Zephyr regular. How to make delicious marshmallows at home

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

Cooks from France, having prepared marshmallows (translated from French as “light breeze”), have altered the recipe for traditional Russian marshmallow, experimenting with the amount of proteins. Thanks to the correct proportions of proteins, the marshmallow turned out to be very light and airy.

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

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

Useful properties of marshmallow

Marshmallows consist of fruit puree, so it has very little fat. It contains pectin, which promotes the removal of 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, which contributes to the normal functioning of the intestines.

Of course, you should not get carried away with marshmallows, since they contain 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 cooking 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, marshmallows harden from 1 to 5 hours at room temperature. Then the marshmallows must be dried (again at room temperature) for about a day. This forms a thin crust.

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

In order for the marshmallow to keep its shape, the mass must be well whipped, like a regular protein cream. Therefore, spare no time and effort. The result is worth it.

Zephyr classic

The preparation of classic white marshmallows begins with boiling gelatin and sugar syrup. The main thing in the preparation of 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, then be sure to take care of the presence of wooden cutting boards that 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:

Start preparing the syrup. To do this, pour 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.
Soak the gelatin while making the syrup. Fill it with 100 grams of water.
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 down completely.
After the gelatin has dissolved, beat the resulting mixture with a mixer at medium speed for 5 minutes. After that, take a short break, and then beat again for 5 minutes.
Next, add citric acid, soda to the mixture and continue to beat for another 10 minutes. Let the marshmallow mass brew for 20 minutes.
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 planks with a knife.

Homemade marshmallow

Ingredients:

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

Cooking method:

Soak gelatin in cold water. Whisk the egg whites until stiff, adding the lemon juice.
In a saucepan, mix 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.
Continue beating the egg whites, slowly adding the cooked syrup, allowing it to drip down the sides of the bowl. Beat for about 10-15 minutes until the mixture is smooth and warm. At this point, flavoring and/or coloring may be added.
Next, grease a suitable silicone mold with neutral vegetable oil and, sprinkling abundantly with powdered sugar, lay out the marshmallow mixture. Top the marshmallows also generously sprinkle with powder.
Place in the refrigerator for at least an hour to allow the marshmallow to cool completely and thicken. Store at room temperature for up to 5 days.

Zephyr can be not only tasty, but also useful if you cook it at home. And how to get such a delicacy, you can learn from the proposed step-by-step recipes with photos.

Marshmallow according to GOST

Ingredients:

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

Cooking:

Grind the apples into small cubes and put in the microwave for 6 minutes.

After the fruit, beat with a blender, add 250 g of regular sugar, flavored sugar to 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 knead 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 on a baking sheet with parchment, leave for 2 days.

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

Marshmallows can only be made from thick applesauce. Therefore, for dessert, we choose apples that bake well, 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 easy to get such a delicacy that both children and adults adore, the main thing is to follow the step-by-step photos.

Ingredients:

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

Cooking:

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 15 - 20 minutes, temperature 180°C.

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

After that, add granulated sugar to 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, lush and, most importantly, thick mass is obtained. If there is a desire to get not a white marshmallow, but for example pink, then at this stage we add 2 drops of dye.

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

Now we fill the culinary bag with a lush mass and put it on parchment. Leave for 24 hours for the products to dry well.

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

It is easy to get such a dessert, the only difficulty is that the mass with gelatin quickly hardens. 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 confectioners advise using agar-agar for marshmallows. Unlike gelatin, it has a 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 when hot. We offer a step-by-step recipe with a photo of marshmallows with agar-agar, which can be prepared at home.

Ingredients:

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

For syrup:

75 ml of water;
200 g of sugar;
5 g of agar-agar;
1 st. l. lemon juice.

Cooking:

Apples are peeled and seeds are peeled, cut into small pieces and poured into a saucepan.

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

After the fruit is wiped through a sieve, the resulting puree is returned to the pan along with sugar and put on fire again. We 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 the syrup.

At this time, we introduce egg white into the apple puree and knead until a stable foam.

Without stopping the mixer, we 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 marshmallow mixture into a culinary bag with an asterisk nozzle and place it on parchment, leave sweet products for at least 8 hours.

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

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Marshmallow vanilla without eggs

As a rule, marshmallows are prepared with egg white. But if there are reasons not to use such a product, then here 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 of sugar;
125 ml of water;
7.5 g gelatin;
3 g citric acid;
1.5 g of soda;
2 tsp vanillin.

