How to make strawberry marshmallow: step by step recipes with photos. Cooking strawberry marshmallow Strawberry marshmallow in the sun

Step 1: prepare the ingredients.

So that everything is at hand and you do not have to look for products all over the kitchen, prepare and put on the table all the ingredients and equipment you need. To begin with, using a measuring cup, measure the right amount of sugar and after water. For each berry, remove the stalk, while sorting through and removing spoiled and rotten fruits.

Then throw the strawberries into a colander, rinse under running cold running water from all sorts of contaminants and leave in a colander for 5-6 minutes to drain excess liquid. After that, lay the berries one by one on a cutting board and cut into a medium cube with an approximate diameter of 1 to 1.5 centimeters. Throw the chopped strawberries into an aluminum pan.

Rinse the lemon under running water, pat dry with paper kitchen towels, place on a cutting board and cut into 2 halves with a knife.

After squeezing the juice from 1 half directly into a small bowl with your hand, use the other half of the lemon to prepare any other dishes. Throw away the skin, you won't need it.

Step 2: Boil the strawberries.

Add to bowl with chopped strawberries. lemon juice from a bowl and the right amount of clean distilled water. Turn on the stove to a medium level and put a pan with all the ingredients on it. After the water boils, screw the stove to the lowest level and cook the strawberries for 10 - 12 minutes.

During this time, the berries will give juice, begin to disintegrate, but will still be almost fresh, and the water in the pan will almost boil away. While boiling the strawberries, stir the mass with a kitchen wooden spatula, for even cooking and to prevent the berries from sticking to the bottom of the pan. Now preheat the oven to 150 - 160 degrees Celsius.

Step 3: chop the strawberries.

Through 10 - 12 minutes remove the pan from the stove, helping yourself with a kitchen towel, and pour the hot strawberry mixture into a clean blender bowl.

Grind semi-finished berries into a homogeneous liquid mass at high speed. This process will take approximately 1 - 2 minutes.

The consistency of the resulting strawberry mass will be too liquid; you need to thicken it, use sugar for this.

Add granulated sugar to the total mass and beat it at high speed until the sand is completely dissolved for 3 - 4 minutes. Then turn off the blender and start preparing the baking sheets.

Step 4: prepare the pan.

Take 2 aluminum non-stick baking sheets, line them with baking paper so that its edges go over the sides of the baking sheets, and grease the surface of the baking paper 2 - 3 teaspoons olive oil with a spray bottle.

Step 5: dry the marshmallow.

Remove the bowl of whipped ingredients from the blender and slowly pour the fragrant, strawberry mass into the prepared baking sheets in a thin stream, first on one, and then on the second. Take a kitchen spatula and use it to carefully spread the strawberry mass in an even layer around the entire perimeter of one, and then the second baking sheet. The layer thickness should not be more than 1 centimeter, and even less is better, so you will be sure that your marshmallow is on 100% dry. The thicker the mass on the baking sheet, the longer the marshmallow dries and the less time it is stored.

Place the trays with marshmallow in the oven and dry it for 4 - 6 hours. Leave the oven door ajar during drying so that your marshmallows turn out to be dried and not baked.

After the required time has elapsed, check the readiness of the marshmallow, remove 1 baking sheet, helping yourself with a kitchen towel, press it lightly with your finger. Do this very quickly as the marshmallow is still very hot. There should be a trace from the finger, which after about 2 - 3 minutes will even out, if this happens, then your fruit candies are ready. If the marshmallow is too soft, send it to the oven and dry it out. Properly prepared, high-quality marshmallow is both elastic and soft, its structure is uniform without coarse hardening and syrup released during drying.

Step 6: cut and store the marshmallow.

Remove the baking sheets with the finished, dried marshmallow from the oven, put it on the table and use a knife to cut it into squares, rhombuses or strips. Let the layers cool, then remove them from the baking paper and roll them into rolls - tubes.

Place the finished marshmallow tubes in a clean, dry jar or any other glass container with a tight-fitting lid and refrigerate. You can store the marshmallow just on a shelf in the kitchen cabinet, but taking into account the fact that the temperature in the room where the marshmallow will be located will not exceed 20 - 21 degrees heat, and the humidity in the room will be at least 70 – 80 %.

Step 7: serve the strawberry marshmallow.

