You can use this recipe for any type of marshmallow flowers🌹🌷
If you want to succeed you have to try my XXL piping Tips/Sets for marshmallow tulips, roses and peonies
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You can find more piping videos on my channel
🌺Marshmallow Lily Piping
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Hydrangeas
🪻Marshmallow Hydrangea real time piping🩵💙
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Roses
Marshmallow Rose Piping/real time 🌹
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Recipe:
150 gr raspberry jam
60 gr egg whites
Pinch of citric acid
250 gr sugar
150 gr water
7 gr agar agar
Combine the jam with the egg white and sugar in the mixer bowl. Add citric acid. Whip on high speed until the mixture becomes very fluffy and starts wrapping around the whisk.
At the same time, combine the sugar, agar, and water in a saucepan. Stir constantly and cook the syrup until it reaches the “string stage” where it drips in threads from the spatula. This should take about 2.5-3 minutes after it starts boiling. If you have a thermometer, cook the syrup to 110°C (230°F).
Once the syrup is ready and the egg whites with jam are whipped, slowly pour the syrup in a thin stream down the side of the bowl while mixing at maximum speed. Avoid pouring it directly onto the whisk.
After all the syrup is incorporated, continue beating for another 1 to 1.5 minutes until the desired consistency is reached. Be careful not to overwhip, as the mixture will start cooling, and the agar will begin to set. Agar starts to gel at 45°C (113°F), so you'll need to work quickly to pipe the flowers.
Once the mixture is ready, it should be kept warm. Preheat the oven to 50°C (122°F) — no higher! Turn it off and store the bowl inside to keep the mixture warm.
Before piping the flowers, make sure to stir the marshmallow mixture thoroughly.
Pipe the flowers and leave them at room temperature to set. The time needed will depend on the temperature, humidity, and size of your flowers. It typically takes about a day, but if it's very dry or humid, the time may shorten to around 8 hours or extend up to 2 days.
Once set, lightly dust the flowers with powdered sugar and store them in an airtight container. Be sure to keep the marshmallow flowers sealed tightly, as they will dry out if exposed to air. In a container, they will stay soft for about a week.
