Real marshmallow composition. Homemade marshmallows according to GOST. The composition of the marshmallow, if prepared correctly

It is not for nothing that both slender women and those with a sweet tooth praise him: marshmallows quickly give a pleasant feeling of fullness - you won't eat much. But he is so delicious! Delicate dessert melts in your mouth and perfectly sets off the taste of coffee, cocoa or tea. What marshmallows are made of, how you can cook it yourself, we will tell you below.

Marshmallows are really healthy.

• promotes mental performance;
• strengthens hair, nails, joints;
• provides energy as it is rich in carbohydrates;
• helps digestion;
• suitable for eating on a diet.

From 100 g of treats, the body receives 326 kcal, 0.8 g of proteins, 0.1 g of fat, 79.8 g of carbohydrates. The glycemic index is 65, that is, its level is average, moderate.

The composition of the marshmallow, if properly prepared:

• fruit or berry puree;
• sugar;
• egg white;
• thickener.

Although, against the background of increased interest in healthy eating, a sugar- and gluten-free option has already appeared.

By the way, some people think that marshmallows are the same marshmallows, only under a foreign name. This is not entirely true. Of course, they are similar, but marshmallows do not contain eggs, it turns out to be lighter, more airy.

What marshmallows are made of in factory conditions

In mass production, a delicacy is prepared as follows: fruit and berry puree is whipped with a large amount of sugar and egg white. Then add a gelatinous filler to thicken the mass and take the desired shape. For this, pectin, agar varieties or gelatin are used.

The classic form is a shell. To give it a beautiful uniform color, confectioners add dyes: white, pink, light brown. Essences are used for the aroma: usually the dessert smells like vanilla, crème brulee, coffee or cream, less often - cranberries, apples. The icing, if any, is made from chocolate.

Buyers are often surprised by white cubes that look like marshmallows, but for some reason are called marshmallows. Everyone is used to the fact that marshmallows are thin sheets of dried fruit puree. But the fact is that on an industrial scale it is long and costly to dry mashed potatoes to the desired condition. So the pastry chefs came up with a simplified production method, adding eggs, and we got a hybrid like this.

How to make homemade white marshmallows

It's not as difficult as it sounds, and the products are available:

• 600 g of regular white sugar;
• 150 water for syrup;
• 15 g of gelatin + 90 ml of soaking water;
• 15 g citric acid;
• 5 g of soda;
• 20 g vanillin for flavor.

The mass itself prepares quickly, but you will have to wait a long time until it dries out.

How to make homemade marshmallows:

1. Prepare gelatin according to the instructions on the package. It is usually soaked in cold water and left to swell, stirring occasionally.
2. Pour sugar with water, bring to a boil, then cook for another 7 minutes.
3. Pour in the gelatin, add citric acid, baking soda, vanillin and beat the mixture with a mixer until it thickens. This may take 15-20 minutes.
4. Basically that's all. It remains to give the product a shape - for example, using a pastry syringe, a special bag, or simply lay out with a spoon.
5. The marshmallows are dried at room temperature. It will take 3 to 24 hours depending on how thick the serving is.

Interesting fact: the sweet has a distant relative - marshmallow cream. It is spread on bread, muffins, cookies, and used to decorate coffee with a cap.

Dessert with gelatin

Let's prepare strawberry marshmallows with the most common thickener - gelatin.

We will need:

• 400 g of fresh strawberries (frozen will not work, it will turn sour and give excess liquid);
• 200 g sugar for mashed potatoes + 450 g for syrup;
• 1 chicken egg;
• 10 g gelatin;
• 150 ml of boiled water.

The process is as follows:

1. Cooking strawberry puree: peel the berries from the tails, add sugar, grind until puree. We heat using a microwave or steam bath to dissolve the sugar.
2. Cook the syrup: pour gelatin with water, add sugar, keep on fire for 5 minutes. The syrup is ready when it, flowing from the spoon, solidifies with a thin thread.
3. We return to mashed potatoes. We take the egg, separate the yolk from the protein, put the protein in the puree, and the yolk is not needed at all. Beat for 3 minutes. Add syrup, beat again until the mass becomes dense.
4. We form portions by spreading the mass on a baking sheet or board covered with parchment.
5. Leave to dry overnight. By the morning everything is ready, it remains only to glue the halves together with the bottoms to each other in pairs.