Strawberry pastille is served either cold or room temperature. These perfect candies can be used to decorate cakes, pastries, desserts and other delicious treats. It is also pleasant to chew this yummy while watching your favorite show or movie. Pastila is a kind of sweets that will only benefit your stomach, as they contain vitamins and do not contain cholesterol, which is inherent in many confectionery. Enjoy! Enjoy your meal!

- − You can complement the flavor of marshmallow with a spice, it can be cinnamon or vanilla.

- − If your marshmallow does not level well, and you can't make an even beautiful layer, dip an iron spatula in water, and run over the layer of marshmallow that is not yet ready, you will get a completely even surface. Don't worry about what's left on it a large number of water, excess liquid will evaporate during drying.

- - The recipe uses natural lemon juice, but you can use concentrated lemon juice, which can be purchased at any supermarket or market.

- - You can not remove the marshmallow from the baking paper, but cut the sweets along with it. Then roll up the rolls and store the finished sweet product as indicated in the recipe.

- - You can dry the marshmallow in another way. Lay the baking sheets with marshmallow in the sun and dry it for 2 - 3 days under the sun's rays, bringing it into the house at night so that moisture does not form on its surface. But this pastille is better to cook in the summer.

Homemade strawberry marshmallow is a dish that will take several hours to prepare, but will most likely be eaten in a matter of minutes. So it’s better to cook a lot at once, and not like mine!

Pastila is a purely Russian delicacy invented by our ancestors for cooking in the oven. Gentle heat treatment allows you to preserve the taste of strawberries - in marshmallow it is not the same as in preserves and jams, but much closer to dried strawberries, if anyone has ever tasted it. The great merit of marshmallows in terms of healthy eating- You can cook it without sugar, and it will still be delicious. However, if you are a pathological sweet tooth, or just a rainy summer, and it is absolutely obvious that strawberries are not sweet, then, of course, you can add sugar. But the important thing is that you can do without it, and still get delicious.

So, we are preparing homemade strawberry marshmallows in the oven ...

We wash the berries, remove the green sepals and spoiled places.

Puree the berries with a blender as finely as possible. Sugar can be added at this stage if desired.

Based on my experience, the optimal surface for making marshmallows is silicone. Strawberries are a berry with a high water content; for a 2-3 mm thick marshmallow, about 1 cm of strawberry puree should be poured. Depth is easy to check with a toothpick. If you do not want to run the oven for about 8 hours, you can first evaporate the moisture from the strawberries in a saucepan by slowly boiling, but this way you will change the taste of the marshmallow.

For me, the low-temperature modes for preparing berry marshmallows have proven themselves better. I kept the strawberries in the oven at an average level of 8 hours at a temperature of 80 C with air circulation. For the last two hours, every half an hour I checked the readiness. The surface of the strawberry mass should be glossy and slightly rubbery.

After being removed from the oven and completely cooled, the marshmallow is easy to cut. In my opinion, it is most convenient to do this with all sorts of devices for cutting pizza. Thin marshmallows are usually rolled into rolls.

Homemade strawberry marshmallow flies away just at the moment, so to call marshmallow a way to harvest berries for the winter, I can’t turn my tongue.

As soon as a child appeared near the marshmallow - that's all, you can say goodbye to her! Berries for the winter, so that they survive until winter, it is better to harvest in some other way.

From ancient times in Russia they prepared a sweet delicacy - marshmallow. At first, apples were its main ingredient, but over time, they learned to make marshmallow from a wide variety of fruits: pears, plums, gooseberries and even bird cherry. Today I bring to your attention a selection of recipes for making strawberry marshmallows. The season of this berry is short-lived, so you need to take care of the recipes for future winter preparations in advance. I am sure you will find exactly your own version of the preparation of strawberry marshmallow.

Pasta making technology

Marshmallow is made from a mixture of berries, crushed until smooth. This can be done with a blender, a meat grinder with a small section or manually. Sugar, lemon zest, mint leaves or vanillin are added as aromatic and flavoring additives.

The berry mass is placed in a thin layer on pallets, greased, and dried until tender.

It is very convenient to use modern dryers for vegetables and fruits for making marshmallows. Some of them are equipped with trays for making marshmallows. If there is no special tray, then you can make it yourself, for example, from baking paper. Drying marshmallows in a dryer takes approximately 8 to 10 hours at a heating temperature of 70 degrees.

