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In my mind, associating marshmallow with lychee made sense because marshmallow is one of my favorite treats and I try to make recipes with seasonal fruits/vegetables but I also expected a disappointment at the first test because I could not imagine a juicy fruit like lychee into the marshmallow. But the super power of the agar-agar didn’t fail me. We also have the cornstarch – icing sugar allies that absorb excess moisture.
So I’m happy to offer you this delicately perfumed treat that will delight the young and not so-young.
This recipe requires a little more technique and material (a kitchen thermometer – a robot), the advice I will give, which is totally valid for all recipes here or elsewhere, is to read the recipe in its entirety to be better prepared.
Using a hand blender, puree 100g of lychee
Whisk the egg whites and salt to form stiff peaks.
Meanwhile, in a saucepan add the lychee puree, powdered sugar and Agar-agar.
Mix well, over medium heat, bring to a boil until the syrup reaches 121°C.
Gently add the hot syrup in a thin stream to make the Italian meringue.
Beat until the mixture has cooled and is firm.
Place parchment paper in a pan, mix the icing sugar and cornstarch and cover the pan with half of it.
Pour the marshmallow and spread well over the entire surface, you can add dye for more color, using a toothpick draw random curves for a marbled effect.
Cover with the other half of the cornstarch-icing sugar mix.
Refrigerate for at least 2 hours, at best overnight.
Cut into the shape that suits you, for an easy cut, cover the knife or cookie cutter in the residue of cornstarch-icing sugar mix.
Ingredients
Directions
Using a hand blender, puree 100g of lychee
Whisk the egg whites and salt to form stiff peaks.
Meanwhile, in a saucepan add the lychee puree, powdered sugar and Agar-agar.
Mix well, over medium heat, bring to a boil until the syrup reaches 121°C.
Gently add the hot syrup in a thin stream to make the Italian meringue.
Beat until the mixture has cooled and is firm.
Place parchment paper in a pan, mix the icing sugar and cornstarch and cover the pan with half of it.
Pour the marshmallow and spread well over the entire surface, you can add dye for more color, using a toothpick draw random curves for a marbled effect.
Cover with the other half of the cornstarch-icing sugar mix.
Refrigerate for at least 2 hours, at best overnight.
Cut into the shape that suits you, for an easy cut, cover the knife or cookie cutter in the residue of cornstarch-icing sugar mix.