How to make marshmallows at home

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

Marshmallow GOST

• drinking water - 165 ml.
• egg white - 2 pcs.
• Apple - 3 pcs.
• Vanillin - 12 gr.
• agar-agar (algae) - 9 gr.
• granulated sugar - 720 gr.
• icing sugar - for decoration

1. Agar-agar - the main component, without which the preparation of marshmallow becomes impossible. The component is an extract of algae, which is sold in a pharmacy. Form release - granulated powder.
2. To properly dilute the composition, fill the agar-agar with water at room temperature and leave for 20 minutes. At this time, wash the apples, remove the legs, peel the fruit from the peel and seeds.
3. Heat the oven to 220 degrees, cover the baking sheet with parchment paper or foil. Chop the apples into 4 pieces, bake them for about 20 minutes (the fruits should be soft).
4. After cooking, wipe the apples through a sieve or chop in another convenient way (blender, meat grinder, etc.). You should get about 240 grams. apple sauce. Sprinkle with 245 gr. sugar, add vanilla, mix and wait 40 minutes.
5. When the mash is completely cool, add one egg white to it, beat with a mixer for 2 minutes. Mass should be whitish. After that, enter the second protein, whisk again, so that the composition rises 2 times.
6. Pour the agar-agar in an enameled pan, put it on the stove, turn on the burner to the minimum capacity. Tomit the composition of about 7 minutes, until the extract of algae does not completely swell. Ultimately you get a gelatinous mixture.
7. Pour the remaining granulated sugar (475 gr.) Into another pan, cook it on low heat until the crystals completely dissolve. Make sure that the composition is not burnt, collect a lot from the walls. The syrup will be ready after 5-7 minutes.
8. To assess the readiness of the composition, lower the spoon, then lift it up. If the mass is drawn in thin threads, the syrup is ready.Let it cool to room temperature, then pour into a whipped apple mass.
9. Stir with a mixer at low speed for 5 minutes. With each minute passed, the mass will begin to freeze. Pour the marshmallow mixture into the pastry gun, cover the baking sheet with baking paper. Form a small cake, located at a distance of 5 cm from each other.
10. Leave the marshmallow at room temperature for 15 hours, after this time, powder it with powdered sugar and glue the two halves together. Leave for another 5 hours, then proceed to the tasting.

Marshmallow "classic"

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

1. Mix the sugar and water, pour the mass into the pan and put on a slow fire. Constantly stirring, bring to a uniform consistency. Make sure that the composition does not become turbid and does not burn.
2. Soak gelatin in 50 ml. filtered water, leave for half an hour before swelling. Put the syrup in the cold, and melt the swollen gelatin in a water bath.Connect both the composition among themselves.
3. Pour in vinegar essence and wine, add vanilla and mix thoroughly. Add egg whites, beat with a mixer until a dense thick foam is formed.
4. To determine readiness, dip a tablespoon into the composition and lift it up. If the ball is held tightly, the mass is ready for solidification.
5. Line the baking sheet with parchment, form small circles and refrigerate for 6 hours. After the expiration date, sprinkle the top with powdered sugar, hold the halves together.

Apple Marshmallow

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

1. This recipe differs from the previous technology in that marshmallow is prepared on the basis of gelatin, and not agar-agar. It is quite difficult to purchase extract from seaweed, because it is not sold in all pharmacies.
2. Fill gelatin with filtered water, leave it for 1 hour until complete swelling, periodically stir the product. Wash the apples, cut them into thick slices. Bake in an oven preheated to 190 degrees for about half an hour.
3. When the apples soften, skip them through a kitchen sieve or grind in a blender until the porridge forms. Pour in citric acid (you can substitute lemon juice, having tripled the amount).
4. Move the apple-lemon porridge in a saucepan, simmer on low heat until the mass becomes thick. After cooking, leave the mashed potatoes at room temperature, cool.
5. Place the swollen gelatin on the stove, simmer on low heat until the mass becomes translucent. When the gelatin is dissolved by the action of temperature, turn off the burner, leave them for 15 minutes.
6. At this time, whisk the pre-cooled egg whites into a thick foam, pour the mass into the cooled apple sauce. Begin slowly stirring with a whisk or fork, at the same time pour in the gelatin. Line the baking sheet with baking paper, whisk the marshmallow mass with a mixer again, and transfer it to a pastry bag.
7. Form small cakes, located at a distance of 3-5 cm from each other. Send the pan to the fridge for 5 hours until the mixture is completely cured. If desired, sprinkle with powdered sugar after 2 hours of aging.

