Aaah, how delicious it is, you can crack from gluttony!
For a hundred years I was going to make marshmallows, but it still didn’t stick, it was scary after trying with protein custard (the whole kitchen was in this cream), then there were no berries available, but I didn’t want the usual white one. And then Zhenechka zefirchik06 with its RASPBERRY ZEFIR,and I have a wooden strawberry in the fridge to cool down - that's all grown together in the best way. Oddly enough, but everything managed with small losses - no messy kitchen, cooking time spent nothing at all, the only negative is the inability to resist, you will definitely grab one marshmallow still warm.As always, I got all dirty with the finished mass, squeezing marshmallows. It turned out that my agar-agar is thermonuclear and, as a result, everything stuck together, no, no butt, and hands. The next time I gave a smaller amount and it also turned out well, so you need to focus on your agar-agar.

Enjoy, friends, delicious!

I copy the recipe from Zhenya's page. Thank you, my dear!
For greater confidence, she gave pink dye on the tip of the knife.

Ingredients:

250g strawberry puree (or 300-350g fresh strawberries)
250g sugar
1 protein
syrup:
475g sugar (I took 440g)
160g water
8g agar (4 tsp without a slide)
powdered sugar for sprinkling

And so, first of all, soak the agar in the amount of water indicated in the recipe. Punch the strawberries with a blender, wipe through a sieve, the finished puree should be 250g. Heat well on the stove and add sugar to the warm puree and leave for an hour until it cools completely.
Put the soaked agar on fire and bring to a boil to dissolve the agar. Pour in sugar, it will seem to you that there is too much of it, do not worry. Stir well, bring to a boil while stirring and cook over medium heat for 5 minutes until the temperature of the syrup is 110C. A spatula lifted from the syrup will pull a thin thread along with it.
Set the syrup aside to cool slightly.
Add half the protein to the cooled puree and beat until light, add the remaining protein and beat until a fluffy thick mass is obtained. Start pouring in a thin stream of slightly cooled, but still hot syrup. Don't stop beating!
After adding the syrup, beat for a few more minutes, the mass should become like a meringue mass. Take a large bowl, the mass increases in volume!
Quickly transfer the mass to a pre-prepared cornet with a nozzle and deposit marshmallows on baking paper. There will be about 60 of them, so prepare a lot of space! Remember that products with agar solidify at a temperature of already 40C, so don't wait, plant a rhinestone!
Leave for a day on the table, in a fairly warm place. During this time, the marshmallow stabilizes and a thin sugar crust forms on it. Sprinkle with powder.
Connect marshmallows in pairs. Their bases are sticky, so they will stick together without problems.

An original sweet delicacy - strawberry marshmallow is liked not only by children, but also by older people. It contains gelatin, so it is considered a very useful product. Many prepare marshmallows for holiday treats to end the event on a joyful note.
Entrepreneurial cooks have long learned how to cook marshmallows with their own hands and give joy to their close friends. Having become acquainted with popular recipes for making such a dessert, you can safely practice them in your kitchen. As a result, this tender, fragrant and tasty dish will become a frequent treat for a family meal.

There are many options for making marshmallows from other fruits (apples, raspberries, plums), but they all share the same process of creating a dessert.

Classic berry treat

Some housewives think that making homemade strawberry marshmallows with their own hands is a very difficult task. Therefore, they abandon this idea. In fact, following wise guidance, many have learned to make marshmallows on their own. To do this, collect the necessary ingredients and get down to business. The composition of the product includes:

• strawberries;
• egg whites;
• sugar;
• vanillin;
• agar-agar;
• powdered sugar;
• water.

Dessert recipe:

Dessert can be made in the form of cubes, circles, hearts or roses. In this matter, cooks have complete freedom of action.

Exquisite fruit and berry dessert - strawberry marshmallow

When berries ripen massively in the garden, I want to make various desserts from them. It can be:

• sweet ;
• jam;
• ice cream;
• jelly;
• jelly.

Experienced chefs offer a simple recipe for strawberry marshmallows, which is easy to prepare in the home kitchen. For a treat, take a simple set of components:

• strawberry puree or small berries;
• agar-agar;
• sugar;
• water;
• egg white;
• powdered sugar;
• an Apple.

The process of making strawberry marshmallow with an apple consists of the following operations:

When whipping the marshmallow mass, it should be borne in mind that it almost doubles. Therefore, you need to prepare bulk dishes for this process in advance.

