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Strawberry marshmallows on agar

Strawberry Marshmallows on Agar

Treat yourself to the magical taste of homemade marshmallows (zefir)! They come out wonderfully tender and airy, like little clouds. I made the berry purée from strawberries, so the marshmallows turned out a delicate pink with a rich strawberry flavor. I used frozen strawberries — just thaw them first and drain off the liquid. Instead of strawberries, I think any berry would work: raspberries, blueberries, or currants. This makes a big batch, but trust me, it disappears fast. We started in on them just a couple of hours later, because walking past them was simply impossible. The original recipe called for more sugar — 250 g in the purée and 450 g in the syrup — but I cut it back, since I was afraid it would be too sweet. You can use the original proportions or the ones I give here; honestly, though, I'm not sure what all that extra sugar is even supposed to do.

Irisha

Recipe author

Composition / ingredients

Servings:

Strawberries

100

Applesauce

150

Sugar

200

Egg whites

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

Cooking method

Step 1:

Cover the agar with the water and let it soak for 1–2 hours.
Step 2:

Make the applesauce. Bake the apples until soft (to get 150 g of finished purée, I needed about 350 g of apples).
Step 3:

Press the baked apples through a sieve.
Step 4:

Purée the berries (I used strawberries) and press them through a sieve.
Step 5:

Combine the apple and berry purées, warm the mixture slightly, and add the sugar. Stir until the sugar is fully dissolved.
Step 6:

Add the egg white to the cooled purée and beat until fluffy. This takes a while — about 10 minutes.
Step 7:

Cook the syrup. Put the agar-and-water mixture over the heat and bring it to a boil, stirring constantly. Add the sugar and, stirring the whole time, bring the syrup to 230°F (110°C), or until a thread of syrup trails from the spatula when you lift it.
Step 8:

Pour the finished syrup in a thin stream under the beaters of the running mixer. Beat the mixture until it's thick and smooth. Don't let it cool down too much — agar begins to set at around 105°F (40°C).
Step 9:

Using a piping bag or a spoon, pipe the marshmallows onto parchment paper. Leave them overnight.
Step 10:

Once the marshmallows have set and dried out, dust them with powdered sugar.
Step 11:

Then sandwich them together in pairs. Enjoy!