If there is no drying unit, then a conventional oven will come to the rescue. So that the pastille does not stick to the baking sheet, it is covered with parchment and greased with vegetable oil. The oven is heated to a temperature of 80 - 100 degrees, and the marshmallow is dried until ready for 6 - 9 hours.

Strawberry Pasta Recipes

Natural strawberry marshmallow without sugar

strawberries - 2 kilograms;
vegetable oil - 1 tablespoon;

Availability granulated sugar in strawberry marshmallow it is not at all necessary, since the natural sweetness of the berries is quite enough.

Initially, the most ripe and strong berries are sorted. Fruit with rot should be discarded immediately. The berries are carefully washed under running water and the sepals are removed from them. Dry the strawberries on paper towels for 30 minutes before chopping.

Mashed berries are spread on oiled trays of an electric dryer or oven trays. After the marshmallow dries, it is carefully separated from the paper and twisted into a tube.

Strawberry pastille with sugar without cooking

This recipe differs from the previous one only in the presence of granulated sugar. For the indicated number of berries, it will need 200 - 250 grams. To improve the taste, you can add a couple of sprigs of mint or vanillin.

Watch the video from the Radhika channel - Strawberry pastille with agave juice or honey

Diet pastille with sweetener

If the natural sweetness of strawberries is not enough for you, and there is no desire to consume excess sugar, then a sweetener will come to the rescue. Its quantity depends only on your taste preferences.

The technology of preparation corresponds to the previous recipes.

Pastila from strawberries with pre-boiling

strawberries - 1 kilogram;
sugar - 1 cup;
lemon juice - 4 tablespoons;
water - 200 milliliters;
vegetable oil - for lubrication.

Clean and sorted strawberries are placed in a saucepan and sugar, water and lemon juice are added to it. Then the contents are pureed with a blender until a homogeneous consistency.

The pan is set on fire and the contents are boiled for 30 minutes, stirring constantly so that the berry mass does not burn.

After the mass becomes viscous, it is laid out on trays or pallets, oiled. Dry the marshmallow in the oven or in the dryer.

The product is considered ready if the surface does not stick to the hands.

Strawberry marshmallow with gelatin and egg white in the refrigerator

strawberries - 100 grams;
sugar - 1 cup;
chicken protein - 3 pieces + 1 tablespoon of sugar;
water - 100 milliliters;
honey - 50 grams;
lemon juice - 2 tablespoons;
gelatin - 1 sachet (11 grams);
powdered sugar.

Pre-gelatin is soaked in cold water as indicated in the instructions. At this time, a homogeneous puree is made from the berries, and the proteins are whipped with a whisk into a tight foam.

In a separate bowl, combine water, sugar and honey. The resulting syrup is boiled for 5 minutes, and then egg whites are introduced into it in a thin stream.

Gelatin, lemon juice and strawberries are mixed and then added to the syrup.

The sweet mass is poured into the prepared form and sent to the refrigerator for 12 hours. After the specified time, the marshmallow is removed from the mold, cut into small pieces and rolled on all sides in powdered sugar.

Also, you can familiarize yourself with the recipe for making marshmallows from strawberries and zucchini from the channel "Homework"

Strawberry pastille

Homemade strawberry marshmallow is a fabulous treat: it's 100% natural, incredibly fragrant and moderately sweet. This dessert is very popular with children, so in season fragrant strawberries I recommend making it ahead of time. Pastila is a dry jam that keeps well in the refrigerator and does not take up much space.

For the preparation of strawberry marshmallow at home, berries of any condition are suitable. You can use beautiful ones (but it’s better to eat them fresh just like that) or, conversely, with crumpled barrels, overripe. Adjust the amount of sugar for this recipe according to your preferences or do not add at all (especially if the strawberries are sweet).

From the indicated amount of berries and sugar, 190 grams of finished homemade marshmallow is obtained - just for one standard baking sheet (slab 60x60 centimeters). In one roll (if you also make 8 things) there will be about 24 grams of dessert with a calorie content of 53 kcal per serving.

Ingredients:

Cooking step by step with photos:

To prepare homemade strawberry marshmallow, we need strawberries and granulated sugar (if you add). I would not recommend using spices (cinnamon, cardamom, and the like), since this berry already has a self-sufficient taste and aroma.

We sort out the strawberries and wash them. To do this, we collect cold water in a large container, put berries in it and let them swim for just a minute - this way the sand will sink to the bottom. Gently mix the strawberries with your hands, then remove and transfer to a colander. It is important not to remove the stalks until the berries are clean. Otherwise, strawberries will absorb a large amount of water and become sour.

