Pumpkin Zephyr Marshmallow
Pumpkin Zephyr Marshmallow is soft and fluffy dessert that made with pumpkin puree. These marshmallow pillows are made by beating egg whites with sugar and adding pumpkin puree syrup. Zephyr looks like meringue, but has texture and consistency of marshmallow.
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How to make Pumpkin Zephyr Marshmallow
Line 2 baking sheets with parchment paper. Prepare pipping bag with Wilton 1M or Ateco 846 pipping tip. Place pipping bag into tall glass or pitcher.
In a saucepan add water and agar. Stir well with the whisk. Add granulated sugar, glucose syrup and pumpkin puree. Mix with whisk and cook over medium heat. As soon as it starts boiling, set timer for 5 minutes. Continue cooking syrup, whisking a few times. Syrup should be thicker after 5 minutes boiling. Syrup should be at 217-221oF (102-105oC) if you want to check with thermometer. When syrup is ready, remove from the heat.
Meanwhile, start making meringue. In a mixing bowl of stand mixer with whisk attachment, add egg whites. Beat on low speed untill foamy then add granulated sugar. Whip on medium speed untill soft peacks form.
Slowly pour the pumpkin sugar syrup into the meringue, while mixer running on medium high speed. Do not pour syrup into whisk, aim it toward the side of the bowl. When all syrup is poured in, increase the speed to high and whip for 2 minutes.
Transfer the mixture into the prepared pipping bag. Pipe 2-inch round rosettes on the prepared baking sheet. Let Pumpkin Zephyr Marshmallow to set for 4-5 hours. Dust with powdered sugar (optional).
How to store
Store Pumpkin Zephyr Marshmallow in airtight container and keep at room temperature for 2-3 days. I would not recommend to freeze Zephyr.
Tips for making Pumpkin Zephyr Marshmallow
- get everything ready, and only then start making Zephyr.
- use room temperature egg whites. Pasteurized egg whites will also work for this recipe.
- make sure you are using pumpkin puree and not pumpkin pie filling
- agar powder is very important ingredients. Do not substitude with diffrent setting ingredients, like gelatine or pectin.
If you mkae this Pumpkin Zephyr Marshmallow, please tag me on social media and make sure to leave a rating down below. I would love to see your creations! Check other recipes:
- Zephyr recipe
- Pumpkin Spice Cup
- Homemade marshmallow
- Thick hot chocolate
- Pumpkin Shaped Macarons
- Pumpkin Spice Latte macarons
- Ferrero Rocher macarons
Pumkpin Zephyr Marshmallow
Equipment
- 1 stand mixer or electric hand mixer
Ingredients
Pumpkin Sugar syrup
- 250 gr pumpkin puree
- 380 gr granulated white sugar
- 100 gr water
- 40 gr glucose syrup
- 14 gr agar powder
French meringue
- 80 gr egg whites room temperature
- 100 gr granulated white sugar
Instructions
- Line 2 baking sheets with parchment paper.
- Prepare pipping bag with Wilton 1M pipping tip. Place pipping bag into tall glass or pitcher.
- In a saucepan add water and agar. Stir well with the whisk.
- Add granulated sugar, glucose syrup and pumpkin puree.
- Mix with whisk and cook over medium heat. As soon as it starts boiling, set timer for 5 minutes.
- Continue cooking syrup, whisking a few times. Syrup should be thicker after 5 minutes boiling. Syrup should be at 217-221oF (102-105oC) if you want to check with thermometer. When syrup is ready, remove from the heat.
- Meanwhile, start making meringue. In a mixing bowl of stand mixer with whisk attachment, add egg whites.
- Beat on low speed untill foamy then add granulated sugar. Whip on medium speed untill soft peacks form.
- Slowly pour the sugar syrup into the meringue, while mixer running on medium high speed. Do not pour syrup into whisk, aim it toward the side of the bowl.
- When all syrup is poured in, increase the speed to high and whip for 2 minutes.
- Transfer the mixture into the prepared pipping bag.
- Pipe 2-inch round rosettes on the prepared baking sheet.
- Let Pumpkin Zephyr Marshmallow to set for 4-5 hours.
- Dust with powdered sugar (optional).