Marshmallow sandwiches

Bright colors from the juicy ripe berries and a rich taste of homemade marshmallows - now you can cook this delicacy by yourself! The sour filling and the delicate biscuits will do the trick, so the sandwiches will be eaten very quickly.

You will need:

• 200g butter 82.5% | 7.05 oz
• 1 egg
• 130g powdered sugar | 4.60 oz
• 1 tsp baking powder
• a pinch of salt
• 340g flour | 12.00 oz

All the ingredients should be at the room temperature.

1. Whisk all the ingredients (except for the flour) with a mixer. Add the flour, and continue whisking for 30 seconds.
2. Make a dough lump, and place it in the fridge for 2 to 3 hours.
3. Roll it out, and make circles by cutting them out (if the dough heats up by hand, keep it in the fridge a little).
4. Bake the biscuits in the oven at 180C (356F) for 8 to 10 minutes.

Ingredients:

• 200 g blackcurrant | 7.05 oz
• 2 tbsp sugar
• 1 tbsp corn starch

Mix everything in a saucepan and boil for a couple of minutes until the starch sets.

You will need:

• blackcurrant - 260g | 9.15 oz
• sugar (#1) - 180g | 6.35 oz
• egg whites - 50 g | 1.75 oz
• water – 140 g | 4.95 oz
• agar - 10 g (-900-) | 0.35 oz
• sugar (#2) - 260 g | 9.15 oz
• glucose syrup - 100 g (can be replaced with the same amount of sugar) | 3.55

1. Make the puree from thawed black currants – just mush it. Those who like the crunch of small seeds, should not pass the puree through the sieve. If you skip, then take the berries with a margin.
2. Place the puree into a saucepan and boil for 3 to 5 minutes (it will be enough). Cool the puree in the fridge. The weight of the finished puree will be about 210-220 g (7.30 oz).
3. In the mixer bowl, whip the mass for 3 minutes, gradually adding sugar (#1). At the end, whip it for another 5 minutes.
4. Add the egg whites, and continue whipping.
5. At the same time you should start cooking the syrup. First, bring the agar and the water to a boil, then add sugar (#2) and the glucose syrup. Cook up to 110C (230F). While doing this, watch over the puree: it should already get whipped very well.
6. Pour the syrup in a thin stream into the puree (keeping whisking!!!), and whip it for another 3 minutes.
7. Place the mass in a culinary bag with a nozzle and form the marshmallows. Dry them at a room temperature for about 4 to 5 hours.

First, place a cookie, next make a marshmallow layer, then put the filling in the middle, and cover everything with another marshmallow layer on top - close with a second cookie.