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Melon Marshmallow
Delicate homemade marshmallow made with melon purée, prepared using the cooked meringue method with added agar-agar.
Ingredients
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COMPONENT to taste
- to taste
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Method
If using egg white powder, soak it in room temperature water for 20-30 minutes beforehand.
Start whisking the egg white in the mixer, gradually adding sugar mixed with citric acid.
At the same time, prepare the syrup — combine melon purée, sugar, and agar, then place on the stove.
Once the syrup comes to a rolling boil, cook for 4.5 minutes while stirring.
Whip the meringue to stiff peaks so it holds firmly on the whisk.
Once the syrup is ready, turn the mixer to maximum speed and pour it in slowly in a thin, steady stream.
Whip the mixture for 2-3 minutes, turn off the mixer, transfer to a piping bag with a tip, and pipe out beautiful marshmallows.
Let them dry at room temperature for 8-24 hours, then dust with powdered sugar or dextrose.
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