In this article, we will explore a delicious and easy-to-prepare recipe.
Homemade Marshmallows (Zephyr) VIDEO
Welcome to Food Lovers Blog, where today we’re diving into the sweet world of Homemade Marshmallows (Zephyr) VIDEO. This delightful treat is not only a feast for the eyes but also a heavenly experience for your taste buds. With a touch of blackberry essence and a cloud-like texture, these marshmallows are perfect for anyone looking to elevate their homemade confectionery game. Let’s embark on this culinary adventure!
Ingredients List
To create the perfect Homemade Marshmallows (Zephyr), you’ll need:
- 2 cups or 8 oz or 250 grams blackberries
- 1/2 cup (100 grams) granulated sugar
- 1 Tbsp fresh lemon juice
- 1 egg white (room temperature)
- 1/3 cup (75 ml) water
- 1 cup (200 grams) sugar
- 2 tsp (5 grams) agar agar*
- Powdered Sugar to dust
*Note: Agar agar is a vegetarian gelatin substitute that helps in setting the marshmallows.
Timing
Creating these delightful marshmallows requires some patience:
- Prep Time: 7 hours
- Cook Time: 10 minutes
- Total Time: 7 hours 10 minutes
Step-by-Step Instructions
Step 1: Prepare the Blackberry Puree
In a medium saucepan, combine blackberries, 1/2 cup sugar, and 1 Tbsp lemon juice. Simmer, mash, and strain through a fine sieve to achieve 1/2 cup blackberry puree. Chill over an ice bath.
Step 2: Whip the Egg White
Combine the chilled puree with 1 egg white in a stand mixer. Beat on high for 8-10 minutes until stiff peaks form.
Step 3: Prepare the Agar Syrup
In a medium saucepan, mix 1/3 cup water, 2 tsp agar agar, and 1 cup sugar. Boil, then simmer for 5 minutes while whisking until thickened.
Step 4: Combine Mixtures
With the mixer on low, pour the agar syrup into the whipped blackberry mixture. Beat on high for another 2-3 minutes.
Step 5: Pipe the Marshmallows
Transfer the mixture to a piping bag with a Wilton 1M tip, and pipe roses onto a parchment-lined baking sheet.
Step 6: Let Them Set
Allow the marshmallows to set in a draft-free area for 6-12 hours. Once set, pair and dust with powdered sugar.
Nutritional Information
These marshmallows are a sweet indulgence, with approximately:
- Calories: 50 per piece
- Carbohydrates: 13g
- Sugars: 12g
- Protein: 0.5g
Healthier Alternatives for the Recipe
For a healthier twist, consider using natural sweeteners like honey or maple syrup in place of granulated sugar. You can also incorporate more fruit puree to naturally enhance the sweetness and flavor.
Serving Suggestions
Homemade Marshmallows (Zephyr) are perfect for:
- Topping hot cocoa or coffee
- Accompanying a fruit platter
- Gifting in decorative bags for special occasions
Common Mistakes to Avoid
- Skipping the Chilling Step: Ensures the puree is thick enough for whipping.
- Overmixing the Syrup: Can lead to a runny consistency.
- Not Using Agar Agar Properly: Essential for achieving the right texture.
Storing Tips for the Recipe
Store your marshmallows in an airtight container at room temperature for up to two weeks. Avoid refrigeration, as it can alter the texture.
Conclusion
Creating Homemade Marshmallows (Zephyr) is a rewarding process that results in a delightful treat sure to impress. Whether you’re a seasoned confectioner or a beginner, this recipe offers a fun and delicious way to explore the art of marshmallow making.
FAQs
Q: Can I use other fruits instead of blackberries? A: Yes! Feel free to experiment with raspberries, strawberries, or blueberries for different flavors.
Q: Is there a vegan alternative to egg whites? A: Aquafaba, the liquid from canned chickpeas, can be used as a vegan substitute for egg whites.
Q: How can I ensure my marshmallows don’t stick? A: Dust them generously with powdered sugar to prevent sticking.
For more delightful recipes and culinary tips, explore our related posts and become a master of homemade treats!
Homemade Marshmallows (Zephyr) VIDEO
Ingredients
Equipment
Method
- In a medium saucepan, bring blackberries, 1/2 cup sugar and 1 Tbsp lemon juice to a simmer. Mash berries and simmer uncovered 10 min then strain through a fine sieve, pressing on the solids with a spatula. Scrape off the back of the sieve to ensure you have 1/2 cup or 125 grams of puree. Chill the puree over an ice bath until cooled.
- Once puree is fully chilled and slightly thickened, combine it with 1 egg white in the bowl of a stand mixer fitted with whisk attachment. Beat on 8-10 min on high speed or until mixture is thick and stiff peaks form. While the blackberry/egg white mixture is going, proceed with step 3.
- In a medium sauce pan, stir together 1/3 cup water, 2 tsp agar agar and 1 cup sugar. Place over medium heat, bring to a boil then reduce heat to a low boil and cook 5 minutes, whisking constantly until syrup has thickened and pours from a spoon without dribbling. Remove from heat.
- With the mixer on the LOWEST speed, and as soon as agar syrup is off the stove, immediately pour it in a thin stream into whipped blackberry mixture. Avoid getting syrup on whisk and bowl. Once syrup is in, scrape down the bowl and beat another 2-3 min on high speed until stiff peaks form.
- Right away, transfer mixture to a piping bag fitted with a Wilton 1M large open star tip and pipe roses onto parchment-lined baking sheet, keeping the roses even in width/size.
- Let homemade marshmallows stand in a draft free, low humidity, room temperature area (70˚F), uncovered for 6-12 hours, or overnight. Marshmallows will form a glossy film on top and will come off the parchment fairly easily. Once set, match 2 halves together then roll sandwiched marshmallows powdered sugar.
