Cherry marshmallow recipe. Cherry marshmallows
Cherry marshmallows are a great treat for tea. This dessert is easy to make yourself. It does not require baking. To create cherry marshmallows you will need:
- mixer (preferably a stationary one),
- dishes for heating puree and sugar syrup,
- silicone mat,
- large-volume pastry bag (55-60 cm),
- pastry nozzle “star” (open or closed).
Ingredients for puree
Cherry marshmallows can be made from a mixture of cherries and applesauce. The pectin contained in the latter helps stabilize the marshmallow structure and make it denser. It is best to take green apples of the Antonovka variety, as they are rich in pectin and add sourness to the dessert.
If necessary, you can replace fresh apples with baby food in the form of applesauce. Cherry marshmallows can be made without adding apples. Then it will have a rich taste with a pronounced sourness of the berry.
Cherries can be taken fresh or frozen. The seeds from the berries must be removed. Frozen cherries are first defrosted and the water is drained. The weight of the berries is calculated after draining the juice.
When creating cherry marshmallows, it is recommended to replace 1/3 of the sugar with glucose syrup or molasses. This allows you to make the structure of the treat more uniform and increase its shelf life.
Cherry marshmallows without adding applesauce
Ingredients:
- frozen cherries - 400 g (or fresh pitted cherries - 250 g),
- sugar - 200 g,
- 1 egg white (large).
- water −160 ml,
- agar - 8 g,
- glucose - 150 g,
- sugar - 230 g.
Grind the cherries in a blender until smooth. Weigh. You can rub the puree through a sieve so that there are no veins in the marshmallow. However, with veins, the dessert looks more natural, and the presence of veins does not affect the taste.
Place the puree in the microwave, add sugar, and heat at maximum power for about 30 seconds. Place in a mixer bowl and begin whisking until the sugar is completely dissolved. Then add the egg white and continue beating. The mass should increase 4 times (this must be taken into account when choosing a mixer bowl).
Prepare the syrup: add agar to the water and mix. After this, add sugar and glucose. Bring the solution to a boil. A sign that the ingredients are mixed in the correct proportions is when strings appear when you lift the spoon from the sugar syrup. After this, the syrup can be removed from the heat and stirred until it stops bubbling. Next, the syrup is poured into the cherry mass in a thin stream. There is no need to turn off the mixer. Beating is carried out until the mass turns light and has not yet increased in volume (about 5 minutes).
The finished mass is dense and does not flow out of the mixer. If you draw a groove across it with a wooden spatula, it will not disappear.
After the marshmallow mass is ready, you need to quickly transfer it into a pastry bag and carefully place it on a silicone mat. Agar hardens quickly, so you need to hurry. It is recommended not to make the marshmallows too small, trying to ensure that each rose is large and fluffy enough. The volume allows you to maintain the softness of the soufflé inside the marshmallow.
The marshmallows placed on the mats are left overnight so that they dry on top. This allows a crust to form. In the morning, you can sprinkle the dessert with powdered sugar and glue the halves together.
You can store the finished dessert for 2-3 days in the refrigerator, in a container with a tightly closed lid.
Cherry marshmallows with applesauce
Ingredients:
- 2 green apples (product yield after baking and peeling – 200 g),
- sugar - 200 g,
- white of 1 large egg.
- water - 80 ml,
- sugar - 220 g,
- agar - 4 g,
- red food coloring (optional)
Cut the apples in half and cut out the cores. Bake at 180° for about 15 minutes. Remove the apples, peel them, place them in a blender bowl and blend until smooth. Add sugar, mix. Allow the mixture to cool. Transfer the applesauce to a mixer bowl, add the egg white, and beat until the mass increases 3-4 times. The puree should lighten and become airy.
Prepare the syrup: add agar and dye to the water, bring to a boil. Cool the syrup slightly and pour it into the fruit mixture. Continue beating with the mixer for 6-7 minutes. After this, fill the pastry bag with the marshmallow mass and begin placing the marshmallows onto the silicone mat. Leave the dessert overnight to dry. In the morning, sprinkle with powdered sugar.
I perceive culinary failures as losses. Therefore, with manic persistence I cook again and again, achieving an acceptable result.
There were a couple of unsuccessful attempts with marshmallows. But now I’ve already got my hands full, cooking with mangoes, cherries, and apples.
Products:
frozen pitted cherries -300 g
baby applesauce 125x2 – 250 g
sugar for puree 200 g
1 egg white (34-40 g)
agar-agar - 8-10 g
water 150 ml
sugar for syrup 450-470 g
powdered sugar for sprinkling 50 g
Preparation:
1. Preparing fruit or berry puree. I defrosted the cherries, drained the juice, about 200 g of berries remained, pureed them in a blender, added 250 g of applesauce (from jars of baby food).
