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.
- Whip the egg whites with sugar in a mixer bowl until strong peaks.
- Add a couple of orange dye drops to the whipped egg whites.
- 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
- 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.
- Pour the hot syrup in the whipped egg whites; do it slowly and carefully.
- If you pour out all the syrup at once, the mass will settle, and beautiful marshmallow edges will not appear.
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.