Homemade Apricot and Strawberry Marshmallow
Ingredients
Meringue
- 70 g sugar
- 70 g egg white
Syrup
- 80 g strawberry puree
- 80 g apricot puree (can be substituted with nectarine or peach puree)
- 180 g sugar
- 50 g invert syrup
- 100 g water
- 9 g agar (strength 900)
Coating
- Powdered sugar for rolling
Preparation
Prepare the puree by blending strawberries and apricots yourself or use store-bought, and strain through a sieve if desired.
Combine all syrup ingredients in a saucepan and cook the syrup for 4.5 minutes after it boils.
Simultaneously, whip the meringue by beating the egg white with sugar until stiff peaks form.
Pour the cooked syrup into the whipped meringue while mixing at high speed and continue whipping for a few more minutes.
Mix the mixture well and transfer it to a prepared piping bag with a nozzle, then pipe the marshmallow shapes.
Allow the marshmallow to set for 12-24 hours, then join the halves together and roll in powdered sugar.
Storage tips
Store in an airtight container at room temperature.