2. The puree should be reduced by about half. Cook over medium heat, stirring constantly with a spatula to avoid burning. Boil without sugar, the mass must be under control all the time, as it splashes a lot.
3. The finished puree lies in a heap on a spoon without dripping.
4. Measure out 250 g of puree (usually one tablespoon is extra), mix with 200 g of sugar. Leave to cool while the sugar dissolves.
5. While the puree is cooling, you can start weighing the remaining products and preparing everything you need. I use silicone baking paper or cling film, a star attachment and a cooking bag (I insert it into a 1.2 liter glass), a mixer with a 2.5-3 liter bowl, a saucepan of at least 1.5 liters for cooking syrup. A glass or cup of cold water for the spatula and thermometer.
6. I weigh the agar-agar on a piece of paper, scattering it in a wide strip, otherwise the scales do not react well.
7. Mix it with water (150 g) and leave it to swell until the syrup starts cooking, for several minutes.
8. Pour the egg white and cooled puree into the mixer bowl. We begin to beat, the puree will lighten and acquire a foamy structure.
9. While the puree is whipping, prepare the syrup with agar-agar. Pour 470 g of sugar into a saucepan and add water and agar. Cook over medium heat. The mass foams a lot. We monitor the temperature, it needs to be brought to 110 degrees Celsius.
Additional control: when you lift the spatula, long thin strands of syrup trail behind it.
The syrup is ready. Immediately lower the spatula and thermometer into a glass of water, otherwise the agar will harden and be difficult to wash.
10. When the syrup is removed from the heat and stops foaming, you can pour it in a thin stream into the mixer bowl. I have a small mixer, at this moment I remove it from the stand. I pour the syrup with one hand, and with a mixer in the other hand I break the syrup strands in the bowl. From this moment you need to beat intensively, the marshmallow mass will increase in volume. Make sure that the temperature of the mass does not drop below 40 degrees and the marshmallow mass does not begin to fall off.
11. Transfer the finished mass into a bag for depositing. I let it sit for a couple more minutes. I plant marshmallows.
In the summer, I want some light desserts that are easy to make and easy to eat, without being particularly burdensome on the body and figure. Plus, berry season is in full swing! That is why the recipe for this cherry marshmallow from Karina Karbovnichenko perfectly fits all the criteria for an ideal summer dessert. Well, go ahead, harvest the cherries and make the most delicate marshmallows from them!
Ingredients
Puree
- 400-500 g cherries;
- 100 g sugar.
Marshmallow
- 1 protein;
- 10 g agar-agar;
- 250 g sugar;
- 200-250 g cherry puree;
- 140 ml water.
If you want tender and straight wet marshmallows, then add 400 g of sugar.
How to make marshmallows
Step 1. Place the cherries with sugar in a saucepan and put on fire. As soon as the cherries begin to release juice, puree everything with a blender (you get a very liquid puree), after boiling, let the cherries simmer for another 5-6 minutes. Rub through a sieve and refrigerate until completely cool.
Step 2. Beat the puree and egg whites into standing peaks, and meanwhile cook the syrup.
Step 3. For the syrup, combine agar-agar, sugar, and water in a saucepan. Mix very well so that the agar-agar does not stick to the dishes.
Step 4. We bring the syrup to a continuous thread (when you lift the spatula, a thin thread should flow down, and if we take a little of this thread on the dishes, it will stick).
Step 5. We introduce our syrup into standing peaks (white and puree), beat everything with a mixer at low speed, then switch to high speed.
Step 6. When the beaks have formed and the mass is whipped steadily, transfer the marshmallow mass into a bag with a large nozzle.
Step 7 We plant the marshmallows and leave them overnight to stabilize. In the morning, the marshmallows need to be rolled in powdered sugar to prevent them from sticking.
Ready! I wish you luck with this easy preparation.
Stores sell different types of marshmallows for every taste and color. But it’s so nice to make it at home.
Every time I am amazed at how a sweet marshmallow cloud appears from ordinary products - it’s real magic.
In this marshmallow, cherry puree adds a slight sourness to the dessert and gives a pleasant pink color.
To make cherry marshmallows on agar-agar, you can use fresh or frozen cherries. Frozen berries do not need to be thawed in advance.
Fill the agar-agar saucepan with water (room temperature) and leave it until the cherry puree is prepared.
An important condition for obtaining good marshmallows is that the berry puree must be well boiled. I used frozen cherries, which means they will release more liquid during cooking, so I cooked the puree in a frying pan to quickly evaporate the excess moisture.
