QUINCE, MANDARIN & CINNAMON MARSHMALLOW

Ingredients

Marshmallow

125 grams (4.40 ounces) quince puree
100 grams (3.55 ounces) sugar
30 grams (1.05 ounces) egg whites
1 teaspoon cinnamon

Syrup

50 milliliters (1.70 fluid ounces) water
50 milliliters (1.70 fluid ounces) mandarin juice
7 grams (0.25 ounces) agar
175 grams (6.15 ounces) sugar

Equipment

Hand Mixer
A hand mixer is essential for whipping the marshmallow mixture to the perfect consistency. Ensure your mixer has variable speeds for better control.
Saucepan
Use a medium-sized saucepan with a thick bottom to evenly cook the syrup without burning.
Pastry Bag with Nozzle
Choose a sturdy pastry bag and a nozzle to shape your marshmallows beautifully.
Baking Sheet and Parchment Paper
Parchment paper will prevent your marshmallows from sticking and make cleanup easier.
Thermometer
Ensure precise cooking temperature for your syrup by using a digital or candy thermometer.

Instructions

Step 1

This taste will definitely impress your loved ones.

Step 2

For the marshmallow base: In a large bowl, combine 125 grams (4.40 ounces) of quince puree, 100 grams (3.55 ounces) of sugar, and 1 teaspoon of cinnamon. Mix well.Make sure your puree is at room temperature to ensure it mixes well with the other ingredients.

Step 3

Gradually add 30 grams (1.05 ounces) of egg whites, while continuously whipping the mixture. Start at a low speed, then gradually increase as the mixture whitens and thickens to form firm peaks.Thick and persistent peaks are crucial. The peaks should not 'dance' in different directions when you shake the mixer.

Step 4

For the syrup: In a medium saucepan, combine 50 milliliters (1.70 fluid ounces) of water, 50 milliliters (1.70 fluid ounces) of mandarin juice, 7 grams (0.25 ounces) of agar, and 175 grams (6.15 ounces) of sugar. Bring the syrup to 110°C (230°F) over medium heat, stirring frequently.If you want to increase the shelf life of the marshmallow, replace 50 grams (1.75 ounces) of sugar in the syrup with caramel, invert, or glucose syrup.

Step 5

Once the syrup reaches the desired temperature, let the bubbles subside a bit. Then, carefully pour the hot syrup into the marshmallow base while whipping at medium speed. After adding all the syrup, whip at maximum speed for no more than 30 seconds.Be cautious when handling hot syrup to avoid burns.

Step 6

Quickly transfer the marshmallow mixture into a pastry bag fitted with a nozzle. Pipe the marshmallows onto parchment paper or cling film.Form the marshmallows quickly as the mixture will set fast.

Step 7

Allow the marshmallows to set for 10 to 24 hours, depending on the humidity level in your house.Higher humidity may increase the setting time.

Step 8

Once set, connect the marshmallow halves and roll in powdered sugar. Store the marshmallows in an airtight container at room temperature.You can experiment with different flavors like quince/sea buckthorn/cinnamon, or quince/honey/walnuts by adding your preferred ingredients.

Step 9

Enjoy your delightful homemade marshmallows!Consider adding a dye if you desire a pop of color, as neither quince nor mandarin juice will impart color to the marshmallows.

Servings

Once your delightful quince marshmallows are ready, you'll want to savor every sweet moment. 🍭 These marshmallows are not just amazing on their own; they can be enjoyed in multiple delicious ways.

Hot Cocoa Topper: Drop a marshmallow or two into your hot cocoa. They melt slowly, adding a fruity twist to your favorite winter drink. ☕

Sweet Sandwich: Spread some Nutella or peanut butter between two marshmallow halves for an indulgent snack that will have you reaching for more.

Dessert Garnish: Add a festive flair by placing these marshmallows on top of cupcakes, cookies, or even cakes. They make every dessert look and taste irresistible. 🎂

Fruity S'mores: Give classic s'mores a fruity makeover by replacing regular marshmallows with your homemade quince ones. Just add graham crackers and chocolate, and enjoy! 🍫🔥

Variations

If you're looking to make this recipe fit your dietary needs, worry not! We have amazing gluten-free and vegan variations for you. 🌿🌾

Gluten-Free Variation: This recipe is naturally gluten-free, but make sure to double-check all your ingredients, especially the powdered sugar, to ensure they haven't been cross-contaminated. 👍

Vegan Variation: Replace the egg whites with aquafaba (the liquid from a can of chickpeas) and use agar powder instead of gelatin to maintain that fluffy texture. Your vegan friends will love these marshmallows! 🥰

Faq

Beginner:
Why do my marshmallows turn out too sticky? They might not have dried enough. Allow them to sit for the full ripening time—up to 24 hours, depending on humidity.
Beginner:
Can I use a stand mixer instead of a hand mixer? Yes, a stand mixer works perfectly well. Just ensure you monitor the consistency closely.
Intermediate:
Can I substitute quince with another fruit puree? Absolutely! Try sea buckthorn or apple for unique flavors. Just make sure to maintain the same consistency.
Intermediate:
How do I avoid burning the syrup? Use a thick-bottomed saucepan and maintain a medium temperature. Stir frequently and watch the thermometer closely.
Experienced:
How do I incorporate food coloring without affecting the taste? Use gel-based food coloring and add it while whipping to maintain the flavor integrity.
Experienced:
Can I pipe different shapes instead of the classic marshmallow form? Yes, get creative with your nozzle tips and shapes. Just ensure you work quickly as the mixture sets fast.