Marshmallow mass
strawberry puree
1.25 cup
300 g
10.50 oz
9.90 fl oz
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
lime juice
0.50 pc
1 tsp
4.92 ml
0.50 cup
100 g
3.50 oz
3.30 fl oz
egg white
1 pc
0.75 cup
200 g
7 oz
6.60 fl oz
0.50 tbsp
6 g
0.21 oz
0.20 fl oz
0.25 cup
80 g
2.80 oz
2.64 fl oz


  1. Mix the strawberry puree with the finely chopped mint and the juice of half a lime in a saucepan with a thick bottom. Place it over a low heat, and boil a little under the lid; then add 1 tsp of pectin and let it brew for about an hour. Grind through a fine sieve.
  2. Take the 120 g (4.25 oz) of the resulting puree, and add 100 g (3.55 oz) sugar and one egg white to it. Whisk the mass at low speeds until dense peaks, while cooking the syrup: sugar + agar + water. You can take more water, but the syrup will cook a little longer. As soon as the syrup has boiled, stir it with a spatula and boil it down to the "thread" state (110C | 230F). Pour the syrup in a thin stream into the bowl, without touching the whisk and continue whipping until stable peaks (it will take from 5 to 6 minutes).
  3. The marshmallow mass will be still warm. It will increase in volume by 2.5 to 3 times.
  4. You better prepare a bag with a nozzle and a surface in advance.
  5. If the syrup is boiled to the desired state, and the mass is whipped to stable peaks, then the marshmallows will not "float". They will perfectly keep the shape, and harden in a couple of hours. Honestly, you better wait at least 12 hours for the marshmallow to stabilize and taste differently.