How to make delicious marshmallows at home

2024 Author: James Gerald | [email protected]. Last modified: 2024-01-12 17:37

• Category:

  desserts

• Cooking time:

  1.5 hours

Ingredients

• apples
• granulated sugar
• vanilla sugar
• water
• egg white
• agar-agar
• powdered sugar

Marshmallow can be not only tasty, but also healthy if you cook it at home. And how to get such a delicacy, you can find out from the proposed step-by-step recipes with a photo.

Marshmallow according to GOST

According to GOST, marshmallow is a taste that many are familiar with from childhood and with which you can share with your loved ones if you cook it at home. The proposed step-by-step recipe with a photo is very simple, and the dessert turns out to be porous, airy and insanely delicious.

Ingredients:

• 4 apples;
• 700 g granulated sugar;
• 1 tsp vanilla sugar;
• 150 ml of water;
• 4 tsp agar agar;
• 1 egg white;
• powdered sugar.

Preparation:

Grind the apples into small pieces and put them in the microwave for 6 minutes

After the fruit, beat with a blender, add 250 g of regular sugar, flavored sugar in the puree and stir again until smooth

Pour water into a saucepan, dissolve agar-agar in it and put on fire and, as soon as the natural gelatin is completely dissolved, pour out the remaining sugar

Cook the syrup with continuous stirring for 10 minutes from the moment of boiling. Now pour the protein into the fruit puree and mix with a mixer. Without stopping whipping, pour in the syrup in a thin stream and stir until a fluffy and homogeneous mass is obtained

Then quickly fill a pastry bag with the resulting mixture and place it on a baking sheet with parchment, leave it for 2 days

As soon as the marshmallow halves are well hardened, sprinkle with powdered sugar, separate from the parchment and fasten in pairs

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Marshmallows can only be made with thick applesauce. Therefore, for dessert, we choose apples that are well baked, for example, Antonovka varieties.

Zephyr on gelatin

Marshmallow with gelatin is a recipe for an airy, delicate and light dessert that can be prepared at home. It is very simple to get such a delicacy, which is adored by both children and adults, the main thing is to follow the step-by-step photos.

Ingredients:

• 3 - 4 apples;
• 300 g sugar;
• 1 egg white;
• 80 ml of water;
• 25 g gelatin;
• dye optional.

Preparation:

Pour the gelatin into a small bowl, fill it with hot water and give it time to swell

We clean the apples from seeds, divide into 4 parts, put them on a baking sheet with parchment and bake in the oven for 15 - 20 minutes, temperature 180 ° C

Then remove the peel from the baked fruit and rub it through a sieve, at the exit we get applesauce, which we give time to cool down

After that, pour granulated sugar into the puree and knead until it is completely dissolved

Now we introduce half of the protein, stir and, as soon as the mass begins to change color and thicken, we introduce the second half of the protein and continue to knead until a white, fluffy and, most importantly, thick mass is obtained. If you want to get not a white marshmallow, but for example a pink one, then at this stage add 2 drops of dye

Stir the swollen gelatin, if the grains have not dispersed, then warm up, but do not bring to a boil. Turn on the mixer again, pour in the gelatin in a thin stream and knead for 2 - 3 minutes

Now we fill a culinary bag with a lush mass and place it on parchment. We leave it for 24 hours so that the products dry well

Then sprinkle the marshmallows with sweet powder and glue the halves together

It's easy to get such a dessert, the only difficulty is that the mass with gelatin quickly solidifies. Therefore, it is better to prepare 2 pastry bags at once in order to quickly deposit it on parchment.

Apple marshmallow on agar-agar

Experienced pastry chefs advise using agar agar for marshmallows. Unlike gelatin, it is of vegetable origin, so it does not have such a smell and taste. At the same time, products with agar-agar have a denser consistency, so they do not melt even in heat. We offer a step-by-step recipe with a photo of marshmallow with agar-agar, which can be prepared at home.

Ingredients:

• 3 - 4 apples;
• 100 g sugar;
• 1 egg white;
• powdered sugar.

For syrup:

• 75 ml of water;
• 200 g sugar;
• 5 g agar agar;
• 1 tbsp. l. lemon juice.

Preparation:

Peel and seed the apples, cut into small pieces and pour into a saucepan

Add a little water to the fruits so that they do not burn, put on the fire and cook under the lid until the apples are soft

After that we rub the fruit through a sieve, return the resulting puree to the pan along with the sugar and put it on the fire again. Warm up until the sweet grains are completely dissolved and then cool

Pour sugar into a saucepan, mix with agar-agar. Pour in water, lemon juice and cook syrup

At this time, add egg white in apple puree and knead until a stable foam

Without stopping the work of the mixer, introduce hot syrup in a thin stream, knead for 5 minutes, the mass should increase in volume by 2 - 3 times

Now we immediately transfer the mixture for marshmallows into a culinary bag with an asterisk attachment and place it on parchment, leaving the sweet products for at least 8 hours

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Agar agar is suitable for those who follow the figure, and people suffering from problems with the thyroid gland. Unlike gelatin, it is low in calories but high in iodine.