So, put the cherries in a frying pan (or saucepan), add 1 tablespoon of sugar.
Boil the cherries and sugar for about 5 minutes or until the cherries soften. If necessary, you can add a drop of water to help the cherries cook faster.
Measure out 125 grams of cherry puree and transfer it to a frying pan (or saucepan), add 125 grams of sugar and begin to simmer the puree over low heat, stirring constantly. It took me about 5 minutes to get the right consistency. As a result, the puree became noticeably thicker - if you drop the puree on a saucer, the drop does not spread. At the end of cooking, add vanillin and remove the pan from the heat.
Let the cherry puree cool.
Place the saucepan with agar and water over medium heat and bring to a boil, stirring. The agar must be completely dissolved before adding sugar. As soon as the agar has dissolved, add the remaining sugar (230 grams) and cook the syrup over low heat, stirring. The boiling process is quite active, so do not leave the stove.
Cook the syrup for about 5 minutes. As soon as the syrup begins to stretch like a thread behind the spoon, it is ready, you can turn off the heat and immediately move on to the next stage.
Place cherry puree and half the egg white into a bowl for whipping the marshmallow mass. We begin to beat the mixture with a mixer. The puree will begin to lighten and increase slightly in volume.
This means it’s time to add the second half of the protein without stopping beating.
Beat until fluffy. Next, with the mixer running, carefully pour hot sugar syrup with agar in a thin stream along the wall of the bowl. Do not allow hot syrup to come into contact with the mixer beaters to avoid getting burned by hot splashes!
In the photo the marshmallow mass is still hot, but already thickening. This mass does not hold its shape yet, let’s continue beating.
Beat until a fluffy, thick, stable and glossy mass is obtained. During whipping, the mass will cool to about 40 degrees, and it will feel pleasantly warm to the touch.
Agar begins to stabilize already at 40 degrees, therefore, without allowing the marshmallow mass to cool completely, quickly transfer it into a pastry bag and place marshmallows of the desired shape and size on a baking sheet covered with baking paper. If you don’t have a pastry bag, you can put the marshmallows in silicone molds, for example, for baking madeleines (shell-shaped). Without covering anything, we leave the marshmallows to dry at room temperature for 24 hours.
The hardening time of cherry marshmallows on agar-agar depends on air humidity and the degree of boiling of the berry puree. My marshmallows were ready to eat within 15 hours.
Sprinkle the finished marshmallows with powdered sugar and serve.
Enjoy your tea!
Dessert We are pleased to present you a step-by-step recipe for preparing the “Sugar Marshmallow” dish. It's really worth a try. Sugar 2.5 cups. Soda 1/2 tsp. Instant gelatin 25 g. Water 1/2 cup. Citric acid 1/2 tsp. Soak gelatin in 0.5 cups of cold water. Place sugar and water in a saucepan, stirring, cook for 10 minutes over low heat, then add soda and citric acid, stir well, cook, stirring for another 7 minutes. Remove from the stove, pour into the mixer bowl and add the soaked swollen gelatin there, and beat, starting at low speed and moving to the most powerful. Gradually the marshmallows will begin to thicken. Place in molds and wait for 2 hours until the silicone comes off easily. Bon appetit!I made marshmallows for the first time in my life. I always thought that this was a difficult process that I couldn’t do, but it was interesting to try. And I did it! So don’t put this recipe off for a long time, try it now! Have fun in the kitchen! Apple jam 250 g. Protein 1 pc. Agar-agar 4 tsp. Water 150 ml. Sugar 400 g. Vanillin 1 chips. Be sure to prepare a work surface for pipetting marshmallows and a piping bag in advance. Line two baking sheets with baking parchment. Because then you won’t have enough time for this, because agar-agar hardens quite quickly at room temperature. Prepare all the necessary ingredients. Soak agar-agar in cold water for an hour. Then bring the mixture to a boil. Add sugar and vanillin, stir, bring to a boil and simmer for 5-10 minutes over low heat until a thin thread trails behind a spoon removed from the syrup, which hardens quickly. Remove syrup from heat. Beat apple jam with egg whites until fluffy and light, for 5 minutes. While whisking, add the hot syrup in a thin stream. Beat for 7 minutes until the mixture holds its shape. Fill a piping bag with the warm mixture and quickly pipe the marshmallows onto the parchment paper. I got 52 halves for two baking sheets. Let the baking sheets with marshmallows harden in a dry place for 1 day. Then sprinkle the marshmallows with powdered sugar, fold in 2 halves and serve. Bon appetit!