Apple & Raspberry Marshmallow

by Marika Roseberg
0 comment
AuthorMarika RosebergCategoryDifficultyIntermediate

Yields12 Servings
Prep Time25 minsCook Time4 hrsTotal Time4 hrs 25 mins
 1 egg white (room temperature)
 1 tbsp lemon juice
 50 g icing sugar
 65 g raspberries
 65 g apple
 75 ml water
 200 g caster sugar
 2 tsp Agar Agar
1

Place raspberries, apples in a microwaveable bowl and cook for 5 Minutes or until soft. Blend using an immersion blender until you get a smooth fruit purée. Pass it through a sieve to get rid of raspberry seeds.

2

In a clean, dry bowl place egg whites and lemon juice. Whisk on a high speed until foamy. Gradually add icing sugar and whisk until stiff peaks. (If using a stand mixer, you can proceed with step 3 while eggs are beating).

3

Add 125g of purée, water, caster sugar and Agar Agar into a medium sized saucepan. Bring to boil and simmer for 7 Minutes constantly whisking the syrup.

4

Remove fruit syrup from the heat and in a slow but steady stream add it to the egg whites. Keep whisking the egg white on a medium speed until all of the syrup is mixed in then whisk on a high speed for 3 Minutes until stiff peaks.

5

Immediately transfer the mixture to a piping bag fitted with an open star nozzle and pipe roses on to a baking tray lined with parchment paper. Leave your marshmallows uncovered to dry for 4 Hours or overnight in a cool & dry place.

6

Once set match two sides together and roll the 'sandwich' in icing sugar to coat.

Ingredients

 1 egg white (room temperature)
 1 tbsp lemon juice
 50 g icing sugar
 65 g raspberries
 65 g apple
 75 ml water
 200 g caster sugar
 2 tsp Agar Agar

Directions

1

Place raspberries, apples in a microwaveable bowl and cook for 5 Minutes or until soft. Blend using an immersion blender until you get a smooth fruit purée. Pass it through a sieve to get rid of raspberry seeds.

2

In a clean, dry bowl place egg whites and lemon juice. Whisk on a high speed until foamy. Gradually add icing sugar and whisk until stiff peaks. (If using a stand mixer, you can proceed with step 3 while eggs are beating).

3

Add 125g of purée, water, caster sugar and Agar Agar into a medium sized saucepan. Bring to boil and simmer for 7 Minutes constantly whisking the syrup.

4

Remove fruit syrup from the heat and in a slow but steady stream add it to the egg whites. Keep whisking the egg white on a medium speed until all of the syrup is mixed in then whisk on a high speed for 3 Minutes until stiff peaks.

5

Immediately transfer the mixture to a piping bag fitted with an open star nozzle and pipe roses on to a baking tray lined with parchment paper. Leave your marshmallows uncovered to dry for 4 Hours or overnight in a cool & dry place.

6

Once set match two sides together and roll the 'sandwich' in icing sugar to coat.

Apple & Raspberry Marshmallow

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