Is it possible to dry marshmallows in a convection oven - how long can it be stored, what to do, what is dangerous?

Homemade marshmallows - educational program

Homemade marshmallow recipe with photos

The origins of marshmallows and marshmallows go deep into the past, when in Rus' they cooked something similar to marshmallows and marshmallows from an apple-honey mixture. Some sources claim that marshmallow is a French sweet, there is probably something in this, since meringue and marshmallow are somewhat similar.

Thanks to the development of the culinary industry, the recipe for homemade marshmallows has been modified many times and every year preparing marshmallows at home has become easier and easier. Powerful mixers, natural dyes, additives came to the rescue, they began to sprinkle marshmallows with crumbs, dip them in chocolate, vary the colors and make cakes, pastries from marshmallows, and decorate other desserts with them.

Every Russian person is familiar with the taste of marshmallows according to GOST from childhood. So if you are bored, I offer you a very simple and quick recipe for marshmallows at home, step by step and with photos. To make homemade marshmallows the first time, I’ll add a few tips I’ve acquired over the years of training.

How to make marshmallows at home - 5+ recipes

Marshmallows are the perfect sweet for those on a diet. It does not contain fat, is prepared on the basis of applesauce or sugar syrup, improves digestion, and is less deposited on our sides.

Of course, like all good things, you shouldn’t overindulge in even the healthiest delicacies - after all, these are carbohydrate foods with a lot of sugar.

The selection of marshmallows of different varieties and flavors on store shelves is huge, and the price cannot be called high. However, are we always sure of the honesty of manufacturers? And are we always satisfied with our purchase?

It's time to cook something delicious in your own kitchen. In addition, a handmade dessert in a beautiful box will be an excellent gift for loved ones. Let's figure out how to make marshmallows with gelatin or agar-agar at home if you adhere to a vegetarian diet.

It is believed that the great-great-great-great-grandmother of marshmallows is Russian marshmallow, which was made using applesauce, honey and egg whites in the 14th century.

Cooks kept the recipe for the delicacy a strict secret.

However, the French came up with a sweet based on the same products, experimented with the amount of egg whites and ended up with an airy dessert called a light breeze-marshmallow.

Over time, honey was replaced with sugar in the list of ingredients.

Today, there are dozens of types of marshmallows based on different types of fruit; nuts, jams, chocolate, coconut, cream and condensed milk are added to it.

Since the 50s of the 20th century, American manufacturers have been delighting us with marshmallows - viscous candies, the preparation of which is distinguished by the presence of corn starch.

Tip: at home, marshmallows can be made using sour apples like Antonovka, or completely replace them with sugar syrup with citric acid. The calorie content of the product in this case will increase significantly.

Making marshmallows at home is easy

You will need:

165 ml water
2 egg whites
3 large apples
1 packet of vanillin
36 g gelatin or 9 agar-agar
720 g sugar
Powdered sugar for dusting

Step-by-step preparation:

Step 1

: Pour agar or gelatin with water at room temperature and leave to swell for 20 minutes.

Step 2:

Wash the apples thoroughly, remove the seeds and peel them.

Step 3:

Preheat the oven to 200 degrees. Line a baking sheet with parchment paper. Add quartered apples and bake for 20 minutes until softened.

Step 4:

Next, grind the fruit into puree using a blender or meat grinder.

Add vanillin and 245 g of sugar to the resulting mass. Mix thoroughly and set the puree aside for 40 minutes.

You can add food coloring to get a pink color.

Step 5:

After the puree has cooled, pour one egg white into it and beat with a mixer for two minutes.

Then pour in the second protein and repeat the procedure. Ultimately, the apple mass should double in size.

Step 6:

Place the gelatin or agar on the stove and simmer over low heat so that the mixture does not boil for seven minutes.

Step 7:

in another saucepan, dissolve granulated sugar in 165 ml of water and cook until the sugar is completely dissolved, then mix with the gelatin mass using a mixer.

Step 8:

When the syrup has cooled, combine it with the apples. Beat on low speed for 5 minutes. Fill a piping bag or gun with the mixture.

Step 9:

Line a baking sheet with parchment paper and squeeze out marshmallows of the required size, a few centimeters apart.

The finished marshmallows need to rest at room temperature for 15 hours, after which you can glue the halves together, sprinkle with powdered sugar and leave for another 2-3 hours.

Apple marshmallow

Tip: In vegetarian recipes, replace gelatin with agar at a ratio of 4:1.

How to make marshmallows at home in the oven - recipe with photos

The advantage of this method is that you do not have to wait the whole day for the dessert to be prepared.

How to make strawberry marshmallows at home - recipe with photos

Do you think marshmallows are made only from apples, and then dyes are added for beauty, as we are used to seeing on store shelves? But no!

An unforgettable treat can be made from strawberry, currant, raspberry and other types of puree.

Strawberry marshmallows

How to make marshmallows at home without agar and gelatin - step-by-step recipe

Of course, the finished dessert, in which cream acts as a thickener, will be much fattier. But why not treat yourself to something tasty and sweet sometimes?

