Ingredients

Marshmallow
tangerine puree
0.50 cup
125 g
4.38 oz
4.12 fl oz
agar
0.25 tbsp
5 g
0.18 oz
0.16 fl oz
water
0.25 cup
5 tbsp
75 g
2.62 oz
2.48 fl oz
sugar for syrup
0.75 cup
180 g
6.30 oz
5.94 fl oz
egg whites
0.25 cup
4 tbsp
60 g
2.10 oz
1.98 fl oz
sugar for meringue
0.25 cup
4 tbsp
60 g
2.10 oz
1.98 fl oz
lemon acid
pinch

Method

My sequence of cooking marshmallows is somewhat different from what you have seen before, because I adapted my recipe for marshmallow, including for those who do not have a super powerful mixer This recipe is also suitable for hand mixers.

I have also reduced the sugar content to minimum, because I don't like very sweet desserts.

Directions

  • Put 180g (6.35 oz) of sugar, agar, pour water in a saucepan and add the puree. You do not need to soak the agar-agar, because it operates at a temperature close to 100C (210F). Therefore, soaking is useless in this case.
  • Put the egg whites and a pinch of citric acid powder into a bowl for whipping.
  • Now two processes will take place simultaneously. Put the saucepan on the stove and bring to a boil, stirring constantly. I recommend you to stir with a silicone spatula, otherwise the mass will burn very quickly. At the same time, begin to whisk the egg whites with citric acid powder. As soon as bubbles on the surface appear, spoon in the sugar
  • Add the next part of sugar only when the previous one has completely dissolved. Our task is to whisk a strong and fluffy meringue. The airiness of the marshmallow will depend on the airiness of the meringue mass, so do not rush to pour out all the sugar at once, egg whites do not like it. Usually my meringue and syrup get ready at about the same time, but if it does not happen, set aside the whipped whites until the syrup is ready, or vice versa, remove the syrup from the stove until the meringue is whipped.

How to understand when the syrup is ready? The bubbling of the boiling mass should resemble boiling jam, i.e. not quite liquid, but already a jelly-like substance. And the most important sign: if you take out a spatula from the syrup, the last drops should not drain off quickly, but should hang down and shake.

  • As soon as the syrup is ready, turn on the mixer at maximum speed and trickle the syrup into the meringue mass. Continue to whip until the mass is no longer flowing. Don't need to wait for it to cool down either. Agar-agar hardens already at 40 °C (105 °F). Therefore, we will let the marshmallow mass stand out while it is still quite warm. Put the mass into a pastry bag with a piping tip (I have a closed star tip with 7 legs) and place the marshmallows on a baking paper (I have a Teflon mat).
  • Let it harden for 6-8 hours. Then connect the halves, roll in a mixture of confectioners sugar and cornstarch in a 1:1 ratio and enjoy eating.
  • The marshmallow is stored at room temperature for a long time. It does not get spoiled, but dries up, so it is better to use a sealed container for storage. I usually eat up the marshmallow within two days.