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Raspberry-Basil Homemade Marshmallows
Light, airy homemade marshmallows featuring a tangy berry kick and a subtle hint of fresh basil, perfect for pairing with tea or giving as a gift.
Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
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Method
Steep the basil in hot water in a saucepan for a few minutes.
Once the infusion has cooled slightly, stir in the agar-agar, sugar, and apple and raspberry purees, mixing thoroughly after each addition.
Place the saucepan over medium heat, bring the syrup to a boil, and let it simmer for about 5 minutes, stirring occasionally.
Meanwhile, whip the egg whites with a pinch of citric acid, gradually adding the sugar in 3 separate additions until stiff, glossy peaks form.
Once the syrup is ready, stream it slowly into the whipping egg whites while continuously beating.
After all the syrup has been incorporated, keep beating the mixture for about 3 more minutes until thick and fluffy.
Transfer the marshmallow batter into a piping bag fitted with your favorite nozzle and pipe out the swirls.
Leave them to set for 10-12 hours, then sandwich the halves together and dust with powdered sugar or dextrose.
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