How to make marshmallow mastic at home

Marshmallow mastic is an excellent material for decorating cakes and pastries.

It allows the pastry chef to create various figures, flowers and decorations. At home, mastic can be easily prepared using marshmallows.

Marshmallow at home

Making sticky marshmallow candies at home is also not difficult.

Marshmallow PP without sugar

You can always make PP marshmallows without sugar using baby fruit puree. There are only 58 calories in 100 grams of this dessert. BZHU - 5/0.32/7

150 grams of any baby puree. Be sure to choose sugar-free purees. If desired, you can mix several types of fruit puree.
10−15 grams of gelatin. If you like thicker marshmallows, then use 15 grams.

Dilute the gelatin in 90 ml of water and place on low heat until completely dissolved. There is no need to boil gelatin! Then combine the gelatin with the puree and beat thoroughly with a mixer. Be prepared to whisk long and hard. Place the thick mixture on parchment paper and wait for the marshmallows to harden.

Homemade berry marshmallows

Another variation of marshmallows made with a fruit base. Any berries will do: raspberries, currants, blackberries or anything else you like or have on hand. And the highlight of the dessert will be the serving – on a biscuit base.

cream with fat content from 30% - 400 ml;
sugar – 170 g;
currants – 1 cup;
raspberries – 1 glass;
zest of one lemon;
lemon juice – 1.5 tsp;
thin sponge cake or cookies - for the base.

Rinse the berries under running water and grind them through a sieve (you can grind them in a blender).
Let's take two bowls of different diameters. Pour ice into the larger one and pour chilled cream into the smaller one. Place the bowl of cream in a container with ice and whip the cream until it turns into a strong, thick foam. While whipping, add sugar to the cream.
After whipping, mix the cream with lemon juice, zest, chilled berry puree and mix with a spatula until smooth.
Place the resulting mass in a silicone mold and refrigerate for several hours.
To make it easier to remove the marshmallows from the mold, first immerse it in cold water and then turn it over. Serve the treats by placing them on slices of biscuit or cookies.

There are several nuances in the process of making marshmallows. So, if you leave it in the refrigerator, the top layer will dry out, but the middle will be moist. This dessert tastes very much like marshmallow. But there is another way of preparation - let the mixture dry at room temperature or keep it in the oven for a while, then the finished marshmallow will be very light and almost weightless, very similar to a store-bought treat.

Marshmallows and marshmallows are an airy confectionery delicacy of the sugary type, which is made by churning fruit and berry puree (mainly apple) with sugar and egg white, and then adding a form-building base (pectin, agar, gelatin) and auxiliary additives - food acids, flavorings , dyes. Two methods are used for molding pastille products: cutting into rectangular bars - marshmallows, and casting in the form of hemispheres - marshmallows. And another difference in the production technologies of these two types of marshmallows is the different amount of egg white content - in marshmallows there is 2-3 times more of it than in marshmallows. But the basis for the production of these related sweets is the same - drying the prepared and formed marshmallow (pastil) mass in a drying chamber. Next, we will consider the features of drying marshmallows and marshmallows.

Homemade Marshmallow calorie content

For those who are watching their figure, I’ll add that marshmallows are not a very high-calorie dessert. At least you can greatly reduce its calorie content by replacing some of the sugar in the recipe with a substitute or stevia. Also, when making homemade marshmallows and reducing its calorie content, giving up chocolate and additional ingredients will help. The calorie content of 100 grams of marshmallows is only 250-300 kcal. That is, 1 marshmallow (from two halves) contains about 25-30 kcal.

Delicate, airy, velvety inside marshmallows prepared at home, of course, cannot be compared with store-bought ones. Marshmallows prepared according to a home recipe are stored for quite a long time (if not eaten earlier), and only gain and improve their taste with time of storage. So, let's start making homemade marshmallows that are airy, crispy on the outside and melting on the inside.

Homemade lemon-apple marshmallows

If you tried making apple marshmallows and liked them, then you will definitely like this option. Try cooking and treat yourself and your loved ones!

sugar – 200 g;
lemon juice – 1.5 tsp;
egg white – 6 pcs.;
apples (sweet variety) – 5-6 pcs.;
gelatin – 1 tbsp. l.

Wash the apples, peel them from seeds, stems and centers, bake in the oven until soft and puree them.
Place the applesauce in a thick-bottomed saucepan, add sugar and simmer over low heat until the mixture thickens.
Meanwhile, add half a glass of water to the gelatin and let it swell.
Beat cold egg whites with a pinch of salt until stable, strong peaks form.
Mix cooled applesauce with whipped egg whites, add vanillin, swollen gelatin and lemon juice, mix everything thoroughly with a mixer.
The resulting mass can be placed in molds pre-moistened with water, or portioned from a pastry bag onto a silicone mat. The marshmallows need to sit at room temperature for several hours to dry.

Alternative harvesting methods

In addition to oven drying, there are other methods for preparing apples. Previously, they were simply dried in the sun, laid out on pallets. This method is primarily good for its cost-effectiveness - it requires virtually no costs. To dry apples in the sun, you will need several baking trays. You can lay out the slices only in one layer so that the fruit does not spoil. The process will be long. For the fruit to completely lose moisture, you will have to wait at least a week. But no intervention is needed. Sliced fruits can simply be covered with gauze to prevent insects from landing on them.

