Strawberry marshmallow (tender and fluffy)
Description
The dish is prepared without unnecessary complications. When making marshmallows, the most important thing is to follow the ingredient proportions and preparation technique, as syrup must always be handled very carefully. The listed ingredients yield a large quantity of marshmallows, which are even better in quality than store-bought ones: less sweet, delicate, and natural. Pay close attention to the syrup's consistency and temperature—it should be thick, not too hot (but not too cooled either). Instead of strawberries, you can use cherries, although the dessert will be less sweet. The ready dessert can now be served.
Instructions
- 1
Step 1
1. Pour cold water over the agar-agar, stir, and let it sit for 1 hour at room temperature. Remove the calyxes from the strawberries and blend them into a purée. Strain the purée through a sieve and measure out 300 grams.
- 2
Step 2
2. Heat the purée until hot and add sugar until it completely dissolves. Bring the agar-agar to a boil and add sugar. Cook the mixture for 5 minutes and let it cool slightly.
- 3
Step 3
3. To the strawberry mixture at room temperature, add half of the egg white and beat with a mixer until light and fluffy. Without stopping, add the remaining half of the egg white and gradually pour in the hot syrup in a thin stream while continuing to beat.
- 4
Step 4
4. Continue beating for another five minutes, until the mixture becomes very thick. Transfer the mixture to a pastry bag and pipe the meringue onto a parchment-lined baking sheet.
- 5
Step 5
5. Leave the dessert at room temperature for 24 hours, then coat the marshmallows with powdered sugar on all sides.