Saucepan@saucepan · Shared this recipeFollowRussian · dessertHomemade Marshmallows (Zefir)Light and airy Russian marshmallows made with strawberry puree, egg white, and agar agar, piped into rosettes and set overnight.total25 mincook25 minservings36Original recipe on sweetandsavorybyshinee.comKeep this recipeAdd a copy of Homemade Marshmallows (Zefir) to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients36 servingsBack to 36 servings7 oz strawberries, frozen or fresh1 tbsp granulated sugar1 egg white, Note 10.25 tsp coarse kosher salt1.5 cup granulated sugar, divided0.5 cup water3 tsp agar agar, Note 2StepsClear checksTap an ingredient or step to check it off.1Step 1: To make strawberry puree, in a medium saucepan, cook fresh or frozen strawberries with 1 tablespoon of sugar over medium high heat for 10-15 minutes. (15 minutes if you're using frozen berries.) Mash the fruits as they cook.2Step 2: Run the mixture through a sieve. (Note: You should have about 150g of puree.) Cool completely and then refrigerate for at least 1-2 hours. It's best if you make it a day in advance.3Step 3: Prepare the tools before you begin: set a piping bag with decorative tip in a tall glass, so it's easy to fill with batter. Line 2 baking sheets with parchment paper or silicone mat.4Step 4: To make sugar syrup, in a medium saucepan, combine 200g of sugar, agar and water. Stir everything well and cook over medium heat until 240°F, about 10 minutes. (TIP: Don't stir it after the initial stir.)5Step 5: When the sugar syrup reaches 200°F, start making the meringue. (Next step.)6Step 6: To make the meringue, in a mixing bowl with a whisk attachment, combine strawberry puree with egg white and salt. Beat the mixture on low speed until nice and foamy.7Step 7: Once it's foamy and pale, increase the speed to medium and start adding the remaining 100g of sugar one tablespoon at a time. Whip the meringue until soft peaks form.8Step 8: When the syrup reaches 240°F, remove from heat and let the bubbles subside, no more than half a minute.9Step 9: To make marshmallows, slowly pour the sugar syrup into the meringue, while mixer is running on medium high speed. (NOTE: Don't pour the hot syrup into the whisk, aim it toward the side of the bowl, so it doesn't splatter.)10Step 10: Don't scrape the hot syrup from the saucepan.11Step 11: Once all the syrup is poured in, increase the speed to medium high and whip until hard peaks form, 3-5 minutes.12Step 12: Immediately transfer the mixture into the prepared piping bag with decorative tip. (I love using Wilton 1M for this.)13Step 13: Pipe 2-inch round rosettes (about 1 inch tall) on the prepared baking sheets. Let them set for at least 8-12 hours. I usually make this at night, so they set overnight.14Step 14: Then dust the marshmallows with plenty of powdered sugar and enjoy!getsaucepan.com/r/771be2f6-a566-497d-89b6-8fe012a07602 · Original: https://www.sweetandsavorybyshinee.com/homemade-marshmallows/
