There are some among us who have a big sweet tooth and cannot resist any sweetness. Due to the huge assortment in stores, many housewives do not even try to cook at home, but in vain. At home, you can prepare very tasty marshmallows, which will be much tastier, softer and healthier than the factory version. I once tried to make marshmallows at home, and since then I’ve been making marshmallows with agar-agar at home all the time.

To prepare marshmallows, we will need the following products: chicken protein, sugar, agar-agar, water, apples, powdered sugar.

Let's start by making applesauce. If you already have a preparation, use it, or you can buy something from baby food at the store. Take a variety of apples with a sweet and sour taste. Peel and seed, cut into small pieces. Place in a saucepan. Pour in just a little water and put it on low heat. Cook until the apple pieces are completely soft.

Grind the apple mixture with an immersion blender.

Take the indicated amount of applesauce (125 g), place in a saucepan. Add sugar. Send it to the fire. Stirring with a wooden spatula, keep it on the fire until the grains are completely dissolved. Cool the applesauce to room temperature, then chill for 10-20 minutes in the refrigerator.

Place the cooled apple puree in a tall bowl or mixer bowl. Add cold egg white. Start beating at low speed, gradually increasing the speed.

Beat the contents to stable peaks.

Pour water into a saucepan, add agar-agar and sugar. Send it to the fire. Stirring vigorously with a wooden spatula, bring to a boil. Stir constantly while boiling.

Cook over medium heat for 5 minutes. The syrup is ready when the sugar strands slowly slide off the spatula.

Pour the prepared syrup into the whipped egg white. In this case, the mixer must constantly beat the marshmallow mass.

The finished mass is dense and stable.

Place in a prepared piping bag fitted with a star tip.

Place on parchment. Leave to dry for 3-6 hours.

Sprinkle the frozen marshmallows with powder. Carefully lift the halves and connect them together. Roll in powder again.

Marshmallows with agar-agar at home are simply magical! Try it!

Some time ago I became interested in marshmallows, which, in fact, I already told you about when I gave you this delicacy. Sometimes my hobby goes beyond all reasonable limits, and then I create these airy beauties in droves. It’s clear that even my family with a sweet tooth is unable to utilize three kilograms of marshmallows, so with great pleasure I begin to distribute the results of my experiments to acquaintances and friends - fortunately, they are all good to me, and no one will say to my face that they are already tired of me . But that's not what I'm talking about. The last time, while treating friends, I heard a question that threw me into a stupor: “Oooh, what a beauty! Isn’t this marshmallow, a recipe with agar-agar from Seleznev?” Um... well, sort of yes, marshmallows. And not even agar. But who is Seleznev??? In general, I had to Google it, because curiosity never sleeps, and I should know what to answer next time if I am again puzzled by a similar question. In general, I’m smart now, I know what kind of guy he is (an unreliable guy, in my opinion, by the way), and I can even proudly present you with a new marshmallow, a recipe with agar-agar from Seleznev! I can’t say that in terms of taste it is somehow significantly different from the one I made before, but the fact that this option is a little easier to work with is a fact.

Agar-agar is a vegetable gelatin substitute obtained from red and brown algae growing in the Pacific Ocean, Black and White Seas.

Everything is done in the same elementary and accessible way, now I’ll show you everything. The only difficulty is that you will need glucose syrup. Mr. Seleznev in his video recipe talks some nonsense about how you can buy it at any pharmacy. Don't listen! Medical glucose is a solution for droppers, it is liquid. Glucose syrup is viscous, thick, viscous and very sticky (just imagine what will happen if you try to put it through the “system” into a vein). What you need is easily sold in online stores offering products for confectioners. In general, maybe Seleznev was a luminary, but please forget the nonsense about pharmacies. Cooking glucose is needed to prevent the product from becoming sugary; it extends its “lifespan” and prevents the sugar from setting into crystals.

Ingredients for marshmallows, recipe with agar-agar from Seleznev:

250 g applesauce;

250 g sugar;

1 tsp. vanilla sugar;

powdered sugar for sprinkling.

Ingredients for syrup:

300 g sugar;

150 g glucose syrup;

10 g agar;

160 ml water.

In general, I watched the video three times, and then, using only the proportions, I did it my way - and I advise you to do it the way I did. In the recipe proposed by Sereznev, the marshmallow base is applesauce, this is a classic. The classics are already boring for me, I have long been taking a variety of berries that are in the house or on hand - strawberries, currants, blueberries, apricots. Today there were cherries! Fresh from the tree. To get 250 g of puree, I usually take 300 g of berries - some will boil down, some will remain on the blender blades and the walls of the pan. The remainder will be just what you need.

