Banana marshmallow made with agar-agar is made from reduced banana puree, an agar-based syrup, and just one egg white - the result is a fragrant treat with no gelatin at all. The piped halves dry out at room temperature for a full day, then get rolled in powdered sugar and joined together. This makes a big batch, I recommend it.
Banana Marshmallow with Agar-Agar
Homemade banana marshmallow made with agar-agar from reduced puree and egg white, dried a day and rolled in powdered sugar.
Ingredients
Method
- Soak the agar-agar in cold water - right in the saucepan you'll use to cook the syrup.
- Put the banana pulp in a pot with 150 g of sugar, mash with a fork, and blend until smooth. Set the puree on the stove, bring to a boil, and cook for a couple of minutes.
- Remove from heat and press the puree through a sieve straight into the bowl you'll use to whip the marshmallow mixture. Put the bowl of puree in the freezer for 10 minutes to cool.
- Put the soaked agar on the stove and bring to a boil. Add the remaining 210 g of sugar and cook the syrup for 5-7 minutes - until it thickens and forms threads off a spoon that set instantly. At the same time, whip the banana puree with half the egg white for a couple of minutes, then add the second half and whip until the mixture increases in volume.
- Take the finished syrup off the heat and pour it in a thin stream into the whipping banana-and-egg-white mixture, whipping for another couple of minutes - the mixture will increase dramatically in volume and start to set.
- Immediately transfer the mixture to a piping bag and pipe the marshmallow shapes onto parchment.
- Leave the shapes to dry at room temperature for a full day, then roll in powdered sugar and join the halves together. Enjoy!
Tips
- Always soak the agar-agar in cold water ahead of time, otherwise it won't dissolve properly in the syrup.
- Work with the mixture quickly: agar starts to set as it cools, and you won't be able to pipe it afterward.
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