Ingredients

Puree
albumin
1 tbsp
15 g
0.52 oz
0.50 fl oz
water
0.25 cup
2.75 tbsp
40 g
1.40 oz
1.32 fl oz
berry puree
1 cup
260 g
9.10 oz
8.58 fl oz
sugar
0.50 cup
100 g
3.50 oz
3.30 fl oz
Syrup
sugar
1 cup
250 g
8.75 oz
8.25 fl oz
invert sugar
0.50 cup
100 g
3.50 oz
3.30 fl oz
water
0.75 cup
160 g
5.60 oz
5.28 fl oz
agar
0.75 tbsp
10 g
0.35 oz
0.33 fl oz

Method

We would like to share a recipe for fragrant forest strawberry marshmallows with albumin.

This recipe is worth to try!

The flavor of these forest strawberry marshmallows is definitely magical!

Cooking instructions

  1. Soak the albumin with water in the bowl, and start the slow stirring mode.
  2. Add the sugar to the warm puree, and mix until dissolved.
  3. Next, cook the sugar syrup: pour the agar with water, and stir well; add the sugar. Put the syrup on the heat, and cook to 110C (230F). Use a thermometer or check for a "thread".
  4. Meanwhile, increase the mixer speed, and whisk the albumin; add the berry puree with sugar.
  5. Start whipping at a low speed, gradually increasing it; the mass will increase the volume. After about 3 to 4 minutes, the mass will grow sufficiently (the volume should grow thrice).
  6. Next, pour the syrup in a thin stream, without rushing, kneading the syrup into the mass immediately. After adding all the syrup, whip for another 2 to 3 minutes, and form the marshmallows.
  7. The temperature of the mass should be approximately 47C (117F).

Bon Appetit!