Better Than Any Candy: This 20-Minute Lemon Marshmallow Is a Cloud of Pure Joy
Another good news is that it won’t even harm your figure.
It seems like marshmallow is part of the American food culture, but it’s very unlikely you’ve ever tried to make those at home. However, some recipes are a foolproof that marshmallow is probably one of the easiest desserts you can ever come up with — and there’s a huge variety of tastes you can create with it.
This recipe for lemon marshmallow might soon become one of your favorites — the sweet treat will be ready in just 20 minutes.
Ingredients: 65 g of egg whites (about 2 large eggs), 150 g of sugar, a pinch of citric acid.
For the syrup: 200 g of applesauce, 40 g of lemon jam, zest of 1 lemon, 150 g of sugar, 8 g of agar-agar, 120 ml of water, 2–3 drops of yellow food coloring.
For dusting: powdered sugar.
In a saucepan, combine the applesauce, lemon jam, sugar, water, agar-agar, and lemon zest. Stir well and place over low heat.
Meanwhile, beat the egg whites until stiff peaks form, adding a pinch of citric acid toward the end of the beating process.
Bring the syrup to a boil and cook for about 5–6 minutes, or until it reaches a temperature of approximately 106 °C, stirring constantly. The mixture should become thick and slightly stretchy.
Immediately after cooking, pour the hot syrup in a thin stream into the beaten egg whites, continuing to beat. Once all the syrup has been added, increase the mixer speed and beat until the mixture is thick, glossy, and holds its shape well.
Place the mixture into a pastry bag and immediately pipe the marshmallows onto parchment paper or a mat — work quickly before the mixture begins to set.
Leave the marshmallows at room temperature for 6–12 hours until fully set.
Sprinkle the finished marshmallows with powdered sugar.
