One of the advantages of marshmallows is that it can be made with a wide variety of flavors and additives. And the choice grows almost indefinitely if you do it at home. After all, the store's assortment is always limited. And then I wanted blackberries – there will be blackberries!
Ingredients
- Sugar - 600 g
- Blackberries - 500 g
- Water - 150 ml
- Lemon juice - 2 tbsp.l .
- Egg whites - 30 g
- Agar-agar - 10 g
- Powdered sugar - 2 art.l.
Step-by-step cooking recipe
Chop the blackberries with a blender and cook for 5-10 minutes on low heat, stirring.
Add lemon juice in the process. Then grind the puree through a sieve.
Add 200 g of sugar to the puree and mix. Send it to cool in the refrigerator.
Fill the agar-agar with water, leave for half an hour and bring to a boil.
Add the remaining sugar and boil the syrup until smooth.
Add half of the protein to the cold blackberry puree. Beat with a mixer for 3-4 minutes.
Add the second half and whisk again for another 3-4 minutes.
Continuing to beat, pour in a thin stream of hot syrup. Whisk until fluffy and thick.
Put the marshmallows on the film in any convenient way and let it completely freeze at room temperature.
