1. sugar - 1 kg.
2. water - 300 ml.
3. gelatin - 30 g.
4. citric acid - 1 tbsp.
5. baking soda - 1 tsp
6. vanillin - taste

How to cook

Marshmallow is a favorite treat for many people with a sweet tooth, who don’t even realize that you can make an airy dessert yourself. To prepare it at home, you don't need to be a first-class pastry chef. At the same time, you can prepare both classic snow-white marshmallows, as well as fruity ones or even chocolate ones.

Classic marshmallow

First, pour 100 ml of cold water into the gelatin and leave to swell. At this time, start preparing the syrup: pour 200 ml of water into a saucepan, add sugar, let it brew for 1 hour. Then put the sugar mixture on medium heat and cook for 8-10 minutes. Remove the syrup from the heat, add the swollen gelatin. Beat the mixture at low mixer speed for 10 minutes, then add citric acid, beat for another 5 minutes. Add baking soda and vanilla, beat for a few minutes, then set the mixture aside for 10 minutes.

Cover a cutting board with parchment paper and place marshmallow mixture on it using a pastry syringe in the form of small cakes. Place the board with treats in the refrigerator for 4-5 hours. Now glue the finished halves together - the resulting marshmallow is no worse than store-bought!

Tip: don't put marshmallows in the freezer! The delicacy will freeze and become very hard; even after defrosting, you will no longer be able to glue the halves together.

Apple marshmallow

Apple marshmallows are very tasty, which is also easy to prepare yourself from the following ingredients: 6 apples, 2 cups of 30% cream, a glass of sugar, egg white, 2 teaspoons of lemon juice and vanillin to taste.

Wash the apples, remove seeds and peels, place in a baking dish or on a baking sheet and place in the oven to bake at 180 degrees. When the apples become soft, rub them through a sieve. Add sugar, lemon juice, and egg white to the applesauce and stir until smooth.

Place the pan with the marshmallow mass in a bowl of cold water, beat the mass with a mixer until the puree becomes thicker and whiter.

Separately, whip the cream until a strong foam forms. Mix them with applesauce. Place the finished marshmallows in special molds or on a cutting board covered with parchment. Let sit in the refrigerator for several hours. After this, the apple marshmallow is ready to eat.

Tip: Instead of apple marshmallows, you can make pear treats. In this case, in the recipe you only need to replace apples with pears.

Chocolate marshmallows

For chocolate lovers, we can recommend making chocolate marshmallows. For this you will need: 4 cups of sugar, 300 ml of water, 200 g of dark chocolate, 2 tbsp. spoons of gelatin, 1 teaspoon of citric acid and 0.5 teaspoons of soda.

Soak gelatin in 100 ml of water. Pour sugar into a saucepan, add the remaining water, cook over low heat, stirring constantly. Bring the syrup to a boil, add the swollen gelatin to it and immediately remove from the stove. Bring the gelatin until completely dissolved, while the sugar syrup should not have time to cool. Start beating the syrup with a mixer at medium speed in two stages - 5 minutes for each stage. Add baking soda and citric acid and beat for another 10 minutes. Set aside the resulting mass for 20 minutes.

Moisten a cutting board with plain water, use a pastry syringe or a tablespoon to place small circles of the marshmallow mixture, and put the board in the refrigerator for 2-4 hours.

Break the chocolate into pieces, place in a saucepan and dissolve in a water bath. Take out the hardened marshmallows and dip each piece in chocolate. Wait until the chocolate hardens. The result was a delicious marshmallow in chocolate glaze.

Recipe chocolate marshmallows:

Before preparing chocolate marshmallows, you should prepare two small bowls: in one you will dissolve gelatin in a water bath, in the second you will dissolve chocolate. Therefore, in addition to bowls, you need to prepare a ladle or a small saucepan for a water bath. Pour water into it and heat it on fire. Pour gelatin with drinking purified water and leave to swell for 3-5 minutes.

Add sugar to the swollen gelatin.

Place the container with the sugar-gelatin mixture in a warm water bath. Stir until the gelatin granules and sugar crystals dissolve. Under no circumstances should you heat gelatin to high temperatures, otherwise it may lose its gelling properties and the marshmallow will not harden!

When the gelatin and sugar dissolve, remove the first bowl from the water bath and replace it with a second bowl of chocolate. Stirring with a spoon or wooden stick, melt the chocolate without heating it above 60 degrees. Leave both bowls to cool - the mixed masses should be slightly warm.

Then vigorously whisk the gelatin mass until bubbles appear.

Gradually, one tablespoon at a time, add warm melted chocolate to the mixture.

Pour honey into the chocolate mass (if it is candied, melt it in the same way as chocolate - in a warm water bath and cool). While introducing the honey, continue to work intensively with the whisk.

After all the ingredients are mixed, you can turn to household kitchen appliances for help, since now the whole mixture will need to be thoroughly beaten with a blender or mixer for 7-10 minutes. When the mass is filled with air bubbles that will remain inside due to the action of gelatin, you can stop beating.