We remove the stalks and put the berries in a suitable dish.

Now, using a pusher or an immersion blender, mash the berries so that they are crushed and turned into a smooth puree. Undoubtedly, such a blender is much more convenient and copes with the task faster.

I would not advise neglecting the next step: we wipe the strawberry puree through a sieve to get rid of the seeds. Of course, a part will still end up in the finished marshmallow, but if you don’t puree it, then you will crunch with just the bones. During the drying process, almost all the moisture from the puree will evaporate and the concentration of seeds will go off scale. In general, it's up to you.

After rubbing in a fine sieve, a decent amount of seeds and a little pulp will remain. In order not to simply throw away this fragrant richness, fill it with a glass of boiling water, then strain, add a little sugar or honey to taste. It turns out strawberry compote in a hurry.

If you are not lazy, the result will be such beauty.

Pour strawberry puree into a saucepan (preferably with a thick bottom or non-stick coating), add sugar, mix and put on the stove.

Bring the contents of the dishes to a boil and cook the strawberry puree over medium heat, not forgetting to stir, for about half an hour. We need to boil the mass so that some of the moisture comes out and the mixture thickens.

Now take a baking sheet and cover it with baking paper. If you are not sure about your paper (sometimes not very good quality), grease it with a thin layer of refined vegetable oil. When I prepare marshmallows, most often I grease the paper with odorless sunflower oil - this is more reliable. But it is in the case of strawberries (as well as with plums or cherries) that you can not do this, since they contain a lot of pectin and the mass gels well, and then moves away from the paper in a moment. Pour still hot strawberry jam onto the parchment (if you want, cool it - it doesn’t matter) and level with a spatula. The layer thickness should be no more than 7-8 mm, otherwise the marshmallow will dry for a very long time. Try to make sure that the berry mass is evenly distributed in thickness, otherwise the marshmallow in the oven may burn from the edges.

There are many ways to dry homemade strawberry marshmallow. First of all, in the oven at the lowest temperature (no more than 100 degrees) with the door ajar. Depending on the thickness of the layer, the time may be needed in different ways. In addition, you can use a special dryer for vegetables and fruits. Or outdoors in the sun. If you like the latter method, remember that the most suitable weather is a hot sunny day. Then a day is enough for the strawberry pastille to dry. Meanwhile, in normal (sometimes cloudy or changeable) weather, it can take 3-4 days. Personally, I dried marshmallow for about 4-4.5 hours in the oven. The readiness of strawberry marshmallow is easily determined in a tactile way, that is, not only externally, but also to the touch. Touch it - if you press on the layer with your finger, it remains dry, and the marshmallow remains elastic. At the same time, it is important not to overdry it so that the layer does not become brittle.

You see, the marshmallow moves away from the paper very well - it is very elastic, like thin rubber, and bends in all directions without problems.

It remains to cut the marshmallow with kitchen scissors, a knife or a pizza knife (my version). We turn the plates into tight rolls and store our dessert-blank in the refrigerator. If you like, you can wrap each roll with parchment and tie with thread.

By the way, in the photo it seems that the marshmallow turned out to be very dark, almost black, but it is not. Here she is so bright and saturated in the light! Some of the bones are still present in it, but imagine what would have happened if we had not rubbed the puree through a sieve.

If time and supplies allow, be sure to prepare a fragrant and delicious strawberry marshmallow for your children. Bon appetit and cook with pleasure, friends!

Strawberry marshmallow - two options, two recipes

Pastila is a dish of Russian cuisine. But it can be two completely different variations. The first is thin plates of dried fruit or berry puree, and the second is airy plump pieces consisting of whipped proteins, sugar syrup and juice. Today I offer you two simple prescription With step by step photos, which will help to prepare both of these options.

Strawberry pastille in the oven or in the dryer

Ingredients:

200 grams of strawberries;
50 grams of powdered sugar.

How to cook strawberry marshmallow in the oven

Strawberry pastille with gelatin

What do we need:

fresh strawberries - 100g;
sugar - 1 glass;
natural honey - 50g;
egg whites (chicken eggs 1st grade) - 3pcs;
water - 100 ml;
freshly squeezed lemon juice - 2 tablespoons;
a bag of gelatin (11 grams) or 1 tablespoon;
powdered sugar for boning - optional.