Strawberry Marshmallow

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

1. Soak gelatin in cool drinking water according to the instructions. Wash and remove the stem from the strawberry, if necessary, thaw the berries in natural conditions. Prepare a kitchen sieve, wipe strawberries through it. Optionally, you can chop the fruit in a blender.
2. Add vanillin and granulated sugar to the puree, put the pan on the stove. Set the minimum power, cook until the mass thickens. Periodically stir the syrup and remove it from the walls.
3. Cool the chicken proteins, add salt to them, and beat with a mixer so that the composition rises into a lush foam. As a rule, 5 minutes of operation with the device is sufficient. Cool strawberry puree, mix with cream, add swollen gelatin. Beat the mass again with a mixer.
4. Spread the baking sheet with foil or paper, scoop the composition with a tablespoon and spread out at a distance of 4 cm from each other. Put the pan in the fridge for 5 hours, then sprinkle with powdered sugar and begin to use.

Marshmallow "Tula"

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

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

Honey Marshmallow

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

1. Pour gelatin 100 ml. cool drinking water, leave for 1.5 hours until completely swollen. At this time, start making syrup. Pour 145 ml into a saucepan with a thick bottom. water and add honey, bring to a boil.
2. When the first bubbles appear, pour the swollen gelatin into the syrup, inject it one tablespoon and mix at the same time. Wait until completely dissolved, then let the mixture cool for 40 minutes.
3. Beat the egg whites with a mixer to form a dense and flexible foam. Pour in citric acid, baking soda, vanilla sugar, whisk again. Wait 20 minutes, then transfer the mass to the pastry bag.
4. Spread the parchment paper on a baking sheet, form the cakes and put in the cold for 5 hours. After the mass has hardened, carefully remove the halves with a knife and fasten them together.

Chocolate Marshmallow

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

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

Chocolate Marshmallow

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

1. Put gelatin in a deep pan, cover with water at room temperature. Leave for a quarter of an hour until complete swelling, then pour in granulated sugar and vanillin. Put on the stove and heat up, do not bring to a boil.
2. Make sure that the granules of gelatin and granulated sugar are completely dissolved. Only after that turn off the burner. Break the chocolate into a separate glass bowl, place it over a pan of water, forming a steam bath. When the mixture is completely dissolved, remove it from the heat.
3. Cool chocolate and gelatin to a temperature of 40-45 degrees, beat gelatin with a mixer, gradually pouring in warm chocolate. Bring a lot of homogeneity, it should be lush. Begin to introduce melted honey in the microwave, stir the mixture with a fork.
4. Now again beat the composition with a mixer for 7 minutes. After that, spread the foil on the baking sheet,Put the scones on it with a spoon, put in the refrigerator. After 4 hours, sprinkle the surface with cocoa powder and seal the halves together.

Cherry Marshmallow

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

1. Mix the agar-agar with water, leave it to swell at room temperature. Enumerate the cherry, defrost it if necessary, remove the bones. Move the berries into a small saucepan, sprinkle with sugar (40 oz.).
2. Put on the stove, cook on medium power for about 5 minutes. During this time, the cherry will be soft and will let the juice. Move it to a blender or chop into puree in another convenient way. Take 130 gr. berry mixture, add 130 grams to it. sugar, stir.
3. Again put the pan on the stove, cook for about 3 minutes. Now cool completely, add ½ of the egg white, whisk vigorously with a mixer. Add the rest of the protein and beat again at maximum speed.
4. Put the agar-agar on the stove, add the remaining sugar and cook the mixture for 5 minutes. Remove the composition from the heat, leave for 2 minutes, pour the hot syrup to the cherry. Again, whisk, pour into a pastry bag.
5. Form a marshmallow on a baking sheet, beforehand putting it on parchment.Leave at room temperature for 20 hours, then sprinkle with powdered sugar.

Fruit Marshmallow

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

1. Pour the jelly into a deep bowl and dilute with drinking water according to the instructions. Withstand the composition until complete dissolution of the granules (about 20 minutes). Gelatin also dissolve in water, leave to complete swelling for half an hour.
2. Pour the jelly into a saucepan, add sugar, set a medium heat. Slightly heat the mass, but do not bring it to a boil. Constantly stir the composition so that the sugar crystals dissolve faster.
3. As soon as this happens, remove the pan from the heat and allow the mixture to cool to room temperature. Enter the previously soaked gelatin, mix. Beat the whole mass with a mixer for 10 minutes so that it becomes light and thick.
4. Line the baking sheet with foil or grease. Pour the composition and send in the fridge for a day. After the expiration date, remove the product from the refrigerator, cut into portions and sprinkle with powdered sugar.

Consider marshmallow marshmallow based on cocoa, cherry, strawberry or apple.In the end, you get a completely natural dessert, which in taste will surpass the purchased sweets. Vary the amount on your own, keep the proportions.

Video: how to make homemade marshmallows