Cooking:

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

At this time, 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 begin to pour 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 speed and beat for 15 minutes.

After the mass, we immediately fill the pastry bag, 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 beaten well. Therefore, here you should not spare your time and effort, because the result is worth it.

Currant marshmallow

At home, you can get marshmallows not only on the basis of 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 not only tasty, but also bright and very beautiful.

Ingredients:

450 g blackcurrant;
1 egg white;
150 ml of water;
400 g of sugar;
8 g of agar-agar.

Cooking:

We take fresh or frozen blackcurrant berries, interrupt with a blender, rub through a sieve and boil the puree over low heat. After cooling at room temperature, and then put in the refrigerator.

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

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

And then we introduce the syrup directly in the hot form in a thin stream into the whipping puree.

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 with a thermometer, on a thread flowing from a spatula or a “soft ball test”. To do this, we drop 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 on the basis of 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 is very delicate in taste and color.

Ingredients:

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

Cooking:

We peel the apples, seeds, cut into small pieces and bake the fruit in the oven or microwave until soft.

After the apples are pierced with a blender and the resulting puree is passed through a sieve. If the apple mass turned out to be too liquid, then boil it over low heat.

Berries of fresh or frozen strawberries are also chopped with a blender, passed through a sieve and boiled for 5 - 10 minutes to thicken.

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

Pour water into a stewpan, pour out agar-agar or gelatin, warm it up a little on the fire, and then add 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 fluffy 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.

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

Sweet airy delicacy has been known to mankind since ancient Greece. It is believed that the dessert got its name thanks to the wind god Zephyr, who brought this delicate dish. Of all the sweets, marshmallows are considered the healthiest, as they are fat-free and low in calories. Like any other product, a homemade treat will be much healthier because it contains only natural ingredients. The proposed recipes will help you prepare a very tasty and airy marshmallow right in your kitchen.

Cooking time - 30 min.

Servings - 18 pcs.

At the mention of marshmallows, many imagine a white, airy delicacy. Our recipe suggests preparing a pink dessert that will enchant you with its raspberry flavor. It will not take much time to prepare it, and simple natural ingredients will allow you to make your favorite delicacy at any time.

Tip: both fresh and frozen raspberries can be used in cooking, which should be thawed in advance in natural conditions.

Tip: If you are using a silicone mold, grease it with vegetable oil.

Ingredients

Servings: - + 18

Purified cold water 3 tbsp
Raspberries 1 glass
Sugar 4 tbsp
Gelatin 15 gr.

30 min. Seal

To make the delicacy even tastier and more interesting, decorate it with chocolate, nuts or coconut flakes. Eat with pleasure!

Classic Homemade Marshmallow Recipe

To get a truly delicious and airy white marshmallow, it is very important to properly prepare the base mass and achieve its desired consistency by whipping evenly. You should also prepare wooden planks in advance, on which the delicacy will harden, and moisten them with water to easily remove the marshmallows.

Ingredients:

Sugar - 1 kg.
Gelatin - 60 g.
Soda - 1 tsp
Citric acid - 1 tsp.

Cooking method:

First you need to prepare the syrup. We take a medium-sized saucepan, pour sugar into it and pour it with a glass of cold purified water. We put the dishes on a small fire and bring the liquid to a boil, while stirring constantly.
While the syrup is being prepared, soak the required amount of gelatin in 100 g of water and let it swell.
When the water with sugar comes to a boil, add the already dissolved gelatin to it, mix and remove the dishes from the stove. We continue to mix the liquid mass until the gelatin is completely dissolved in it. It is also very important to ensure that the mass does not cool down.
When the mass is prepared, proceed to whipping it. Turn on the mixer at medium speed and work it for about 5 minutes. After a short break, repeat the same steps.
Pour soda and citric acid into the mass, then turn on the mixer again and beat for another 10 minutes. Then let the future marshmallows stand for about 20 minutes.
We spread marshmallows on pre-prepared wooden planks, dividing it into not quite small round portions and leave them to harden in a cool place.
After the time has elapsed, carefully remove the delicacy from the boards with a knife.

Delicious, sweet, snow-white and light marshmallow is ready! Delight yourself and your loved ones with this amazing dessert! Bon appetit!

Apple marshmallow at home

The recipe for marshmallows cooked on applesauce is very popular among housewives. It is known that apples contain a lot of pectin, which helps to keep the delicacy in any shape. Light sourness, which dilutes the sweet taste of the dessert, and the exquisite aroma of marshmallow will leave this sweetness in your memory for a long time.