The second method, on the contrary, is the most modern. Several years ago, electric dryers became available for sale. In such dryers, dried fruits are cooked for several hours. Washed and sliced apples just need to be placed on pallets and the device plugged in.

Apple slices can be strung on a thread and hung in a draft. Preparing “drying” in this way will be interesting and easy even for children.

Should I put agar or gelatin in marshmallows?

Definitely agar. There are a lot of recipes in which you will be asked to make marshmallows with gelatin, but gelatin and agar are only vaguely similar, but in fact have different gelling and stabilizing properties, in which agar wins by a huge margin.

I have this agar

Agar is not something uncommon. It is sold in any large supermarket and buying it now is not a problem at all. Our agar costs 70 baht (150 rubles) per bag, which is enough to make marshmallows 10-15 times. You can also use agar to stabilize anything - from jellied meat to other interesting desserts.

Marshmallows with stevia

You can also make marshmallows using the natural sweetener stevia. There are only 50 calories in 100 grams of this dessert. BZHU - 5/0.32/6

Any berries. We will use currants. We will need 300 grams.
15 grams of gelatin
Stevia to taste

Soak gelatin in water. Grind the berries and rub through a sieve. Place the resulting berry puree on the fire and add stevia to your taste, bring to a boil. Add the swollen gelatin to the puree and stir until completely dissolved. Don't forget to cool the mixture. Now you need to thoroughly beat the berry mass with a mixer. You will need at least 10 minutes to obtain a thick and fluffy mass. Transfer to molds and place in the refrigerator.

100 grams of marshmallows contain 0.1 grams of fat, but 100 grams of chocolate contain as much as 31 grams of fat, so the choice in favor of marshmallows if you adhere to proper nutrition is obvious!

Ingredients: 2 egg whites milk 2.5% 150 g gelatin 15 g honey 1 tbsp kiwi 2 pcs

Per 100g Calories: 85.69 kcal Fats: 1.29g. Proteins: 6.93g. Carbohydrates: 12.29 g.

Preparation: Dilute gelatin in milk (let it brew for 40-60 minutes), heat over low heat, without bringing to a boil, add honey, stir until smooth, beat the whites into a strong foam, and carefully add the milk-gelatin mixture there, continuing to beat. Cut the kiwi into rings. Place kiwi at the bottom of the mold and fill with the resulting mixture.

Recipe for making fruit marshmallows

Recipes for making fruit marshmallows
This recipe is even simpler than the previous one.
To prepare it, you need to stock up on 1 packet of fruit powder for making jelly, ten grams of gelatin, powdered sugar and 150 grams of sugar. The recipe for making marshmallows involves the following steps: - Fill the fruit jelly with water, as stated in the instructions, stir and set aside for about 10 minutes. — In a separate bowl or any other container, pour gelatin with water, leaving it to swell. - Mix sugar with water and put on fire, after boiling, remove and let cool completely. - Mix gelatin, a mixture of jelly and water with sugar and beat for 15-20 minutes until you achieve a thick, sour cream-like consistency. - Pour into molds and place in the refrigerator. Serve by dusting homemade marshmallow pieces with powdered sugar.

Homemade marshmallows - the best recipes. How to make marshmallows at home

Do you have a sweet tooth? Don't answer because we know - of course yes! It is impossible not to love sweets not only for the taste, but also for the mood that rises to the skies thanks to the candy or cookie. Marshmallows are considered one of the most “dietary” sweet options.

It is light and airy not only in consistency, but also in calorie content. The fact is that, unlike cakes and sweets, marshmallows contain no fat, but they do contain pectin, calcium, phosphorus and dietary fiber that help with digestion and normalize intestinal function.

There are store-bought products, it is difficult to understand what they are made from. Marshmallow is one such example, and the thought immediately arises of the abuse of industrial technologies or chemical additives.

However, in reality everything is very simple and it will not be difficult for you to prepare store-bought marshmallows at home! Marshmallow is based on gelatin, which is what makes the dessert so weightless.

However, if you are preparing dessert at home, you can make it according to another recipe, for example, based on cream or fruit. However, no matter what recipe you choose, the resulting dish will turn out tasty and tender, like a cloud!

Homemade marshmallows - preparing food and dishes

Interestingly, marshmallows are a French delicacy (from French this word can be translated as “light wind”), which culinary specialists converted from our Russian marshmallow. Therefore, the recipe for making marshmallows and marshmallows is very similar.

It’s not difficult to make homemade marshmallows, but in terms of taste it will not be inferior to what is sold in the store.

You will need gelatin, sugar or powdered sugar, vanilla - if we are talking about the usual marshmallows, which we are used to seeing in the store. But marshmallows can also be made from fruit.

In this case, you will need apples (the most common base for dessert), strawberries, currants, and raspberries.

How to prepare dessert? There are several options. You can leave the dessert in the refrigerator - then it will be more creamy, with a slightly moist center. Such marshmallows will resemble marshmallows.