Frozen berries are not a hindrance

It is no secret that berries and fruits quickly replace each other in a short summer period. You will not have time to enjoy one, as the time comes for another. Wise housewives freeze them to stretch the pleasure for a whole year.

Today we will use one of the brightest, richest and most long-awaited summer berries - strawberries for making homemade marshmallows. This dessert is incredibly transformed with the addition of a bright puree of fresh seasonal fruits! Strawberry marshmallow is colored in an alluring soft pink shade, enriched with a pleasant berry flavor with moderate sweetness and slight sourness. And what an amazing scent it has! No vanilla or spices are needed - the fresh berry copes with the role of flavoring to the fullest.

As in the classic recipe, we use agar-agar to stabilize the shape. We partially leave pectin-rich green apples in the base, the puree of which is traditionally the basic component of this dessert. Do not forget that the main work in the preparation of marshmallows is given to the mixer - here you can not do without a long and high-quality beating, so you need a powerful and proven unit.

Ingredients:

• strawberry puree - 100 g (approximately 200-250 g of berries);
• applesauce - 150 g (3-4 green apples);
• sugar - 100 g;
• egg white - 1 pc.

For syrup:

• agar-agar - 9 g;
• water - 160 g;
• sugar - 300 g.

For sprinkling:

• powdered sugar - 2-3 tbsp. spoons.

Strawberry marshmallow recipe at home

1. Puree strawberries with a blender. We get rid of small berry seeds - pressing with a spoon, wipe the strawberry mixture through a sieve, measure out exactly 100 g. If there is an extra part of the strawberry puree, you can just eat it, or set it aside for other recipes.
   
2. Peel the apples, remove the core. Bake until soft and immediately, without waiting for cooling, puree with an immersion blender. We wipe the mass through a sieve and measure 150 g for the recipe. A detailed method for making apple puree is described in the recipe.
3. Bring the mashed strawberries to a boil and immediately remove from heat. Add to hot applesauce. Pour in 100 g of sugar.
   
4. Stir thoroughly and leave at room temperature until completely cooled. Then put in the refrigerator for 1-2 hours.
   
5. When the puree has cooled, proceed to the preparation of the syrup. Dissolve agar-agar in cold water. We read the instructions on the package. If prolonged soaking is required, follow the manufacturer's recommendations.
   
6. We begin to beat the chilled fruit and berry puree with a mixer. Gradually add about half of the crude protein. We continue active whipping - the mixture will become more magnificent, it will gradually begin to lighten.
   
7. Add the rest of the protein. We work with a mixer until a thick light pink mass that holds its shape is obtained. When tilting the bowl, the mixture should remain still. The total whipping time is approximately 10-15 minutes (depending on the power of the mixer).
   
8. Heat agar-agar with water until hot. Add all the sugar (300 g), stir. Bring to a boil. A fluffy foam cap forms on the surface of the syrup.
   
9. Cook the syrup over medium heat until the temperature reaches 105-106 degrees. If there is no thermometer, we focus on a thin thread. That is, we look so that a trickle flows from the spoon taken out of the pan, which at the end stretches with a thin thread. The total cooking time after boiling is approximately 5 minutes. Remove the finished syrup from the heat and let it cool slightly for 4-5 minutes.
   
10. To the lush strawberry mass in a thin stream with continuous beating, pour in the hot mixture with agar-agar. We work with a mixer at maximum speed for about 5 minutes - the mass should grow in volume, it will turn out thick and stable. At the same time, the protein-strawberry cream remains warm.
    
11. Now we act quickly, do not hesitate, as the mass with agar-agar begins to solidify very quickly. At the ready should already be kitchen boards or spacious baking sheets covered with parchment paper or cling film. We fill a pastry bag with strawberry cream and plant the “pyramids” on the prepared surface. Diameter - about 4 cm, the height and shape of the blanks is arbitrary. Leave specimens at room temperature for 1-2 days to dry. Ready-to-eat strawberry marshmallow almost does not stick to your fingers, has a stable shape, and separates from paper without any problems.
    
12. Sprinkle the "pyramids" with powdered sugar, which will provide a matte finish and remove the remaining stickiness. Then we remove the blanks from the paper and connect the two halves. Store strawberry marshmallows in a sealed container at room temperature.
    

Bon Appetit!

I propose to cook an excellent strawberry marshmallow with the taste and aroma of real strawberries. Soft and elastic, airy, light and melting in the mouth.

How to make strawberry puree:

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1. We thoroughly wash the strawberries and let the water drain.