Cooking according to GOST

Prepare the scales, everything here must be measured to the nearest gram.

Here's how many products to take:

• 600 g sour (green) apples;
• 65 g of egg white;
• sugar: 324 g for mashed potatoes, 347 g for syrup;
• 1 g vanilla essence (food flavor);
• 8.5 g of agar;
• 205 ml of water;
• 139 g of honey.

How to proceed:

1. Peel apples and seeds. Bake for 15 minutes at 200 degrees, then puree. Add sugar, vanilla.
2. Dissolve agar in water, boil, cook for 2-3 minutes. Add sugar and honey and cook for about 10 minutes until caramelised.
3. At this time, first beat the whites in a separate container, and then transfer them to the applesauce and beat again. Pour in the sugar-honey syrup, beat one more (now the last) time until firm.
4. It remains only to do, as the confectioners would say, structure formation: lay out the marshmallow mass in portions and leave to dry at room temperature for 24 hours.
5. To make it completely according to GOST, the dried products should be glued together in pairs and sprinkled with powdered sugar. But you can leave it in halves, it's more convenient to eat, and without powder there are fewer calories.

Tip: to make sure that the mass is beaten to the desired state, twist the container around its axis. The mixture should "stand with a stake", not sway when rotating.

Homemade apple marshmallows

Delicate sourness - does this really happen?

To verify this, prepare the following products:

• 5 apples;
• 1 cup of sugar;
• 1 egg white;
• 350 ml of chilled cream (10-20% is not whipped, you need to take even fatter).

In this recipe, it is proposed to do without the thickener by freezing.

Details:

1. We bake the whole apples peeled from the peel in the oven at 180 degrees. 20 minutes, then cool and puree.
2. We add sugar and protein there. Beat with a mixer until the mass becomes dense so that the spoon stands.
3. Beat the cream until peaks, combine with applesauce.
4. Place in portions and freeze for 30 minutes.

In chocolate glaze

It is better to make the frosting from milk chocolate, it will blend more smoothly with the delicate center.

In total you will need:

• 100 g of chocolate;
• 100 ml of milk;
• 10 g gelatin;
• 100 ml heavy cream (more than 30%);
• 80 g icing sugar.

It is better to take a silicone form.

This is how it is prepared:

1. Melt the chocolate, pour a thin layer on the bottom of the mold (not all, half). We put in the freezer for 10 minutes.
2. Beat the icing sugar and cream with a mixer.
3. Dissolve the gelatin in warm milk, pour the solution into the "powdered" cream. Cool it down.
4. By the time the gelatin-creamy mixture is ready, you can just remove the chocolate mold from the freezer. Put the mixture in it, fill it with the remaining chocolate on top and send it to the freezer for 30 minutes.

All you need:

• sugar - 100 g;
• dry jelly - 50 g;
• water - only 200 ml: half for diluting jelly, half for agar;
• citric acid - 5 g;
• agar-agar - 15 g.

Jelly is sold in the same place as semi-finished jelly. It can be fruit or berry, you can choose any to your taste.

And here's what to do with all this:

1. Dissolve agar-agar in warm water, stirring occasionally.
2. Pour boiling water over sugar and powdered jelly, add swollen agar here, add citric acid. Pour the agar-agar in a trickle, continuously stirring the entire mass to evenly distribute the component and obtain a homogeneous mass. Beat with a mixer until the mixture is fluffy, smooth and fluffy.

Possible reasons:

• lightly whipped mass. This must be done carefully to get a dense consistency;
• gelatin was used, not agar-agar. With gelatin, the marshmallow thickens worse;
• too thick (high) layer hardens longer.

If the situation has not improved after a day, then adding an additional portion of the thickener is useless.

What to do if the marshmallow does not freeze: Cut the jelly with a sharp, wet knife (so it does not stick to the blade) and sprinkle with powdered sugar. You will get something similar to the oriental delicacy of Turkish delight, but with a softer base.

Perhaps it is difficult to find a person who refuses to at least occasionally feast on white or pink marshmallow air cushions.


This delicacy has been known to people since ancient times: according to historians, marshmallows were prepared by the inhabitants of Ancient Greece. Actually, the name of the sweet dish was given by the name of the Greek god of the gentle western breeze, who, according to legend, gave the recipe for marshmallows to people.