How to make strawberry marshmallow with gelatin and proteins

It's not hard to cook at all. Using these two recipes, you can cook delicious marshmallows at home and with absolutely no chemicals.

Sources:

http://finecooking.ru/recipe/pastila-iz-klubniki

Since ancient times, in Russia they have been preparing an exquisite and very sweet delicacy - marshmallow. Initially, it was made from apples, however, over time, the recipe expanded significantly, and the dish was based on a variety of berries and fruits - gooseberries, currants, plums, and even bird cherry. The most unusual and original dessert is strawberry marshmallow.

Berry preparation

To get a delicious and fragrant marshmallow, it is very important to choose and prepare strawberries correctly. The sweetness of the berry is of fundamental importance, since the taste of the final product will directly depend on this parameter. Experienced confectioners recommend using a slightly overripe berry, and avoid unripe berries, as it can add sourness to unnecessary marshmallows.

Pay attention to the presentation of the raw materials - if the strawberries are too large, in most cases this indicates that a lot of various nitrates and growth stimulants were used in its cultivation, or simply filled with water. In the first case, the berry can harm the body, and in the second case, it can turn out to be tasteless. Of course, this does not apply to varieties that initially differ in large berries. For example, if you are preparing a sweet dish from Victoria, then you don’t have to worry about the size of the berry, this variety is famous for its large fruit.

Rotten and moldy berries are not suitable for marshmallows, since the fungus in them can provoke serious diseases in humans.

Keep in mind that the color of the final product and saturation largely depends on the color of the strawberry itself - the brighter it is, the better. However, remember that the shade must be natural, otherwise there is reason to suspect the use of chemicals in the cultivation of raw materials.

It will be nice to smell the product - the more fragrant the berry, the better and more appetizing the marshmallow will turn out at the exit.

Before cooking, it is necessary to soak the berries in cold water for 10-15 minutes, so most of the adhering dirt settles to the bottom. After the specified time, you should take out the strawberries with a slotted spoon, transfer to a colander and rinse again, this time in running water.

Important: the stalks should be torn off only after washing, if this is done earlier, the strawberries will become watery and tasteless.

Technology

Marshmallow at home is made from strawberries crushed to a puree-like consistency; for this, a blender is most often used. If it is not there, you can use a meat grinder or a regular crush, although in the latter case you will have to work hard. In order to make the product more fragrant and sweet, granulated sugar, a little vanillin, mint leaves and, if desired, lemon zest are added to the prepared berry mass.

The prepared mixture of products is spread in a thin layer on parchment paper and dry until fully cooked.

A rather convenient gadget for preparing such a dish is an electric dryer - today on the market you can buy a variety of models for drying vegetables, berries and fruits. Many of them are even equipped with special trays for sweet plates. However, if such a tray is not provided, then it is quite possible to make its analogue with your own hands from simple baking paper.

The production of marshmallows in such a dryer takes place, as a rule, in 20 hours, while the temperature is set to 70 degrees.

If there is no drying at home, it does not matter, you can make marshmallows in the oven. So that the berry mixture does not stick to the pan, it is covered with vegetable oil and covered with parchment. After that, the oven is heated to 80-90 degrees and the workpiece is placed there for 7-10 hours.

Let us dwell in more detail on the various technologies for preparing this delicious dish.

In an electric dryer

To prepare a delicious marshmallow in the dryer, you will need:

1.5 kg of berries;
200 g of sugar;
80 ml vegetable oil.

From this amount of ingredients, 0.45 kg of marshmallow is obtained.

The berries should first be sorted out, sorted out damaged and unripe fruits, washed and left on a paper towel to dry completely.

When the strawberries are completely dry, you should take the sepals from them, and then grind them to a puree state - this can be done by any method convenient for you.

Pour sugar into the prepared mass, mix and leave for 30-40 minutes so that the refined sugar is completely dissolved, and then it is necessary to mix again so that the consistency becomes homogeneous.

The tray used for marshmallow should be thickly greased with oil and pour about half of the berry puree so that the mass does not fall into the hole located in the center - in this case, the technique may be damaged. The mass should be leveled with a spoon.

If your dryer has several pallets, then the rest of the mixture can be laid out on the second one, but if the system involves the use of only one, then the preparation of the dish will be carried out in several batches.

Turning on the device, it is necessary to activate the mode corresponding to the drying of liquid products, the temperature must be maintained at around 50 degrees.

