How to make lemon-ginger marshmallows without baking: a video tutorial from a pastry chef

Lemon-ginger marshmallows are truly special, not cloyingly sweet, and will definitely appeal to even those who have never made them. The delicate and airy texture will win the heart of the most demanding gourmet.

Based on the advice of the popular pastry chef v.vanilinka, the FoodOboz editorial team will tell you the subtleties and secrets of making lemon-ginger marshmallows. The pastry chef posted her tips and a detailed video tutorial on her Instagram page.

Ingredients:

• Lemon juice - 150 ml
• Zest of 1 lemon
• Fresh ginger - 10 g
• Sugar - 400 g
• Water - 150 ml
• Citrus pectin - 10 g
• Egg white - 40 g
• Agar-agar - 7 g
• Powdered sugar

Method of preparation:

1. Mix 50 g of sugar and pectin in a bowl.
2. Bring lemon juice and grated ginger to a boil. Gradually add sugar and pectin and cook the mixture for another 3 minutes.
3. Pass the mixture through a sieve, add the zest, and blend. Cover the resulting mass with cling film and leave to cool completely.
4. When the mixture is completely cold, add the egg whites and beat with a mixer until thick.
5. Combine water, agar-agar, and 50 g of sugar in a saucepan. Bring to a boil, then add the rest of the sugar. Boil the syrup for about 6 minutes.
6. When the syrup is fully cooked, gradually pour it into the protein mass and whisk gradually.
7. Put the resulting mass into a pastry bag and squeeze out the marshmallows. Leave it for 10 hours.
8. Glue the marshmallows together. Sprinkle with powdered sugar when serving.