Another option is to let the marshmallows dry in the fresh air or dry them a little in the oven.

Then such homemade marshmallows will be comparable in taste to store-bought treats, only they will be more weightless and light.

Homemade marshmallow recipes:

Recipe 1: Homemade marshmallows

Let's prepare marshmallows according to a very simple recipe based on gelatin and sugar. This recipe does not require baking or complicated manipulations, but you will have to wait a day before you can enjoy the finished homemade marshmallows. The resulting dish will be very reminiscent of marshmallow.

Required ingredients:

Gelatin 25 grams
Sugar 300 grams
Citric acid 1 teaspoon
Soda 1 teaspoon
Vanillin

Cooking method:

Pour gelatin into half a glass of preheated water. Leave it to swell.
Mix half a glass of water with granulated sugar and place the mixture in a saucepan on the fire. You need to cook the syrup for about eight to ten minutes.
Pour the swollen gelatin into the syrup and stir.
Remove the liquid from the heat and start whisking with a mixer. Beat for seven minutes.
Add citric acid. Beat for another five minutes.
Now it’s the turn of soda and vanillin. Add more vanilla if you want a dessert with a strong vanilla flavor. Beat the mixture for another four minutes.
The finished white thick mass should be placed on the mold. Take a container with rims, grease with oil and line with parchment paper. If you use a silicone mold, you can do without paper, but you also need to grease it with oil, otherwise you will end up not being able to remove the marshmallows without damaging their appearance.

Pour the mixture into the mold and leave it in the refrigerator for a day. After this time, remove the marshmallows by cutting them with a knife. Roll each piece of treat in powdered sugar to prevent the marshmallows from sticking to each other.

Recipe 2: Homemade marshmallows on fruit jelly

This recipe is simpler than the previous one. Using this cooking method, you can make homemade marshmallows with any flavor - depending on what kind of jelly you use. It is fruit jelly that will be the basis of the delicacy.

Required ingredients:

Fruit jelly 1 pack
Gelatin 10 grams
Sugar 140 grams
Powdered sugar

Cooking method:

Pour the fruit jelly from the package with water at room temperature (about half a glass). Stir and leave for 10 minutes.
In a separate container, fill the gelatin with water and leave to swell.
Put the mixture on the fire, add sugar, stir. Once the mixture boils, remove from heat. Cool to room temperature.
Add the swollen gelatin to the mixture with sugar. Start beating with a mixer. You need to beat for about 15 minutes until you get a thick white mass.
Take a mold, cover it with parchment (if the mold is metal), grease it with oil and pour the resulting mass into it. Leave the marshmallows in the refrigerator for a day, then cut them with a knife, sprinkle each piece with powdered sugar and serve.

Recipe 3: Homemade marshmallows with gelatin-based baking

We already know how to make homemade marshmallows using gelatin, but in the previous case we considered the option of preparing marshmallows without baking. The downside of this method is that you have to wait a long time for dessert, the whole day! Thanks to this recipe, we can prepare dessert in just one hour.

Required ingredients:

Pack of gelatin (20 grams)
Sugar 3 cups
Water 1 glass
Citric acid 1 teaspoon
Soda 1 teaspoon
Powdered sugar

Cooking method:

Fill the gelatin with water and leave to swell for ten minutes.
At this time, prepare syrup from sugar and water. As soon as the mixture of sugar and water boils, pour gelatin into it, remove from heat and quickly begin stirring with a mixer. Stir for about seven to ten minutes.
Add citric acid and stir for another four minutes.
Add soda and vanilla. Stir for another four minutes.
Moisten the baking sheet on which you will bake the marshmallows with water.
Using a spoon, or better yet, a pastry syringe, place the mixture in portions on the deck.
Place the marshmallows to dry in the oven for thirty to forty minutes at 120 degrees.
Combine the resulting marshmallow halves and roll the product in powdered sugar.

Recipe 4: Homemade strawberry marshmallows

The recipe for such homemade marshmallows can be tried in the summer, when ripe red berries are freely available.

Required ingredients:

Strawberries 480 grams
Sugar 180 grams
Egg white 6 pieces
Gelatin 1 tablespoon
Vanilla

Cooking method:

Fill the gelatin with water and leave to swell.
Wash the strawberries and grind them through a sieve into a puree.
Pour sugar into the strawberry puree and cook for about seven minutes on the stove until thickened.
Egg whites need to be cooled, then whisk with a pinch of salt into a thick foam.
Mix the whites with the cooled strawberry puree, add gelatin and mix everything again with a mixer for about six to seven minutes.
Place the mixture on a baking sheet moistened with water and leave for several hours.

Recipe 5: Homemade apple marshmallows

This is another option for making homemade marshmallows with fruit, only this time the dessert will be based on apples. The apples should be baked well in the oven, then the finished dessert will be very tender and of the correct shape.

