2 cups YV Fresh Raspberries
1/2 cup 100 grams granulated sugar
1 Tbsp fresh lemon juice
1 egg white room temperature
Agar Agar Syrup:
1/3 cup water
1 cup sugar
2 tsp agar agar (China Grass)
In a medium saucepan, bring Raspberries, 1/2 cup sugar and 1 Tbsp lemon juice to a simmer. Mash berries and simmer uncovered 10 min then strain through a fine sieve, pressing on the solids with a spatula. Chill the puree until cooled.
Once puree is fully chilled and slightly thickened, combine it with 1 egg white in the bowl of a stand mixer fitted with whisk attachment. Beat on 8-10 min on high speed, until mixture is thick.
In a medium saucepan, stir together 1/3 cup water, 2 tsp agar agar and 1 cup sugar. Place over medium heat, bring to a boil then reduce heat to a low boil and cook 5 minutes, whisking constantly until syrup has thickened and pours from a spoon without dribbling. Remove from heat.
With the mixer on the LOWEST speed, and as soon as agar syrup is off the stove, immediately pour it in a thin stream into whipped Raspberry mixture. Once syrup is in, scrape down the bowl and beat another 2-3 min on high speed until stiff peaks form.
Instantly transfer mixture to a piping bag fitted with a Wilton 1M large open star tip and pipe roses onto parchment-lined baking sheet, keeping the roses even in width/size.
Let homemade marshmallows stand in a room temperature area, uncovered for 6-12 hours, or overnight. Marshmallows will form a glossy film on top and will come off the parchment fairly easily.