Instructions:
Prepare Equipment:
Line a baking sheet with parchment paper.
Prepare a piping bag with a closed star tip or have a small mold ready.
Cook the Syrup:
In a thick-bottomed pan, combine 8 g agar-agar, 400 g sugar, 150 ml water, and 200 g baby puree.
Mix thoroughly and heat the mixture on the stove, stirring constantly to prevent the agar from sticking to the bottom.
Bring to a boil and cook until the temperature reaches 103-105°C (or boil over medium heat for 5 minutes if you don’t have a thermometer).
Beat the Egg Whites:
While the syrup is cooking, beat 2 egg whites with a pinch of citric acid until fluffy.
Gradually add 100 g sugar and continue beating until stiff peaks form.
Combine Syrup and Egg Whites:
Once the syrup is ready, gradually pour it into the beaten egg whites in a thin stream, beating constantly at medium speed.
After all the syrup is added, increase the mixer speed to high and beat for another 2-3 minutes until the mixture is airy and dense.
Pipe the Marshmallows:
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