Strawberry marshmallow
Description
You can make meringue using other berries and fruits according to this recipe—for example, currants, raspberries, or apples. Classic meringue is made with apples, which are turned into a puree. However, strawberry meringue turns out lighter, and if you add less sugar, it will also be less caloric.
Instructions
- 1
Step 1
Using a blender, blend the strawberries into a puree. Add 100 grams of sugar and place the mixture over low heat. Cook for about 5–7 minutes, stirring constantly, until the sugar dissolves. Cool the resulting syrup by placing it in the refrigerator.
- 2
Step 2
Then separate exactly 130 grams of the cooled syrup, add the egg white (also cooled), and beat with a mixer for about 10-15 minutes until the mixture turns pale pink.
- 3
Step 3
Put the remaining syrup back on low heat, add agar-agar, 200 grams of sugar, and 75 ml of water. Stirring constantly, cook until the syrup thickens enough to form a ball from a drop (and it should hold its shape). Stir vigorously with a wooden spoon.
- 4
Step 4
Pour the syrup in a thin stream into the mixture beaten with egg white. Beat until the mixture becomes very thick.
- 5
Step 5
This is what the finished marshmallow mixture looks like.
- 6
Step 6
Fill a pastry bag with the mixture.
- 7
Step 7
On a parchment-lined baking sheet, squeeze out the future marshmallows in the shape of roses.
- 8
Step 8
You can dry the marshmallows at room temperature, which will take about 12 hours. Then the marshmallows should easily detach from the parchment paper. Dust the finished marshmallows with powdered sugar.
- 9
Step 9
Here's a beautiful strawberry marshmallow I made.