Ingredients:

Large apples - 4 pcs.
Egg - 1 pc.
Sugar - 725 g.
Agar - 8 g.
Vanillin - 1 pinch.
Powdered sugar - to taste.
Water - 160 g.

Cooking method:

We take a small saucepan and mix agar with the right amount of water in it, letting it soak.
At this time, we turn to the preparation of apples. We wash the fruits under running water, cut them into two parts, removing the cores with seeds.
We place the apples in a small form and bake them in the oven.

Tip: To speed up the cooking process, apples can be baked in the microwave. This will take 4-5 minutes.

After the apples are ready, we take out the pulp from them using a teaspoon. Place the apple mass in a blender bowl.
We grind the apples in a blender until a smooth puree state, after which we add 250 g of sugar and a pinch of vanillin. Mix well until the sugar is completely dissolved. Let the applesauce cool down.
While the apples and sugar are cooling, we move the already prepared agar to a low heat and bring the liquid mass to a boil, stirring it constantly.
After boiling, add all the remaining sugar and mix.
Cook the syrup for another 5 minutes, then remove from heat.

Tip: to check that the syrup is ready, lower the spoon and remove it. The flowing liquid will look like a kind of "thread".

Separate the protein from the yolk and add it to the gruel from apples, then beat it with a mixer until fluffy.
Without turning off the mixer, pour the hot syrup into the apple-protein mass in a thin stream. After whipping, the volume of the mass should increase significantly. Continue beating the marshmallow base until firm peaks form. It is very important that the temperature of the mass is not too warm.
We prepare the form for the marshmallow by covering it with parchment.
Squeeze the resulting mixture onto paper using a pastry bag. So the dessert will look more aesthetically pleasing.
Leave marshmallows to harden at room temperature for 24 hours, then sprinkle it with powdered sugar.

Tip: to further diversify the shape of the treat, glue two marshmallows with the bottoms together. This is very easy to do, as the bottom of the sweet will be sticky.

For longer storage, place the finished marshmallow in a container, tightly closing it with a lid. Eat healthy and enjoy!

Apple marshmallow on mulled wine

Cooked apple marshmallow with mulled wine is an excellent delicacy for the winter season. If you have prepared a fragrant and spicy drink from wine, then do not spare one glass to try to make an equally tasty delicacy that can be served to family and guests for tea. Such an unusual dessert does not require complex ingredients and a lot of effort.

Ingredients:

Mulled wine - 120 ml.
Apples - 6 pcs.
Sugar - 300 g.
Eggs - 2 pcs.
Agar - 8-10 g.
Water - 80 ml.
Powdered sugar - to taste.

Cooking method:

First of all, you need to prepare applesauce. To do this, peel the washed apples, remove the cores from them and bake in the oven for 1.5-2 minutes at maximum temperature. During this time, the fruits should soften. With the help of a sieve, an immersion blender or a pusher, we get about 200 g of applesauce.
Soak the agar in water according to package instructions.
Pour 80 ml into a small saucepan. mulled wine, water with agar and pour 200 g of sugar. Cook the syrup over the fire, stirring constantly.
In the already prepared applesauce, add the remaining sugar and mulled wine. Mix well with an immersion blender.
Pour the squirrels separated from the yolks into a separate bowl. Beat them thoroughly so that a strong foam is obtained at the exit.
Slowly fold the beaten egg whites into the applesauce and beat gently again.
At the moment of mixing, slowly pour in the prepared mulled wine and agar syrup.
After repeated whipping, a fairly thick mass should be obtained, which must be placed in a pastry bag.

Tip: if you do not have a pastry bag, you can replace it with an ordinary small bag, in the corner of which you need to make several small cuts.

Squeeze out the marshmallow base onto a baking paper-lined mold or onto a special silicone mat.
Leave the marshmallow to dry at room temperature. This will take about 1 day. If desired, you can connect the marshmallows together with a sticky bottom.

Sprinkle the finished apple marshmallow on mulled wine with powdered sugar. Surprise everyone with such an unusual dessert! Eat with gusto!

Blackcurrant marshmallow at home

Homemade marshmallows can be prepared from any fruit puree. But it is best to take ingredients that contain a large amount of pectin, thanks to which the sweet dessert will keep its shape well. For the preparation of a beautiful and tasty marshmallow, apples and blackcurrants are best suited.