Vanilla marshmallow without eggs

As a rule, marshmallows are prepared with egg white. But if there are reasons not to use such a product, then here too there is a step-by-step recipe with a photo that will allow you to get a delicious dessert without eggs at home.

Ingredients:

• 300 g sugar;
• 125 ml of water;
• 7.5 g of gelatin;
• 3 g citric acid;
• 1.5 g of soda;
• 2 tsp vanillin.

Preparation:

Pour gelatin with water, stir and send to a water bath until completely dissolved

At this time, we boil the syrup from sugar with the addition of water for 10 minutes

Now pour the gelatin into the mixer bowl, turn on the device and start pouring the syrup in a thin stream. Beat at medium speed for 10 minutes

As soon as the mass begins to turn white, add soda, vanillin and citric acid. Increase the speed and beat for 15 minutes

After that, we immediately fill a pastry bag with the mass, put it on parchment and leave it for 10 - 12 hours

Sprinkle the finished marshmallow with powdered sugar

In order for the marshmallow to keep its shape well, the mass must be whipped well. Therefore, you should not spare your time and effort here, because the result is worth it.

Currant marshmallow

At home, you can get marshmallows not only based on apples, but also using other fruits and berries. So, there is a step-by-step recipe with a photo of a currant dessert with agar-agar. The delicacy turns out to be not only tasty, but also bright and very beautiful.

Ingredients:

• 450 g black currant;
• 1 egg white;
• 150 ml of water;
• 400 g sugar;
• 8 g agar agar.

Preparation:

We take fresh or frozen black currant berries, interrupt with a blender, rub through a sieve and boil mashed potatoes over low heat. Then we cool it down at room temperature, and then put it in the refrigerator

We send the egg white along with the berry puree to the mixer bowl and knead until a dense but fluffy mass is obtained

At this time, pour granulated sugar together with agar-agar into a small saucepan, pour water and boil the syrup to a temperature of 110 ° C

And then add the syrup while hot, in a thin stream, into the whipping puree

• We place the resulting marshmallow mass in a culinary bag, put it on parchment and wait 12 hours, then sprinkle it with powdered sugar and glue the halves together.

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A third of the sugar in the recipe can be replaced with molasses or glucose syrup, then the shelf life of the dessert will increase. At the same time, the middle of the dessert will remain tender.

The readiness of the syrup can be checked using a thermometer, thread flowing down from the spatula, or "test on a soft ball". To do this, we drip a small amount of syrup into the water and roll a soft ball with our hands, if it works, then the syrup has reached the desired temperature.

Strawberry Apple Marshmallow

At home, you can make marshmallows not only based on fruits alone, but also in combination with any berries. So, there is a step-by-step recipe with a photo of a dessert with gelatin - strawberry-apple. The delicacy turns out to be very delicate in taste and color.

Ingredients:

• 250 g icing sugar;
• 1 egg white;
• 125 g strawberry puree;
• 125 g applesauce;
• 440 g sugar;
• 150 ml of water;
• 8 g gelatin (agar-agar).

Preparation:

Peel the apples, cut them into small pieces and bake the fruits in the oven or microwave until soft

After that we punch the apples with a blender and pass the resulting puree through a sieve. If the apple mass turned out to be too liquid, then boil it over low heat

We also grind the berries of fresh or frozen strawberries with a blender, pass through a sieve and boil for 5 - 10 minutes until thickened

Pour the icing sugar into the mixer bowl, spread the well-cooled fruit and berry puree. Stir a little, add the egg white and beat until dense peaks

Pour water into a saucepan, pour agar-agar or gelatin, warm it up a little over the fire, and then add granulated sugar and simmer the syrup to 110 ° C

As soon as large bubbles leave the finished syrup, pour it in a thin stream into the strawberry-apple mass, knead until a homogeneous lush consistency

We quickly put the marshmallow mass on parchment using a culinary bag and wait 12 hours

In addition to strawberries, you can use cranberries, cherries, raspberries, currants. You can take any berries, but here it should be borne in mind that the more acidic the berry, the more natural pectin it contains.

Marshmallow is an amazing delicacy from which you get a real taste pleasure. And how good it is when such a dessert can be prepared at home. There is nothing complicated in step-by-step recipes with a photo, the main thing is to choose ingredients with a high pectin content and buy a high-quality stabilizer. If you listen to experienced pastry chefs, they all advise using agar-agar: it is not only useful, but also gives the most correct texture.