Under these conditions, it will take about a day to wait for marshmallow. However, it may be ready earlier, so it is necessary to check it periodically. If it is easy to separate from the pallet and does not stick to your hands, then you can turn off the device.

Each plate must be cut into 5-6 parts and rolled into a tube, then placed in a sterilized jar, tightly closed with a plastic lid, and stored in a cold place.

In the oven

Pretty tasty marshmallow is obtained in a conventional oven, to create it you will need:

1 kg of berries;
200 g of sugar;
juice of half a lemon;
vegetable oil.

Peeled and dried strawberries must be crushed, squeeze lemon juice into the resulting puree, add refined sugar and mix well.

From this amount of ingredients, a dish is prepared in two steps, that is, only 1/2 of the cooked mass is laid on the parchment in a thin, even layer.

The marshmallow is cooked in a preheated oven and is usually ready in 10 hours, although after 3 hours it is necessary to periodically check its consistency.

Ready platinum must be cooled, cut into strips with a sharp knife or scissors, and rolled into rolls along with paper. Such marshmallow should be stored in the refrigerator, before cooking it is rolled out, the parchment is removed, and again rolled into a roll.

Recipe for marshmallows in the fridge

A rather unusual pastille is obtained in the refrigerator.

To prepare it, you should take:

100 g strawberries;
200 ml of water;
3 egg whites;
50 g honey;
40 ml lemon juice;
200 g of sugar;
10 g gelatin.

First you need to fill the gelatin with water and let it swell, then heat it in a water bath until completely dissolved.

The berries are peeled and ground to a puree state, mixed with sugar and melted honey.

Egg whites are separated from the yolks and beaten with powdered sugar (about 20 g of powder is required), after which the protein mass is mixed with the berry mass and gelatin is introduced.

All components are thoroughly mixed, the prepared silicone mold is filled and sent to the refrigerator for 12-14 hours.

Such strawberry marshmallow turns out to be very fragrant, tasty and tender, however, this recipe is not suitable for long-term storage - it should be eaten within a few days after preparation.

How to make strawberry marshmallow at home, see the following video.

The berry mass is placed in a thin layer on pallets, greased, and dried until tender.

Strawberry Pasta Recipes

Natural strawberry marshmallow without sugar

Ingredients:

strawberries - 2 kilograms;
vegetable oil - 1 tablespoon;

The presence of granulated sugar in strawberry marshmallow is not at all necessary, since the natural sweetness of the berries is quite enough.

Mashed berries are spread on oiled trays of an electric dryer or oven trays. After the marshmallow dries, it is carefully separated from the paper and twisted into a tube.

Strawberry pastille with sugar without cooking

Watch the video from the Radhika channel - Strawberry pastille with agave juice or honey

Diet pastille with sweetener

The technology of preparation corresponds to the previous recipes.

Pastila from strawberries with pre-boiling

Ingredients:

strawberries - 1 kilogram;
sugar - 1 cup;
lemon juice - 4 tablespoons;
water - 200 milliliters;
vegetable oil - for lubrication.

Clean and sorted strawberries are placed in a saucepan and sugar, water and lemon juice are added to it. Then the contents are pureed with a blender until a homogeneous consistency.

The pan is set on fire and the contents are boiled for 30 minutes, stirring constantly so that the berry mass does not burn.

After the mass becomes viscous, it is laid out on trays or pallets, oiled. Dry the marshmallow in the oven or in the dryer.

The product is considered ready if the surface does not stick to the hands.

Strawberry marshmallow with gelatin and egg white in the refrigerator

Ingredients:

strawberries - 100 grams;
sugar - 1 cup;
chicken protein - 3 pieces + 1 tablespoon of sugar;
water - 100 milliliters;
honey - 50 grams;
lemon juice - 2 tablespoons;
gelatin - 1 sachet (11 grams);
powdered sugar.

Pre-gelatin is soaked in cold water as indicated in the instructions. At this time, a homogeneous puree is made from the berries, and the proteins are whipped with a whisk into a tight foam.

In a separate bowl, combine water, sugar and honey. The resulting syrup is boiled for 5 minutes, and then egg whites are introduced into it in a thin stream.

Gelatin, lemon juice and strawberries are mixed and then added to the syrup.

Also, you can familiarize yourself with the recipe for making marshmallows from strawberries and zucchini from the channel "Homework"