Ptichye Moloko is soft, buttery, fluffy and is the best homemade marshmallow recipe. Coat it in powdered cocoa, or dip it in chocolate, or eat it as is - it's all amazing!
Line a 9"x9" baking pan with 2 inch tall sides with parchment paper so that it comes up the sides. Set aside
Whip the buttercream: Whip 1.5 cup room temperature butter on high for about 5 minutes, scraping down the sides often, until the butter looks fluffy and whiter in color. Add 2/3 cup sweetened condensed milk in thirds, minimally whipping after each addition.
Cook the syrup: to a medium sized sauce pan add 1 cup water and 9g of agar-agar. Cook until it comes to a boil, then add the 2 cups sugar and continue cooking and stirring until the sugar dissolves. Cook until the syrup is thick and lifting a spoon from the syrup the syrup pulls in a thin thread. If you're using a thermometer, the mixture should be around 110F. Take off the heat.
Whip egg whites: now whip the 3 egg whites, 2 tbsp of sugar, and 3/4 tsp of citric acid for about 2 minutes. Then, while continuing to whip add the agar-agar syrup in a slow drizzle until fully incorporated. Continue whipping for about 8-10 minutes.
Combine the meringue and the buttercream with a spatula carefully folding it in, or by adding the buttercream into the meringue by whipping on slow speed.
Pour the prepared ptichye moloko into the prepared mold quickly as it sets at room temperature. Allow to set for 3-4 hours at room temperature
Portion: Cut the marshmallow into 1.5 inch cubes. Remove the marshmallow from the mold by pulling onto the parchment paper ends. Coat each cube of marshmallow unsweetened cocoa powder, or melt some dark chocolate melts and dip each piece in the melted chocolate.
Refrigerate ptichye moloko marshmallow in a closed container.
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