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Black marshmallow

Author
Cookinero 4 Mar 2025
7070
Black marshmallow

Black marshmallow is made from blackcurrant, frozen or fresh berries. The recipe for marshmallow from currant allows you to make a berry dessert with a slightly sour taste. Marshmallow at home from currant turns out dark purple. Blackcurrant delicacy is useful for vitamin C. Currant marshmallow will give not only taste pleasure, but also support immunity. Choose ripe berries so that the marshmallow turns out with a rich taste and aroma.

How to cook Black marshmallow

Step 1

Black marshmallow

Prepare the puree. Grind the currants with a blender. Put the currant puree on low heat, bring to a boil, cook for 7-10 minutes. Rub the puree through a sieve to remove the seeds and peel. Cut the apples into cubes, cook them in boiling water for 10 minutes until they become soft. Grind the apples with a blender, add to the currants. Pour in the sugar, stir until completely dissolved. Cook the puree for 5 minutes.

Step 2

Black marshmallow

Cook the syrup. Pour water into a saucepan, add sugar and agar-agar. Bring to a boil, cook for 5-6 minutes. Stir vigorously, preventing the syrup from sticking to the bottom. Pour the syrup into the puree, beat for 2 minutes.

Step 3

Black marshmallow

Prepare the marshmallow mixture. Add the egg whites to the puree and beat with a mixer at maximum speed until stiff peaks form. Pour the syrup in a thin stream and continue beating until the mixture doubles in size. The process may take 10 minutes.

Step 4

Black marshmallow

Form the marshmallow. Transfer the mixture into a pastry bag, pipe the marshmallow halves onto a parchment-lined tray. Leave the marshmallow to dry for 10 hours on the table at room temperature.

Black marshmallow - FAQ About Ingredients, Baking Time and Storage

Yes, frozen currants work well—just thaw and drain excess liquid before blending.
Gelatin is a good alternative (use 1 tbsp powdered gelatin dissolved in water), but the texture will be slightly softer.
Store in an airtight container at room temperature for up to 2 weeks, or refrigerate for up to 3 weeks.
Yes! Replace egg whites with aquafaba (3 tbsp per egg white) and use a plant-based syrup alternative if needed.
Ensure your bowl and mixer are completely clean and grease-free, and beat at high speed—it may take longer if humidity is high.
Yes, freeze them in a single layer before transferring to an airtight container. Thaw at room temperature for 1 hour before serving.
Adjust the piping tip size: use a smaller opening for bite-sized pieces or a wider one for jumbo marshmallows.
Pair with hot chocolate, crumble over desserts, or toast lightly for a smoky flavor.
Yes, but reduce gradually (start by 1/4) as sugar helps with texture—agar-agar may need slight adjustment for stability.

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