Strawberry marshmallow on agar

Enjoy the magical taste of homemade marshmallows! Marshmallows turn out to be very delicate and airy, like a cloud. I made berry puree from strawberries, so marshmallows turned out to be a delicate pink color, with a rich strawberry flavor. I used frozen strawberries, after defrosting them and draining the liquid. Instead of strawberries, I think any berry will do: raspberries, blueberries, currants. Marshmallows turn out a lot, but believe me, it is eaten very quickly. We started eating it after a few hours, because it was simply impossible to pass by it. In the original recipe, more sugar was used, namely 250 g in puree and 450 g in syrup, I reduced the amount, because I was afraid that it would be very sweet. You can use the original proportions or the ones that I indicated, but to be honest, I do not know what exactly gives such a large amount of sugar.

Irisha

Recipe author

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Composition / ingredients

Servings:

Strawberries

100

Applesauce

150

Sugar

200

Egg whites

For syrup:

Agar-agar

Water

160

Sugar

350

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 2 % 1 g

Fats 0 % 0 g

Carbohydrates 98 % 59 g

236 kcal

GI: 7 / 0 / 93

Step-by-step cooking

Cooking time: 8 h 40 min

Step 1:
Fill the agar with water and leave for 1-2 hours.
Step 2:
Prepare applesauce. Bake the apples (to get 150 g of the finished puree, I needed 350 g of apples) until ready.
Step 3:
Rub the finished apples through a sieve.
Step 4:
Berries (I took strawberries) puree and rub through a sieve.
Step 5:
Mix apple and berry puree, heat the mixture a little and add sugar. Stir until the sugar is completely dissolved.
Step 6:
Add egg white to the cooled puree and beat until fluffy. It takes a long time to beat, about 10 minutes.
Step 7:
Cook the syrup. Put the mixture of agar and water on the fire and bring to a boil with constant stirring. Add sugar and, stirring constantly, bring the syrup to a temperature of 110 C or until a thread of syrup is pulled behind it when lifting the spatula.
Step 8:
Pour the finished syrup in a thin stream under the blades of a working mixer. Beat the mass until a dense smooth mass is obtained. The mixture should not cool down too much, the agar begins to solidify already at 40 C.
Step 9:
Using a pastry bag or spoon, put the marshmallows on baking paper. Leave overnight.
Step 10:
Sprinkle frozen and dried marshmallows with powdered sugar.
Step 11:
And connect in pairs. Bon appetit!