Before this recipe, I did not know that such a thing was possible, and when I cooked, I did not hope that it would work. But, fortunately, it was not so scary, even a child can cope with this recipe. Marshmallows are tender, airy and very tasty. Chickpeas have always been a welcome product on our table, now it is doubly welcome.
| Cook Time | 90 minutes |
| Servings |
Ingredients
Marshmallow:
- 200 gram Chickpeas
- 2,5 glass Water
- 125 gram Sugar
- Sugar powder
Syrup:
- 0,5 teaspoon Lemon juice
- 5 gram Agar-agar
- 90 gram Water
- 170 gram Sugar
- Vanilin pinch
Ingredients
Marshmallow:
Syrup:
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Instructions
- Soak the chickpeas in water overnight. Drain the water, pour in a new one and cook until ready. Remove from heat and allow to cool completely.
- Strain 130 ml of broth into a cup.
- Fill the agar-agar with cold water and leave for 40 minutes.
- Whisk the broth until it thickens completely.
- When it thickens (turns into foam), gradually pour in the sugar mixed with vanilla and pour in the lemon juice. Whisk until peaks form.
- Pour the agar into a saucepan and put it on the fire. Bring to a boil and, stirring constantly, add sugar and cook for 5-7 minutes. Pour the chickpeas into the broth with hot agar, continuing to beat.
- Put the mixture in a pastry bag and place the marshmallows on parchment. Let the marshmallows freeze, if desired, sprinkle it with powdered sugar.
- Bon appetit.
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