Strawberry Marshmallow Recipe
Delicious marshmallows. Strawberry bliss… And the structure is like a store. As a friend said, I was treated to marshmallows, if not for the look in which we see that it was not done professionally, she would never have believed that I did it myself, and did not buy it… But accuracy is important.
Servings
10
Cook Time
60minutes
Servings
10
Cook Time
60minutes
Ingredients
Instructions
  1. To begin with, I would like to say that accuracy and quality of products are very important in this recipe. Berries should be fresh, frozen will not work because of the excess liquid (you can, of course, try to boil a little …). Being an agar, you also need to be completely sure that you will not translate all your work. I needed 400 g of strawberries. And that’s another thing. The very first thing you need to soak 9 g of agar in 160 ml of cold water.
  2. I broke the strawberries in a blender and rubbed them through a sieve. Strawberry puree will need 300 g .
  3. Preheat the strawberry puree to a hot state (I do it in the microwave) and add 200 g of sugar. Stir until the sugar is completely dissolved.
  4. When the puree with sugar cools down, pour it into the bowl of the mixer, where it will be whipped. Or in a bowl with a capacity of less than 4 liters (I have a bowl with a volume of 6 liters). Add half of the egg white to the puree. I first whipped the protein with a fork, then half poured it into the puree.
  5. Put the soaked agar-agar on the fire, dissolve it and let it boil. Pour in the remaining 450 g of sugar, stir and cook over medium heat.
  6. Simultaneously with the preparation of the syrup, I began to beat the strawberry puree with half the protein with a mixer at full power (I have 1200 watts) until smooth (3-4 minutes) Then add the second half of the protein and continue to beat for a couple of minutes.
  7. The syrup is brewed according to the idea for 5 minutes. But in fact, I don’t catch anything … the main thing is either the presence of a thermometer (the syrup is cooked to 110 degrees), or so: From the spoon with which the syrup was taken out, it should first be drained in a thin trickle, smoothly turning into a thin thread at the end. Then the sugar syrup is ready. Remove it from the heat.
  8. Meanwhile, the strawberry mass is well whipped and greatly increases in volume. Pour in a thin stream, without stopping whipping, sugar syrup, which no longer gurgles and bubbles. You need to spill closer to the wall of the bowl, but otherwise everything will be as it was with me the first time (the halo and sacramentosingles turned out).
  9. Beat at maximum power until thickened. The mass will turn out lush and stable. If you hold the whisk, a clear trace will remain on it. But the mass will still be warm. The mass itself turns out very tasty… The daughter eats and so…
  10. And now we need to work as fast as possible. I had a bad pastry bag and I was making marshmallows using a paper file, so I made this mold for my marshmallows. The baking sheet and the other surface on which the marshmallows will be laid out, I have previously covered with cling film. Everywhere they write that they dry it on parchment. But if I had such a parchment, but then the marshmallow does not come off. And the recording is perfect.
  11. In the recipe of the original it was written that it turned out 65 halves. I got more than 80 times.. When I laid out the last marshmallow, the first one does not stick and easily separates from the film … It’s delicious… Last night I baked marshmallows.
  12. I dry marshmallows at room temperature overnight. And in the morning, sprinkle with powdered sugar. Then we easily remove it from the film.
  13. And connect the two halves with the bottoms to each other. Marshmallows stick together easily. And it holds up well.
  14. Everything turned out brilliantly simple and incredibly delicious… and the color… And the fragrance…
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