Make marshmallows at home that turn out flawless every time
Photo: Marshmallow recipe that works perfectly the first time (Jane Lubowitz/Facebook)
Who doesn't love soft, airy marshmallows that melt in your mouth? Making them at home is easier than it seems and doesn't require special culinary skills. Ukrainian culinary expert Jane Lubowitz shares how to make these delicate sweets at home.
Ingredients for marshmallows
To make delicious and natural marshmallows, you need only a few ingredients. The most important thing is to choose a high-quality berry puree, which will form the base of your dessert.
- Berry puree: 250 g (you can use any berries: cherry, raspberry, strawberry, currant. The puree must be smooth and free of seeds)
- Water: 250 g (for the syrup)
- Sugar: 250 g (for the syrup) + 50 g (for the egg whites) = total 300 g
- Agar-agar: 8-10 g (a natural plant-based gelatin that gives marshmallows the right texture)
- Egg whites: 2 large
- Citric acid: ¼ teaspoon (to stabilize the egg whites)
Step-by-step recipe
Making marshmallows with this recipe involves a few simple steps, each of which is crucial for the perfect result.
In a small saucepan or pot with a thick bottom, combine the berry puree (for example, cherry), water, 250 g sugar, and agar-agar. Whisk thoroughly to dissolve the agar-agar completely and remove any lumps. Leave the mixture for 10-15 minutes to allow the agar-agar to swell.
Next, place the saucepan over medium heat. Stir constantly and bring the mixture to a boil. Simmer the syrup over medium heat for 5-7 minutes after it starts boiling, or until it begins to thicken and drip from the spoon in a thin stream.
Important: the syrup must boil well for the agar-agar to activate. Set the hot syrup aside while you prepare the egg whites.
Place the egg whites in a deep, perfectly clean bowl (with no trace of fat!). Start whipping them with a mixer on low speed, gradually increasing the speed. When the egg whites become fluffy and white, begin adding the 50 g of sugar gradually in small portions, continuing to whip.
At this stage, add the citric acid. Whip the egg whites until stiff peaks form. The mixture should hold its shape and not collapse when you lift the whisk.
Once the egg whites are ready, reheat the berry syrup to a boil. While continuing to whip the egg whites at medium speed, carefully pour the hot syrup in a thin stream into the egg whites.
Keep whipping the mixture for another 3–5 minutes until it's well combined and even fluffier and more stable. This is a crucial step that ensures the marshmallows have the correct texture.
Let the marshmallow mixture cool slightly to about 50 °C (122°F). This will take a few minutes.
The mixture should be warm, but not hot to the touch. The faster you start piping, the better, as agar-agar sets quickly. Transfer the marshmallow mixture into a piping bag (with a star tip or without, depending on the desired shape).
Prepare a baking sheet lined with quality parchment paper or a silicone mat. Pipe the marshmallows onto the parchment in small spirals or other shapes.
Leave the piped marshmallows to set at room temperature for 1 hour (or until fully set; the time may vary depending on humidity). There is no need to refrigerate; they set perfectly at room temperature.
These marshmallows can be used to make incredible desserts. For example, you can put it into molds filled with tempered chocolate to make chocolate-covered marshmallows, a homemade dessert that's truly restaurant-quality.