Ingredients:

Fresh or frozen black currant - 300-400 g.
Egg - 1 pc.
Sugar - 350 g.
Agar - 5 g.
Water - 80 g.

Cooking method:

We take a saucepan or a saucepan with a thick bottom so that the berries do not burn. If there is no such dish, then you can use the usual one, then you need to closely monitor that the mass does not burn, stirring constantly. Pour blackcurrants with a small amount of water only if they are fresh. We place the pan on the fire and keep its contents on fire for 5-8 minutes until the berries release juice.
Pour 150 g of sugar to the berries and mix well.
Cook the currant mass for another 5 minutes and turn off the heat when it is thick and will not mix well.

Tip: do not rush to remove the berry mass. The more you boil it, the easier it will whip and the better the marshmallow will keep its shape.

Cool the finished puree and rub through a fine sieve until it becomes homogeneous. Let the resulting mass cool completely. During this time, it will thicken even more.
We take 125 g of the finished puree and transfer it to a deep bowl, in which we will prepare the base for marshmallows.

Tip: since the base will include whipped proteins, which will increase the mass several times, take care of the size of the bowl in advance. It must be very deep.

Separate the protein from the yolk and add it to the bowl with the currant puree.

Tip: It is very important that the puree is cold, as the egg whites coagulate at warm temperatures.

Thoroughly beat the contents of the bowl with a mixer, turning it on at high speed. After 3-5 minutes, the mass should become very thick and dense. If it still flows from the whisk, then continue to beat, achieving the desired consistency.
Pour the agar into a clean saucepan or saucepan with a thick bottom and fill it with water. Mix well and put it on low heat. Keep stirring constantly until the powder is completely dissolved in the liquid and becomes viscous, like a gel.
As soon as the liquid boils, pour in the remaining sugar and mix well.
When the mass begins to foam strongly, we detect 4 minutes and leave it on medium heat, stirring thoroughly. To test readiness, put the syrup on a plate and squeeze the drop between your fingers. If a "thread" is formed during unclenching, the syrup is ready.
Once again, lower the mixer into the berry puree with protein, beat and, without turning it off, carefully pour the hot syrup in a thin stream, evenly distributing it over the mass.
After all the syrup is introduced, beat the mass for a few more minutes until it becomes homogeneous, thick and lush.
We move the finished bright mass into a pastry bag and let it cool slightly if it is still warm. Then we squeeze the marshmallow onto a silicone mat or parchment laid on a baking sheet.
Leave the marshmallow to dry for 12-24 hours at room temperature. Two hours before full readiness, sprinkle with powdered sugar using a fine sieve.
After the time has elapsed, we glue two pieces of marshmallow with sticky bases between each other and again lower them into powdered sugar, gently shaking off.

Cooked currant marshmallows can be stored for several months in an airtight package. Bon appetit!

Lovers of marshmallows, soufflés and marshmallows, rejoice! Today we will prepare a “light breeze” in our Pirogeev kitchen, this is how the word marshmallow is translated from French. And even if you really love store-bought sweets, marshmallows at home turn out just as good, and even better than store-bought.

Judge for yourself, a hand-made culinary product is not only healthier and tastier than analogues from a supermarket, but you still know exactly what ingredients you use and, you can reduce the amount of sugar, for example. In addition, the preparation of marshmallows is also an exciting creative process that will bring you real pleasure.

How to make marshmallows at home

We will need:

Fruit puree (today I will make currant marshmallow) - 125 gr. To get this amount of puree, you need to boil 300-400 grams of fresh (or frozen) currants
Sugar - 125 grams
Chicken egg protein - 1 pc.

For syrup:

Agar-agar (vegetable analogue of gelatin) - 5 gr.
Sugar - 225 gr.
Water - 80 gr.

Step by step homemade marshmallow recipe

The only ingredient that can confuse or confuse you is agar-agar. The ingredient is rare, you can't buy it at the nearest grocery store. But replacing agar with gelatin in the marshmallow recipe is strictly not allowed! The fact is that marshmallows cooked on gelatin will resemble the usual delicacy only in appearance, in terms of its structure inside it will not be marshmallows, but more reminiscent of the structure of jelly, a delicacy.

Aga-agar is sold by weight in large online stores, which also sell almond flour and other rare ingredients for confectionery, as well as agar can be found in large hypermarkets in your city (Auchan, Lenta, etc.)

