5 from 1 vote
Strawberry Marshmallow (Zefir) & Babyshower Dessert Table
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 
Course: Dessert
Servings: 40 pcs
Author: Marina | Let the Baking Begin!
Ingredients
To make jell-o mixture:
  • 3 oz water
  • 3 oz pack of Jell-O Raspberry flavor or any other
To make the Agar Agar Mixture
  • 1 cup water
  • 3 tsp Agar-Agar you can order online, or search for at local Asian stores
  • 3 1/2 – 4 cups sugar
  • 1.5 large lemons
For the meringue
  • 5 egg whites
To sprinkle on top of marshmallows
Also:
Instructions
  1. Prepare the jell-o by mixing 3 oz of boiling water and the contents of the jell-o package together, then stir until the granules are completely dissolved.
  2. Squeeze lemons into a separate cup, set aside.
  3. Place egg whites into a the bowl of a mixer and start whipping going from low to high speed.
  4. At the same time add 1 cup cold water and agar-agar to a medium sized non stick sauce pan and set over high heat, stirring constantly. Once it comes to a boil, lower the heat to medium and boil for 2 minutes. Gradually add sugar to the mixture while continuing to mix. Boil for 2 minutes.
  5. By this time egg whites should be very fluffy. Turn mixer to lower speed and slowly pour in the hot agar agar mixture, then the lemon juice and the jell-o mixture. Turn mixer back to high and whip for additional 5 minutes.
  6. Meanwhile prepare for piping the marshmallows - line an area of about 5-6 feet by 1.5 foot with plastic wrap or aluminum foil. Fit a 24 inch piping bag with a star tip (or use a ziplock bag with a snipped end). Fill the bag with marshmallow mixture, twist the open end and pipe out rosettes onto the plastic wrap lined table surface. Pipe them slightly bigger than you would want them in the end, as they shrink while drying. Dust the tops with powdered sugar generously. Leave the marshmallows on the table overnight to dry out the top surface. Next day, peel 2 halves off the plastic wrap and stick the two sticky sides together.
Recipe Notes

Recipe Source: Lea's Cooking