Pour the chocolate mixture into a mold or pour into special molds and refrigerate for 1-2 hours.

When the marshmallow mixture has hardened, use a sharp knife to cut it into squares.

And roll in cocoa powder on all sides.

Wonderful chocolate marshmallows are ready!

And this is what it looks like in cross-section:

Autumn is certainly associated with the aromas of apples. Everyone can enjoy their juicy and pleasant taste. And after spending very little time preparing a delicious dessert, you will receive tender, airy homemade apple marshmallows.

The main rule: cook with pleasure!

What products are apple marshmallows made from:

1. Ripe apples – 4-5 pcs (for preparing 250 ml of puree)
2. Sugar – 725 g (for puree 250 g, for syrup – 450-475 g)
3. White of one egg
4. Agar-agar – 8 g
5. Drinking water – 160 ml
6. Vanilla sugar – 25 g (1 sachet)
7. Chocolate – 1 bar

How to make delicious marshmallows from apples in chocolate glaze, recipe with photos step by step:

1. Before you start preparing the puree, you need to soak the agar-agar (literally cover it with water in a vessel for a few centimeters).

2. To pre-soften the apples and acquire a particularly delicate taste, they need to be baked in the oven. Then peel off the skin, seeds and grind to a smooth puree. The most convenient way is to use a blender.

3. Add 250 g of sugar and vanilla sugar to the puree. Give it some time.

4. The prepared agar-agar (step 1) must be completely dissolved. To do this, the vessel in which it was soaked must be put on fire and heated, but not boiled. Add another 475 g of sugar, mix thoroughly. Continue cooking the resulting syrup over low heat until a “sugar web” stretches out when stirring (proper caramelization of sugar). It is recommended to use a wooden spatula. Now the syrup needs to cool (do not put it in the refrigerator, as agar-agar tends to harden).

5. Back to applesauce. After adding half the protein to the puree, you need to beat the resulting mixture until it lightens. After adding the remaining protein, continue beating until the mixture becomes fluffy.

7. Having received a fluffy, white mass, it should be immediately transferred to a pastry bag. Then you need to carefully and quickly form the marshmallows onto a baking sheet (or other flat surface), which is covered with parchment.

The recipe specifies the amount of ingredients that will make a lot of marshmallows, so to prevent unwanted hardening of the apple mass, parchment, a baking sheet and a pastry bag must be prepared in advance.

8. The process of drying the finished marshmallows takes at least a day without refrigeration.

9. Sprinkle the finished apple marshmallow with powdered sugar and glaze it with chocolate.

simplest chocolate glaze recipe: It is convenient to melt a chocolate bar in a microwave oven or in a water bath. To prevent the icing from spreading, it is better to place the marshmallows in the refrigerator to harden.

That's all! We got a very tasty apple marshmallow with chocolate glaze. You can start enjoying!

• 
  Delicious Charlotte with apples in the oven - simple...
• 
  Three chocolate mousse cake – step-by-step recipe with photos in...
• 
  Apple jam for the winter - a simple homemade recipe...
• Classic Tiramisu with mascarpone at home...
• Chicken salad with canned pineapple and…

Apple marshmallows on agar and chocolate marshmallows on gelatin.

The taste of marshmallow is familiar to everyone from childhood; this dessert is considered not only harmless, but healthy - almost everyone is allowed to eat it, even nursing mothers and children in kindergartens. The marshmallow recipe includes fruit puree, proteins, sugar and the gelling agent agar, which is made from algae. No whole eggs, no oil - in general, no additives that can cause allergies. Marshmallow is a healthy dessert.

And what can we say about the taste! The perfect sweet! Marshmallows have a delicate fruity character and a very airy texture, porous, reminiscent of a soufflé and mousse at the same time. It's like tasting a sweet cloud!

Marshmallows are widely available in stores, but it is unlikely that modern industrial marshmallows are made from natural, “living” products, because even ordinary egg whites are successfully replaced with a special powder, fruit puree with freeze-dried juice, and marshmallows acquire all their taste thanks to flavors and essences. Another thing is homemade marshmallows. Making marshmallows at home, in your kitchen, is a real pleasure, and you just need to follow all the recipe instructions while preparing it. It will turn out both delicious and very beautiful!

The basic, basic marshmallow recipe is made from applesauce. These fruits contain a lot of natural pectin, which helps marshmallows keep their shape. Applesauce also has a strong aroma and sweet and sour taste. Considering that marshmallows are prepared using a large amount of sugar, a slight sourness is only good for it.

Preparation time: about 1 hour plus a day for drying

Yield of finished product: about 1 kg

• 725 grams sugar
• 160 grams of water
• 4 large apples
• 1 egg (white)
• 8 grams agar
• vanillin - on the tip of a knife
• powdered sugar

Meanwhile, prepare the apples. Cut the fruit in half and remove the core of the apples.

Bake the apples in the microwave or oven. It only takes 4-5 minutes in the microwave.

Gently scrape the apple pulp out of the skin using a teaspoon. Place the pulp into a blender bowl.