I bought a bag of agar (10 gr.) in the Lenta hypermarket, it looks like this (it costs about 60 rubles) The bag is enough for two servings of marshmallows according to my recipe .:

Attention! The quality of the agar of this company has deteriorated significantly! Thanks to your comments, and then personal experience, I realized that this agar-agar can no longer be relied upon: the marshmallow mass does not hold its shape well, it remains “porridge” inside, etc. Thank you so much for your feedback on my recipes!

I have been looking for “my” agar for a long time, which will stabilize marshmallows well, will not give unnecessary odors, will allow marshmallows to harden quickly - and I found this one !!!
I recommend using Greenagar 900 (China), it is available in many online stores for confectioners. This agar meets all the requirements, does its job well, does not give foreign odors. When I first used this agar in a recipe, my marshmallows set in exactly an hour!!! Which was incredible for me) If you are lucky enough to buy this agar, marshmallow making will be a quick and very enjoyable process!

Fruit puree for homemade marshmallows

Marshmallows are usually made from applesauce, but other berry or fruit purees can also be used, for example, today I will make marshmallows based on currants.

When choosing fruits and berries for making a delicate treat, proceed from their amount of pectin contained in them. The more pectin, the faster and easier it will be to make marshmallows (the mass will easily gain the density we need), and then, at all stages of production, we will notice that marshmallows from fruits with a high content of pectin hold their shape better, freeze faster, become inside the correct consistency etc.

Based on the table below, we can conclude that blackcurrants and apples are most suitable for homemade marshmallows.

Not all varieties of apples are equal in terms of pectin content. When choosing fruits, give preference to green varieties: Antonovka, Granny Smith, Semerenko, etc.

When making applesauce, remember: there is a lot of pectin in the skin of apples, so you need to use the fruits completely with the skin, processing everything in the puree, except for the core and tail.

Many people use canned mashed potatoes. Remember that there is a lot of liquid in such a product and it is suitable for marshmallows only if you evaporate the moisture properly and make the consistency twice as thick as the original one.

Cooking currant puree

Frozen berries (about 300-400 grams) put in a saucepan or saucepan. It is advisable to take dishes with a thick bottom, but if there is none, it's okay, just in thin-walled dishes you will have to stir the berries more often so that they do not burn.

When using frozen berries, you do not need to add water to the saucepan. If using fresh berries, add a little water (1/3 cup).

After 5-8 minutes, the berries will actively secrete juice, the mass will become more liquid. At this stage, it is important that the berries do not burn, so you need to stir often.

When the currant has thawed and began to actively secrete juice, you can add sugar. Sugar at this stage is added to taste (if the currant is sweet, for example, wild, less sugar is required), I add 300 grams to the number of berries - about 150 grams of sugar. I mix.

If you try ready-made currant puree, it will be very sour, since the currant itself is an acidic berry and always requires more sugar. But we will limit ourselves to 150 grams, since we will take into account that another whole glass of sugar is added to the sugar syrup, which we will then combine with mashed potatoes.

In order to reduce the sweetness of marshmallows, I tried not to add sugar to currant puree at all, but the final product turned out to be very sour. Therefore, we add sugar to the puree, but not much.

Boil puree after adding sugar for another 5 minutes. By consistency, you will understand that it is time to turn it off: the mass becomes thick, viscous, difficult to mix.

There is a huge amount of pectin in currants, so boiling is fast. If you are using peaches, strawberries, or a variety of yellow sweet apples that are poor in pectin, it may take 30-40 minutes to boil down the puree. Do not rush at this stage! Boil the puree until thick (the success of the entire marshmallow production depends very much on this)). The longer you boil the puree, the less time it will take to beat the marshmallow mass and the better it will keep its shape.

When the puree is ready, cool slightly and rub through a metal sieve. I made marshmallows from currants several times, I always rubbed the berry puree, achieving a uniform mass.

This time I decided to experiment and leave the currants not mashed. I decided that peels, small pieces of pulp that will be found in marshmallows, will add beauty and taste to it. “With pieces of berries, the delicacy will be even more like homemade marshmallows, since you won’t find this in the store,” I thought.

But, looking ahead, I’ll say: the finished marshmallow actually turns out beautiful with pieces of berries, but you can feel the bones in it! This can irritate you or your loved ones who will eat marshmallows. I didn’t think about the bones in time, and in this recipe, and you will see the photo in my mashed potatoes. You also need to wipe the currants at this stage if you do not want to repeat my mistake.

