Marshmallows in a whipper?

[Speakeasy Desserts]

Has anyone tried doing this? I'm finding sketchy blog posts that theorize that marshmallows could be made using an iSi/Liss style cream whipper, but no photos of the recipe outcomes.

I have two concerns to be addressed:

1) CO2 (as in a soda charger) or NO2? (as in a cream charger)? The soda chargers make big, fluffy, lazy bubbles, but I'm not sure how this would react with hot marshmallow mix. Nitrous seems like a good idea for small, even bubbles for the marshmallow which I would assume would lead to a more fluffy marshmallow.

2) How will this affect my whipper? I've made a few hot espumas and found that the dismantling my whipper after the whipper cools is just... incredibly difficult. So I'm a little cautious about the combination of sugar (edible cement in my book, once its cooled) and heat.

If anyone has a recipe or suggestions on making marshmallows via whipper, please share!


+Speakeasy

[Alessio]

I thought that the bubble size mostly depended on the pressure the gas has inside the bottle, probably solubility in the liquid inside is also an issue. The main diff between using CO2 or NO2 is that the first is acidic (thats why we dont use it for cream anymore)
Can totally imagine the difficulty in cleaning the bottle after having done something like this :-SS

Al

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[Speakeasy Desserts]

I tried making marshmallows with my whipper using nitrous oxide. It soort of worked.

The problem -- which I think I should have seen coming -- was that the yeild the recipe exceeded my whipper's capacity.

With almost anything else going through the whipper, the capacity issue wouldn't be a big deal. However, I put like, 2/3 of it in the whipper, held it at the right temperature in the whipper and that went OK. The sugar in the remaining 1/3 began to carmelize and set a little too much in the time it took for me to reload and recharge the whipper and was a goopy mess. If I were to use this method again, I would definitely adjust that, but cleaning was a bitch-- as anticipated.

Frankly, this was  a great idea in theory, but a far too much trouble than it was worth in execution. The texture was indistinguishable (mouth feel, chewiness, fluffiness, intensity of sweetness) to me from marshmallows made with a regular mixer with the whisk tool. Not a total bust, but I'm also not going to repeat this any time soon.

Recipe is here: http://www.wikihow.com/index.php?title=Make-Marshmallows&printable=yes