I remove the seeds, put them in a saucepan and put them on low heat to warm up.

When the berries begin to release juice, I puree them and heat them a little more. I don't bring it to a boil.

I measure out the required amount of sugar for fruit or berry puree.

I weigh the required amount of puree.

I mix it with sugar.

After 5-10 minutes, I add 2 (not one, like Seleznev, but 2 from small eggs) whites, and add them immediately (in the original - first half, then, when the mixture is whipped, the second half) and turn on the stand mixer on medium speed.

At the same time, I start preparing the syrup. I measure out the agar. Another strange thing that this same Seleznev did was to leave the agar to swell for a few minutes. Agar does not dissolve in cold water at all. And it doesn't swell. This is a powder that will combine with liquid only at temperatures above 90 degrees, so I simply measure out the required amount.

And I just fill it with water.

I put it on the stove, the heat is slightly less than medium. I heat it up without bringing it to a boil - small bubbles begin to rise from the bottom. I take it off the stove. Add sugar and glucose syrup.

That's how thick it is. Never medical.

Place the syrup on the stove and at the same time increase the speed of the mixer.

This is what you need to get in the end. The mass will be fluffy, thick, voluminous.

Around this time the syrup will begin to bubble.

Then it will fall a little - it must be boiled to a temperature of 110 degrees. When the syrup is ready, it will stretch like a string. I didn’t manage to really take a photo, but I still have a general idea.

So we pour it a little at a time into the fruit and protein mass, while continuing to plow the mixer at medium speed. When the mixture has cooled slightly, turn off the mixer and check: if nothing falls from the whisk, and a stable relief mark remains on the surface, it’s ready.

We hide all this beauty in a pastry bag, to which a “crown” type nozzle is already attached. By the way, the shape of the marshmallow largely depends on the attachment: if you want unearthly beauty, shell out for a special attachment. If you are satisfied with a worker-peasant version like mine, use what you have at hand.

Place marshmallows on a sheet of parchment paper.

And leave to dry at room temperature. Here Mr. Seleznev also did something clever - after 15 minutes you will still get stickiness and moisture, you won’t be able to pick up such a marshmallow.

But after about a day (depending on the temperature and humidity in the room), a crust forms on the marshmallow. Unless, of course, some mice in the form of three little girls don’t gobble up the marshmallow while it’s drying.

Sprinkle all this happiness with powdered sugar through a strainer. We glue them together in pairs and help ourselves.

Do you love sweets, but want to lose a few extra pounds? Then you will definitely need marshmallow recipes.

Marshmallows are one of the most favorite treats for everyone who is losing weight. And the point is not only that the calorie content of ordinary marshmallows is much lower than the calorie content of chocolate, for example. 100 grams of regular marshmallows contain about 300 calories. However, this figure may vary depending on various additives. Manufacturers often add various syrups and chocolate, which leads to an increase in the calorie content of marshmallows.

How many carbohydrates are in marshmallows? 100 grams of regular marshmallows contain as many as 79 grams of carbohydrates, so you won’t be able to eat 100 grams of marshmallows without harming your figure.

How many marshmallows can you eat per day? Here nutritionists are of the opinion that you can eat no more than 2-3 pieces of marshmallows per day. However, you need to take into account that if you adhere to proper nutrition in order to lose weight, then even this amount of marshmallows can be harmful to your figure. Why? Because 1 marshmallow weighs about 30 grams, and three marshmallows will require a lot of carbohydrates.

We should not forget about the glycemic index of marshmallows, which is 65 units. Although this is much less than the chocolate index, you should still not abuse this product when losing weight.

What are the benefits of marshmallows for the body? Marshmallow contains a lot of pectin, which helps the body get rid of toxins, as well as gelatin, which strengthens ligaments. In addition, marshmallows contain virtually no fat, so this dessert is often recommended by nutritionists to obese patients.

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!

Is it possible to have marshmallows on pp? Definitely yes! Especially if it's diet marshmallows prepared by you. Marshmallow recipes do not contain sugar or other harmful additives. This marshmallow contains fruit puree, protein, agar-agar or gelatin and a sweetener. This way you significantly reduce the calorie content of marshmallows and the carbohydrate content. On average, 100 grams of marshmallows contain from 50 to 70 calories! And about 7-10 grams of carbohydrates! Such marshmallows should definitely be included in your weight loss menu, and you can even eat them for dinner! There will be no harm! Another advantage of homemade marshmallows is the complete absence of dyes that manufacturers love to add for beauty! So if you are preparing pp marshmallows with natural sweeteners, this dessert can be enjoyed not only by adults, but also by children!

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.