Required ingredients:

1 fresh egg white
Apples 5-6 medium size
Cream 300 ml (fat and thick)
Sugar 1.5 cups
Citric acid 1 teaspoon

Cooking method:

Wash the apples, remove the stems and cores, and then bake them in the oven. Grind the baked chilled apples through a sieve.
Beat the cooled egg white with a pinch of salt for about five to six minutes, then add applesauce, citric acid and sugar to it. Continue beating for another 5 minutes.
In a separate container, beat the cream at medium speed. Combine them with the apple mixture and mix with a spoon.
We put the resulting mass into molds and let it cool in the refrigerator.

Recipe 6: Homemade lemon-apple marshmallows

If you liked the marshmallows from the previous recipe, then this variation of homemade marshmallows will also not leave you indifferent! Try making lemon-apple marshmallows with gelatin.

Required ingredients:

Sugar 200 grams
Lemon juice 1.5 teaspoon
Egg white 6 pieces
Sweet apples 5-6 pieces
Gelatin 1 tablespoon

Cooking method:

Wash the apples, remove the centers and bake on a dampened baking sheet. Press through a sieve and puree them.
Transfer the puree into a saucepan and put on fire. Add sugar and cook until the mixture becomes thick.
Fill the gelatin with water and let it swell.
Beat the egg white with a mixer until thick. Add it to the cooled puree and mix with a mixer.
Add lemon juice and swollen gelatin, stir.
Place the resulting mass into molds and leave to dry in the fresh air. Pre-moisten the molds with water.

Recipe 7: Homemade berry marshmallows

Delicious “summer” marshmallows will take you to the most desirable time of the year. This is another option for preparing a fruit treat, only this time we’ll use black currants and raspberries for the base of the dish. The peculiarity of this recipe is that we will serve marshmallows not just like that, but in the form of cakes on sponge cake.

Required ingredients:

Heavy and thick cream 400 ml
Sugar 170 grams
Currants 1 cup
Raspberries 1 cup
Lemon zest
Lemon juice 1.5 teaspoon
Thin sponge cake or cookies as a base

Cooking method:

Wash the berries and grind through a sieve (or chop using a blender).
Let's take two containers of different diameters. Pour ice into a larger container and pour cream into a smaller container. Using a mixer in the cold, beat the cream at medium speed until it turns into a thick mass.
Add sugar, lemon juice, zest, and berry puree to the cream. Stir with a spoon.
Place the resulting mass in a silicone mold and refrigerate for three to four hours.
To make the marshmallows easy to remove, dip the mold in cold water and then turn it over. Serve the finished treat by cutting it into pieces and placing it on pieces of biscuit or cookies.

Homemade marshmallows - secrets and useful tips from the best chefs

If you make homemade marshmallows using egg whites, then know that it will whip up much more fluffy if you add a pinch of salt. In addition, there should be no liquid in the container where the whites are beaten, and before you beat the whites, put them in the refrigerator for at least a few minutes.
The prepared dessert should be stored exclusively in a dry and not warm place.
Do not forget to roll the finished homemade marshmallows in powdered sugar - this must be done so that they do not stick together during storage.
Marshmallows can also be made with glaze. To do this, combine cocoa, sugar and water, boil the mixture in a saucepan. Dip the marshmallows into the resulting icing and place them in the refrigerator.
Homemade marshmallows can be used as a creamy base for a cake, especially if you make it with cream.
Replace one-fourth of the sugar in the recipe with molasses and then you will extend the “life span” of the marshmallow by a week. When dried, such marshmallows will have a soft and airy center.
If you are making marshmallows based on apples, then the most suitable variety is Antonovka. The puree should be thick, then the finished marshmallow will hold its shape for a long time.
Another secret to the perfect marshmallow shape is beating the ingredients for a long time. Do not spare any time! That is why each stage in the recipe has its own time definition, how many minutes you need to beat the ingredients with a mixer. In addition, the mass must be an ideal homogeneous consistency, no matter what components you use - fruit or gelatin with sugar.

Source

Source: https://zen.yandex.ru/media/id/5a2ba2188c8be390056bd1c0/domashnii-zefir—luchshie-recepty-kak-pravilno-prigotovit-zefir-v-domashnih-usloviiah-5a2bb0801410c3cdeb9c58cb

How to plant and dry homemade marshmallows

Yes! Important information. Marshmallows need to be dried for 24 hours before eating. If your home is cool and dry, if the syrup is stiff and you have whipped everything well, most likely your marshmallows will harden in less than 24 hours. But this period is specified in the marshmallow recipe according to GOST and absolutely guarantees that the marshmallow will set as it should within a day, acquire an excellent consistency, taste and aroma, so if patience allows, wait.

If you, like me, have high humidity and are hot, then a fan and air conditioner will help. I laid out the marshmallows on baking paper and placed them under a fan and air conditioner, because in our humidity conditions, no amount of 24 hours will help, plus, in 3 seconds such a flock of ants came running that after a day, instead of marshmallows, only paper would remain.

After a day or a little less has passed, you use a spatula to pry up each marshmallow and glue it to the mirror half. Place on a nice plate and sprinkle with icing or powdered sugar and a little starch. Starch is already in the icing initially, so I use it. It is also a stabilizer and does not affect the taste.

