No Egg Whites Used Chunky Strawberry Marshmallows

Name: No Egg Whites Used Chunky Strawberry Marshmallows
Yield: 2 servings
Cuisine: American
Ingredients: 180 grams Strawberries; 100 grams Sugar; 40 grams Mizuame; 15 grams Gelatin; 20 ml Water; 1 Katakuriko

cookpad.japan @cookpad_jp

It's spring, so I made a strawberry version of this marshmallow recipe.

If you don't have a hand mixer, crush the strawberries with a spatula in step 1.
When piping out the mixture, the work surface should be on the large side. If you have a 50 x 50 cm surface it should be easier to work.
Use the piping tip that comes with fresh cream and cut it to make the mouth bigger. Recipe by Seikomaru

It's spring, so I made a strawberry version of this marshmallow recipe.

cookpad.japan @cookpad_jp

It's spring, so I made a strawberry version of this marshmallow recipe.

Saved

Ingredients

2 servings

180 gramsStrawberries
100 gramsSugar
40 gramsMizuame
15 gramsGelatin
20 mlWater
1Katakuriko

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Steps

1

Wash the strawberries and hull. Chop into about 5 mm pieces. Put the sugar and strawberries into a pan and simmer for about 5 minutes. When the strawberries are cooked through and the mixture has thickened slightly, it's done.
2

Soften the gelatin in water. Dust a large, flat container evenly with katakuriko.
3

Transfer the strawberry mixture from Step 1 to a heatproof bowl, add the mizuame and dissolve suspended over a pan of hot water. It will be very sticky.
4

Work quickly from this point on! Whip the mixture with a hand mixer until soft peaks form. This is key!
5

Transfer the mixture to a piping bag and pipe out onto the katakuriko dusted container. When all the mixture has been piped out, dust the tops with more katakuriko.
6

Once the bites are coated with katakuriko, transfer to a sieve or colander to shake the excess katakruiko.
7

Note: When squeezing out the marshmallow mixture, do it all in one go if possible. Otherwise it will stiffen in the bag. You can use a plastic bag instead by snipping off a corner.
8

If you pipe out the marshmallow onto parchment paper, you won't need to dust the work surface with katakuriko.
9

Gelatin sets at a low temperature, so if the temperature is hot it won't set. I recommend chilling in the refrigerator during the summer to set.