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No Egg Whites Used Chunky Strawberry Marshmallows
No Egg Whites Used Chunky Strawberry Marshmallows

Before you jump to No Egg Whites Used Chunky Strawberry Marshmallows recipe, you may want to read this short interesting healthy tips about Foods That Make You Happy.

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Green tea is wonderful for moods. You were just anticipating to read that, weren’t you? Green tea is loaded with a specific amino acid known as L-theanine. Studies prove that this particular amino acid can actually induce brain waves. This helps focus your mental energy while simultaneously making the rest of your body more relaxed. You were already aware that that green tea helps you be better. Now you are well aware that green tea helps you to lift your moods too!

So you see, you don’t need to eat all that junk food when you are wanting to feel better! Try these hints instead!

We hope you got insight from reading it, now let’s go back to no egg whites used chunky strawberry marshmallows recipe. You can cook no egg whites used chunky strawberry marshmallows using 6 ingredients and 9 steps. Here is how you achieve that.

The ingredients needed to cook No Egg Whites Used Chunky Strawberry Marshmallows:
  1. You need 180 grams Strawberries
  2. Prepare 100 grams Sugar
  3. Use 40 grams Mizuame
  4. Provide 15 grams Gelatin
  5. You need 20 ml Water
  6. Prepare 1 Katakuriko
Instructions 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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