Diet marshmallow recipe

You can make dietary marshmallows from peaches. There are only 55 calories per 100 grams of this marshmallow. BZHU 4/0.3/10.

• 3 medium peaches. The secret of this dietary marshmallow is that we will not boil the peach puree. Peel the peaches, remove the pits and blend in a blender. This way you will retain more fiber in your diet marshmallows. You will get approximately 150 grams of natural peach puree.
• Gelatin. We will use 15 grams.
• Any sweetener to taste.

Dissolve gelatin in water and place on low heat until completely dissolved. Then mix it with peach puree and add sweetener to taste. Let the mixture cool slightly, then beat thoroughly with a mixer. Place on parchment paper and leave for a couple of hours.

PP marshmallows with agar-agar at home

• 100 grams of this dietary dessert contain only 56 calories. BZHU - 5/0.1/7
• Fruit puree. We will use two types: apple and raspberry. You can use ready-made puree, or you can make it yourself. The main thing you need to do is reduce the fruit puree. The output should be 100 grams of apple and 80 grams of raspberry puree.
• 10 grams of agar-agar. This organic product contains no calories at all, but is rich in fiber. Another advantage of agar-agar is that it does not retain fluid in the body.
• 100 grams of erythritol. This is a natural sweetener. If the apples are sour, you can add more.
• 150 ml water
• 1 protein

The first thing to do is soak the agar-agar in water.

Once you have your applesauce ready, let it cool slightly. Meanwhile, add agar-agar, 70 grams of sweetener to the raspberry puree and bring to a boil. Also let it cool. Beat one egg white with the remaining erythrol and add to the cooled applesauce. Beat for another 2 minutes. Then carefully mix the mixture with the berry puree and beat again. Leave the mixture to cool slightly, and then put it in the molds.

Curd marshmallows

This marshmallow is a real storehouse of proteins. BZHU-14/0/2 and 67 calories per 100 grams. This recipe is really worth including in your healthy diet.

• You will need low-fat cottage cheese. Take about 400 grams.
• 200 ml milk. Here we will use not skim milk, but regular milk with 2.5% fat content.
• 1 tablespoon gelatin
• Sweetener
• It's easy to prepare a curd diet dessert! Beat the cottage cheese with sweetener in a blender until smooth. If you want to add color to your marshmallows, you can add some of any berries. For this dessert, we will soak gelatin in milk, not water. Follow the instructions on the gelatin packet exactly. When the gelatin is ready, carefully mix it with the cottage cheese. Place in molds and place in the refrigerator.

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.

• Apples. We will need about 1 kg of ripe and tasty apples. It is best to use Antonov apples, as they have a high pectin content. They should first be washed, peeled and cut into thin slices. Place them in the oven for 15 minutes. Then grind the apples in a blender until pureed.
• Protein. We will use quite a lot of this ingredient. We'll need a full 180 grams, so use a kitchen scale for accuracy.
• 20 grams of gelatin
• Sweetener. In this recipe we will use a natural sugar substitute - agave syrup.

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.

Marshmallow with gelatin

You can make dietary marshmallows using gelatin alone. This low-calorie recipe is in particular demand among all those losing weight. The calorie content of such marshmallows is only 35 calories per 100 grams. BZHU 7/0/4.

• 250 ml water. Divide into 100 and 150 ml into two separate containers.
• 25 grams of gelatin. Since this is our main ingredient, we will use it a lot. Use instant gelatin.
• 1 protein
• Any sweetener to your taste.
• A pinch of citric acid
• A little vanilla for flavor.

Soak the gelatin in 100 ml of cold water and wait until it swells. Meanwhile, put 150 ml of water on the fire, add any sweetener to your taste. As soon as the water begins to boil, add gelatin to it and stir constantly until the gelatin is completely dissolved. Beat the egg whites to white peaks and add citric acid and vanillin. Gently mix the resulting mass with gelatin. Place marshmallows on a baking sheet using a spoon or pastry syringe.

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.

Zephyr at the fitness parade

Fitaparad is another popular sweetener that is convenient to use when preparing diet marshmallows. 100 grams of this dessert contain only 52 calories. BZHU - 5/0.32/7

• 3 pears. Wash, peel, bake in the oven or microwave and blend with a blender to obtain fruit puree.
• 3 egg whites.
• 20 grams of dry gelatin.
• Fitness parade. 4 sachets or to taste

50 ml water

Pour gelatin with warm water and let it brew. Then put on the stove, add fitaparad, vanillin and, stirring, bring to a boil. Beat the egg whites to white peaks and carefully add the pear puree to them, stirring constantly. Then pour gelatin into the apple mass, mix and pour into a silicone mold. Let cool and cut into cubes.

