Strawberries wipe through a blender, filter through a fine sieve.
Turns puree juice.
Connect with sugar and put on the stove.
Boil until the middle ball ( in cold water drip strawberry syrup, a drop should be collected in a ball and not spread and at the same time should remain soft plastic) A prerequisite to cook the syrup. If you no boil marshmallow will spread, if you digest the weight, hard, rubber, rough.
When the syrup is almost ready, beat the cooled proteins, to increase in volume 6 times, add citric acid to strengthen the structure of the protein.
Pour the hot syrup into the proteins continuing to whisk, while the mass becomes white with a creamy pink tint.
Add in the soaked and dissolved gelatine.
Continue to whisk, almost to cool, while the mass becomes thick, resistant.
Put marshmallows on the table with a pastry bag and nozzle.