These are ready-made marshmallows that went to the children's New Year's party

Homemade marshmallows - step by step recipe with photos

pikitrip · 12/21/2016

Homemade marshmallow recipe with photos

For some reason, many housewives are not aware that homemade marshmallows do not require baking. Of course, not only homemade, any recipe for marshmallows or marshmallows does not require baking. And since I’m currently struggling with the oven, marshmallows at home are one of the few options for making a delicious and quick dessert without an oven.

Homemade Marshmallow calorie content

The calorie content of 100 grams of marshmallows is only 250-300 kcal. That is, 1 marshmallow (from two halves) contains about 25-30 kcal.

Homemade marshmallows - step by step recipe with photos

The ingredients I provide in this recipe will make a lot of marshmallows. About 40-50 pieces, molded from two halves. Of course, the amount of marshmallows also depends on what size marshmallows you will lay out before drying and molding.

Ingredients for homemade marshmallows with blackberries and agar

Classic marshmallows, according to GOST, are made at home from applesauce. In general, in 90 percent of cases, the marshmallow recipe includes applesauce, since it is easy to find or prepare yourself, and apples are richer in pectin than other fruits.

Since I live in Thailand, applesauce is not the most common and cheap thing here, it’s easier and cheaper for me to buy frozen blackberries and cook from them. Currants, raspberries or other similar berries are also suitable; the marshmallow recipe does not change and the cooking sequence is the same.

Should I put agar or gelatin in marshmallows?

I have this agar

One day I ran out of agar and decided to try making homemade marshmallows with gelatin. It didn’t work out, I had to throw everything away. The mass just didn't whip up.

You can also use agar to stabilize anything - from jellied meat to other interesting desserts.

Recipe for homemade marshmallows with blackberries and agar step by step with photos

Cook 600 grams of frozen blackberries WITHOUT adding water over low heat for 20-30 minutes.

cook frozen blackberries

The point is to boil the blackberries so that maximum liquid comes out and a lot of pectin remains.

it's still a bit runny

Next, grind the boiled blackberries through a sieve into a bowl, set the pulp aside (it will go into fruit drinks later), pour the liquid back into the ladle and add 200g of sugar. Over low heat, stirring, boil this syrup with sugar for another 15-20 minutes. It should be quite thick. If the sugar is not too sweet, add another 100 grams.

grind the blackberries through a strainer or cheesecloth

a glass of blackberry syrup remains

Remove the ladle with syrup and set it aside. Meanwhile, pour 2 tablespoons of agar powder into another ladle and fill them with 100 grams of water. Stir, add 600g of sugar, put on low heat, stir and wait for the sugar to dissolve and the mixture begins to boil, reduce the heat to low.

pour a couple of tablespoons of agar and add water

Pour 2 egg whites into the cooled blackberry syrup and begin beating immediately at high speed with a mixer.

start whipping

beat some more

Remove the ladle with boiled agar and sugar from the stove, let it cool slightly (the temperature should be NOT less than 80 degrees).

agar boiled with sugar

In 5-7 minutes, the syrup with protein increases several times, so the largest glass bowl from Ikea is just right. It is already almost filled to the top with the mass. It’s good if someone can help you at this point; in principle, I can handle it myself.

We begin to pour hot sugar-agar syrup down the wall in a thin stream into the whipped mixture. Exactly along the wall, not in the middle! To ensure that your homemade marshmallows are perfect and whipped, try to follow all the nuances. This is necessary to prevent the egg white from boiling.

while you are pouring in the syrup.

Yes, for those who are worried about raw eggs. The mixture in which you beat is hot, so the eggs are pasteurized and in the finished marshmallow they are no longer raw.

We don't stop whisking.

this is how the mixture is filled, the peaks should be strong - this means you did everything right

Syrups - fruit and sugar - must be well boiled and not too liquid. And the second rule is to beat for a long time and efficiently.

How fluffy, airy and crunchy you get them depends on how you beat future marshmallows.

Even before you start preparing homemade marshmallows, you need to find and cover the surface chosen for drying marshmallows with baking paper. It is needed so that the future marshmallows do not stick and come off well before you glue the halves together.

We begin to plant homemade marshmallows at a good pace, since the agar begins to harden at temperatures of 40 degrees and below. We don't have much time.

Homemade marshmallow recipe with photos

I don’t like pastry bags, everything always leaks somewhere, and they also have to be washed, it’s inconvenient for me. So I just take some office files, cut off the spout and insert the plastic nozzle I need into it.

If you're going to make colored marshmallows, now is the time. Place as much whipped marshmallow in bowls as there are flowers you are making. Add a few drops of liquid coloring to each, mix gently, and place in a piping bag.

The good thing about the recipe for homemade marshmallows with blackberries is that they are already a pleasant pink color. But if that's not enough for you (like me), make purple, yellow or blue marshmallows.

In my opinion, it worked best to mix the natural pink color of blackberries with blue dye; the result was a delicate purple color. green and yellow did not perform well.

How to plant and dry homemade marshmallows

taste and aroma, so if patience allows, wait.

It is also a stabilizer and does not affect the taste.

