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 Homemade Marshmallow "Strawberry" Recipe
In the strawberry season, I want to suggest trying to cook homemade strawberry marshmallows on agar-agar. This delicious and extremely flavorful delicacy is sure to appeal to both children and adults. Strawberry marshmallows according to this recipe turn out to be a pleasant pink color, very tender. It also holds its shape perfectly and just melts in your mouth.
Course Children's Food Ideas, Desserts Dishes, Holiday Food Ideas, Special Food Dishes
Cuisine French Cuisine
Keyword For Beginners, Medium
Cook Time 60 minutes
Servings
Ingredients
Marshmallows:
Syrup:
On top:
Course Children's Food Ideas, Desserts Dishes, Holiday Food Ideas, Special Food Dishes
Cuisine French Cuisine
Keyword For Beginners, Medium
Cook Time 60 minutes
Servings
Ingredients
Marshmallows:
Syrup:
On top:
Instructions
  1. Thawed or fresh strawberries (10 -12 PCs.) with a blender.
    Thawed or fresh strawberries (10 -12 PCs.) with a blender.
  2. Boil for 2 minutes.
    Boil for 2 minutes.
  3. Peel and core the apples, chop them finely and bake them until soft.
    Peel and core the apples, chop them finely and bake them until soft.
  4. Ready-made apples are crushed with a blender in puree.
    Ready-made apples are crushed with a blender in puree.
  5. In a bowl, combine the strawberry puree (125 g), applesauce (125 g) and sugar.
    In a bowl, combine the strawberry puree (125 g), applesauce (125 g) and sugar.
  6. Start whipping in two passes adding protein.
    Start whipping in two passes adding protein.
  7. In parallel, combine all the ingredients for the syrup in a saucepan and put it to cook.
    In parallel, combine all the ingredients for the syrup in a saucepan and put it to cook.
  8. As soon as the syrup boils copiously, cook for 4 minutes over medium heat or up to 110 degrees.
    As soon as the syrup boils copiously, cook for 4 minutes over medium heat or up to 110 degrees.
  9. By this time, our mass should be well whipped.
    By this time, our mass should be well whipped.
  10. Carefully, pour the syrup in a thin stream into the churned mass. And continue whisking for no longer than 1 minute.
    Carefully, pour the syrup in a thin stream into the churned mass. And continue whisking for no longer than 1 minute.
  11. Transfer the finished marshmallow mass to a pastry bag with a nozzle of your choice and drop off the marshmallow halves. Leave at room temperature for complete stabilization for 24 hours. Then collect two halves and roll in powdered sugar.
    Transfer the finished marshmallow mass to a pastry bag with a nozzle of your choice and drop off the marshmallow halves. Leave at room temperature for complete stabilization for 24 hours. Then collect two halves and roll in powdered sugar.
  12. Ready to serve marshmallows to the table! Store in an airtight container.
    Ready to serve marshmallows to the table! Store in an airtight container.
  13. Bon Appetit! Marshmallows are very airy!
    Bon Appetit! Marshmallows are very airy!
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