Products for making marshmallows

What is marshmallow made of, why is it so sweet, airy and aromatic? The classic recipe is quite simple and includes the following ingredients:

- apple pulp puree with a high pectin content (ideally from Antonovka);

- egg white;

- icing sugar;

- gelling agent (gelatin, agar-agar);

- lemon juice or citric acid.

For mashed potatoes, you can take other fruits or berries, in this case, the aroma of the resulting marshmallow and its appearance will be slightly different. Often, ready-made marshmallows are covered with a chocolate glaze.

In order to cook marshmallows at home, you only need these products. Of course, factory-made marshmallows may contain small amounts of other substances - dyes, flavorings, preservatives, etc. Therefore, the taste of marshmallow, which is prepared at home, is slightly different from the store-bought sweetness.

How is real marshmallow prepared?

You don't have to have a lot of culinary experience to make your own marshmallow. But modern kitchen appliances - a blender and a mixer - will obviously not be superfluous, since you will have to beat a lot during the cooking process.

Take:

- four medium-sized apples;

- six chicken eggs;

- four tablespoons of powdered sugar;

- two tablespoons of granulated sugar;


- three teaspoons of edible gelatin;

- half a medium lemon;

- a bag of vanilla sugar.

So, let's begin. Pour three teaspoons of gelatin with half a glass of water and leave to swell for about half an hour. Then put the gelatin on low heat and stir until it is completely dissolved in the water. Make sure the water does not boil! Set the dissolved gelatin aside, let it cool.

Wash the apples well, pat dry with a towel. To prepare marshmallows, they need to be baked in the oven or in the microwave for 15-20 minutes so that the pulp is completely baked. For baking in the oven, it is advisable to wrap apples in foil. If you cook them in the microwave, just place them on a dish. Ready apples must be cooled to room temperature, then peeled and core and beat with a blender until fluffy.

Add two tablespoons of sugar to the resulting mass and simmer for about ten minutes over low heat, then set aside.

Carefully so as not to damage the yolks, separate them from the egg whites and set them aside - you don't need them. Beat the whites with a mixer into a strong foam, gradually adding powdered sugar and the juice of half a lemon to them.

Mix applesauce with gelatin, add vanilla sugar from a bag to the same. Little by little, one spoon at a time, add the puree to the protein mass, without stopping whipping it, until you combine both products completely. The resulting marshmallow mixture should be fluffy and have a white, slightly yellowish color.

Line the dish with parchment paper or foil. Fill a piping bag with the marshmallows. If the household does not have this necessary device, a tight plastic bag (for example, from under milk) with a cut corner is quite suitable.

Gently squeeze the mass into a dish in the form of round or oblong marshmallows, then put the dish in the refrigerator to freeze the mass. Ready-made marshmallows can be sprinkled with powdered sugar so that they do not stick to the dishes, or pour over melted chocolate and refrigerate again.

Is it good to eat marshmallows?

Homemade marshmallows, prepared according to the above recipe, are definitely healthy. It contains natural apple pulp, rich in pectin, plant fiber and vitamins.


Of course, if you are overweight, it is not recommended to eat a lot of marshmallows: although it is airy, it still contains quite a lot of carbohydrates.

But for children and adolescents who move a lot and actively expend energy, marshmallows are extremely useful, and doctors even recommended including it in the school diet.

White, pink, chocolate-covered, and so on - various varieties of marshmallows can be seen in stores. This is a popular dessert and delicious too. When buying it in a store, some people think about its composition, and, unfortunately, these are not always positive thoughts. Someone decides to cook it at home, and many questions immediately arise, ranging from how to cook it and ending with what benefits it will bring.

So, what is this delicacy made of and can it be eaten? And how to make it yourself?

Marshmallow - composition and calorie content

Marshmallow is a fairly natural and safe sweetness. The nutritional value of this dessert is shown in the table.

The calorie content of a homemade treat can range from 250 to 315 units per 100 g of product. The total data depends on the choice of the recipe.

The composition of this sweet must necessarily contain applesauce and some component for the formation of jelly. Most often it is agar-agar, as gelatin can give the wrong consistency. In addition, agar-agar is a natural component, especially when making homemade marshmallows. It also contains a lot of sugar.

Marshmallow in chocolate, although it would be more correct to say in chocolate glaze, is less useful and natural. Firstly, in industrial production, glaze of low quality and high calorie content is used, and secondly, given the relatively low calorie content of a sweet dish, chocolate noticeably spoils the data on the nutritional value of the product.

