A light sponge base, a generous layer of strawberry snow, and a chocolate glaze make up this beloved confectioner’s treat, which you can easily prepare at home. These marshmallow treats are airy and delicate, and the addition of strawberry jam gives them a pleasant fruity flavor.
Preparation involves several steps, but if you follow the correct order, you can easily manage each one. It’s important not to overbake the sponge bases, to pour the sugar syrup in a thin stream, and to chill the finished treats thoroughly before dipping them in chocolate. For extra flavor, you can also add strawberry Vitacit to the snow.
What You Will Need
For the sponge base:
- 55 g egg yolks,
- 1 tablespoon water,
- 120 g egg whites,
- 50 g granulated sugar,
- 80 g plain flour,
- 40 g vanilla pudding powder.
For the strawberry snow:
- 125 ml water,
- 6 egg whites,
- 150 g granulated sugar,
- 150 g powdered sugar,
- 1 tablespoon strawberry jam,
- strawberry Vitacit, optional.
For finishing:
- chocolate for glazing.
The original recipe does not specify the exact amount of strawberry Vitacit or chocolate, so adjust these according to your taste and the number of treats you are making.
Step-by-Step Preparation:
1. Whipping egg whites for the sponge base: Start by preparing the sponge bases. Begin whipping the egg whites with two-thirds of the total 50 g of granulated sugar. Beat until stiff peaks form, then gently whisk in the vanilla pudding powder.
2. Preparing the egg yolk mixture: Place the egg yolks in a separate bowl, add one tablespoon of water and the remaining third of the sugar. Mix everything by hand with a whisk to create a smooth yolk mixture.
3. Finishing the batter: Gently fold the yolk mixture into the whipped egg whites by hand. Finally, add the sifted plain flour and carefully fold it in to keep the batter as airy as possible.
4. Shaping the sponge bases: Fill a piping bag fitted with a plain nozzle with the finished batter. Pipe full circles about 4 cm in diameter onto a baking sheet lined with parchment paper. Try to make them similar in size so they bake evenly.
5. Baking and cooling: Bake the bases in a preheated oven at 220°C for about 6–8 minutes, until they turn light brown. After baking, let them cool completely so the snow filling will adhere well.
6. Preparing the sugar syrup: On medium heat, boil 150 g granulated sugar with 125 ml water until it reaches the so-called bubble stage. Dip a wire loop into the syrup and remove it. When you can blow a single bubble from it, reduce the heat.
7. Whipping the egg whites: Meanwhile, place six egg whites and 150 g powdered sugar in a stand mixer and whip on high speed. Continue checking the syrup with the wire loop and cook until you can blow several bubbles in succession.
8. Combining the snow with the syrup: Lower the mixer speed and pour the sugar syrup into the whipped egg whites in a thin stream. Continue whipping until the mixture is completely cool. Finally, add the strawberry jam and, if desired, the strawberry Vitacit, and mix thoroughly.
9. Piping the filling and chilling: Fill a piping bag with the cooled strawberry snow and a plain nozzle. Pipe three layers of snow onto each cooled sponge base. Place the shaped treats in the fridge and let them chill thoroughly.
10. Chocolate glaze: Melt the chocolate until liquid. The glaze should be more runny than thick and must not be hot, so it doesn’t damage the delicate snow. Dip the chilled treats into the chocolate and let them set.
How to Prepare Sugar Syrup Correctly
For the snow filling, the syrup’s consistency is crucial. At first, you should be able to blow a single bubble, but continue cooking until you can blow several bubbles in a row from the wire loop. Only then pour it in a thin stream into the egg whites.
When pouring, reduce the mixer speed so the hot syrup is incorporated evenly. Do not stop whipping too soon, as the mixture must be completely cool before adding the jam.
Why the Treats Must Be Well Chilled
Chilling helps the snow filling firm up and hold the three piped layers. It also makes dipping in liquid chocolate easier. Let the glaze cool down before use so it’s not hot, but still runny enough.
Final Tip
A tablespoon of jam gives the filling its strawberry flavor. If you want to intensify it, you can also add strawberry Vitacit as in the original recipe. Let the finished homemade treats set after dipping in chocolate, then serve as a sweet dessert.
