Pumkpin Zephyr Marshmallow
These Pumpkin Zephyr Marshmallow pillows are made by beating egg whites with sugar and adding pumpkin puree syrup.
Servings 8 people
Calories 30kcal
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).
Nutrition
Serving: 1zephyr marshmallow | Calories: 30kcal