These unbelievably light and airy homemade marshmallows (zefir) are easy to make. I’m sharing all the tips so you can create these stunning dessert on your own!
In a saucepan, cook fresh or frozen strawberries with sugar over medium high heat for 10-15 mins. Mash the fruits as they cook.
In a saucepan, combine sugar, agar & water. Stir & cook over medium heat until 240°F, about 10 mins. When it reaches 200°F, start making the meringue.
In a mixing bowl with a whisk attachment, combine strawberry puree with egg white & salt. Beat the mixture on low speed until nice & foamy.
Once it’s foamy & pale, increase the speed to medium & start adding the remaining sugar one tbs at a time. Whip the meringue until soft peaks form.
Slowly pour the sugar syrup into the meringue, while mixer is running on medium high speed.
Don’t scrape the hot syrup from the saucepan. Once all the syrup is poured in, increase the speed to medium high & whip until hard peaks form, 3-5 mins.
Pipe 2-inch round rosettes on the prepared baking sheets. Let them set for at least 8-12 hours. I usually make this at night, so they set overnight.
Then dust the marshmallows with plenty of powdered sugar & enjoy!