1 . Stage
Pour the frozen currants into a saucepan and warm them up a little, pour sugar in and cook puree until it becomes thick, in the process squeeze the berries a little.
2 . Stage
Cool mashed potatoes and grind through sated or cheesecloth. Add the bun to it and beat with a mixer for 2 minutes.
3 . Stage
Aga agar mix with water in a small saucepan. Put on the fire and cook constantly stirring until the agar turns into a gel. Then add sugar and boil the syrup. When thick foam appears, cook for 4 minutes, or check the readiness by leaning the spoon against a clean surface of the pan - the finished syrup should be pulled.
4 . Stage
Beat the mashed potatoes with protein and pour the syrup without stopping whipping. When add all the syrup, beat for a few more minutes.
5 . Stage
Transfer the mass to a pastry bag and drop the marshmallows on a flat surface covered with parchment.
6 . Stage
Dry the marshmallows at room temperature without covering for 8-12 hours. It is not advisable that the temperature be below 20 degrees. Also, the drying time of marshmallows will depend on the humidity in the room.
7 . Stage
Sprinkle the finished marshmallows with powdered sugar on top, separate from the parchment and combine the two halves together.