In this article, we will explore a delicious and easy-to-prepare recipe.
Introduction
Welcome to Adrian Recipes, where we turn classic treats into homemade delights! Today, we are diving into the world of Homemade Marshmallows (Zephyr) VIDEO, a whimsical and delicious treat that is as pleasing to the eye as it is to the palate. This recipe will guide you through the process of making fluffy, fruity marshmallows from scratch, featuring the tangy sweetness of blackberries. Whether you’re an experienced baker or new to the kitchen, these homemade marshmallows promise to add a touch of magic to any occasion.
Ingredients List
To create these delightful Homemade Marshmallows (Zephyr), you will need:
- 2 cups or 8 oz or 250 grams blackberries
- 1/2 cup or 100 grams granulated sugar
- 1 Tbsp fresh lemon juice
- 1 egg white (room temperature)
- 1/3 cup or 75 ml water
- 1 cup or 200 grams sugar
- 2 tsp or 5 grams agar agar*
- Powdered Sugar to dust
Timing
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, bring blackberries, 1/2 cup sugar, and 1 Tbsp lemon juice to a simmer. Mash the berries and simmer uncovered for 10 minutes. Strain through a fine sieve, pressing on the solids with a spatula until you have 1/2 cup or 125 grams of puree. Chill the puree over an ice bath until cooled.
Step 2: Whip the Mixture
Once the puree is fully chilled and slightly thickened, combine it with 1 egg white in the bowl of a stand mixer fitted with a whisk attachment. Beat on high speed for 8-10 minutes or until thick, stiff peaks form.
Step 3: Cook the Agar Syrup
In a medium saucepan, stir together 1/3 cup water, 2 tsp agar agar, and 1 cup sugar. Place over medium heat, bring to a boil, then reduce to a low boil and cook for 5 minutes, whisking constantly until the syrup thickens.
Step 4: Combine Mixtures
With the mixer on the lowest speed, immediately pour the agar syrup in a thin stream into the whipped blackberry mixture. Avoid getting syrup on the whisk and bowl. Beat another 2-3 minutes on high speed until stiff peaks form.
Step 5: Pipe the Marshmallows
Transfer the mixture to a piping bag fitted with a Wilton 1M large open star tip. Pipe roses onto a parchment-lined baking sheet, keeping the roses even in width and size.
Step 6: Set the Marshmallows
Let the marshmallows stand in a draft-free, low-humidity, room-temperature area (70˚F), uncovered for 6-12 hours, or overnight. Once set, match 2 halves together and roll the sandwiched marshmallows in powdered sugar.
Nutritional Information
While the exact nutritional values will vary, these homemade marshmallows are generally lower in calories and sugar compared to store-bought versions. The use of blackberries adds a boost of vitamins and antioxidants, making this a slightly healthier indulgence.
Healthier Alternatives for the Recipe
For a healthier twist, consider substituting the granulated sugar with a natural sweetener like honey or maple syrup. Additionally, using fresh, organic blackberries can enhance the nutritional profile of this delightful treat.
Serving Suggestions
These Homemade Marshmallows (Zephyr) pair perfectly with a cup of hot cocoa or a scoop of vanilla ice cream. For a festive touch, serve them as part of a dessert platter with assorted berries and dark chocolate.
Common Mistakes to Avoid
- Overcooking the Syrup: Ensure the syrup thickens without burning by whisking constantly.
- Pouring Too Quickly: Add the syrup slowly to prevent deflating the whipped mixture.
- Skipping the Cooling Step: Properly chilling the puree is crucial for achieving the right consistency.
Storing Tips for the Recipe
Store your homemade marshmallows in an airtight container at room temperature for up to a week. Avoid refrigeration, as it can alter the texture and flavor.
Conclusion
Creating Homemade Marshmallows (Zephyr) VIDEO is a rewarding experience that combines creativity with culinary craftsmanship. These light and fluffy treats are sure to impress your family and friends, bringing a burst of flavor and joy to any gathering.
FAQs
Q1: Can I use frozen blackberries? A1: Yes, just make sure to thaw and drain them before use.
Q2: Is there a vegan alternative for egg whites? A2: Yes, aquafaba (the liquid from canned chickpeas) is a great vegan substitute.
Q3: How do I prevent my marshmallows from becoming sticky? A3: Rolling them in powdered sugar helps prevent stickiness while adding a touch of sweetness.
For more delightful recipes, explore our related posts and discover the joys 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.