How store-bought marshmallows are made

Marshmallow is the result of beating egg whites, applesauce, sugar syrup and substances that retain the shape of the finished product (pectin, agar-agar, gelatin). In principle, there is nothing wrong with store products, with the exception of dyes and flavors, which are generously flavored with confectionery foam before packaging, and a large amount of jelly-forming substances. Of course, you can't cook marshmallows without them even at home, but at home they use a minimum of them, besides, you can choose the most natural. In industrial production, quality is often sacrificed for the sake of price reduction.

But not every marshmallow is made from apples. There are types that are made with citric acid and soda, so if possible, you need to read the composition on the package. If it inspires doubts about its usefulness, it is better not to buy it, but to cook it yourself at home.

At home, depending on the recipe, it takes 30 to 60 minutes or more to cook one serving. With homemade apples, the price of the dessert drops noticeably, which is another plus of home cooking.

If there is an opportunity to choose a variety of apples, it is better to stop at Antonovka. There is a lot of pectin in this variety, it plays an important role in the formation of the consistency of this dessert. Apples need to be wiped through a sieve, you can beat them in a blender. In any case, the resulting puree should not have any apple pieces or lumps.

For beauty and color, you can use food coloring; to get full naturalness, it is better not to do this. White marshmallow is a classic and has no equal.

Homemade Marshmallow Recipes

Homemade marshmallows can be made the most natural - from apples and agar-agar, or you can repeat the simpler, but more harmful factory options without apples. If a sweet is prepared at home for children, for the sake of naturalness and benefit (but not for the sake of vitamins - they all collapse during cooking), it is better to choose a complex recipe for a natural delicacy.

Below you will find different recipes: both the most useful and the simplest version of this dish.

Making such a marshmallow at home is a rather long, laborious and complicated process. But at the same time, this is a very tasty, and most importantly, natural recipe based on apples.

List of ingredients used:

• apples - 250 g, this is about 4 pieces, depending on the size;
• granulated sugar - 250 g (2 incomplete glasses);
• egg - 1 pc., but only protein will be used, so it should be broken very carefully, or even have one more in stock;
• vanilla sugar - if desired, in the amount of 1 sachet (it is better not to choose vanillin, it may not be evenly distributed and give bitterness).

To prepare the syrup, you will need the following products:

• granulated sugar - 475 g (3 full glasses or even a little more);
• 160 g of water (clean drinking);
• agar-agar - 8 g (this is about 4 teaspoons, you can find out how much is in a bag on the package itself).

Step-by-step sequence for making homemade marshmallows:

This recipe is not at all as natural and tasty as the previous one, but because of this it looks more like a store bought one. It will take up to half an hour to cook it, but it will be possible to eat it in 3 hours.

Grocery list:

How to cook:

1. Soak gelatin in 50 ml of water (stack), sugar - in 100 ml. Leave both products in water for 2 hours.
2. After this time, boil sugar over low heat for 7 minutes, remove from heat, pour in the gelatin mixture and beat for 10 minutes (medium speed).
3. Add citric acid, beat for another 5 minutes, add soda, beat for another 5 minutes. The thick mass should keep its shape easily.
4. Then, using a spoon or a pastry bag, put the marshmallows on a baking sheet and put it in the refrigerator for three hours.
5. If you wish, you can then sprinkle it with powder. In addition, it can be easily removed from the baking sheet with a knife soaked in water.

Marshmallow "simple" colored

To prepare pink (blue, green, and so on) marshmallows, you need to add food coloring to the mass. It can be dry powder or water-soluble dye in liquid form.

Making colored marshmallows is simple - you need to cook it according to the same recipe as the white one (described above), and put the dye along with the baking soda. You need to add it a little bit, stirring each time until smooth. This allows you to easily adjust the color saturation.

You will find a recipe for making real marshmallows at home in the following video:

So, marshmallow, as a natural delicacy, is very useful. Unfortunately, store bought will not always be the natural dessert you can make at home. In addition, even at home, you can easily prepare a "simple" marshmallow, white or colored, but it takes a lot of time and patience to prepare a natural one.

Marshmallow is rightfully considered the most popular delicacy; it is loved for its airy structure and delicate taste. The classic cooking technology has spread all over the world and is firmly rooted in many countries. Housewives do not trust the products delivered to store shelves. For this reason, they prefer to make their own marshmallows.

