Ingredients

Meringue
egg whites
0.25 cup
3.75 tbsp
56 g
1.96 oz
1.85 fl oz
sugar
0.25 cup
77 g
2.70 oz
2.54 fl oz
Syrup
apple puree
0.25 cup
4.75 tbsp
70 g
2.45 oz
2.31 fl oz
banana puree
0.25 cup
2.75 tbsp
42 g
1.47 oz
1.39 fl oz
sea ​​buckthorn puree
2 tbsp
28 g
0.98 oz
0.92 fl oz
sugar
0.75 cup
210 g
7.35 oz
6.93 fl oz
agar (-900-)
0.50 tbsp
7 g
0.24 oz
0.23 fl oz
water
0.25 cup
4.75 tbsp
70 g
2.45 oz
2.31 fl oz

Method

Let’s give the floor to the pastry chef: "Hello, friends! I am sharing a new bright marshmallow taste. Sea buckthorn is quite capricious in marshmallows, and can spoil your experiments, if you make them thoughtlessly.

! Sea buckthorn goes not very well with the egg whites, so it always goes into syrup. But you can easily add banana or apple puree to the mixer bowl. That's a completely different story, and today there will be a recipe with the brewing technology.

! The brewing technology is when all kinds of puree are added into the syrup.

Step 1

  1. Whip the egg whites with sugar in a mixer bowl until strong peaks.
  2. Add a couple of orange dye drops to the whipped egg whites.
  3. Combine all the ingredients in a saucepan, and put it on fire:
  • 70 g apple puree | 2.45 oz
  • 42 g banana puree (just mash it with a blender or a fork) | 1.50 oz
  • 28 g sea buckthorn puree (chop the berries, and pass it through a sieve) | 1.00 oz
  • 210 g sugar | 7.40 oz
  • 7 g agar (-900-) |  0.25 oz
  • 70 g water | 2.45 oz

Step 2

  1. Boil the syrup to 102-103C (215 to 217F). The purees have different viscosity, depending on the type of berries; therefore, the cooking time is also different. In this case, focus on the thermometer.
  2. Pour the hot syrup in the whipped egg whites; do it slowly and carefully.
  3. If you pour out all the syrup at once, the mass will settle, and beautiful marshmallow edges will not appear.

Forming marshmallows

The hot marshmallow mass should be slightly cooled to a warm state, and transferred to a pastry bag before deposited.

Choose any nozzle at your discretion.

Dry the marshmallows for at least 24 hours before powdering it and sending it for storage.