Diet berry marshmallows

The calorie content of this diet marshmallow is only 57 calories. BZHU 5/0.32/7

• 200 grams of berries. We will use strawberries in this recipe, but you can substitute any other berry you like. You don't have to use fresh strawberries; you can substitute frozen ones.
• 15 grams of gelatin
• Any sweetener to taste.
• Lemon juice. Use half of one lemon.

Grind the berries with a blender until a homogeneous puree is obtained. Add gelatin and leave for a few minutes to swell. We also add sweetener and lemon juice to the berry puree. Place the marshmallows on low heat and cook until the gelatin is completely dissolved. Remove from heat and let cool. Now you need to beat our marshmallows with a mixer. Do this at high speed to help the mixture increase in volume faster. Place the marshmallows in the mold and leave for a couple of hours.

Fruit salad with marshmallows

A fruit salad with marshmallows would also be an ideal low-fat dessert. This dessert is especially good in the summer, when you want light and low-calorie treats.

So, you will need:

• PP marshmallows. You can use any marshmallow from our recipes.
• Any fruit. It is good to use ripe pears and grapes. But here the choice is completely yours!
• Yogurt. Use only natural yogurt, without added sugar or other additives.
• Any honey

First, let's prepare the dressing for our fruit salad with marshmallows. Just mix yogurt with honey and stir well.

Cut marshmallows into pieces. Place a layer of marshmallows on the bottom of the container, top with yogurt and then add a layer of fruit. We constantly alternate layers of marshmallows and fruit, thoroughly pouring yogurt over each layer! Our fruit salad with marshmallows is ready! The calorie content of this dessert will depend on what kind of fruit you used and in what quantity. Don't forget to weigh all ingredients before cooking!

Diet marshmallows are a great option if you are on a diet or proper nutrition. Thanks to its low calorie content, you can include this dessert in your menu every day. Be sure to try our marshmallow recipes, enjoy it yourself and treat your family and friends!

After I shared marshmallow recipe Last time, several people wrote to me saying that it didn’t work out for them. Today I will try to talk about how to cook homemade marshmallows, and I will share with you a clear step-by-step recipe so that you can avoid food spoilage and please yourself with a simple and delicious dessert.

Homemade marshmallow ingredients

• sugar - 370 g
• baby applesauce – 130 g
• water - 75 ml
• egg white - 1 pc.
• agar-agar - 8 g
• vanilla sugar - 5 g

• Divide the sugar into two parts, the first 230 g and the second 140 g.
• Mix the puree (it is advisable to use applesauce for baby food) with 140 g of sugar and vanilla sugar, and set aside until the sugar dissolves. Regular puree will not work for this recipe, because it already contains a lot of sugar and the marshmallows will turn out to be grainy and very sugary.

• Dissolve agar-agar in water (it cannot be replaced with gelatin, because their properties are different, you can find this ingredient in online stores, the price is affordable). Bring the mixture to a boil.

• Pour 230 g of sugar into the mixture, stir and start cooking until the solution flows from the whisk in a viscous stream, as in the photo. If the solution drips, it means it is not ready yet. Remove the prepared solution from the heat and set aside for a while (at 40C it will begin to thicken)

• Let's return to the puree, the sugar has already dissolved in it, now you can pour in half the protein (dividing the protein into two parts is not easy, so if you don't get exactly half, don't worry) and start whisking.
• After the mixture begins to turn white, you need to pour in the remaining white and beat again.

• In a thin stream, without ceasing to beat, begin introducing the agar-agar solution.
• At 40C, agar-agar will begin to thicken, so you need to beat the marshmallows to this temperature.

• At this stage, you can add dyes if desired. Pour a few drops into the marshmallow and beat until uniformly colored.
• Place the resulting marshmallow mixture into a pastry bag (if you don’t have a bag, you can make one from a regular sheet of paper, which you need to roll into a cone and cut a hole at the end)
• By the way, as an idea, this marshmallow mixture can be used as frosting for a cake or brownies.

• Prepare a flat surface, a board or dense bedding on which you can plant the marshmallows, cover it with powder (if you don’t have powder, you can use flour, it’s not as tasty, but the marshmallows won’t stick to the surface)
• After the marshmallow has taken its shape, it can be decorated by sprinkling it with chocolate or wafer crumbs. This time I also used cinnamon, the marshmallow turned out very fragrant, I recommend it if this taste does not make you negative.

The marshmallows will be ready for use in a couple of hours. If everything was done correctly, and the quality of the products was not in doubt, then the result of your work will be a classic dessert, lush, slightly sour, and also aromatic.

