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Raspberry marshmallow is a favorite summer treat. The abundance of berries allows you to cook marshmallow with raspberries very often. To keep the marshmallow in shape, the recipe uses a gelling agent. Gelatin can give an aftertaste, so for a light dessert it is better to use agar-agar from red algae of the Black Sea. Choose Agar-Agar with a gelling effect of at least 1000, otherwise the marshmallow will not harden well. It is a myth that it is very difficult to make delicious and real marshmallow at home. It is only important to follow the recipe.

Step 1

Soak agar-agar in water. Leave it to swell while you prepare the raspberry puree.

Step 2

Prepare raspberry puree. Rub the berries through a sieve, remove the seeds. Heat the puree in a saucepan, pour in 250 g of sugar. The sugar should dissolve. Heat the puree, but do not boil. Remove from heat. Let the mixture cool.

Step 3

Prepare the syrup. Heat the agar on the fire, pour in the remaining sugar, stir, and bring to a boil. Cook the syrup for 5 minutes until it thickens a little. The syrup should not flow off the spoon, but only leave behind a thin caramel thread. Cool the finished syrup slightly.

Step 4

Prepare the marshmallow mass. In a large 3-4 liter bowl, beat the raspberry puree with the egg white until fluffy. Slowly pour in the agar-agar syrup, continuing to beat at high power for 10 minutes.

Step 5

Pipe the marshmallows. Use a pastry bag to form the halves of the marshmallows. Line a tray with parchment. Pipe the halves of the marshmallows onto it. Leave the marshmallows to harden on the table for 24 hours. Roll in powdered sugar. Connect 2 halves together.