Ingredients

Meringue
baked beet puree
0.75 cup
180 g
6.30 oz
5.94 fl oz
sugar
0.75 cup
165 g
5.78 oz
5.44 fl oz
egg whites
0.25 cup
2.25 tbsp
33 g
1.16 oz
1.09 fl oz
lemon acid
0.50 tsp
2.46 ml
Syrup
agar (-1200-)
0.50 tbsp
7 g
0.24 oz
0.23 fl oz
water
0.50 cup
120 g
4.20 oz
3.96 fl oz
sugar
1 cup
230 g
8.05 oz
7.59 fl oz
honey
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
essential orange oil
3 drops
orange zest
0.50 pc
Sprinkling
powdered sugar
0.75 tbsp
10 g
0.35 oz
0.33 fl oz
corn starch
0.75 tbsp
10 g
0.35 oz
0.33 fl oz
freeze-dried orange powder
1.25 tbsp
20 g
0.70 oz
0.66 fl oz

Method

Have you ever tasted beet marshmallows? Do you think it doesn’t make sense? Try to cook these fluffy Beet & Orange marshmallows!

Ingredients

For the meringue:

  • 180 g baked beet puree | 6.35 oz
  • 165 g sugar | 5.80 oz
  • 33 g egg whites | 1.15 oz
  • 0.5 tsp lemon acid | 1.00 tsp

For the syrup:

  • 7 g agar (-1200-) | 0.25 oz
  • 120 g water | 4.25 oz
  • 230 g sugar | 8.10 oz
  • 50 g honey | 1.75 oz
  • 3 drops of essential orange oil (it makes the taste richer) | 3.00 items
  • zest of 0.5 large orange | 1.00 item

For sprinkling:

  • powdered sugar 10 g | 0.35 oz
  • corn starch 10 g | 0.35 oz
  • freeze-dried orange powder 20 g | 0.70 oz

Cooking

  1. Boil or bake the beets, and peel them; grind in a blender until smooth. You will get the orange flavor in this marshmallow thanks to the zest and the essential oil.
  2. Combine the sugar, lemon acid (it regulates the sweetness perfectly, and makes the meringue stable) and the beet puree; stir them with a mixer until the sugar dissolves. Add the egg white in the puree with sugar, and start whipping until the mass increases and lightens. The mass should get very dense, so you should whip it as long as possible, up to the densest standing peaks.
  3. At the same time, start cooking the syrup. Put all the ingredients for the syrup in a saucepan; turn it on at a maximum heat, and stir. When the syrup boils, reduce the heat to a slow boil, and stir the syrup constantly with a whisk along the bottom of the saucepan; cook it for about 5 minutes, until a jelly thread starts draining from the whisk.
  4. Pour the syrup into the egg whites mass in a thin stream (keep whipping constantly!). Whip until firm. Try not to overwhip; the agar hardens already at 4C (104F). At the very end of the whipping, when the mass is almost ready, add 3 drops of the essential orange oil and the zest. Thanks to combination of these two components, you will get a voluminous and deep orange flavor. Whip the mass for 30 seconds, otherwise you can siege it.

Forming marshmallows

Place the mass into a bag with a nozzle, and quickly spread the marshmallows on the parchment. Let them stabilize for 10 to 12 hours in a dry room.

Roll the finished marshmallows with a mix of the powdered sugar, corn starch and the orange powder. The powdered sugar will add some sweetness; the starch will absorb the excess moisture, and the orange powder will give the color and the flavor. If you want the color to be more yellow, then add some more orange powder than the powdered sugar.

Such marshmallow can be stored for a long time; the main thing is to dry it well and to seal it.

That’s it!

Bon Appetit!