Russian Raspberry Marshmallows - Zefir

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1. 1Step 1: Make the raspberry puree: add raspberries into a pan, then add sugar and cook on low heat for 5-10 min until it's melted. If using frozen raspberries, no need to add water; if not frozen, add a little bit of water.
2. 2Step 2: Place in a blender and blitz until smooth and sit through the puree so you have no seeds.
3. 3Step 3: To make the syrup, add water and agar agar into a pan, then add sugar and mix through. Cook this mixture for 5-7 min on high/medium speed until it starts to fall off the wooden spoon and look a bit sloppy.
4. 4Step 4: At the same time, add your cooled raspberry puree into a stand mixer with egg white and start whisking on highest speed for 5 min until mixture is fluffy and has peaks.
5. 5Step 5: Slowly add syrup into your meringue mixture and whisk on low speed at first and then high speed again until it's fully incorporated and has stiff peaks.
6. 6Step 6: Place your marshmallow mixture into a piping bag with star nozzle and pipe round shapes. This recipe will make from 10-15 zephyrs. Leave in the kitchen to set overnight.
7. 7Step 7: The next day, peel off each half gently and combine with the other half. Dip zephyr into icing sugar and coat around and place in a box. You can eat it straight away or leave them for one more day to dry out, they will be nice and crispy chewy outside and very soft and marshmallowy inside.