Marshmallow according to GOST

• drinking water - 165 ml.
• egg white - 2 pcs.
• apple - 3 pcs.
• vanillin - 12 gr.
• agar-agar (algae) - 9 gr.
• granulated sugar - 720 gr.

1. Agar-agar is the main component, without which the preparation of marshmallows becomes impossible. The component is an extract from seaweed, which is sold in a pharmacy. Release form - granular powder.
2. To properly dilute the composition, fill the agar-agar with water at room temperature and leave for 20 minutes. At this time, wash the apples, remove the legs, peel the fruits and seeds.
3. Preheat the oven to 220 degrees, line the baking sheet with parchment paper or foil. Chop the apples into 4 pieces and bake them for about 20 minutes (the fruits should be tender).
4. After cooking, rub the apples through a sieve or chop in another convenient way (blender, meat grinder, etc.). You should have about 240 grams. applesauce. Pour 245 gr into the porridge. sugar, add vanillin, stir and wait 40 minutes.
5. When the puree is completely cool, add one egg white to it, beat with a mixer for 2 minutes. The mass should become whitish. After that, add the second protein, beat again so that the composition rises 2 times.
6. Pour agar-agar into an enamel pan, place on the stove, turn on the burner to minimum power. Simmer for about 7 minutes, until the algae extract is completely swollen. You will end up with a jelly-like mixture.
7. Pour the remaining granulated sugar (475 g) into another saucepan, cook it over low heat until the crystals are completely dissolved. Make sure that the composition does not burn, collect the mass from the walls. The syrup will be ready in 5-7 minutes.
8. To assess the readiness of the composition, lower the spoon, then raise it up. If the mass stretches in thin threads, the syrup is ready. Let it cool to room temperature, then pour into the beaten apple mass.
9. Mix with a mixer at low speed for 5 minutes. With each passing minute, the mass will begin to freeze. Pour the marshmallow mixture into a pastry gun, line the baking sheet with baking paper. Form small cakes 5 cm apart.
10. Leave the marshmallow at room temperature for 15 hours, after this time, sprinkle it with powdered sugar and glue the two halves. Leave it on for another 5 hours, then start tasting.

• granulated sugar - 800 gr.
• drinking water - 445 ml.
• gelatin - 22 gr.
• white wine - 20 ml.
• egg white - 2 pcs.
• vinegar essence - 15 ml.
• vanillin - 7 gr.
• icing sugar - for decoration

1. Mix sugar and water, pour the mixture into a saucepan and put on low heat. Stir constantly until smooth. Make sure that the composition does not become cloudy and does not burn.
2. Soak gelatin in 50 ml. filtered water, leave for half an hour until it swells. Put the syrup in the cold, and melt the swollen gelatin in a water bath. Connect both compositions together.
3. Pour in vinegar essence and wine, add vanillin and mix thoroughly. Add the egg whites, beat with a mixer until a thick, dense foam forms.
4. To determine readiness, dip a tablespoon into the composition and lift it up. If the ball is held firmly, the mass is ready to solidify.
5. Line a baking sheet with parchment, form small circles and refrigerate for 6 hours. After the expiration date, sprinkle the top with powdered sugar, fasten the halves together.

Apple marshmallow

• granulated sugar - 260 gr.
• filtered water - 85 ml.
• gelatin - 45 gr.
• egg white - 6 pcs.
• apple - 6 pcs.
• citric acid - 20 gr.

1. This recipe differs from the previous technology in that marshmallows are prepared on the basis of gelatin, and not agar-agar. It is quite difficult to purchase an extractor made from seaweed, since it is not sold in all pharmacies.
2. Pour gelatin with filtered water, leave it for 1 hour until it swells completely, stir the product from time to time. Wash the apples, cut them into thick slices. Bake in an oven preheated to 190 degrees for about half an hour.
3. When the apples are soft, pass them through a kitchen sieve or grind in a blender until porridge is formed. Pour in citric acid (can be replaced with lemon juice, tripling the amount).
4. Transfer the apple-lemon porridge to a saucepan, simmer over low heat until the mixture becomes thick. After cooking, leave mashed potatoes at room temperature, cool.
5. Put the swollen gelatin on the stove, simmer over low heat until the mass becomes translucent. When the gelatine dissolves under the influence of temperature, turn off the hotplate, leave them for 15 minutes.
6. At this time, beat the pre-chilled egg whites into a thick foam, add the mixture to the cooled applesauce. Stir slowly with a whisk or fork, while pouring in the gelatin. Line a baking sheet with baking paper, beat the marshmallow mass again with a mixer, transfer it to a pastry bag.
7. Form small cakes 3 to 5 cm apart. Send the baking sheet to the refrigerator for 5 hours until the composition hardens completely. Sprinkle with powdered sugar if desired after 2 hours.

