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Wild Strawberry Marshmallow (Zefir)
A delicate, airy dessert with the vibrant flavor of wild strawberries that simply melts in your mouth.
Ingredients
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COMPONENT to taste
- to taste
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Method
In a saucepan, combine the water, agar-agar, sugar (190 g), and glucose syrup. Add the whole wild strawberries. Place over medium heat and, stirring constantly, bring to a boil. Boil the syrup for 5 minutes after it starts bubbling.
Simultaneously while boiling the syrup, start whipping the egg whites with the citric acid until soft peaks form. Then, without stopping the mixer, gradually add the sugar (70 g). Whip until you get a stiff, glossy, and stable meringue.
Without stopping the meringue at full mixer speed, pour the boiling berry syrup into it in a thin, steady stream. Whip the mixture for another 1–3 minutes.
Mix the finished marshmallow batter thoroughly, transfer it to a piping bag fitted with a pastry tip, and pipe the marshmallows onto parchment paper.
Leave the marshmallows to set at room temperature for 12–24 hours.
Combine powdered sugar and cornstarch in a 1:1 ratio. Toss the marshmallow halves in this mixture, shake off the excess, and sandwich them together in pairs.
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