These are ready-made marshmallows that went to the children's New Year's party

Marshmallows store well in or without the refrigerator. In the refrigerator it will be tighter and more chewy. Exposed to air with a thin crispy crust and delicate cream inside, delicious!

Our marshmallows can’t be stored for more than a couple of days; they are eaten much faster.

Homemade marshmallows in chocolate simple recipe

If you want to make marshmallows in chocolate, then melt a chocolate bar with a small piece of butter + 100g of milk in a water bath. Dip marshmallows from the refrigerator into the mixture (slightly cooled).

You can also make your own chocolate:

4 tbsp. cocoa + 100g milk + piece of butter + 4 tbsp. Sahara. Stir well; if it’s too runny, add more cocoa.

Dip the marshmallows upside down into chocolate, place on baking paper or a plate, and place in the refrigerator to set. You can then glue both halves together. Terribly delicious!

Secrets of the homemade marshmallow recipe according to GOST and useful tips

Pectin is the most important component of marshmallows. Why are homemade marshmallows most often made with apples? Because apples contain the most pectin. For marshmallows you need to use only sour varieties of apples.

The egg white added to the whipping mixture should be cold. Also, for better whipping, add a pinch of salt to the mixture.

You need to beat the marshmallow mixture for at least 7-10 minutes.

Any homemade marshmallow can be coated with icing. The glaze can be made not only from dark chocolate, you can color white chocolate or melt white chocolate without adding anything.

Don't be afraid to experiment. You can add other flavor notes to the homemade marshmallow recipe, for example, add chili pepper, cinnamon or other spices that you like.

But! All ingredients must be strictly verified. You won't be able to cook marshmallows by eye. I tried it several times, the mixture did not whip up, I had to throw it away.

You can replace some of the sugar with ready-made syrup or molasses. Such marshmallows will be stronger and will last longer.

The marshmallow base should be thick! If the boiled puree from blackberries, apples or other fruit is liquid, nothing will work!

Homemade marshmallows, including preparation, are ready in exactly 100 minutes. So this is a simple and quick dessert that, once prepared, you will repeat again and again. Another plus is that you can make a lot of marshmallows at once, beautifully decorate and package them, and give them to friends and acquaintances.

Apple marshmallows - a quick and easy recipe

Finally, I’ll briefly tell you how to prepare apples for marshmallows. If you didn't buy applesauce, just take a few large tart apples, peel and seed them, and cut them into quarters. Bake in the oven until soft or in the microwave.

Grind into a puree, and then the next step is the same as with blackberries - boil, add sugar, set aside. Beat in the egg whites, boil the sugar syrup with agar, pour over the side, place the finished marshmallows using a pastry bag on paper and let them dry.

Bon appetit!

Source: https://piki-trip.ru/domashnij-zefir-recept-s-foto-poshagovo/

Homemade marshmallows in chocolate simple recipe

4 tbsp. cocoa + 100g milk + piece of butter + 4 tbsp. Sahara. Stir well; if it’s too runny, add more cocoa.

Dip the marshmallows upside down into chocolate, place on baking paper or a plate, and place in the refrigerator to set. You can then glue both halves together. Terribly delicious!

PP marshmallows from apples at home

You can also make marshmallows from apples. There are only 60 calories per 100 grams of such marshmallows. BZHU - 4/0.3/10.

First, prepare the gelatin, just follow the instructions on the bag. On average, gelatin will need about 10 minutes to swell well. While the gelatin is swelling, beat the whites until stiff. Gently add gelatin into warm applesauce, then add this mass to the whites. Just do it in several stages. Add agave syrup there and mix everything well. All that remains is to put the marshmallows in the molds and put them in the freezer for 20 minutes.

Homemade marshmallows on agar-agar. Answers to frequently asked questions and recipe

Wow! You opened this article and this means that you are not indifferent to the topic of making marshmallows at home.

I suggest going according to this plan:

Answers to frequently asked questions.
Apple and berry puree without any problems, I attach 2 recipes.
Preparation of marshmallow mass and depositing halves.

Making apple marshmallows at home

Frequently asked questions about making marshmallows at home:

-Which fruit puree is the easiest to make marshmallows from?

-The most unpretentious of green apples.

-Please advise what flavors can you use to make marshmallows?

– The higher the pectin content in the fruit or berry itself, the better. Try it with blackcurrant, apple, lingonberry, and cranberry puree. Next in descending order are: strawberries, cherries, apricots, raspberries, blackberries, pears, blueberries. Sea buckthorn, for example, is unlikely to make marshmallows.

-What to do with berry/fruit purees that have little pectin?

-It’s simple: just mix them with applesauce in a ratio of 1/3 or 2/3 (the smaller part is an apple). If the puree is liquid (for example, passion fruit or lime), then we can add dry pectin to the puree itself. But only together with sugar.

Here is a list of some fruits and berries with the amount of pectin substances they contain (in descending order):

Black currant 1.1
Apples 1.0
Plum 0.9
Apricots 0.7
Strawberry 0.7
Cranberry 0.7
Gooseberry 0.7
Peach 0.7
Oranges 0.6
Pear 0.6
Raspberry 0.6
Watermelon 0.6
Pear 0.4

-My agar turned into glue. What am I doing wrong?