• granulated sugar - 220 gr.
• gelatin - 25 gr.
• fresh or frozen strawberries - 550 gr.
• vanillin - 15 gr.
• salt - 1 pinch
• egg white - 5 pcs.

1. Soak gelatin in cool drinking water as directed. Wash and remove the stalks from the strawberries, defrost the berries naturally if necessary. Prepare a kitchen sieve, rub strawberries through it. If desired, you can grind the fruits in a blender.
2. Add vanillin and granulated sugar to the resulting puree, put the saucepan on the stove. Set the minimum power, cook until the mass thickens. Stir the syrup periodically and remove it from the walls.
3. Cool the chicken proteins, add salt to them, beat with a mixer so that the composition rises into a lush foam. As a rule, 5 minutes of operation with the device is sufficient. Cool strawberry puree, mix with cream, add swollen gelatin. Beat the mixture again with a mixer.
4. Line a baking sheet with foil or paper, scoop up the composition with a tablespoon and spread it at a distance of 4 cm from each other. Place the baking sheet in the refrigerator for 5 hours, then sprinkle with powdered sugar and start eating.

Zephyr "Tula"

• drinking water (for syrup) - 145 ml.
• filtered water (to dissolve gelatin) - 125 ml.
• gelatin - 55 gr.
• granulated sugar - 750 gr.
• egg white - 4 pcs.

1. Tula marshmallow compares favorably with the others due to the fact that the surface of the delicacy is shiny. Usually, the composition is filled with sand pastry baskets and decorated with berries.
2. To start cooking, pour gelatin with filtered water, leave for 1.5 hours until it swells completely. At this time, start boiling the syrup. Mix granulated sugar and drinking water in an enamel saucepan, place on the stove.
3. Boil the mixture for about 10 minutes, stir constantly and remove the mass from the sides of the container. When the first bubbles appear, evaluate the readiness of the composition. Pour cold water into a bowl, put some syrup in it, try to roll it into a ball.
4. If the composition keeps its shape and does not stick to the hands, it is ready for further manipulations. Pour the pre-soaked gelatin into the syrup, beat with a mixer for about 7 minutes. Begin to gently introduce egg whites one at a time, without ceasing to beat the mixture.
5. Knead the mixture into a pastry bag or spoon it out. Pre-line the baking sheet with foil, form small circles and leave the mass for 4 hours in the refrigerator until it solidifies completely.

Honey marshmallow

• citric acid - 1 pinch
• honey - 80 gr.
• egg white - 3 pcs.
• drinking water - 245 ml.
• soda - 5 gr.
• vanilla sugar - 13 gr.
• gelatin - 30 gr.

1. Pour 100 ml of gelatin. cool drinking water, leave for 1.5 hours until completely swollen. At this time, start making the syrup. Pour 145 ml into a heavy-bottomed saucepan. water and add honey, bring to a boil.
2. When the first bubbles appear, pour the swollen gelatin into the syrup, add it one tablespoon at a time and stir at the same time. Wait until completely dissolved, then leave the mixture to cool for 40 minutes.
3. Beat the egg whites with a mixer to form a dense and elastic foam. Add citric acid, baking soda, vanilla sugar, beat again. Wait 20 minutes, then pour into a piping bag.
4. Spread parchment paper on a baking sheet, shape into cakes and refrigerate for 5 hours. After the mass has hardened, carefully remove the halves with a knife and fasten them together.

• water - 350 ml.
• granulated sugar - 950 gr.
• citric acid - 20 gr.
• gelatin - 22 gr.
• dark chocolate - 90-100 gr.