Leave the mashed potatoes to cool completely (when cooled, it will thicken even more).

We measure 125 grams from the cooled puree, put it in a large bowl, in which we will beat the marshmallow mass.

I measure all the ingredients on a kitchen scale! I advise you to stick to this rule if you want the marshmallow to turn out the first time!

Keep in mind that after whipping the protein and adding the syrup, the mass in the bowl will increase by 3-5 times. In order not to waste time later, take care of the size of the bowl now!

So, in a completely cooled puree, add the protein of one egg. If the puree is hot, then the protein will immediately curl up, so it is important to cool the currant completely.

With the help of a mixer, start beating the mixture.

When preparing marshmallows, it is very important to beat with a mixer, not a blender!

The protein in the composition of the puree will begin to brighten and after 3-5 minutes of working with a mixer at high speed, you will see that the mass is thick, does not drain from the whisk, falls off in pieces. This means that the consistency we need at this stage has been achieved, we leave it aside and proceed to the next stage.

Two factors affect the shape and density of marshmallows - the presence of agar and whipping. In order for marshmallows not to be cakes, but to keep their shape well and sit well, the mass must be well beaten (like meringues, a regular protein cream). Agar is responsible for holding the shape of the marshmallow after cooling. Therefore, first of all, you should thoroughly beat the berry puree with protein, only then add agar syrup. If the puree is well boiled, there will be no difficulties, the mass will be whipped quickly and easily.

Cooking sugar syrup

Put agar-agar powder (5 grams) in a saucepan with a thick bottom. Add water (80 grams). We stir. Agar begins to dissolve only in hot water, so soaking agar-agar for half an hour (like gelatin) does not make sense. You just stir it so that it is evenly distributed in the pan and turn on a small fire.

While stirring, bring the agar to complete dissolution, let it turn into a gel, it becomes thick and viscous.

Only after the agar-agar begins to boil, add sugar (225 grams).

Mix thoroughly. We do not depart from the syrup, we continue to cook it.
At first there will be rare bubbles on the surface, the mass will begin to boil.

But there will come a moment when the mass begins to actively foam.

From the moment the lush foam appears, I cook the syrup for exactly 4 minutes (the fire is medium). I stir vigorously, running a spatula along the bottom so that the agar does not burn. If all these two minutes you lift the syrup with a spatula and let it drain from the spatula, it will pour with plain water. But after two minutes, the syrup will begin to drain not with water, but with a thread, becoming thicker before our eyes.

Depending on your stove and pan, you may have a different time, not 4 minutes, but more or a little less, so be guided not by the time, but by the consistency of the syrup. There are many ways to determine the readiness of the syrup. One of them is a test for a thin thread. If you drop the syrup on a plate, and then squeeze the drop with your fingers, you will see a thread when you open it. So the syrup is ready.

Attention! You can use a pastry thermometer to determine the readiness of the syrup (boil down to t 110 C)

Beat mass for marshmallows

We return to the whipped protein with mashed potatoes, “go through” the mass with the mixer again, thus checking its consistency, and begin to pour the syrup in a thin stream. At the same time, mix with a mixer, trying to immediately distribute a thin stream over the mass.

Unfortunately, at that moment I had no assistants to take a photo, so the mixer is turned off in the photo (I hold the camera in one hand and a ladle of syrup in the other). And the stream is not quite thin, which it should be. But you must understand that you cannot turn off the mixer, you need to pour in and beat at the same time, pour in the syrup as quickly as possible until it freezes, but keep the saucepan with the syrup higher so that it pours into the mass in a thin stream.

When all the syrup is mixed in, continue to beat for a couple more minutes until the mass becomes lush, thick, homogeneous. For each puree, this time is different. If the puree is well boiled, then the mass will whip up very quickly.

When I was learning how to make marshmallows, I once used ready-made mashed potatoes from a jar without first evaporating the moisture. It took me 15 minutes to whip the marshmallow mass! And even after that, the marshmallow did not keep its shape very well, it also froze for a very long time. I have never had such punctures with currants, everything whipped up quickly and without problems. That is why I advise you to use this berry for your first marshmallow.

The finished marshmallow mass is thick, shiny, airy. Look what a beautiful color! If you make peaks or “drifts” on the surface of the mass with a spatula, they ideally keep their shape and remain so until you stir, that is, they do not spread.

