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Homemade Marshmallow with Agar-Agar – Classic Recipe
Instructions
The first step is to whip the apple puree with the egg white and lemon juice. Both the egg white and the apple puree must come straight from the refrigerator, since cold ingredients whip up to a stiffer more stable peak than room-temperature alternatives.
Transfer the cold ingredients to a deep mixing bowl ready for whipping. Use a clean dry bowl, since any trace of grease would prevent the egg white from whipping up properly to the required stiff peaks.
Whisk the apple-and-egg-white mixture using a simple hand mixer for about 5 to 7 minutes until properly stiff peaks form. The properly whipped mixture should hold firm peaks when the whisk is lifted from the bowl, indicating the mixture has reached the right consistency.
The next step is to prepare the agar-agar syrup. You will need the water, the sugar and the agar-agar powder. Have everything measured and ready before starting the brief cooking step.
Pour the water, sugar and agar-agar into a heavy-bottomed saucepan, stir together briefly to combine, and place over medium heat to start the warming step.
Heat the mixture gently to a boil, then reduce the heat. Continue stirring the mixture constantly with a silicone spatula throughout the cooking time, ensuring the agar-agar does not settle and stick to the bottom of the pan.
The syrup should continue cooking gently for about seven minutes total. The syrup is properly ready when it drips from the spatula in a thin "thread" rather than in fat drops, which signals it has reached the right concentration for setting.
Return to the apple-and-egg-white mixture in the mixing bowl. Whip it for another minute, then while continuing to mix on medium speed, gradually pour in the hot syrup in a thin steady stream. Whip the resulting mixture for about 5 minutes more. The mixture should thicken noticeably and practically wrap around the whisk, which signals the marshmallow cream is properly ready for piping.
Transfer the prepared marshmallow mixture to a piping bag fitted with a wide star nozzle ready for the shaping step. The wide nozzle produces the iconic ridged marshmallow shape that defines this classic confection.
Pre-prepare a sheet of parchment paper by drawing identical circles on it with a pencil. Then flip the parchment sheet over so the pencil markings do not contact the marshmallow mixture. Pipe the marshmallows according to the drawn circles for evenly sized finished pieces.
To ensure the bottoms of the marshmallows are properly even, first pipe a small "star" shape, then make a couple of turns around it to build up the iconic spiral shape. Leave the prepared marshmallows on the parchment to set at room temperature. The setting step takes 8 to 12 hours total.
After 8 to 12 hours of resting at room temperature, the marshmallows have set firmly and thickened properly. They should hold their shape well but still feel slightly sticky to the touch. Dust the marshmallows generously with powdered sugar to make them easier to handle and pack.
The marshmallows can be left as individual halves or joined together in pairs by their bottoms (the bottoms remain slightly tacky and stick together naturally without any need for glue). Connect the dessert pieces by their bottom flat sides for the proper traditional spherical shape that defines authentic homemade zefir. According to the classic recipe, marshmallow at home with agar-agar is now ready. Transfer the dessert to a serving plate and brew a fragrant pot of tea. Bon appetit!
Tips
- 1
Use properly thick concentrated apple puree (such as homemade apple sauce reduced down to the right consistency) for the firmest most stable finished marshmallow texture. Watery thin apple puree produces noticeably less stable marshmallows that can collapse during the long resting time. Bake or stew apples down with a small amount of water before pureeing for the proper concentrated puree that produces excellent results in the finished marshmallows.
- 2
Use a clean dry mixing bowl for whipping the egg whites, since any trace of grease or moisture would prevent the whites from reaching the required stiff peaks. To pair these beautifully tender homemade marshmallows with another classic homemade dessert from the same culinary tradition, try our beautifully tender glazed curd snacks at home from cottage cheese as a contrasting alternative for celebration tea-time spreads.
- 3
Test the agar-agar syrup carefully for the proper "thin thread" consistency before adding to the egg white mixture, since under-cooked syrup will not set the marshmallows properly while over-cooked syrup produces a tough rubbery finished texture. Drip the syrup from the spatula and watch how it falls: a proper thin thread that holds together briefly signals the right concentration for stable setting.
- 4
Allow the marshmallows the full 8 to 12 hours of resting time at room temperature for the firmest most stable finished texture. For another beautifully classic homemade confection that pairs well on the same tea-time spread, try our beautifully indulgent nuts with condensed milk classic recipe as a richer cookie-style alternative.
FAQ
What can I substitute for apple puree? +
Pear puree, quince puree, plum puree, raspberry puree, strawberry puree or even mango puree all work as substitutes for apple puree in this marshmallow recipe with broadly similar results. Each fruit brings its own slightly different flavour profile and colour to the finished marshmallows. Whichever fruit you choose, make sure the puree is properly thick and concentrated rather than thin and watery. Stew or reduce the puree first if needed to achieve the right consistency for stable setting.
Can I substitute gelatin for agar-agar? +
Gelatin works as a substitute for agar-agar but produces a noticeably softer less stable finished marshmallow that requires refrigerator storage rather than room-temperature stability. Use about three times as much gelatin as the recipe calls for in agar-agar (so 15-24 g instead of 5-8 g). Bloom the gelatin in cold water for 10 minutes first, then warm gently to dissolve before adding. The resulting marshmallows will not be vegetarian (since gelatin is animal-derived) and will be softer in finished texture.
How long do these marshmallows keep? +
Store the finished marshmallows in an airtight container at cool room temperature for up to two full weeks for best results. The marshmallows actually improve in texture during the first few days as they continue to firm up slightly. For longer storage of up to two months, freeze the marshmallows in a sealed container with parchment between the layers to prevent sticking. Thaw at room temperature for about 30 minutes before serving for the best texture and proper traditional appearance.
Can I make these marshmallows without eggs? +
Yes, replace the egg white with the same volume of aquafaba (the liquid from a tin of chickpeas), which whips up to similar stiff peaks and produces broadly similar results in the finished marshmallows. The aquafaba version suits vegan diets perfectly and tastes nearly identical to the egg-white version. Whip the aquafaba for slightly longer than you would egg white, since aquafaba sometimes takes a bit more time to reach the proper firm peak stage required for stable marshmallow structure.
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