Recipe of Quick No Egg Whites Used Chunky Strawberry Marshmallows

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, no egg whites used chunky strawberry marshmallows. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

No Egg Whites Used Chunky Strawberry Marshmallows is one of the most well liked of current trending foods in the world. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look wonderful. No Egg Whites Used Chunky Strawberry Marshmallows is something which I’ve loved my whole life.

To get started with this particular recipe, we have to first prepare a few components. You can have no egg whites used chunky strawberry marshmallows using 6 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make No Egg Whites Used Chunky Strawberry Marshmallows:

1. Get 180 grams Strawberries
2. Prepare 100 grams Sugar
3. Prepare 40 grams Mizuame
4. Prepare 15 grams Gelatin
5. Make ready 20 ml Water
6. Prepare 1 Katakuriko

Steps to make No Egg Whites Used Chunky Strawberry Marshmallows:

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.

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