Recipe Video

Ingredients

Cookies
butter 82.5%
0.75 cup
200 g
7 oz
6.60 fl oz
egg
1 pc
powdered sugar
0.50 cup
130 g
4.55 oz
4.29 fl oz
baking powder
1 tsp
4.92 ml
salt
pinch
flour
1.25 cup
340 g
11.90 oz
11.22 fl oz
Berry filling
blackcurrants
0.75 cup
200 g
7 oz
6.60 fl oz
sugar
2 Tbs
corn starch
1 Tbs
Marshmallow
blackcurrants
1 cup
260 g
9.10 oz
8.58 fl oz
sugar (1)
0.75 cup
180 g
6.30 oz
5.94 fl oz
egg whites
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
water
0.50 cup
140 g
4.90 oz
4.62 fl oz
agar (-900-)
0.75 tbsp
10 g
0.35 oz
0.33 fl oz
sugar (2)
1 cup
260 g
9.10 oz
8.58 fl oz
glucose syrup
0.50 cup
100 g
3.50 oz
3.30 fl oz

Method

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.

Cookies

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.

Berry filling

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.

Marshmallow

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.

Assembling

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.