Marshmallow Flowers

Ingredients

• 60 g Egg Whites (about 2 medium egg whites, separated from yolks)
• 60 g Granulated Sugar (for the meringue, added after whipping egg whites)
• 1 pinch Citric Acid (helps stabilize the marshmallow, optional fruit acid can be used)
• 150 ml Orange Juice (divided: 50 ml for agar mixture, 100 ml for syrup; fresh or bottled)
• 8 g Agar Powder (use a fine‑ground agar; cannot be substituted with gelatin for this recipe)
• 180 g Granulated Sugar (for the syrup)
• 20 g Glucose Syrup (adds shine and prevents crystallisation; can replace with 20 g extra sugar if unavailable)
• 1 ml Food Coloring (Green) (for leaf marshmallow)
• 1 ml Food Coloring (Pink) (for flower marshmallow)
• 10 g Powdered Sugar (to dust finished flowers and reduce stickiness)
• 4 pieces Baking Paper (cut into small squares for shaping the flowers)

Instructions

1. Prepare Equipment & Oven

   Cut small squares of baking paper, trim the piping bags so the opening isn’t too large, and set out the round, flower and leaf nozzles. Pre‑heat the oven to 40 °C and place a plate on the bottom rack to keep the marshmallow warm later.

   Time: PT5M

   Temperature: 40°C

2. Make Agar‑Orange Juice Gel

   Combine 50 ml orange juice with 8 g agar powder in a small bowl. Stir until the agar is fully dispersed; set aside.

   Time: PT2M

3. Cook the Syrup

   In a saucepan, add 100 ml orange juice, 180 g sugar and 20 g glucose syrup. Attach the frying thermometer, set to medium heat and stir just enough to keep the bottom from sticking. Bring to a boil and continue boiling for about 7 minutes until the thermometer reads 110 °C.

   Time: PT7M

   Temperature: 110°C

4. Whip Egg Whites

   While the syrup is cooking, place 60 g egg whites in a clean mixing bowl. Whip on medium speed for 1 minute until foamy (no sugar added yet).

   Time: PT1M

5. Combine Agar Mixture with Syrup

   When the syrup reaches 110 °C, add the agar‑orange juice mixture. Stir well and bring the mixture back to a gentle boil, stirring constantly for another 3 minutes to fully activate the agar.

   Time: PT3M

   Temperature: 110°C

6. Add Sugar & Acid to Egg Whites

   Increase the mixer to medium speed and slowly add the remaining 60 g sugar and a pinch of citric acid to the whipped egg whites. Continue mixing for about 30 seconds until the mixture is glossy.

   Time: PT1M

7. Incorporate Hot Syrup

   With the mixer on medium, pour the hot syrup into the egg‑white mixture in a steady stream (not too slow, not too fast). Whisk for 2 minutes until the marshmallow batter becomes thick, glossy and the bowl feels warm.

   Time: PT2M

8. Color the Marshmallow

   Divide the batter into two portions. Add a few drops of green food coloring to one portion for leaves and pink to the other for flowers. Mix each gently with a spatula.

   Time: PT2M

9. Warm the Bowl

   Place the mixing bowl (with the pink batter) in the pre‑heated oven for 2‑3 minutes or microwave for 3 seconds to keep it soft while you pipe.

   Time: PT3M

   Temperature: 40°C

10. Pipe the Flowers

    Fit a round nozzle to one piping bag and a flower nozzle to another. Fill the pink batter into both bags. Pipe a small “bud” (about 12 pieces total) onto the prepared baking‑paper squares. Quickly add 3‑4 small green leaf shapes around each bud using the leaf nozzle.

    Time: PT5M

11. Set & Finish

    Allow the piped flowers to dry at room temperature for about 1 hour. Lightly dust each flower with powdered sugar to reduce stickiness, then trim any uneven base with a small knife.

    Time: PT1H

12. Store

    Place the finished marshmallow flowers in an airtight container. They stay soft for up to one week at room temperature.

    Time: PT0M

Nutrition Facts

Calories

95

Protein

0.6 g

Carbohydrates

23 g

Fat

0 g

Fiber

0 g

Ingredient Substitutions

• Instead of Citric Acid: Cream of tartar, Lemon juice (use a little more)
• Instead of Orange Juice: Other citrus juice (e.g., lemon, lime), Apple juice
• Instead of Glucose Syrup: Corn syrup, Additional granulated sugar
• Instead of Baking Paper: Parchment paper

Equipment Needed

• Mixing Bowl
• Hand Mixer
• Saucepan
• Frying Thermometer
• Microwave
• Oven
• Piping Bags
• Round Nozzle
• Flower Nozzle
• Leaf Nozzle
• Damp Cloth
• Airtight Container
• Kitchen Scale
• Measuring Spoons

Critical Steps — Do Not Skip

• Cooking the syrup to exactly 110 °C.
• Whipping egg whites to proper foam before adding sugar.
• Incorporating the hot syrup into the egg‑white foam quickly.
• Keeping the marshmallow batter warm while piping.

Chef Tips from the Video

• Use a fine‑mesh sieve to sift the powdered sugar before dusting for an even finish.
• For extra shine, lightly brush the finished flowers with a thin layer of melted white chocolate.
• If you prefer a softer texture, reduce the agar to 6 g and increase the orange juice to 60 ml.

Troubleshooting

Storage

Refrigerator: Not recommended; store at room temperature in an airtight container.

Freezer: Not suitable; texture changes when frozen.

Room temperature: Airtight container, up to 7 days.

Make-Ahead Tips

• Prepare the marshmallow base up to step 8, then store in a sealed container at room temperature for up to 2 days before coloring and piping.
• If the batter stiffens, gently re‑warm in the microwave in 3‑second bursts.

Frequently Asked Questions