If you prefer something more chocolatey to fruit-based desserts, then this will come in handy!

Hello, dear readers, welcome to the page of my website!

To create this dish, you will need to be patient so as not to eat it before final preparation, since drying the marshmallows takes quite a lot of time - from 8 hours to a day and a half. But the result is worth it and you will receive a divine delicacy that, like a breath of “light breeze”, as its name is translated from French, will suddenly cover you with a delicate taste and disappear, melting in your mouth, leaving behind only memories and a pleasant aftertaste.

Despite the fact that this sweet contains a lot of sugar, it can be considered one of the low-calorie desserts, since it contains no fat, and the pectin contained in marshmallows helps digestion and allows you to remove undigested products from the body and not put them on our sides .

I won’t bore you with a description of all the properties of this dish and will move on to its immediate preparation...

Nutritional value of the dish per 100 grams.

BJU: 1 /0 /63.

Kcal: 241.

GI: high.

AI: high.

Cooking time: 60 min.

Number of servings: 1200 g.

Ingredients of the dish.

• Apples (puree) - 250 g (4-5 pcs).
• Sugar or powdered sugar - 800 g (4 tbsp).
• Agar-agar - 8 g (3-4 tsp).
• Vanillin optional - 1.5 g.
• Egg (white) - 1 pc.
• Water - 160 ml (3/4 tbsp).

Recipe of dish.

Let's prepare the ingredients. To create marshmallows, it is better to take sour varieties of apples, as they contain more pectin.

Agar-agar must be of good quality, then our sweetness can dry out even in an hour. But if this ingredient has little strength, then the dessert will not hold its shape well, and the inside will remain like “porridge.”

First you need to pour agar-agar (4 tsp) with water (160 ml) and leave it to swell until we need it.

The ingredient shown in the photo is the most common in hypermarkets, but is not the best choice. Making marshmallows using this brand will take more than a day.

I advise you to find your own brand of this ingredient, one whose product will stabilize the dessert well without giving it an extraneous smell or taste.

Now let's deal with the main pectin-containing (responsible for thickness) product of our delicacy - apples. They need to be washed, peeled and seeds removed.

Then the fruits need to be softened, that is, boiled or baked. I use a double boiler for this purpose and cook the apples for 20 minutes.

After the fruits have become soft, they must be pureed. To do this, I use a sieve to make the mixture soft and airy, without solid impurities.

If you don’t have time to prepare fruit, you can buy ready-made applesauce, for example, Frutonyanya baby food; we will need 250 g of this product.

Now mix applesauce (250 g) with sugar (250 g) and vanilla (1.5 g). It is necessary that the bulk product is completely dissolved; for this purpose, you can even slightly heat the mass over low heat in a saucepan.

Cool the finished fruit mixture to room temperature, and then put it in the refrigerator for 5-10 minutes.

Separate the white from the egg. The container in which we place it must be fat-free, and there should not be a drop of yolk in it, since this is the same fat, and if it is present, the protein will not whip up.

Now mix the cooled puree with the protein. We begin to beat the ingredients with a mixer at low speeds, gradually increasing the speed, until we obtain a fluffy, white, thick mass.

Then we move on to preparing the second component of marshmallows - syrup. To do this, combine the swollen agar-agar with sugar (475 g) in a saucepan and set the dishes to heat over medium heat.

From the moment a lush foam appears on the surface, cook the syrup for another 4-5 minutes, then check it for readiness (temperature 110 C). If you scoop up a little liquid with a spoon and then squeeze the drop between two fingers, then when spreading them, a thin thread should form, and the mass should flow very slowly from the spoon, as if being pulled from it.

As soon as the syrup is ready, turn on the mixer again, immerse it in a bowl of whites and pour the sweet mixture into the air mass in a thin stream along the edge of the bowl, preventing the sugar liquid from solidifying.

We continue to beat the marshmallow base until it reaches a thick, shiny consistency that holds its shape well and does not spread; it took me about 10 minutes.

We transfer the contents of the bowl into a pastry bag with a nozzle of the required shape (I have a closed star) and place the marshmallows on a baking sheet covered with a silicone mat or baking paper.

We leave our halves to dry at room temperature; this process may take up to 24 hours. The time for marshmallows to stabilize depends on the quality of the agar-agar and environmental conditions. During the heating season, when the room is dry and warm, it will take less time than in a cool and humid place.

Sprinkle the finished dessert with powdered sugar to remove stickiness from the surface.

Powder can be made from sugar by grinding it in a coffee grinder.

We connect the halves with the sticky bottom part to each other, and our delicacy is ready.

You can serve it to the table.

Enjoy your tea!