-When you put the agar to heat for the first time (before adding sugar), do not heat it too much. Heat gradually, do not set the stove to the maximum temperature.

-Is any mixer suitable for whipping?

-The main thing is that it be powerful. Not necessarily stationary. A low-power mixer will not cope with a tight marshmallow mass, especially in the last stages. And you will not achieve an airy structure.

Applesauce without unnecessary hassles

1. Cut green apples into halves, cut out seeds and sticks, place on a baking sheet covered with parchment paper, skin side up. Place in a preheated oven at 180 degrees. for 20-30 minutes. Depends on the size of the apples and what kind of oven you have. Be careful not to start burning.

Apples in the oven

2. Remove from the oven, let it cool a little and use a tablespoon to scrape out all the pulp from each half, leaving only the skins.

3. Punch with a blender. If there are pieces, rub them through a sieve. It's even more reliable.

Ready-made applesauce

4. Cover with film in contact and put in the refrigerator. For marshmallows you need cold puree.

Berry currant puree

Approximately 250 g puree from 350-400 g berries

1. Place the berries in a saucepan over medium heat.

2. Stirring occasionally, wait until the mixture first becomes liquid and then begins to thicken and boil. Don't let the berries burn on the saucepan.

3. Boil for about 15-30 minutes (again, depends on the pectin in the berry). The puree should thicken.

4. Remove from heat and set aside to cool for a couple of hours.

5. Strain the cooled puree (it will thicken even more) through a sieve to remove all the skins.

The puree can be frozen in convenient plastic containers (suitable for freezing food) and stored for at least 6 months. Defrost in the refrigerator.

Homemade marshmallows and everything you need to know about them

The most awaited post has finally seen the light of day! Despite the fact that, in general, marshmallow mania has subsided somewhat (maybe you remember how a couple of years ago on Instagram everyone was frantically preparing marshmallows, then pasta with “meat”, now eclairs), nevertheless, the issue of making marshmallows does not lose relevance.

Honestly, I love marshmallows, but I haven’t made them for a long time. Yes, it was in my plans, but from the “someday” series. However, while studying at Chefshows, I met Katya, who cooked it simply amazing and infected us all with it. And she helped me in preparing this post, for which special thanks to her! We will never tire of thanking Irina Chadeeva for the marshmallow recipe.

In this post I will try to analyze as much as possible all the key points and answer questions that may arise during the cooking process. And judging by the comments to the post on my Instagram, there are a lot of questions!

Let's start in order!

To make marshmallows you will need a stand mixer and a thermometer.

. Of course, you can do it without them if you wish, but be prepared for the fact that you will get a slightly different result. The blender whisk will not cope with the marshmallow mixture at all.

Protein

Can be used both fresh and pasteurized. It is better if it is at room temperature, so it will be easier to beat. You can use dry protein (albumin), however, I don’t know how to use it correctly in the case of marshmallows and I’ve never used it myself for this purpose. Don't be afraid that you are cooking with raw protein: pasteurization of the protein occurs at a temperature of 60C, and we pour the syrup above 80C for a few minutes, so in the end we get a safe product. Also note that the recipe contains C0 protein! Not C1 or C2, but C0. Therefore, be sure to take this point into account when preparing marshmallows. A smaller protein may also not give you the results you expect.

Puree

for marshmallows this is a separate issue.
It is believed that the best puree for marshmallows is made from sour apples, for example, Antonovka. But in fact, sour black currants or cranberries are also perfect for marshmallows, since sour fruits and berries have the highest pectin content
. In order to increase the pectin content in products where it is initially lower, it is recommended to boil the puree well: it should become thick, and if you spatula, the puree should flow back slowly and lazily. You can also add pectin in powder form, but I won’t give you exact numbers. It all depends on what and how you use it: do it in half with applesauce or on your own, because it is different in each berry/fruit. The main thing is not to forget how to introduce pectin correctly: mix it with a small amount of sugar and pour it “rain” into the hot mixture, stirring, then boil for a minute and a half after boiling. But from my experience I will say that boiling the puree itself will also be enough! As for different tastes, you can use either pure puree, well boiled, or make it together with apple puree, but again well boiled. I often cook with the addition of apple juice; as a rule, I put it in no more than 50% of the total weight of the puree. I know that there are a lot of difficulties with banana marshmallows, but the banana itself is quite a fatty and moist fruit, so marshmallows with it will always turn out more moist and tender.

Agar-agar

that ingredient without which there would be no marshmallows. In this recipe, it cannot be replaced with gelatin or pectin. These will be different cooking technologies, as well as a completely different texture of the finished dessert. Many people wrote to me and asked about the strength of agar and about the manufacturers. I use German agar. As such, there is no concept of the strength of agar (as, for example, there are gelatin of different strengths and this is indicated on the manufacturer’s packaging in blooms). Therefore, if you change agar, then unfortunately, you need to get used to the new product through experimentation. Agar activates its properties at 40C, so you need to work with the finished marshmallow mass quickly. It is better to prepare nozzles and bags for depositing marshmallows in advance.