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Blackberry Marshmallows (Zephyr) Recipe

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4.2 from 71 reviews

These homemade blackberry marshmallows feature a light, fluffy texture infused with fresh berry puree and a glossy finish, perfect for a unique sweet treat that can be piped into elegant shapes.

Ingredients

Units Scale

Marshmallow Mixture

  • 250 g blackberries
  • 100 g granulated sugar
  • 1 Tbsp fresh lemon juice
  • 1 egg white (room temperature)
  • 75 ml water
  • 200 g sugar
  • 5 g agar agar (*)

Finishing

  • 50 g Powdered Sugar (to dust)

Instructions

  1. Prepare Blackberry Puree: 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.
  2. Whip Egg White and Puree: 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.
  3. Cook Agar Syrup: 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.
  4. Combine Syrup with Whipped Mixture: 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.
  5. Pipe Marshmallows: 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.
  6. Set and Dust: 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

  • Let homemade marshmallows stand in a draft-free, low humidity, room temperature area (70˚F), uncovered for 6-12 hours, or overnight to set properly.
  • Use a piping bag fitted with a Wilton 1M large open star tip to pipe even roses for best presentation.

Find it online: https://yumfoodusa.com/blackberry-marshmallows-zephyr-recipe-2/