In this article, we will explore a delicious and easy-to-prepare recipe.
Homemade Marshmallows (Zephyr): A Delightful Blackberry Treat
Are you ready to elevate your dessert repertoire with a homemade treat that’s both stunning and scrumptious? Look no further than these homemade marshmallows, also known as Zephyr, infused with the rich, tangy flavor of blackberries. This delicate confection is not just a feast for the eyes but also a melt-in-your-mouth experience that you and your family will adore. Follow along with our detailed instructions and bring a touch of gourmet magic to your kitchen. And for those who prefer a visual guide, we’ve included a video tutorial to ensure your marshmallow-making journey is seamless and successful.
Ingredients
Here’s what you’ll need to create these delightful homemade marshmallows:
- 2 cups or 8 oz or 250 grams blackberries
- 1/2 cup or 100 grams granulated sugar
- 1 tablespoon fresh lemon juice
- 1 egg white (room temperature)
- 1/3 cup or 75 ml water
- 1 cup or 200 grams sugar
- 2 teaspoons or 5 grams agar agar*
- Powdered sugar for dusting
Directions
Step 1: Prepare the Blackberry Puree
Begin by placing the blackberries, 1/2 cup of sugar, and 1 tablespoon of lemon juice in a medium saucepan. Bring the mixture to a simmer, allowing it to cook uncovered for about 10 minutes as you gently mash the berries. Once softened, strain the mixture through a fine sieve, using a spatula to press on the solids. Be sure to scrape off any puree from the back of the sieve to yield 1/2 cup or 125 grams of puree. To expedite cooling, chill the puree over an ice bath until it is cooled and slightly thickened.
Step 2: Whip the Blackberry Mixture
Once your puree is fully chilled, transfer it to the bowl of a stand mixer fitted with a whisk attachment. Add the room temperature egg white and whip the mixture on high speed for 8-10 minutes until thick and stiff peaks form. While your mixer is working its magic, proceed to prepare the agar syrup in the next step.
Step 3: Prepare the Agar Syrup
In a medium saucepan, combine 1/3 cup water, 2 teaspoons of agar agar, and 1 cup of sugar. Heat over medium, bringing the mixture to a boil. Reduce to a low boil and cook for 5 minutes, whisking constantly until the syrup thickens and pours from a spoon without dribbling. Remove from heat immediately.
Step 4: Combine and Whip
With your mixer on the lowest speed, carefully pour the agar syrup into the whipped blackberry mixture in a slow, steady stream. Avoid getting the syrup on the whisk or bowl. Once incorporated, scrape down the sides of the bowl and beat on high speed for an additional 2-3 minutes until stiff peaks form.
Step 5: Pipe and Set
Transfer the marshmallow 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 uniform size and width for even drying.
Step 6: Allow to Set
Let the marshmallows set in a draft-free, low-humidity environment at room temperature (around 70˚F) for 6-12 hours or overnight. Once set, they will form a glossy film and should release easily from the parchment. Match pairs of marshmallows and roll them in powdered sugar to prevent sticking.
Time Management
- Prep Time: 7 hours
- Cook Time: 10 minutes
- Total Time: 7 hours 10 minutes
Conclusion
These homemade marshmallows are a delightful twist on a classic treat, offering a burst of blackberry flavor in every bite. Perfect for gifting or enjoying with family, they are sure to impress with their elegant appearance and exquisite taste. Follow our video tutorial for additional guidance, and enjoy the satisfaction of making gourmet marshmallows from scratch. Happy cooking!
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.
- 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.
- 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 powdered sugar.
