Raspberry Marshmallow
Description
Making raspberry marshmallows won't be difficult at all if you follow all the recommendations and show a little patience. The result will definitely delight you.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Lightly blend the raspberries with a blender to make them easier to strain through a sieve.
- 3
Step 3
Rub the raspberries through a sieve.
- 4
Step 4
Add 2 grams of pectin and 50 grams of sugar to the raspberry purée, heat until the sugar dissolves, then cool.
- 5
Step 5
Place the chilled raspberry purée into a large bowl for whipping, add sugar and egg white.
- 6
Step 6
Beat the raspberry purée with sugar and egg white until stiff peaks form.
- 7
Step 7
Add granulated sugar, water, and agar-agar to a saucepan, let it sit for a moment. Bring to a boil, then cook the syrup for 5 minutes from the moment it starts boiling. Test for doneness by checking how a drop of syrup solidifies on a surface or if a "thread" forms when a drop runs off the spoon. Let the bubbles in the syrup settle for one minute.
- 8
Step 8
With one hand, hold the mixer and beat the mixture, while with the other hand, slowly pour the sugar syrup in a thin stream into the meringue mixture. Continue beating until the mixture begins to stabilize and distinct lines from the mixer remain visible on the surface.
- 9
Step 9
Transfer the marshmallow mixture into a pastry bag fitted with a "star" tip and pipe the marshmallow onto parchment paper sheets, which should be prepared in advance. This will yield three such sheets.
- 10
Step 10
After about 10 hours, dust the marshmallows with powdered sugar and pair them together, preferably wearing gloves.
- 11
Step 11
After 24 hours, the raspberry marshmallow is completely ready to eat. Pour yourself some tea or coffee and enjoy its wonderful taste. This is bliss!