2. Put the berries in a deep bowl, pierce the strawberries in puree with a submersible blender.

3. Grind the finished puree through a sieve to remove solid particles.

4. Weigh, you should get 300 grams of strawberry puree.

5. Pour the puree into the saucepan. We put on medium heat and heat the mashed potatoes to a hot state, but do not boil. This is important, in such images the aroma and taste of fresh strawberries are preserved.

6. We heat the puree, only so that the sugar dissolves in it. Stir with a spatula to heat evenly.

7. After the strawberry puree has warmed up, turn off the heat and pour out the sugar. Mix thoroughly until the sugar is completely dissolved.

8. Then pour the finished puree into a convenient container, cover with cling film and put in the refrigerator until completely cooled. Approximately 2-3 hours.

How to prepare syrup on agar-agar:

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1. Pour water into the saucepan.

2. Then pour out the sugar and agar-agar. Stir until smooth, then set aside for 10-15 minutes.

3. While the agar-agar is infused, prepare the strawberry mass. Pour chilled strawberry puree into a deep bowl.

4. Add chilled protein to it. Beat with a blender or mixer until fluffy, light and dense mass, about 10 minutes. A properly whipped base for marshmallows should increase in volume by 3-4 times and keep its shape tightly.

5. After that, put the stewpan with agar-agar on medium heat, bring to a boil with constant stirring. The syrup will foam a lot, so use a large container.

6. Cook and check the syrup. A smooth continuous thread of syrup should flow from the spatula. This is a sign that the correct temperature has been reached and the syrup is ready! We take it off the fire.

7. Then whisk the prepared strawberry mass with a whisk and at the same time pour hot syrup in a thin stream. We try not to get on the whisk rods, as the syrup instantly caramelizes. Beat at maximum speed until the mass increases in volume, thickens, becomes dense, lush and stable. It is very important to achieve such a consistency, otherwise the marshmallow can simply spread.

8. With proper whipping, a clear trace of the whisk remains on the marshmallow mass.

9. At the same time, the marshmallow mass cools down to a warm state, but its temperature should not be lower than 40 C.

10. We shift the mass into a pastry bag with a nozzle and place the marshmallow on pre-prepared parchment paper or a silicone mat.

11. Leave the marshmallow at room temperature overnight or at least for 5 hours during this time it should wind and dry.

12. After this time, carefully separate the marshmallow halves and glue them with sticky bottoms. Ready marshmallows can be easily removed from parchment and practically do not stick to fingers.

13. Roll marshmallows in powdered sugar, and simply shake off the excess.

14. Homemade strawberry marshmallows stay fresh for up to 2 weeks when stored in a container with a tight-fitting lid.

Homemade marshmallows packed in a beautiful box is a great gift for family and friends.

For more information on making homemade strawberry marshmallows, see the video recipe below!

I wish you bon appetit!

Strawberry marshmallows are created in the same way as ordinary marshmallows or marshmallows from fruits: apples, peaches, etc. It is especially tasty in winter, when there are no fresh berries at all, and on your dessert table there is a hill of the most delicate strawberry delicacy.

I prepare such a marshmallow from frozen strawberry mass, grated with sugar in the summer, during the berry picking season. It is perfectly preserved until winter in the freezer if you place it in a special container or bag.

You can also use frozen strawberries, but before cooking, they should be thawed and the juice should not be drained. Creating marshmallows is a difficult procedure for beginners, so it is best to entrust it to experienced chefs who know what needs to be added in one case or another when preparing a treat.

To prepare strawberry marshmallows, take such products.

Place the strawberry mixture in a saucepan or non-stick saucepan to heat. Place the container on the stove on a minimum fire.

Once the strawberry mixture is fully heated, squeeze the lemon juice into it.

Bring the mass almost to a boil and remove the container from the stove. Pour in the gelatin and beat everything thoroughly with a whisk for 5-7 minutes. Then let the mixture cool down to 30C.

Pour it into a deep container and start beating with a mixer at the highest speed for about 5-7 minutes.

Pour in powdered sugar and soda while beating - the mass will immediately double in size and become whiter. Beat it for another 5-7 minutes and let it cool again. Then beat the entire contents of the container a third time to strong peaks.

Line a baking sheet with parchment paper and be sure to grease it with vegetable or butter. Pour in the whipped strawberry mixture. Leave it like this for a day at room temperature.

After a day of "rest", turn the form with marshmallows onto a board sprinkled with powdered sugar, and carefully peel off the parchment paper.

Cut the marshmallow into cubes with a sharp knife and roll in powdered sugar. Serve strawberry marshmallows with freshly brewed tea or coffee without sugar.