I couldn't resist making these after making pineapple tart marshmallows for class display!
I used reduced fresh pineapple juice to make these reduced sugar marshmallows so they smell and taste heavenly! I used meringue powder instead of fresh egg whites too so the batter overall was less robust and prone to breaking down faster than fresh egg white and full sugar versions. I mentioned earlier that using meringue powder instead of fresh egg whites doesn't make a difference when making character marshmallows. After using meringue powder for a longer time, I find that this is true for water, tea and coffee based marshmallows. When using fruit puree, using fresh egg whites will yield a more stable batter that doesn't deflate too quickly when melted gelatin is added so I will likely stick with fresh egg whites when fruit puree is used. Nonetheless, this method still works if you are able to work quickly and the characters are 2D.
I melted some red marshmallows in storage, set them in a tray and cut out little red hearts for Pompompurin to hug. As I wanted this to be an interactive type of marshmallow where the heart is removable and the arms can flap around a little, the arms are piped on a separate tray and stuck onto the main body.
Piped Pompompurins without the arms
You may see the process of piping these in the reel:
https://www.instagram.com/reel/DE4eGq4S_Eu/?igsh=N3kwaWlydDFoemY3
with love,
Phay Shing
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