Ingredients for Blackberry Puree:
2 cups (or 8 oz or 250 grams) blackberries
1/2 cup (100 grams) granulated sugar
1 Tbsp fresh lemon juice
1 egg white, room temperature
For the Agar Agar Syrup:
1/3 cup (75 ml) water
1 cup (200 grams) sugar
2 tsp (5 grams) agar agar*
Powdered Sugar to dust
*Agar agar is a plant-based thickener, akin to traditional unflavored gelatin derived from pork. Kosher-friendly, it doesn’t impart any aroma or flavor, especially when heated, making it an excellent choice! It’s readily available in natural and health-food stores such as Rosauers, Whole Foods, and is reasonably priced on Amazon.
How to Make Homemade Marshmallows (Zephyr):
1. In a medium saucepan, bring blackberries, 1/2 cup sugar, and 1 Tbsp lemon juice to a simmer. Mash the berries and let them simmer uncovered for 10 minutes. Then strain through a fine sieve, pressing on solids with a spatula. Scrape the back of the sieve to obtain 1/2 cup or 125 grams of puree. Chill the puree over an ice bath until cooled.
2. Once the puree is chilled and slightly thickened, combine it with 1 egg white in the bowl of a stand mixer fitted with a whisk.** Beat for 8-10 minutes on high speed or until thick and stiff peaks form. While the blackberry/egg white mixture is whipping, proceed with step 3.
