In this article, we will explore a delicious and easy-to-prepare recipe.
Homemade Marshmallows (Zephyr) Recipe: A Delightful Blackberry Twist
If you’ve ever indulged in the soft, pillowy goodness of homemade marshmallows, you know there’s nothing quite like them. This recipe for Homemade Marshmallows (Zephyr) takes a delightful twist with the addition of fresh blackberries, offering a burst of flavor and an eye-catching hue. Whether you’re an experienced confectioner or a beginner in the kitchen, this recipe will guide you step-by-step to create a batch of these delectable treats. Plus, there’s a video tutorial to make the process even easier!
Ingredients
For the Blackberry Puree:
- 2 cups or 8 oz or 250 grams blackberries
- 1/2 cup or 100 grams granulated sugar
- 1 Tbsp fresh lemon juice
For the Marshmallow Mixture:
- 1 egg white (room temperature)
- 1/3 cup or 75 ml water
- 1 cup or 200 grams sugar
- 2 tsp or 5 grams agar agar
For Finishing:
- Powdered sugar to dust
Directions
Step 1: Prepare the Blackberry Puree
Begin by making the blackberry puree, which will infuse your marshmallows with that distinct fruity flavor. In a medium saucepan, combine the blackberries, 1/2 cup sugar, and lemon juice. Bring this mixture to a simmer over medium heat. Use a spatula to mash the berries and let the mixture simmer uncovered for about 10 minutes.
Once done, strain the mixture through a fine sieve, pressing on the solids to extract as much liquid as possible. Be sure to scrape 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 it is completely cooled.
Step 2: Whip the Egg White and Blackberry Mixture
Once the puree is chilled and slightly thickened, combine it with the egg white in the bowl of a stand mixer fitted with a whisk attachment. Beat on high speed for 8-10 minutes, or until the mixture forms thick and stiff peaks.
Step 3: Create the Agar Syrup
In a medium saucepan, whisk together 1/3 cup water, 2 tsp agar agar, and 1 cup sugar. Place the saucepan over medium heat and bring the mixture to a boil. Then, reduce the heat to a low boil and cook for 5 minutes, whisking constantly. The syrup should thicken and pour from a spoon without dribbling. Once ready, remove it from the heat.
Step 4: Combine and Pipe
With the mixer on the lowest speed, carefully pour the hot agar syrup into the whipped blackberry mixture in a thin stream. Avoid getting the syrup on the whisk and bowl. Once all the syrup is incorporated, scrape down the bowl and continue beating on high speed for another 2-3 minutes until stiff peaks form.
Immediately transfer the mixture to a piping bag fitted with a Wilton 1M large open star tip. Pipe the mixture into rose shapes onto a parchment-lined baking sheet, ensuring the roses are even in width and size.
Step 5: Allow to Set and Finish
Let the piped marshmallows stand in a draft-free, low humidity, room temperature area (around 70˚F). Allow them to set uncovered for 6-12 hours, or overnight. The marshmallows will form a glossy film on top and should come off the parchment easily. Once set, match two halves together and roll the sandwiched marshmallows in powdered sugar.
Time
- Prep Time: 7 hours
- Cook Time: 10 minutes
- Total Time: 7 hours 10 minutes
Conclusion
Creating these Homemade Marshmallows (Zephyr) infused with blackberries is a rewarding experience that combines creativity with the joy of cooking. Their vibrant color and fresh flavor make them perfect for any occasion, from simple snacking to elegant desserts. With the detailed steps provided and the accompanying video tutorial, you’ll find making these marshmallows a delightful culinary journey. Enjoy your sweet creations and share them with loved ones who will surely appreciate the care and creativity put into every bite!
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 sauce pan, 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.