We shift the marshmallow mass into a pastry bag (you can use a plastic bag from milk, cutting off the corner to squeeze out the mass). Agar begins to solidify at a temperature of 40 C, so if the mass is still hot, you need to let it cool down a bit - so marshmallows will keep their shape better.

I used a marshmallow shaper. If you don’t have such a nozzle, you can simply cut off a corner and squeeze the marshmallow mass in a circle. Use large pastry bags (I only had small ones available and this is very troublesome, the marshmallow mass strives to get out from where it got into the bag, and not through the nozzle).

As you can see in the photo, I still can’t get beautiful and identical marshmallows, but each time they are more accurate. And do not be discouraged, this is a matter of experience! Your delicious marshmallows will be swept away in a matter of minutes, even if it is not very beautiful)) You need to squeeze the marshmallow mass onto baking paper or a silicone mat (silicone surfaces have proven to be better than foil and parchment), marshmallows are always removed from them perfectly.

Now leave the marshmallow to dry (it may take 12-24 hours). The hardening time depends on the conditions in which the marshmallow dries. With winter heating and dry air, it hardens very well, it may take only 6-8 hours (provided that there is a lot of pectin in the puree). If the house is cool and humid, the marshmallow will harden very slowly. You do not need to put marshmallows in the refrigerator or take them out to the balcony. It should dry at room temperature.

Two hours before the marshmallow is ready, sprinkle it with powdered sugar. You can sift from the top of the strainer so that the powder lays down nicely. Since the marshmallow is still sticky, the powdered sugar will stick to the marshmallow perfectly.

Ready marshmallows need to be glued with a sticky base to each other.

If you like to cook at home products that we usually buy in the store, you will love the recipe (the recipe can be viewed at the link).

As a rule, the bottoms of marshmallows hold together perfectly.

Roll the marshmallows fastened in pairs again in powdered sugar, shake off the excess.

Homemade marshmallow is ready! You can serve family and friends. Bon appetit!

It is better to store marshmallows in airtight packaging (so that the crust does not dry out). Homemade treats can be stored for several months (remember that we brewed raw protein with very hot sugar syrup, at a temperature of at least 90 C.) All living bacteria (salmonella, etc.) die at 40 C, so marshmallows can be called a safe treat, despite the fact that egg whites are used. That's how important it is to brew proteins with a very hot syrup, without waiting for it to cool.

A video on how to make blackcurrant marshmallows at home can be viewed on our You Tube channel:

P.S If you make marshmallows according to this recipe, add the hashtag #pirogeevo or #pirogeevo to Instagram. I will be very glad to see your masterpieces!

Good luck! I look forward to your comments, reviews, photos of cooked marshmallows!

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The process of making marshmallows is quite fast. You just need to prepare a few of its main components - syrup and applesauce.
For syrup, first soak agar-agar in water at room temperature and set aside for a while.

Now applesauce. To prepare it, take 4 medium-sized apples. Wash, dry a little and, cutting in half, remove the seed box.
Place cut side down on a plate and microwave for 5-10 minutes. The time depends on the variety of apples - one may need 5 minutes, others will need more time - the main thing is to get a soft center.

As soon as the apples are baked, carefully remove the pulp from the peel with a spoon and grind into a smooth puree. This can easily be done with an immersion blender or simply rub through a strainer.

Add both types of sugar (plain and vanilla) to still warm applesauce, mix and leave to cool completely.

After about an hour, when the puree has completely cooled down, we start cooking the syrup.

We set the saucepan with the soaked agar-agar to heat up. Stirring occasionally to dissolve the agar, bring almost to a boil and then pour out the sugar. Stirring well until smooth, bring everything to a boil.
Reduce heat to medium and simmer for about 5 more minutes. It begins to bubble violently and when its temperature reaches 110 degrees, remove from heat and set aside for a while - let it cool down a bit.

Prepare a pastry bag with a star nozzle in advance.
Next - we shift the applesauce into a large bowl (when whipping, the mass will then increase quite a lot in volume).
Break the egg white a little with a fork.
We add about half of the whipped protein to applesauce and start beating for about 3 minutes, the mass should brighten.
Then add the remaining protein and continue beating until a fluffy thick mass.

Now it's time to add the hot syrup. Pour it in a thin stream, without ceasing whipping.

We beat our mass until it becomes thick, holding its shape well. This may take another 5 minutes or so.