Let's cook the marshmallows, using the technology, when one part of the applesauce is whipped with the egg whites, and the rest applesauce goes into syrup with the lemon puree and ginger.
This delicate marshmallow springs well and has clear edges.
It stabilizes quickly.
It has bright lemon taste and flavor with a hint of ginger.
Lime is also perfect for this recipe (you can use the pulp puree or just some juice). Other citrus fruits, such as orange or grapefruit, will require different proportions of the puree, as they are less sour.
To get the ginger juice, you must first grate it, and then squeeze it through a fine sieve or cloth; ginger is very fibrous, so it’s important not to bring the fibers into the marshmallow mass.
For the marshmallow base:
- 80 g egg whites | 2.80 oz
- 100 g sugar | 3.55 oz
- 60 g applesauce | 2.10 oz
Mix all the ingredients in a mixer bowl. Whip until fluffy.
For the syrup:
- 100 g applesauce | 3.55 oz
- 30 g lemon puree | 1.05 oz
- 10 g ginger juice | 0.35 oz
- 300 g sugar | 10.60 oz
- 11 g agar (-900-) | 0.40 oz
- 100 g water | 3.55 oz
Boil the syrup in a saucepan up to 103-104C (217 to 219F), or 3 to 4 minutes after boiling. The syrup will thicken a little during cooking, but it should remain fluid in order to pour it into the whipped egg whites mass easily.
The mass will be hot for a couple of minutes; it’s important to lower the temperature, and to deposit the marshmallows only when the mass becomes slightly warm.
You shouldn't add more ginger; it is very tart, and should feel just slightly in the marshmallows.
If you love the ginger taste and flavor, then it's time to make marshmallows out of it.