HOME-MADE MARSHMALLOWS 💖

HOME-MADE MARSHMALLOWS 💖

For the syrup:
200 g raspberry puree (any flavor you like)
270 g sugar
10 g agar (gel strength 1200)
60 g water

60 g egg whites
a pinch of salt
1.3 tsp citric acid
50 g sugar

To make the berry puree, blend any berries and strain through a sieve.
Add sugar, agar, and water to the puree. Stir and place over medium heat.
Combine the two processes together: while the syrup is heating, add salt and citric acid to the egg whites and beat until soft peaks form, then add the sugar.
Beat until stiff peaks form that hold well on the beaters.
Don't forget to stir the syrup periodically so that the agar doesn't burn.
Once the syrup boils, cook it for exactly 5 minutes.
Gradually but quickly add the hot syrup to the egg whites, whisking constantly.

Only use the syrup that has dripped out; do not scrape what remains on the sides so that there are no lumps in the marshmallows.

When all the syrup has been added, beat the marshmallow mixture on high speed for 2 minutes.
The mixture will become thick and begin to stick to the beaters.
❗️Quickly transfer it to a prepared pastry bag with a nozzle and pipe it onto silicone parchment or a silicone mat.
Do everything quickly because agar begins to stabilize at a temperature of 40 °❗️
Leave the piped marshmallows to stabilize; I left mine overnight.
It took me 13 hours from the moment I piped the marshmallows to assembling the halves.

Before assembling, sprinkle the marshmallows with powdered sugar and connect the halves that are the same size.
Sprinkle the sides of the marshmallows with powdered sugar again and shake off the excess powder.

Bon appetit 🤗