In this article, we will explore a delicious and easy-to-prepare recipe.
Introduction
Welcome to Adrian Recipes, where culinary creativity meets practical cooking insights. Today, we’re diving into the sweet world of Homemade Marshmallows (Zephyr) VIDEO. These delightful treats are not only a feast for the taste buds but also a visual delight, captured perfectly in our step-by-step video guide. Whether you’re a seasoned chef or a curious beginner looking to indulge in a unique dessert, this recipe is tailored just for you. With a burst of blackberry flavor and a cloud-like texture, these marshmallows are sure to become a family favorite.
Ingredients List
Before we get started, let’s gather all the necessary ingredients for our Homemade Marshmallows (Zephyr) VIDEO:
- 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 for dusting
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, combine blackberries, 1/2 cup sugar, and 1 Tbsp lemon juice. Bring to a simmer, then mash the berries and let them simmer uncovered for 10 minutes. Strain the mixture through a fine sieve, pressing on the solids to extract as much puree as possible. You should have 1/2 cup (125 grams) of puree. Chill this puree over an ice bath until fully cooled.
Step 2: Whip the Egg White
Once the puree is 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 until the mixture is thick and forms stiff peaks.
Step 3: Prepare the Agar Syrup
In a medium saucepan, mix 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. Cook for 5 minutes, whisking constantly until the syrup thickens. Remove from heat.
Step 4: Combine and Whip
With the mixer on the lowest speed, carefully pour the hot agar syrup in a thin stream into the whipped blackberry mixture. Avoid contact with the whisk and bowl. Once incorporated, scrape down the bowl and beat on high speed for another 2-3 minutes until stiff peaks form again.
Step 5: Pipe and Set
Transfer the mixture to a piping bag fitted with a Wilton 1M large open star tip. Pipe rose shapes onto a parchment-lined baking sheet, ensuring they are even in size. Allow the marshmallows to stand in a draft-free, low humidity area at room temperature (70˚F), uncovered, for 6-12 hours or overnight.
Nutritional Information
These Homemade Marshmallows (Zephyr) are a treat to savor. Here’s a quick glance at the nutritional breakdown per serving:
- Calories: Approximately 50
- Total Fat: 0g
- Carbohydrates: 12g
- Sugars: 10g
- Protein: 1g
Healthier Alternatives for the Recipe
If you’re looking to make these marshmallows a bit healthier, consider the following alternatives:
- Sugar Substitute: Use a natural sweetener like stevia or monk fruit to reduce sugar content.
- Fruit Variation: Swap blackberries with other low-sugar berries like raspberries or strawberries.
Serving Suggestions
These marshmallows are delightful on their own, but here are some serving suggestions to elevate your dessert experience:
- Hot Cocoa Topper: Add a marshmallow to your hot chocolate for a fruity twist.
- Fruit Parfait: Layer with yogurt and granola for a refreshing breakfast option.
- Gift Idea: Wrap them in decorative bags for a sweet homemade gift.
Common Mistakes to Avoid
Creating Homemade Marshmallows (Zephyr) can be a breeze if you steer clear of these common pitfalls:
- Overheating the Syrup: Ensure the syrup is at the right consistency before pouring it into the egg white mixture.
- Inadequate Cooling: Make sure the blackberry puree is completely chilled to achieve the perfect texture.
Storing Tips for the Recipe
To keep your marshmallows fresh and fluffy:
- Airtight Container: Store in an airtight container at room temperature for up to a week.
- Avoid Refrigeration: Refrigerating can cause them to become sticky and lose their texture.
Conclusion
Crafting Homemade Marshmallows (Zephyr) is a rewarding experience that combines the joy of cooking with the satisfaction of creating something truly delightful. With our detailed guide and video tutorial, you’ll master this recipe in no time, adding a touch of homemade charm to your dessert repertoire.
FAQs
Q: Can I use gelatin instead of agar agar?
A: Yes, you can substitute gelatin for agar agar, but keep in mind that the texture may vary slightly.
Q: How can I ensure my marshmallows are the right consistency?
A: Be sure to whip the mixture until stiff peaks form and allow adequate time for setting.
Q: Can I freeze these marshmallows?
A: Freezing is not recommended as it can alter the texture. Store them at room temperature instead.
For more delightful recipes and cooking tips, explore our related posts and embark on a culinary adventure with us!
Homemade Marshmallows (Zephyr)
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.
- 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 in powdered sugar.
