AuthorMarika RosebergCategoryDessertsDifficultyIntermediatePlace 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.
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).
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.
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.
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.
Once set match two sides together and roll the 'sandwich' in icing sugar to coat.
Ingredients
Directions
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.
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).
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.
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.
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.
Once set match two sides together and roll the 'sandwich' in icing sugar to coat.
