Description
This recipe creates homemade blackberry marshmallows, also known as Zephyr, featuring a light and fluffy texture with a vibrant fruity flavor. Made with fresh blackberries, natural sweeteners, and agar agar as a gelling agent, these marshmallows are a delightful treat perfect for snacking or as a sweet addition to desserts. The process involves simmering fruit to create a puree, whipping it with egg whites, and incorporating a sugar-agar syrup before piping and setting at room temperature.
Ingredients
Scale
Fruit Puree
- 2 cups (8 oz or 250 grams) blackberries
- 1/2 cup (100 grams) granulated sugar
- 1 Tbsp fresh lemon juice
Marshmallow Mixture
- 1 egg white (room temperature)
- 1/3 cup (75 ml) water
- 1 cup (200 grams) granulated sugar
- 2 tsp (5 grams) agar agar
Finishing
- Powdered sugar to dust
Instructions
- Prepare the Blackberry Puree: In a medium saucepan, combine blackberries, 1/2 cup sugar, and 1 tablespoon lemon juice. Bring the mixture to a simmer and mash the berries while simmering uncovered for 10 minutes. Strain through a fine sieve, pressing with a spatula to extract juice. Scrape the back of the sieve to obtain 1/2 cup (125 grams) of puree. Chill the puree over an ice bath until fully cooled.
- Whip Blackberry Mixture: When the puree is chilled and slightly thickened, place it in the bowl of a stand mixer fitted with a whisk attachment along with 1 room temperature egg white. Beat on high speed for 8 to 10 minutes until the mixture is thick and stiff peaks form. While whipping, proceed to the next step.
- Cook Agar Agar Syrup: In a medium saucepan, combine 1/3 cup water, 2 teaspoons agar agar, and 1 cup sugar. Heat over medium, bringing to a boil, then reduce to low boil and cook while whisking constantly for 5 minutes until the syrup thickens and flows from a spoon without dribbling. Remove from heat.
- Combine Syrup with Whipped Mixture: With the mixer running on the lowest speed, slowly pour the hot agar syrup in a thin stream into the whipped blackberry and egg white mixture, avoiding contact with the whisk or bowl. Once fully incorporated, scrape down the bowl and beat on high speed for an additional 2 to 3 minutes until stiff peaks form.
- Pipe the Marshmallows: Immediately transfer the mixture to a piping bag fitted with a Wilton 1M large open star tip. Pipe rose shapes evenly sized onto a parchment-lined baking sheet, maintaining uniform width and size.
- Set the Marshmallows: Allow the marshmallows to stand uncovered in a draft-free, low humidity room at 70°F (21°C) for 6 to 12 hours or overnight. The marshmallows will develop a glossy surface and should easily lift off the parchment.
- Finish and Serve: Once set, pair the marshmallow halves into sandwiches, then roll the sandwiched marshmallows in powdered sugar to prevent sticking and add a delicate sweetness. Serve and enjoy.
Notes
- Ensure the egg white is at room temperature for optimal volume when whipping.
- Use a fine sieve to achieve a smooth blackberry puree for the best texture.
- Agar agar acts as a vegetarian-friendly gelatin substitute, providing a firm but tender structure.
- Keep the marshmallows in a low humidity environment to prevent them from becoming sticky.
- Store finished marshmallows in an airtight container at room temperature for up to one week.
- For a different flavor, substitute blackberries with raspberries or strawberries using the same quantities.