For the meringue:
- 60g sugar | 2.10 oz
- 60g egg white | 2.10 oz
For the syrup:
- 125g blackberry puree | 4.40 oz
- 7g agar | 0.25 oz
- 75g water | 2.65 oz
- 180g sugar | 6.35 oz
- a couple of mint sprigs | 2.00 items
- 50g grapefruit pulp | 1.75 oz
For the marshmallow sprinkling mix:
- powdered sugar and cornstarch in a 1: 1 ratio
- Pour the puree into a saucepan; add the sugar and the agar, then pour the water and place the mint sprigs in. Mix everything well so that there are no lumps and boil it on the heat until the "stringy thread" state (temperature is about 95-98C | 203 to 208F).
- At this time, whip the whites with a pinch of salt, gradually adding the sugar and increasing the speed of the mixer until a white shiny strong meringue is formed. Continuing whipping the whites at maximum speed, pour in the boiling fruit syrup in a thin stream.
- Don’t forget to remove the mint beforehand so that it does not get into the finished marshmallow mass. Continue whisking until the mixture is no longer flowing. At this moment, you need to mix the pulp of grapefruit into the marshmallow mass quickly, so that the pieces are evenly distributed throughout the mass. You better do it by hand, with a spatula.
- Place the mass into a pastry bag with a “Closed star” nozzle, and form the marshmallows. Leave them to dry and stabilize for 8 to 12 hours. After uniting the marshmallow halves, dip them in a mixture of the powdered sugar and the cornstarch.