RED WINE MARSHMALLOWS

Ingredients

Marshmallow Base

100 grams (3.55 ounces) applesauce

100 grams (3.55 ounces) sugar

30 grams (1.05 ounces) egg whites

Syrup

120 milliliters (4.10 fluid ounces) red wine

6 grams (0.20 ounces) agar

200 grams (7.05 ounces) sugar

Instructions

Step 1

Prepare the pastry bag and the surface for the marshmallows (parchment, foil, cling film, silicone mat). Using a silicone mat will make it easier to remove the marshmallows later.

Step 2

Stir the applesauce with sugar, and heat them until the sugar dissolves. Then, let it cool. Stir constantly while heating to ensure the sugar dissolves evenly.

Step 3

Place the cooled applesauce mixed with sugar and the egg whites into the mixer bowl. Whip everything at low speed, then increase the speed and continue whipping until fluffy peaks form. The fluffier the peaks, the lighter and airier your marshmallows will be.

Step 4

In a heavy-bottomed saucepan, combine the red wine, sugar, and agar. Heat and cook to 110°C (230°F), which should take approximately 4.5 to 6 minutes from the moment it starts boiling. Remove from heat and wait until it stops boiling. A heavy-bottomed saucepan provides even heat distribution, preventing the sugar from burning.

Step 5

Turn on the mixer at low speed, and gently add the syrup into the whipped mixture in a thin stream. Pour slowly to prevent deflating the marshmallow base.

Step 6

After adding the syrup, increase the speed to maximum and whip for another minute. Be careful not to overwhip; just enough to fully incorporate the syrup.

Step 7

If desired, add food coloring to the mixture for a more vibrant appearance. Gel food coloring works best as it won't alter the mixture's consistency.

Step 8

Transfer the mixture to a pastry bag and form the marshmallows on the prepared surface. Let them stabilize for 10-14 hours. Avoid touching the marshmallows during this period as they need time to set.

Step 9

Once stabilized, unite the halves, and roll them in powdered sugar. Add cinnamon to the powdered sugar for an even richer flavor. The marshmallows are now ready to be enjoyed! For an extra touch, you can dust the marshmallows with a mix of powdered sugar and cornstarch to prevent sticking.

Step 10

Bon Appetit!

Servings

If you're craving a dessert that's simple yet sophisticated, these red wine marshmallows will certainly do the trick. Serve them with a sprinkle of powdered sugar and a hint of cinnamon for that extra touch of magic. For a cozy evening, pair them with a glass of chilled red wine or a steaming cup of cocoa. If you're hosting a gathering, these marshmallows can be the pièce de résistance of your dessert platter. The airy texture and delicate flavor of these marshmallows make them perfect for layering in desserts. Consider adding them to a trifle or topping a rich chocolate mousse. For an exciting twist on traditional s'mores, use your red wine marshmallows and gourmet chocolate for an unforgettable mouthful of deliciousness. And let's not forget, they make for an elegant gift! Pack them in a charming box adorned with ribbons, and you have a personalized treat that speaks volumes of your thoughtfulness. In summer, these marshmallows can be lightly toasted and served over a fruit salad to bring a hint of heat and caramelization to tangy, fresh fruits. During the festive season, dangle them on a stick over an open fire for that nostalgic toasted marshmallow experience, updated with a splash of elegance.

Equipment

Pastry Bag

Essential for forming the marshmallows into perfect shapes. Tip: Ensure your pastry bag is clean and dry before use.

Heavy-Bottomed Saucepan

Perfect for cooking the syrup evenly. Tip: A heavy-bottomed saucepan prevents the syrup from burning.

Silicone Mat or Parchment Paper

Ideal surfaces for marshmallows to set. Tip: Silicone mats can be reused, making them an eco-friendly option.

Stand Mixer

An absolute must for whipping the ingredients to fluffy peaks. Tip: Use a whisk attachment for best results.

Thermometer

Ensures the syrup reaches the correct temperature. Tip: Digital thermometers are more accurate and easier to read.

Variations

If you're looking to explore gluten-free and vegan variations, we've got you covered! For a gluten-free option, this recipe is naturally gluten-free as none of the ingredients contain gluten. Just ensure that all your kitchen tools and work surfaces are free from gluten contamination. For a vegan version, use aquafaba (the liquid from canned chickpeas) as a substitute for egg whites. Replace the red wine with a non-alcoholic fruit juice such as pomegranate or grape juice to keep it vegan-friendly. Instead of using regular sugar, opt for an animal bone char-free sugar to keep the recipe strictly vegan. Additionally, make sure your agar and any other ingredients align with vegan specifications.

Faq

How do I prevent my marshmallows from becoming too sticky?
Ensure they dry out properly by letting them set for the full 10-14 hours. Rolling them in powdered sugar mixed with a bit of cornstarch can also help reduce stickiness.
Can I make these marshmallows without a stand mixer?
Yes, you can use a hand mixer, although it might take a bit longer to achieve the fluffy peaks needed.
Why is it important to heat the syrup to 110C (230F)?
Heating the syrup to this temperature ensures it will set correctly and stabilize the marshmallows.
Can I use a different flavor instead of red wine?
Absolutely! Feel free to experiment with juices or flavored syrups to create a different taste profile.
How can I store these marshmallows?
Store them in an airtight container at room temperature. Avoid refrigerating as it can make them too sticky.
What’s the best way to incorporate food coloring without affecting the texture?
Add a few drops of gel food coloring when you mix the syrup into the whipped mass. Gel coloring is concentrated and won't alter the texture.