Tangerine marshmallow

Ingredients

Marshmallow

125 grams (4.4 ounces) tangerine puree
5 grams (0.18 ounces) agar
75 grams (2.65 ounces) water
180 grams (6.35 ounces) sugar for syrup
60 grams (2.12 ounces) egg whites
60 grams (2.12 ounces) sugar for meringue
1 pinch lemon acid

Equipment

Saucepan
A good quality saucepan is essential. Make sure it has a thick bottom to evenly distribute the heat and prevent scorching.
Silicone Spatula
Perfect for stirring the mixture without scratching your saucepan. Flexibility will help you scrape every last bit.
Hand Mixer or Stand Mixer
Both will work for this recipe, but a stand mixer will make it easier. Make sure your beaters are clean and dry for best results.
Pastry Bag with Piping Tip
A closed star tip gives a beautiful shape to your marshmallows. If you don’t have one, a plastic bag with a snipped corner works too.
Baking Paper or Teflon Mat
Essential for laying out your marshmallows. The non-stick surface will make removal a breeze.

Instructions

Step 1

In this marshmallow recipe, I've made adjustments to suit simpler mixers, including hand mixers, and reduced the sugar content because I prefer less sweet desserts. This recipe is suitable even if you don't have a powerful mixer.

Step 2

Put 180 grams (6.35 oz) of sugar, agar, and water into a saucepan and add the tangerine puree. No need to soak the agar-agar, as it works at around 100°C (210°F).

Step 3

Using a silicone spatula can help prevent the mixture from burning. Put the egg whites and a pinch of citric acid powder into a bowl for whipping.

Step 4

Begin heating the saucepan on the stove, stirring constantly. Simultaneously, start whisking the egg whites with citric acid powder. As soon as bubbles appear on the surface, gradually add the sugar. Add the next part of sugar only after the previous one has dissolved completely to achieve a fluffy meringue.

Step 5

Your goal is to reach a strong and airy meringue. The airiness of your marshmallow depends on the meringue's fluffiness, so don't rush this step.

Step 6

Usually, my meringue and syrup get ready at the same time. If that's not the case, set aside the whipped whites until the syrup is ready, or vice versa. The syrup bubbling should look like boiling jam, not too liquid but jelly-like. When lifting the spatula from the syrup, the last drops should hang and shake instead of draining quickly.

Step 7

Once the syrup is ready, turn the mixer to maximum speed and gradually pour the syrup into the meringue mixture. Continue whipping until the mixture is no longer flowing. Agar-agar starts to harden at around 40°C (105°F), so don’t wait for it to cool completely.

Step 8

Transfer the warm mixture into a pastry bag fitted with a piping tip. Pipe the marshmallow onto a baking paper lined sheet or a Teflon mat.

Step 9

Allow the marshmallows to harden for 6-8 hours. Afterward, connect the halves and roll them in a 1:1 mixture of confectioners sugar and cornstarch for a finishing touch.

Step 10

Store the marshmallows in a sealed container to prevent drying. They can be kept at room temperature for a long time but are best consumed within two days.

Servings

Tangerine marshmallows are not just for snacking—they're a versatile treat that can add a delightful twist to many desserts. Imagine these fluffy marshmallows melted into a cup of hot cocoa on a chilly day, adding a hint of citrus to each sip. Feeling fancy? Make a s'more with a tangerine marshmallow, dark chocolate, and a graham cracker for an unexpected gourmet experience. They also make a great topping for cupcakes or a fun mix-in for fruit salads.

Hosting a party? Use these marshmallows as a whimsical garnish for cocktails! They pair wonderfully with citrus-flavored drinks and will not only impress your guests but also add a playful, yet sophisticated touch to your beverage offerings. Or simply package them in pretty boxes tied with ribbon for a charming homemade gift. No matter how you serve them, these tangerine marshmallows are sure to be a hit.

Variations

For gluten-free tangerine marshmallows, you are in luck—the recipe is naturally gluten-free! Just make sure to check that all your ingredients, especially the agar and any decorative toppings, are certified gluten-free.

To make these marshmallows vegan, you can replace the egg whites with aquafaba (the liquid from a can of chickpeas). Whip the aquafaba just like you would for the egg whites, and use a plant-based puree instead of one that contains dairy. Note that the texture may slightly differ, but the taste will still be delightful.

Faq

Why do I need to use a silicone spatula?
A silicone spatula prevents the mixture from sticking and burning, ensuring even cooking.
Can I use another type of fruit puree?
Absolutely! Strawberry, raspberry, or even mango puree can be used for different flavor profiles.
What does "whipping to stiff peaks" mean?
It means you should beat the egg whites until they hold firm, upright peaks when the beaters are lifted.
Can I make the marshmallows without a piping bag?
Yes, you can use a plastic bag with a snipped corner or simply spoon the mixture onto the baking paper.
How can I tell if my syrup is ready?
The syrup should resemble boiling jam and when a spatula is lifted, the last drops should hang down and shake.
Why do my marshmallows turn out sticky?
They might not have set properly or were exposed to too much humidity. Ensure they harden in a dry environment.