1. First, prepare a syrup: combine granulated sugar with water, pour into a thick-bottomed saucepan or small cauldron. Put on the stove, set the minimum power and bring until the crystals dissolve. The duration of cooking is a quarter of an hour, during this period the syrup will acquire the desired consistency.
2. Pour gelatin with water according to the instructions, leave for half an hour to swell. After that, place the container with the softened composition in a steam bath or microwave. The mixture should become clear.
3. Mix sugar syrup with gelatin, add citric acid. Beat the composition for about half an hour, taking breaks every 5 minutes. In the end, you will get a thick mass that has risen 3-4 times.
4. Line a baking sheet with baking paper or scrapbooking sheets soaked in vegetable oil. Using a pastry syringe or a tablespoon, form a piece marshmallow, send to the refrigerator for 5 hours.
5. Break the chocolate bar into cubes, transfer to a glass dish and melt in a water bath. Cool to room temperature, pour over the already frozen marshmallow from all sides.

Chocolate marshmallow

• granulated sugar - 60 gr.
• drinking water - 180 ml.
• dark chocolate - 90 gr.
• cocoa powder - 65 gr.
• vanillin - 14 gr.
• liquid honey - 55 gr.
• gelatin - 28 gr.

1. Pour gelatin into a deep saucepan, cover with water at room temperature. Leave for a quarter of an hour until it swells completely, then add granulated sugar and vanillin. Put on the stove and heat, do not bring to a boil.
2. Make sure that the granules of gelatin and granulated sugar are completely dissolved. Only then turn off the hotplate. Break the chocolate into a separate glass bowl and place it over a pot of water to form a steam bath. When the mixture is completely dissolved, remove it from the heat.
3. Chill the chocolate and gelatin to a temperature of 40-45 degrees, beat the gelatin with a mixer, gradually pouring in the warm chocolate. Bring the mass to homogeneity, it should become fluffy. Begin to introduce honey melted in the microwave, stir the mixture with a fork.
4. Now beat the composition again with a mixer for 7 minutes. After that, spread the foil on a baking sheet, put the cakes on it with a spoon, put in the refrigerator. After 4 hours, sprinkle the surface with cocoa powder and fasten the halves together.

• agar-agar - 7 gr.
• water - 70 ml.
• cherries (fresh or frozen) - 210 gr.
• granulated sugar - 355 gr.
• egg white - 1 pc.

1. Mix agar agar with water and let it swell at room temperature. Sort the cherries, defrost them if necessary, remove the pits. Transfer the berries to a small saucepan, sprinkle with granulated sugar (40 grams).
2. Place on the stove and cook on medium power for about 5 minutes. During this time, the cherry will become soft and let the juice out. Transfer it to a blender or puree it in another convenient way. Take 130 gr. berry mixture, add 130 gr. to it. granulated sugar, stir.
3. Place the pot on the stove again and cook for about 3 minutes. Now cool completely, add ½ of the egg white, beat vigorously with a mixer. Add the rest of the egg white and beat again at full speed.
4. Place the agar on the stove, add the remaining sugar and cook for 5 minutes. Remove from heat, leave for 2 minutes, pour hot syrup over cherry. Whisk again, pour into a pastry bag.
5. Form marshmallows on a baking sheet, covering it with parchment in advance. Leave at room temperature for 20 hours, then sprinkle with powdered sugar.

Fruit marshmallow

• granulated sugar - 145 gr.
• gelatin - 12 gr.
• fruit jelly (powder) - 1 pack
• icing sugar - for decoration

1. Pour the jelly into a deep bowl and dilute with drinking water according to the instructions. Soak the composition until the granules are completely dissolved (about 20 minutes). Dissolve gelatin in water, leave to swell completely for half an hour.
2. Pour the jelly into a saucepan, add granulated sugar, set to medium heat. Heat the mass slightly, and do not bring it to a boil. Stir constantly to dissolve the sugar crystals faster.
3. Once this happens, remove the pan from the heat and cool the mixture to room temperature. Add previously soaked gelatin, stir. Beat the whole mass with a mixer for 10 minutes so that it becomes light and thick.
4. Line a baking sheet with foil or oil. Pour the composition and send to the refrigerator for a day. After the expiration date, remove the product from the refrigerator, cut into portions and sprinkle with powdered sugar.

Consider making marshmallows based on cocoa, cherries, strawberries, or apples. In the end, you will get a completely natural dessert that will surpass the commercial sweets in taste. Vary the amount at your discretion, observe the proportions.

Video: how to make homemade marshmallows

Often we take groceries from store shelves and do not even think that much of our shopping basket can be easily prepared at home. In fact, marshmallows are not a complicated confection. It is made by whipping berry puree and egg whites with sugar, although honey was used as a sweetener in the beginning.

