Ingredients
Marshmallow Mass
Syrup
Instructions
Step 1
Step 1: Boil 2-4 large green apples with the pulp of one lime and 150 grams (5.30 ounces) of sugar until thick. Use green, solid varieties as they yield less juice, speeding up the cook time. When the apple pieces are transparent and the water has evaporated, blend with a hand blender. You need 250 grams (8.80 ounces) of ready-made cold puree.
Tip: To achieve a smooth puree, make sure your apples are fully cooked and soft before blending.Step 2
Step 2: Prepare a flavored mixture for the syrup by combining the alcohol, fresh juice, lime zest, and a few branches of mint. Boil for 3 minutes and let it infuse. It's best to make this mixture at the same time as the puree. Strain the liquid mixture.
Tip: Keep an eye on the syrup to avoid over boiling.Step 3
Step 3: For the syrup, you need 150 milliliters (5.10 fluid ounces) of the flavored liquid mixture. Whisk the puree with cold egg whites until stiff peaks form. The mass should coat the walls and envelope the whisk. At the same time, put the syrup to boil. Add the agar-agar and stir over low heat until boiling. Add sugar and cook again until it boils, reaching 110°C (230°F) or cook for exactly 5 minutes from the moment of re-boiling until it forms a gummy and continuous trickle. Pour the hot syrup gently into the whipped mass (the mixer should be at minimum speed), switch to maximum and beat for another 1-2 minutes. Avoid whisking for too long as the mixture will cool and the agar-agar will begin to set.
Tip: If you don't have a food thermometer, cook the syrup for five minutes from the second boil.Step 4
Step 4: Finely chop a few mint leaves and grate the lime zest, then chop it so it doesn't get stuck in the pastry bag nozzle. It is better to do this before whipping the mass, or at least simultaneously if you are experienced in making marshmallows. Add the chopped mint and zest to the marshmallow mass and mix. Place the marshmallows on a silicone mat or baking paper and let them dry for 10 to 24 hours, depending on room humidity. Place the marshmallow halves together and roll them in powdered sugar.
Tip: Ensure consistent dryness by placing the marshmallows in a low-humidity environment.Servings
When it comes to serving these delightful minty-lime marshmallows, you have a plethora of options to make them shine:
Pair with Hot Chocolate: Elevate your hot cocoa game by adding a couple of these marshmallows on top. They will slowly melt, lending a zesty mint flavor to your drink. Sprinkle some additional lime zest on top for extra glam. 💚
Party Platter: Make an eye-catching dessert platter with these marshmallows at the center. Surround them with fresh fruits like strawberries, kiwi, and pineapple for a vibrant and tasty spread. 🍓🥝🍍 Set small bowls of dark chocolate dipping sauce to the side for added indulgence.
Gift Wrapping: These marshmallows make perfect homemade gifts! Wrap them in colorful cellophane bags tied with ribbons. Add a little handwritten note to personalize your gift. 🎁 Spread the joy and the taste!
S'mores with a Twist: Use these marshmallows in your s’mores for a unique flavor twist. Pair them with dark chocolate and graham crackers for an unforgettable campfire treat. 🔥
Whatever way you choose to serve them, these minty-lime marshmallows are sure to impress and delight!
Equipment
Perfect for boiling the green apples and lime. Make sure it is deep enough to allow vigorous boiling without overflowing.
Essential for pureeing the cooked apple mixture into a smooth consistency.
Useful for straining the syrup mixture to ensure a smooth final product free from solids.
Necessary for whipping the puree with egg whites to achieve stiff peaks. A stand mixer is ideal, but a hand mixer works too.
Ensures that the syrup reaches the perfect temperature of 110°C (230°F). If you don't have one, careful timing is crucial.
Great for drying the marshmallows without sticking.
Handy for incorporating the chopped mint and zest into the marshmallow mass without deflating it.
Variations
Gluten-Free Variation: This recipe is naturally gluten-free, so there are no adjustments needed. Just ensure that all your ingredients are certified gluten-free to avoid any traces of gluten. 🌾
Vegan Variation: To make these marshmallows vegan, substitute the egg whites with aquafaba (the liquid from a can of chickpeas). Also, use agar powder in place of gelatin. **Ensure your sugar is vegan**, as some sugars are processed with bone char. Adjust whipping times as needed to achieve stiff peaks with the aquafaba. 🌿
Faq
- What type of apple should I use for the puree?
Use green, firm varieties like Granny Smith, as they release less juice and thicken faster.
- How do I know if my syrup has reached the right consistency?
Look for a continuous stream when lifting the spatula; it should not break, and the last drops should hang.
- Can I use a hand mixer instead of a stand mixer?
Yes, a hand mixer can be used, but it will require more effort and might take longer to achieve stiff peaks.
- How can I store these marshmallows?
Keep them in an airtight container. If it's humid, a little cornstarch mixed with powdered sugar helps prevent sticking.
- Can I add food coloring to the marshmallows?
Absolutely! Add a few drops of gel food coloring to the whipped mass at slow speed to evenly distribute it.
- How can I make the marshmallows softer or firmer?
Adjust the agar amount: less for softer marshmallows, more for firmer ones. Experiment to find your perfect texture.
