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Author's note: ☆Custard Marshmallow Recipe with Juice☆

A wonderful recipe for practicing marshmallow floristry skills.

For the mixer bowl:
100 grams of pure egg white. (Pasteurized is fine, but live is better.)
100 grams of fine white sugar.
Vanilla is optional.

For the syrup:
400 g of apple juice
350 g of white sugar
12 agar-agar (900 blooms)

Mix everything together in a heavy-bottomed saucepan.

Pour 100 g of egg white into the bowl of a mixer. Turn on medium speed and beat until light and fluffy. Increase the speed and beat until thick and fluffy. Then add the sugar in two additions, pausing for 15 seconds between each addition, and continue beating at high speed. The meringue should be thick, well-whipped, and hold its shape. A stiff peak forms when you whisk it.

While turning on the mixer, place the saucepan with all the syrup ingredients in the bowl, whisk, and cook over high heat until it boils. Once boiling, cook the syrup for 5 minutes over medium-high heat. The time it takes to boil should coincide with the time you pour the sugar into the mixer. Cook the syrup for 4-5 minutes, whisking frequently, until the temperature reaches 104 degrees Celsius. Pour the syrup into the bowl of the mixer at medium speed. The syrup should form a thick stream; pour all the syrup in about 30-50 seconds. Continue beating at high speed, but not too high, until the mixture begins to pull away from the edges and swirls around the whisk. Reduce the speed to low for 10 seconds, then return to high speed. Repeat a couple of times. The mixture should be very dense and hold its shape. When you remove the whisk, it should be firm and dense, yet flexible.

Fold the finished mixture with a spatula, scooping out the softer mixture from the bottom after mixing. Place it in a pastry bag fitted with a nozzle. Pipe the marshmallows. When piped, it's important to maintain a high speed, as the marshmallows cool and set quickly. After piping the marshmallows, after 10 minutes, the marshmallows should have a firm consistency, easily come away from the sheet, and have a spongy texture when broken. It takes 6-18 hours for the marshmallows to set, depending on the humidity in the room. Once the marshmallows have set, dust them with powdered sugar on all sides and package them in a box. The marshmallows will develop a thin sugar crust and will be juicy and soft inside.

‼️ Always focus on your tools. For a stovetop, the maximum speed is 9, but the stovetop isn't powerful. For me, a mixer is high speed, but on a Starwind, it's a medium 4-5, and so on. Learn to see the consistency of the mixture.