In this article, we will explore a delicious and easy-to-prepare recipe.
Homemade Marshmallows (Zephyr) Recipe: A Delightful Blackberry Treat
If you’re on the hunt for a delectable dessert that combines the sumptuous flavor of blackberries with the fluffy texture of homemade marshmallows, look no further! Our Homemade Marshmallows (Zephyr) recipe is an exquisite treat that will tantalize your taste buds and impress your guests. This comprehensive guide will walk you through the steps to creating these light, airy confections from scratch. Plus, the accompanying video will provide you with visual cues to perfect your technique. Let’s dive into the world of homemade zephyr!
Ingredients
To create these delightful marshmallows, gather the following ingredients:
- 2 cups or 8 oz or 250 grams blackberries
- 1/2 cup (100 grams) granulated sugar
- 1 tablespoon fresh lemon juice
- 1 egg white (room temperature)
- 1/3 cup (75 ml) water
- 1 cup (200 grams) sugar
- 2 teaspoons (5 grams) agar agar*
- Powdered sugar for dusting
Instructions
Step 1: Prepare the Blackberry Puree
Simmer the Blackberries: In a medium saucepan, combine the blackberries, 1/2 cup of sugar, and 1 tablespoon of fresh lemon juice. Bring this mixture to a simmer over medium heat. Use a spatula to mash the berries as they cook, ensuring they release their juices.
Strain the Mixture: After simmering for about 10 minutes, strain the mixture through a fine sieve into a bowl, pressing on the solids with a spatula to extract as much liquid as possible. This should yield about 1/2 cup (or 125 grams) of blackberry puree.
Chill the Puree: Place the strained puree over an ice bath until it is fully cooled and slightly thickened. This will ensure that your final marshmallow mixture achieves the desired consistency.
Step 2: Whip the Egg White Mixture
Combine Ingredients: Once the blackberry puree is completely chilled, transfer it to the bowl of a stand mixer fitted with a whisk attachment. Add the room temperature egg white to the puree.
Whip to Stiff Peaks: Beat the mixture on high speed for 8-10 minutes, or until thick and stiff peaks form. This step is crucial for achieving the marshmallows’ signature airy texture.
Step 3: Prepare the Agar Syrup
Mix Ingredients: In a medium saucepan, stir together 1/3 cup of water, 2 teaspoons of agar agar, and 1 cup of sugar.
Cook the Syrup: Place the saucepan over medium heat and bring the mixture to a boil. Reduce the heat to a low boil and cook for about 5 minutes, whisking constantly until the syrup thickens and can be poured from a spoon without dribbling.
Remove from Heat: Once the syrup reaches the desired consistency, remove it from the stove immediately.
Step 4: Combine and Pipe the Mixture
Incorporate the Syrup: With the stand mixer on the lowest speed, slowly pour the agar syrup into the whipped blackberry mixture in a thin stream. Avoid getting the syrup on the whisk or the sides of the bowl.
Final Whip: After incorporating the syrup, scrape down the bowl and increase the mixer speed to high. Beat the mixture for another 2-3 minutes until stiff peaks form once again.
Pipe the Marshmallows: Transfer the mixture into a piping bag fitted with a Wilton 1M large open star tip. Pipe rose shapes onto a parchment-lined baking sheet, ensuring the roses are even in width and size.
Step 5: Set and Finish
Allow to Set: Let the piped marshmallows stand in a draft-free, low-humidity room at room temperature (around 70˚F) for 6-12 hours, or overnight. During this time, they will form a glossy film on top and be easy to remove from the parchment.
Assemble and Dust: Once set, match two marshmallow halves together, then dust them with powdered sugar to prevent sticking and add a touch of sweetness.
Time Required
- Prep Time: 7 hours
- Cook Time: 10 minutes
- Total Time: 7 hours 10 minutes
Conclusion
These Homemade Marshmallows (Zephyr) capture the essence of fresh blackberries in a cloud-like confection. Perfect for gifting, entertaining, or enjoying with a cup of tea, these marshmallows are sure to become a favorite. Watch our video for a step-by-step visual guide, and enjoy crafting these delightful treats in your kitchen!
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. While the blackberry/egg white mixture is going, proceed with step 3.
- 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 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.
