In this article, we will explore a delicious and easy-to-prepare recipe.
Homemade Marshmallows (Zephyr) Recipe with Video Guide
Marshmallows are a beloved treat, but have you ever thought about making them at home? This Homemade Marshmallows (Zephyr) recipe takes the classic confection to a whole new level with the addition of fresh blackberries. Not only are they a delightful treat to enjoy, but they are also a stunning centerpiece for any dessert table. Follow along with our step-by-step video guide and detailed instructions below to create these fluffy delights in your own kitchen.
Ingredients
Before diving into the process, let’s gather all the ingredients you’ll need:
- 2 cups or 8 oz or 250 grams blackberries: Fresh or frozen, these berries add a burst of natural flavor.
- 1/2 cup (100 grams) granulated sugar: Sweetens the blackberry puree.
- 1 Tbsp fresh lemon juice: Enhances the taste of the blackberries.
- 1 egg white (room temperature): Provides structure and volume to the marshmallows.
- 1/3 cup (75 ml) water: Forms the base for the agar syrup.
- 1 cup (200 grams) sugar: Essential for the agar syrup.
- 2 tsp (5 grams) agar agar: A natural gelling agent, perfect for making marshmallows without gelatin.
- Powdered sugar: To dust and finish the marshmallows.
Directions
Step 1: Prepare the Blackberry Puree
Simmer and Mash: In a medium saucepan, combine the blackberries, 1/2 cup sugar, and 1 tablespoon lemon juice. Bring the mixture to a simmer over medium heat. Mash the berries and let them simmer uncovered for about 10 minutes.
Strain and Chill: Strain the mixture through a fine sieve, pressing on the solids with a spatula to extract as much juice as possible. Don’t forget to scrape off the back of the sieve to ensure you have 1/2 cup (125 grams) of puree. Chill the puree over an ice bath until it is cooled and slightly thickened.
Step 2: Whip the Blackberry Mixture
Beat to Stiff Peaks: Once the puree is fully chilled, transfer it to the bowl of a stand mixer fitted with a whisk attachment. Add the egg white and beat on high speed for 8-10 minutes, until the mixture is thick and stiff peaks form.
Prepare for Agar Syrup: While the blackberry mixture is whipping, proceed to the next step to prepare the agar syrup.
Step 3: Make the Agar Syrup
- Cook the Syrup: In a medium saucepan, combine 1/3 cup water, 2 teaspoons agar agar, and 1 cup sugar. Place the pan over medium heat and bring the mixture to a boil. Reduce the heat to a low boil and continue cooking for 5 minutes, whisking constantly until the syrup thickens and pours from a spoon without dribbling. Remove from heat promptly.
Step 4: Combine and Pipe the Marshmallows
Incorporate the Syrup: With the stand mixer on the lowest speed, carefully and immediately pour the hot agar syrup into the whipped blackberry mixture in a thin stream, avoiding contact with the whisk and bowl. Scrape down the sides of the bowl and beat on high speed for another 2-3 minutes until stiff peaks form.
Pipe the Roses: Quickly transfer the mixture to a piping bag fitted with a Wilton 1M large open star tip. Pipe roses onto a parchment-lined baking sheet, keeping them even in width and size.
Step 5: Set and Finish
Let Stand: Allow the marshmallows to stand uncovered in a draft-free, low-humidity area at room temperature (about 70°F) for 6-12 hours or overnight. The marshmallows will form a glossy film on top and should come off the parchment easily.
Dust with Powdered Sugar: Once set, pair the marshmallows by matching two halves together, then roll them in powdered sugar to finish.
Time
- Prep Time: 7 hours
- Cook Time: 10 minutes
- Total Time: 7 hours 10 minutes
With this detailed guide and accompanying video, creating these homemade marshmallows is easier than ever. The combination of tart blackberries and sweet, fluffy marshmallow is sure to delight your taste buds. So, gather your ingredients and start whisking up your own batch of these irresistible zephyrs today!
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 for 10 minutes 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 high speed for 8-10 minutes or until mixture is thick and stiff peaks form.
- 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 for 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 the whisk and bowl. Once syrup is in, scrape down the bowl and beat another 2-3 minutes 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.
Notes