Cooks from France, having prepared marshmallows (translated from French - "light breeze"), changed the recipe of traditional Russian pastille, experimenting with the amount of proteins. Thanks to the correct proportions of proteins, the marshmallow was very light and airy.

Today, marshmallows are prepared not only in the usual white color. It is often poured with chocolate, sprinkled with nuts, and also changed color with the help of natural dyes.

Cooking marshmallows is a simple and short-lived process. Everything is extremely simple. You can make many types of marshmallows: classic, apple, strawberry, plum, and so on.

Useful properties of marshmallow

Marshmallows are pureed fruit, so they are very low in fat. It contains pectin, which helps to remove heavy metal salts from the body. Marshmallow also improves digestion and lowers blood cholesterol levels.

Marshmallow contains iron, phosphorus and calcium, as well as dietary fiber that contributes to the normal functioning of the intestines.

Of course, you should not get carried away with marshmallows, since it contains a large amount of carbohydrates and sugar.

When buying marshmallows in stores, you need to carefully read the composition. Sometimes chemical flavors and dyes are added to it, which can harm the body, for example, cause diathesis in children.

Secrets of making marshmallows

If you want to make apple marshmallows, then the puree should be thick. It is good to use baked Antonovka. Any apples that bake well will also work.

Depending on the recipe, the marshmallow hardens for 1 to 5 hours at room temperature. Then the marshmallows must be dried (again at room temperature) for about another day. This forms a thin crust.

If you replace a third of the sugar in a recipe with molasses or glucose syrup, the marshmallows can be stored longer. When dry, the middle will remain tender.

To keep the marshmallow in shape, the mass must be well beaten, like a regular protein cream. Therefore, spare no time and effort. The result is worth it.

Classic marshmallow

Making the classic white marshmallow begins with boiling gelatin and sugar syrup. The main thing in making marshmallows is to beat the mass evenly in order to achieve the correct consistency.

A little secret: if you decide to cook marshmallows at home, be sure to take care of the presence of wooden cutting boards, which will need to be well moistened with water.

Ingredients:

• Gelatin 60 g
• Sugar 1 kg
• Lemon acid 1 tsp
• Soda 0.5 tsp

Cooking method:

1. Start preparing the syrup. To do this, pour the sugar into a small saucepan and fill it with a glass of cold water. Place the saucepan over medium heat and stir constantly until the water boils.
2. Soak the gelatin while preparing the syrup. Fill it with 100 grams of water.
3. After the sugar water boils, add the dissolved gelatin and then remove the pan from the heat. Continue stirring the mixture until the gelatin is completely dissolved in the syrup. When doing this, make sure that the contents do not cool completely.
4. After the gelatin dissolves, beat the resulting mixture with a mixer on medium speed for 5 minutes. After that, take a short break, and then beat again for 5 minutes.
5. Then add citric acid, soda to the mixture and continue beating for another 10 minutes. Let the marshmallow steep for 20 minutes.
6. After that, put the marshmallow mass on wooden boards in the form of small round cakes and let them harden. Remove the finished marshmallow from the boards with a knife.

Homemade marshmallows

Ingredients:

• Egg white 3 pcs
• Sugar 250 g
• Water 100 g
• Honey 1 tbsp. l.
• Gelatin 16 g
• Lemon juice 1 tbsp l.
• Flavors optional
• Dyes optional
• Powdered sugar optional
• Vegetable oil 1/2 tsp

Cooking method:

1. Soak gelatin in cold water. Beat the egg whites until firm and add lemon juice.
2. In a saucepan, combine sugar, water and honey. Bring to a boil while continuing to cook. The mixture should resemble light caramel. Remove from heat and add pre-squeezed gelatin, stirring until it is completely dissolved.
3. Continue whisking the egg whites while slowly adding the prepared syrup and letting it drip down the sides of the bowl. Beat for about 10-15 minutes, until the mixture is smooth and warm. At this point, you can add flavor and / or color.
4. Next, grease a suitable silicone mold with neutral vegetable oil and, sprinkle with abundant powdered sugar, lay out the marshmallow mixture. Sprinkle the marshmallows on top with plenty of powder.
5. Put in the refrigerator for at least an hour so that the marshmallow is completely cool and thickened. Store at room temperature for no more than 5 days.