Pink marshmallow raspberry

To make raspberry marshmallows, you need to store somewhere 400-450 grams of fresh raspberries. Even canned food will do. Usually in winter I take only one. But in the summer I always buy more fresh – even my dieting friends praise my marshmallows.
Before cooking, raspberries need to be gently rinsed. But in no case do you need to rinse it under running water. After "bathing" I rub raspberries through a sieve. Especially for this, I got a small metal sieve on the market. Berries need to be wiped thoroughly. I usually do it manually, without any devices.
When all the berries are ground through a sieve, you can add sugar to them and stir well. After that, I let the sugar melt a little – about 15 minutes and dilute the gelatin in a couple of glasses of warm water. Then I break about 15-20 eggs and separate the yolks from the whites. The yolks won't be useful to me anymore, but the whites need to be put in the refrigerator.
Well, then I proceed to the most boring part of cooking marshmallows. Raspberry puree with sugar should be cooked over low heat until thickened. The most important thing now is to constantly stir the ground raspberries. Raspberry marshmallows will be spoiled if the mixture burns.
When the raspberries thicken, I take them off the heat and let them cool down a little. And immediately I start whipping the chilled proteins. After a few minutes, they need to be poured into the raspberries and thoroughly mixed. And only then, stirring constantly, I add the dissolved gelatin. Now you can whip up the cream and also add them to the raspberry mixture.
That's actually all. Then I pour marshmallows into cupcake molds and put them in the refrigerator for a few hours. As for me, homemade raspberry marshmallows are better than any other.