Having run through the vastness of the network in search of an orange marshmallow recipe, I did not find one. I had to improvise a little. My orange marshmallow recipe is based on the GOST marshmallow recipe. I just swapped the apple for an orange.
Of course, the orange puree had to be boiled down to the desired consistency longer. Otherwise, everything is easy and simple. This is my first experience of making marshmallows, and this whole process delighted me. This is a small miracle, in my opinion.
The result is a wonderful marshmallow, not as cloying as it is sometimes purchased, with a slight sourness and tender inside. But you will not feel the pronounced orange taste. Inside the marshmallow will be slightly yellow, and on top it will be almost white, a little creamy.
Cooking times are indicated taking into account all processes.
A simple recipe for marshmallow orange Russian cuisine step by step with a photo. Easy to cook at home in 1 day 2 hours. Contains only 171 kcal.
- Prep time: 17 minutes
- Cooking time: 1 day 2 hours
- Calorie count: 171 kcal
- Servings: 16 servings
- Occasion: Dessert
- Complexity: A simple recipe
- National cuisine: Russian kitchen
- Type of dish: Desserts and pastries
- Cooking technology: Cooking
Ingredients for sixteen servings
- Puree
- Orange 1000 g
- Chicken proteins 1 pc.
- Sugar 200 g
- Syrup
- Agar - agar 8 g
- Water 150 ml
- Sugar 400 g
- Sprinkling
- Powdered sugar 2 tbsp l.
Step by step cooking
- To prepare orange marshmallow, you need to prepare sugar, agar - agar, water, an egg and oranges.
- We peel the oranges and also need to remove all membranes to the maximum. We cut absolutely randomly.
- We start to cook orange puree. Boil for 20-25 minutes over medium heat.
- Then I punched the orange puree with a blender.
- To achieve an even more delicate consistency, I rubbed the puree through a sieve. After I wiped the puree, I boiled it down a little more, about 5 minutes. It is necessary to achieve the consistency of a thick puree.
- At the exit, you need to get this kind of puree in consistency - 250 grams. It is this amount of puree that is needed to make marshmallows.
- Now add sugar to the orange puree and heat, stirring, until the sugar is completely dissolved.
- Remove puree from heat and cool completely.
- When the puree has cooled down, you can continue the process. To do this, pour agar-agar into the water, stir. Agar dissolves immediately. We put on fire, add sugar.
- Now, stirring constantly, you need to bring the syrup to a boil and boil it for 4-5 minutes.
- Separate the white from the yolk. We only need protein. It is better to do this in advance.
- Add protein to the cooled puree and beat until the mass increases 2.5-3 times. If you are using a mixer, and not a hand blender like me, then we do it while cooking the syrup.
- Then, without ceasing to beat, pour in the hot syrup in a thin stream along the side of the bowl. The syrup should be hot, at least 83 ° C. The mass will increase even more. Beat until the mass begins to hold its shape and is slightly warm.
- Now let's act quickly. We load the marshmallow mass into a pastry bag. It is better to prepare the bag in advance so that it is already at hand. And we put the marshmallows on baking paper or a silicone mat. Leave to dry and stabilize for 24 hours.
- Sprinkle marshmallows in a day icing sugar and connect, glue marshmallows to a friend, 2 pieces each.
- That's it, the orange marshmallow is ready. You can store it for several days in a closed box or jar.
Especially for new year holidays publish new recipe orange marshmallow. Orange marshmallow is refreshing and sour. Due to the natural sweetness of the orange, we slightly reduced the amount of sugar, and it turned out to be very tasty.
A very detailed recipe for the classic marshmallow can be found here.
Ingredients
- Applesauce - 125 g
- Sugar - 60 g
- Egg white - 1 pc.
For syrup
- Orange juice - 25 ml
- Water - 50 ml
- Sugar - 130 g
- Agar-agar - 2.5 tsp
- Orange zest - 0.5 pcs.
Cooking process
To cook 125 g applesauce, you will need about 2 medium apples, read this article on how to properly make mashed potatoes for marshmallows.
Wash the orange and pour over with boiling water. Remove the zest from half a medium orange and squeeze 25 ml of juice, if the pulp gets in, you can leave it.
Whisk the cooled puree into a very dense foam with egg white, it may take 5 minutes to whisk.
