Ingredients

Marshmallow mass
egg whites
2 tbsp
28 g
0.98 oz
0.92 fl oz
boiled down apple puree
0.25 cup
4.75 tbsp
70 g
2.45 oz
2.31 fl oz
boiled down blue honeysuckle puree
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
sugar
0.50 cup
100 g
3.50 oz
3.30 fl oz
Syrup
juice from defrosted berries
0.50 cup
100 ml
3.30 fl oz
agar powder
0.50 tbsp
8 g
0.28 oz
0.26 fl oz
sugar
0.50 cup
125 g
4.38 oz
4.12 fl oz
liquid glucose / sugar
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz

Method

Marshmallow mass

  • Defrost the berries, pour the juice into a separate container (do not pour it out!), whip with a blender until puree and put it in the microwave for a couple of minutes. Whip it with a blender and put in the microwave for a couple of minutes again, then pass it through a sieve if you like marshmallows without pieces of peel or seeds. I don't do this.
  • Combine 50g (1.75 oz) of ready-made blue honeysuckle puree and 70g (2.45  oz) of apple puree, egg white and sugar and whisk.

When the mass is almost ready, start cooking the syrup.

Syrup

  • Boil the syrup to 110C (230F), pour it into the whipped berry-egg white mixture; whip for another minute, put it in a pastry bag and form the marshmallow.
  • SLet the marshmallow stabilize for up to 30 hours.