Ingredients
- 250 g mixture of berries (any kind you like)
- 12 g of agar-agar
- 250 g of sugar
- 100 ml of water
- 2 egg whites
- 80 g of sugar
Directions
1I used a mixture of cranberries, blueberries, and strawberries. They can be fresh or frozen. In the medium bowl, pure the berries, add 250 g of sugar, agar-agar, and 100 ml of water. Mix well. We will be cooking berry syrup out of that. Put this mixture in a saucepan and set it aside for a bit.
2In a large bowl, whip together egg whites and sugar into a very thick meringue. So thick that if you would turn the bowl upside down, nothing will fall out. When this is done, we will go back to our saucepan with the berry mixture.
3On medium-high heat, bring the berry mixture to boil while stirring. When it starts boiling, continue stirring for another 3 minutes, the mixture should thicken a bit.
4The next step is to combine your meringue with this hot berry syrup. You do that by starting to whip the meringue again and slowly pouring the hot syrup into it. Once you combined both mixtures, whip on high for another 4 to five minutes till you see stiff picks. Vola, you have a marshmallow!
5Put your marshmallow into a piping bag and pipe it onto parchment paper. In about 24 to 30 hours, sprinkle it with powder sugar and attach pieces. Two pieces make one zephyr. For an example, look at the picture.
