these marshmallows alongside a fresh fruit platter. The refreshing mint and apple flavors will pair perfectly with an array of berries, making it both a refreshing and light end to any meal. Got a sweet tooth? Incorporate them into your next batch of cupcakes by using them as a surprise filling. Imagine the delight on your guests’ faces when they discover the fluffy, minty marshmallow center! Finally, these marshmallows can be a delightful addition to any holiday dessert table. Sprinkle them with festive powdered sugar or edible glitter, and watch them add a whimsical touch to your celebrations.

Equipment

Oven

Essential for baking the apples to create a smooth applesauce base. Preheat it to 375°F (190°C) for the best results.

Sieve

Used to achieve the perfect apple puree consistency. A fine mesh sieve works best to ensure a smooth texture.

Saucepan

Necessary for preparing the agar syrup. A medium-sized saucepan will give you ample space to work with.

Pastry Bag and Nozzle

For shaping the marshmallows. A star-shaped nozzle can give a visually appealing finish to your treats.

Parchment Paper

Ideal for drying the marshmallows. Parchment paper prevents sticking and makes cleanup a breeze.

Stand Mixer

Facilitates whisking to achieve the desired fluffy and airy marshmallow texture. Make sure to use the whisk attachment.

Variations

For those with dietary restrictions, fear not! You can easily adapt this recipe to be both gluten-free and vegan. To make these marshmallows gluten-free, simply ensure that all your ingredients, especially the powdered sugar and any food coloring, are certified gluten-free. Many store-bought brands now carry gluten-free options. Vegan? No problem! Swap out the egg white with aquafaba (the liquid from a can of chickpeas) in a 1:1 ratio. It whips up just like egg whites and adds the necessary fluffiness to the marshmallows. Also, make sure your sugar and agar powder are certified vegan, as some sugars are processed with bone char. Now everyone can indulge in these heavenly treats, regardless of their dietary preferences!

Faq

Why didn’t my marshmallows set properly?
Your agar syrup might not have reached the right temperature. Ensure it boils to 110°C (230°F) for the perfect set.
Can I use store-bought applesauce instead of making my own?
Yes, you can save time by using unsweetened store-bought applesauce. Be sure to adjust the sugar if necessary.
How can I prevent my marshmallows from sticking to the parchment paper?
Sprinkle a light dusting of powdered sugar on the parchment paper before piping the marshmallow mixture onto it.
Can I add other flavors to these marshmallows?
Absolutely! Feel free to experiment with different herbs or spices, like adding a hint of cinnamon for a cozy twist.
My marshmallows are too sticky. What did I do wrong?
They may not have dried long enough. Ensure they are left to stabilize for a full 24 hours to achieve the perfect texture.
How do I store homemade marshmallows to keep them fresh?
Store them in an airtight container at room temperature. They can last up to two weeks, maintaining their delightful texture.