2.50 cup
600 g
21 oz
19.80 fl oz
0.50 tbsp
8 g
0.28 oz
0.26 fl oz
0.50 cup
150 g
5.25 oz
4.95 fl oz
egg white
2 pc
currants (fresh or frozen)
1.50 cup
400 g
14 oz
13.20 fl oz


Enjoy the new rich blackcurrant marshmallow recipe. Try to cook it! You will love the result!


You will need:

  • 600 g sugar | 21.15 oz
  • 8g agar | 0.30 oz
  • 150g water | 5.30 oz
  • 1egg white| 1.00 item
  • 400 g currants (fresh or frozen) | 14.10 oz


  1. Place the currants in a saucepan; add a little water, and put it on the heat; warm up a little, and mush it into a puree with a blender.
  2. Place it back on the heat, and boil for about 10 minutes at a low temperature, stirring from time to time, so as not to burn. Throw it back on a sieve and wipe it; you should get 250 g (8.80 oz) of puree. Add 200g (7.05 oz) sugar to the hot puree.
  3. Stir the mass until completely dissolved, and then cool it well. Place the mass in a food processor bowl; add the egg white.
  4. Pour the agar over with the water, and place it on the heat!
  5. And at the same time start whisking the puree with the egg white.
  6. As soon as the agar starts swelling, add 400 g (14.10 oz) of sugar; boil the syrup until a stretching thread (when you lift a spoon with the syrup, it should drain off with a thread).
  7. Pour the syrup in a thin stream into the whipping puree, and continue whipping until the bowl becomes warm. Place the mass in a pastry bag, and form the marshmallows immediately.
  8. The marshmallow freezes for 24 hours at the room temperature.
  9. Finally, sprinkle them with the powdered sugar, and connect the halves.