After the corporate party, a lot of different alcohol remained in the office. Whole bottles were taken home by colleagues. I don't drink strong alcohol, so I decided to take the remains of Aperol for myself, I have long wanted to make marshmallows with its taste.
Aperol (Italian. Aperol) is an Italian aperitif. Has an orange-red color and a bitter taste. The bouquet contains notes of oranges, herbs and aromatic spices. (C) Wikipedia
I will not delay, let's cook.
A step-by-step recipe on how to make Aperol flavored marshmallows
Preparation of the whipped mass
I send all the ingredients for whipping into the mixer bowl and mix with a whisk until combined. In this state, I leave the mass for 3-5 minutes so that the albumin picks up moisture from the puree. While the albumin is swelling, I’ll do the syrup.
Syrup preparation
I send all the ingredients for the syrup to the stewpan and mix. I put it on medium heat. After boiling, I reduce the heat a little and cook to a temperature of 110 ° C. I have a thermometer, but I have been testing the syrup readiness differently for a long time.
The syrup is ready when it runs down in a long, single trickle. Just look at the photo and everything will be clear to you.
As soon as the syrup boils, I begin to beat the marshmallow mass at high speed. By the time the syrup is ready, the mass should become dense. If you have a hand mixer, first whisk the puree until tender, then prepare the syrup.
When the syrup is ready, I wait for it to stop bubbling and, continuing to beat, pour it into the mixer bowl in a thin stream. Beat until combined.
I transfer it to a pastry bag with a nozzle and place it on a baking sheet covered with parchment.
Leave the marshmallows to dry for 12 hours. The mass should be covered with a thin "film" and not so much stick to your hands. If the room is humid, the drying time may be longer. After drying, sprinkle the marshmallows with powdered sugar and put the halves together.
Scroll to the side to view ingredients
To prevent the marshmallow from drying out, it should be stored in a place without air access. I put in bags on a zip lock. You can leave it in the air, but then it will eventually become sugared from the edges, while in the center it will remain moist.