Strawberry marshmallow pops

Ingredients

Meringue

70 grams (2.5 ounces) egg whites

70 grams (2.5 ounces) sugar

A pinch of citric acid

Syrup

80 grams (2.8 ounces) water

9 grams (0.32 ounces) agar

200 grams (7 ounces) strawberry puree

250 grams (8.8 ounces) sugar

50 grams (1.8 ounces) glucose syrup

Instructions

Step 1

Step 1: If you are using a stand mixer, follow the recipe as is. For hand mixers, double all the ingredient quantities for better results. Whip the meringue until it reaches the 'bird's beak' stage. This is when the meringue forms a peak that slightly bends over like a bird's beak.

Step 2

Step 2: For the syrup, combine the water, agar, and strawberry puree in a saucepan. Bring the mixture to just before it starts to boil. Stir frequently to avoid the agar sticking to the bottom.

Step 3

Step 3: Once the mixture reaches the first bubbles, add the sugar and stir continuously. Cook until the temperature reaches 215°F (102°C), which should take about 4-5 minutes. Using a candy thermometer can help get precise results.

Step 4

Step 4: Carefully pour the hot syrup into the whipped meringue while mixing continuously. Whip the mixture until it becomes dense and stable. Be cautious while pouring hot syrup to avoid burns.

Step 5

Step 5: Transfer the mixture into a piping bag fitted with a nozzle. Pipe the marshmallows onto a lined baking sheet. You can use parchment paper or a silicone mat.

Step 6

Step 6: Allow the marshmallows to dry for 10-15 hours. Once dried, roll them in powdered sugar and store them in an airtight container for up to 5 days. Ensure they are completely dry before storing to avoid moisture buildup in the container.

Servings

The beauty of homemade marshmallows lies not just in their flavor, but also in their versatility. Here are some exciting serving suggestions to make your marshmallow experience even more delightful: - **Hot Chocolate Topper**: Float these fluffy clouds atop a steaming mug of hot cocoa for an indulgent treat. - **Dessert Toppings**: Sprinkle some marshmallows over a bowl of ice cream or yogurt for an added touch of sweetness. - **S'mores**: Get your graham crackers and chocolate ready—these marshmallows make for the perfect s'mores experience! - **Party Favor**: Package these beauties in clear bags tied with a ribbon for a charming homemade gift or party favor. Don't shy away from experimenting! These marshmallows are perfect for any occasion and can be a highlight at picnics, barbecues, or even cozy nights in. Enjoy the gooey goodness and share the love! ❤️

Equipment

Stand Mixer

Essential for whipping the meringue to the perfect "bird's beak" stage. If using a hand mixer, remember to double the components for best results.

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Medium Saucepan

Used to cook the syrup. Stir constantly to avoid burning.

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Kitchen Thermometer

Ensures your syrup reaches the precise temperature of 215°F (102°C).

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CHEF iQ Sense Smart Wireless Meat Thermometer with 3 Ultra-Thin Probes, Unlimited Range Bluetooth Meat Thermometer, Digital Food Thermometer for Remote Monitoring of BBQ Grill, Oven

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Wireless Bluetooth Smart Meat Thermometer: Standalone Base, WiFi Unlimited Range, 6 Sensors with NIST Certified Accuracy, 2 Probes, for BBQ, Grill, Oven, Smoker, Rotisserie (Red)

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Piping Bag with Nozzle

For piping out the marshmallow mixture into the desired shape.

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Variations

Thinking about making this recipe gluten-free or vegan? No worries—I've got you covered! - **Gluten-Free**: This marshmallow recipe is naturally gluten-free, but always double-check ingredient labels for any potential cross-contamination. - **Vegan**: Substitute egg whites with a vegan-friendly alternative such as aquafaba (chickpea brine). Use agar powder for the gelling agent which is already vegan-friendly, and ensure your sugar is vegan-certified. Enjoy the same fluffy and delicious marshmallows tailored to your dietary needs! 🌱✨

Faq

Why did my meringue not reach the "bird's beak" stage?
Make sure your egg whites are at room temperature, and ensure that the bowl and whisk are clean and free from any grease.
Can I use hand mixer instead of a stand mixer?
Yes, but remember to double all the ingredients to get the desired consistency.
How do I know when the syrup is ready?
Use a kitchen thermometer to ensure the syrup reaches 215°F (102°C). Watch for bubbles to appear, but keep stirring constantly to avoid burning.
What nozzle should I use for piping the marshmallows?
A round or star-shaped nozzle is ideal for creating beautiful marshmallow shapes. Experiment with different sizes for a fun variety.
Can I freeze the marshmallows?
Freezing marshmallows can alter their texture. It's best to store them in an airtight container at room temperature and consume within 5 days.
How can I add flavors to the marshmallows?
You can add extracts or oils, such as vanilla or peppermint, to the syrup mixture before cooking.