Yuzu Black Tea Morkie Marshmallows

 I made some cute doggie marshmallows as cake toppers for an upcoming request!

Modelled after an adorable crossbreed of Maltese and Yorkshire terrier.

Since the cake is yuzu flavoured, I decided to match the marshmallow to it. Black tea is added to colour the marshmallow naturally.

Here's a look at the doggies before dusting!

I added purple sugar flowers to match the colour of the cake as well.

See the reel of how I made these:

https://www.instagram.com/reel/DfVsdyjSRBc/?rpxt=OTluMnhpYmZxemVx

Yuzu black tea marshmallows

The black tea component of the marshmallows is mainly to colour it light brown naturally so this tastes more strongly of yuzu than black tea. Feel free to add more black tea & less yuzu according to your taste. These marshmallows are more tart than sweet

Italian meringue:
12g meringue powder (I use Wilton)*
30g warm water*
6g 100% yuzu juice*
10g caster sugar
100g caster sugar
1/8 tsp salt
24g light corn syrup
30g water
4g instant black tea (no sugar added)

Gelatin bloom:
7g gelatin (bovine or porcine)
28g ice water

Dusting:
Cornstarch or a 50/50mix of cornstarch & icing sugar

* You may replace with 48g egg whites if you don't want to use meringue powder. Replace 6g of ice water with yuzu juice for gelatin bloom but you may want to increase gelatin by 1g due to the high acidity of yuzu. May replace meringue powder with egg white powder too

1. Whip first 4 ingredients together until foamy or soft peak. Continue running mixer at low speed while making syrup
2. Make syrup from the next 5 ingredients, heating it till 116-118C
3. Remove from heat, letting bubbles subside a little. Add bloomed gelatin. Mix well until fully dissolved 
4. Increase mixer speed. Slowly stream 3. into 1. Whip until firm peaks as shown in reel
5. Pipe as shown, keeping any unused batter in a warm (32C) place
6. Freeze 30min, refrigerate 2h or open air rest for 8h/overnight before dusting

with love,
Phay Shing