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We hope you will love this recipe for flavorous Quince, Mandarin & Cinnamon marshmallow.
Recipe by:
nebesnyii_mindal
candy barmarshmallowmeringueno-bake recipes
Ingredients
Marshmallow
quince puree
125g
4.38oz
0.50cup
8.38tbsp
sugar
100g
3.50oz
0.40cup
6.70tbsp
egg whites
30g
1.05oz
2tbsp
cinnamon
1tsp
Syrup
water
50ml
1.65fl oz
3.35tbsp
mandarin juice
50ml
1.65fl oz
3.35tbsp
agar
7g
0.25oz
0.47tbsp
sugar
175g
6.13oz
0.70cup
11.73tbsp
Method
This taste will definitely impress your loved ones.
Ingredients
For the marshmallow base:
- 125 g quince puree | 4.40 oz
- 100 g sugar | 3.55 oz
- 30 g egg whites | 1.05 oz
- 1 tsp cinnamon| 1.00 tsp
For the syrup:
- 50 ml water | 1.70 fl oz
- 50 ml mandarin juice | 1.70 fl oz
- 7 g agar | 0.25 oz
- 175 g sugar | 6.15 oz
To increase the shelf life of the marshmallow, replace 50 g (1.75 oz) of sugar in syrup with the caramel, invert or glucose syrup.
The calculation in the recipe is for a hand mixer!
Cooking
- Wash the fresh quince, and cut it into small pieces. Bake for 10 minutes in the microwave under a lid or in the oven until soft. Then mash it with a blender, and rub through a sieve. Cool the puree to the room temperature.
- Mix the puree with sugar and cinnamon, and whip. Gradually add the egg whites. Increase the mixer speed as the mass whitens. Whip until firm thick peaks. This stage is very important. Thick and persistent peaks are the peaks that don’t "dance" in different directions if you shake the mixer to the sides. If the puree has been whipped insufficiently, then the marshmallow mass will become liquid when you add the syrup. Therefore, pay attention to it!
- Put all the ingredients for the syrup in a saucepan, and bring the syrup to 110C (230F), stirring thoroughly and frequently. Let the bubbles calm down a little, and carefully pour the syrup into the marshmallow mass while whipping it at a medium speed. Whip the mass at the maximum speed for no more than 30 seconds.
All the further actions must be quick. Place the marshmallow mass in a pastry bag with a nozzle, and form the marshmallows on the parchment or a cling film.
The marshmallow ripening time is from 10 to 24 hours (it depends on the humidity in your house).
Finally, connect the halves, and roll the finished dessert in the powdered sugar.
Store the marshmallows in an airtight container at the room temperature.
The quince puree doesn’t require additional pectin, and whips well. You can safely come up with your own options. For example: quince / sea buckthorn / cinnamon, or quince / honey / walnuts.
Add the dye if you want to get some color. Neither quince nor mandarin gives color.
You will also like next recipe
HONEY CAKE WITH STRAWBERRY JELLY
Enjoy the recipe for a delicious Honey cake with strawberry jelly!
Method
Dough
Ingredients:
- 400 g flour | 14.10 oz
- 3 eggs | 3.00 items
- 80 g honey | 2.80 oz
- 200 g sugar | 7.05 oz
- 1 tsp baking soda | 1.00 tsp
Cooking instructions:
- Combine the eggs, sugar and honey, and put the mix on a medium heat in a saucepan with a thick bottom.
- Bring the mass to the first bubbles with continuous stirring. Remove it from the heat. Mix the flour and the baking soda. Add 1/2 glass (0.30 fl oz) of flour, and mix. Place back on a medium heat, and bring to the first bubbles on the surface of the liquid (stir all the time!).
- Remove the mass from the heat. Stir in the remaining flour. Knead the dough. Divide it into 8 equal pieces, and roll the balls out of them. Wrap each ball in plastic, and put in the fridge for an hour (or in the freezer for 20 minutes).
- Remove the dough from the fridge, and roll each piece into a thin circle about 20 cm (7.9 inch) in diameter.
- Bake each cake layer on a dry baking sheet sprinkled with flour in the oven preheated to 180C (356F) for 5 minutes.
- Cut off the still hot cakes with a ring or a knife to a diameter of 18 cm (7 inch). Chop the cuttings, and then use it for sprinkling the finished cake.
Jelly
For the jelly (the calculation is for 1 layer, and you will need 3):
Heat 160 g (5.65 oz) of strawberry puree with 40 g (1.40 oz) of sugar. Cook until the sugar dissolves. Pour in 5 g (0.20 oz) of agar, and boil for 2 minutes, stirring. Cool a little puree with agar, and mix; pour the mass into an 18 cm (7 inch) ring, covered with foil. The agar-based jelly stabilizes even at the room temperature, but the fridge will fasten this process.
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