Add water, agar-agar, juice and zest to the saucepan, where the syrup will be boiled, put on medium heat.
Bring the mixture to a boil and begin stirring with a wooden spatula.
Continue to cook the syrup for another 4-6 minutes after boiling, stirring constantly along the bottom, not allowing the agar-agar to stick.
Check the syrup for doneness. When the syrup falls off the spoon, one or two drops fall, you will see how the syrup begins to thicken and subside very slowly, forming one continuous long drop. This means the syrup is ready.
When the syrup is ready, resume beating the puree at high speed and pour the boiling syrup into the puree in a thin stream.
When the syrup is poured, beat for another 5 minutes, the mass should cool slightly and begin to thicken. At this point, you can add dye if needed.
If you scoop up the finished puree with a spoon, it should not creep or drip, even if you turn the spoon over.
Transfer the finished marshmallow mass into a pastry bag and deposit on parchment.
Let the marshmallow dry for 10 hours at room temperature.
A simple recipe for orange marshmallows step by step with a photo.
Having run through the vastness of the network in search of an orange marshmallow recipe, I did not find one. I had to improvise a little. My orange marshmallow recipe is based on the GOST marshmallow recipe. I just swapped the apple for an orange.
Of course, the orange puree had to be boiled down to the desired consistency longer. Otherwise, everything is easy and simple. This is my first experience of making marshmallows, and this whole process delighted me. This is a small miracle, in my opinion.
The result is a wonderful marshmallow, not as cloying as it is sometimes purchased, with a slight sourness and tender inside. But you will not feel the pronounced orange taste. Inside the marshmallow will be slightly yellow, and on top it will be almost white, a little creamy.
Cooking times are indicated taking into account all processes.
- National cuisine: Russian kitchen
- Type of dish: Desserts and pastries
- Complexity of the recipe: A simple recipe
- Cooking technology: Cooking
- Prep time: 9 minutes
- Cooking time: 1 day 2 hours
- Servings: 1 serving
- Calorie count: 86 kcal
- Occasion: Dessert
Ingredients for 1 serving
- Puree
- Orange 1000 g
- Chicken proteins 1 pc.
- Sugar 200 g
- Syrup
- Agar - agar 8 g
- Water 150 ml
- Sugar 400 g
- Sprinkling
- Powdered sugar 2 tbsp l.
Step by step
- To prepare orange marshmallow, you need to prepare sugar, agar - agar, water, an egg and oranges.
- We peel the oranges and also need to remove all membranes to the maximum. We cut absolutely randomly.
- We start to cook orange puree. Boil for 20-25 minutes over medium heat.
- Then I punched the orange puree with a blender.
- To achieve an even more delicate consistency, I rubbed the puree through a sieve. After I wiped the puree, I boiled it down a little more, about 5 minutes. It is necessary to achieve the consistency of a thick puree.
- At the exit, you need to get this kind of puree in consistency - 250 grams. It is this amount of puree that is needed to make marshmallows.
- Now add sugar to the orange puree and heat, stirring, until the sugar is completely dissolved.
- Remove puree from heat and cool completely.
- When the puree has cooled down, you can continue the process. To do this, pour agar-agar into the water, stir. Agar dissolves immediately. We put on fire, add sugar.
- Now, stirring constantly, you need to bring the syrup to a boil and boil it for 4-5 minutes.
- Separate the white from the yolk. We only need protein. It is better to do this in advance.
- Add protein to the cooled puree and beat until the mass increases 2.5-3 times. If you are using a mixer, and not a hand blender like me, then we do it while cooking the syrup.
- Then, without ceasing to beat, pour in the hot syrup in a thin stream along the side of the bowl. The syrup should be hot, at least 83 ° C. The mass will increase even more. Beat until the mass begins to hold its shape and is slightly warm.
- Now let's act quickly. We load the marshmallow mass into a pastry bag. It is better to prepare the bag in advance so that it is already at hand. And we put the marshmallows on baking paper or a silicone mat. Leave to dry and stabilize for 24 hours.
- After a day, sprinkle the marshmallows with powdered sugar and combine, glue marshmallows to a friend, 2 pieces each.
- That's it, the orange marshmallow is ready. You can store it for several days in a closed box or jar.