Grind it into an absolutely smooth puree, and then add 250 grams of sugar, vanillin and stir so that the sugar dissolves under the influence of the residual temperature. Let the resulting mass cool.

Meanwhile, place the water with agar on low heat and bring it to a boil, stirring.

Add the remaining sugar to it and stir.

Boil the syrup for 5 minutes until the syrup flows from the spoon and forms “threads”.

When the syrup is ready, remove it from the heat.

Add the egg whites to the applesauce and beat until fluffy.

Now, without stopping whisking, pour the hot syrup into the protein mass in a thin stream. The marshmallow mass will greatly increase in volume. Continue beating until stiff peaks form and the mixture is just above body temperature.

Using a pastry bag, pipe marshmallows onto a parchment-lined baking sheet.

Leave the marshmallows at room temperature to dry overnight, then sprinkle them generously with powdered sugar.

Glue the marshmallow halves together in pairs with their bottoms - since they are sticky, this will be very easy to do.

Store the finished marshmallows in a covered container to prevent them from drying out and to keep them tender.

• whites of 3 eggs
• 0.3 g salt
• 100 g water
• 150 g granulated sugar
• 10 g gelatin
• 15 g lemon juice
• 20 g orange juice
• 25 g powdered sugar
• 25 g dark chocolate

How to make homemade marshmallows with chocolate-citrus flavor

1.Line a round, rectangular or square pan with baking paper. This is a mold for making marshmallows. Soak gelatin in water.

2. Separate the yolks from the whites, remove the yolks for other purposes, and place the whites in a blender, add salt.

3. Beat the whites in a blender until the whites become stiff. Pour water and sugar into a saucepan, bring to a boil and simmer for another 3 minutes (120°C).

4. Squeeze out the gelatin and place it in a food processor along with the egg whites. You can add a small amount of any fruit syrup at this step. Beat on low speed for 5 minutes.

5. Wait until the temperature of the mixture drops to approximately 50 ° C and then add lemon and orange juice. Pour the resulting mixture into the prepared pan. Refrigerate for 3 hours.

6. Once the marshmallows have hardened, cut them into rectangles or squares.

7. Mix grated chocolate and powdered sugar and sprinkle marshmallows on the slabs.

Do-it-yourself Chevrolet Lacetti 1.4 engine repair

Pin-up style makeup step by step for blondes

DIY 1st Birthday Poster Who Am I Like?

You can make airy marshmallows covered in chocolate at home from available products. The taste and quality of such a delicacy will surpass analogues from confectionery stores. To make the dessert a success, you need to choose a good recipe and know a few tricks. How to make marshmallows, what is needed for this and what are the confectionery secrets - further detailed information.

The production of marshmallows at confectionery factories is different - each brand has its own unique tricks and special technologies, which are kept a big secret due to high competition.

But, in all confectionery shops the following ingredients are taken as the basis:

• powdered sugar;
• egg whites;
• thickeners;
• fruit additives;
• chocolate glaze.

On a large scale, the production of marshmallows requires automation of the process, so almost all stages are performed by machines under the control of confectioners. What does the universal technology for making marshmallows in chocolate look like?

1. Beat whites separately with powdered sugar.
2. The dissolved thickener (pectin, agar-agar or gelatin) is poured into the mass and continued beating.
3. Add additional components.
4. Using pastry syringes, hemispherical portions are formed.
5. The product goes through rapid cooling.
6. The finished marshmallows are poured with melted chocolate glaze on the conveyor.

After all, the products are cooled again, and then packaging, packaging, weighing and quality control are carried out.

The disadvantage of factory-made marshmallows is that they contain components necessary to ensure long-term storage of the product. Manufacturers often use potentially dangerous dyes, flavor enhancers and preservatives.

Classic dessert at home

The most popular is classic marshmallow without additives, covered with chocolate icing. The combination of a sweet and sour base and a slight bitterness of chocolate leaves no one indifferent. Making marshmallows according to the classic recipe is easy if you follow the instructions exactly.

Ingredients for 4 dessert servings:

• 2 cups sugar;
• 1 packet of gelatin (10 grams);
• vanillin or vanilla sugar;
• soda (on the tip of a knife);
• citric acid (pinch);
• 1 glass of water;
• bar of natural dark chocolate.

After preparing all the ingredients, you need to select the appropriate utensils and equipment: a saucepan, a gelatin bowl, a pastry syringe, a mixer, a spreader and parchment.

What to do next?

1. Soak the gelatin.
2. While it swells, dissolve the sugar with warm water and begin to beat it, slowly heating the syrup in a saucepan over the fire.
3. Add the swollen gelatin.
4. Beat for another 5-10 minutes, then add soda and citric acid.
5. After adding all the ingredients, beat for another 5 minutes.
6. Set aside the finished mixture for 10-15 minutes, prepare a baking sheet or tray with parchment.
7. Using a pastry syringe, form the marshmallows onto the prepared stand and cool.
8. Melt the chocolate bar and drizzle the frosting over the marshmallows.
9. Place in the refrigerator for 3-4 hours.

Important! In order for the marshmallow to harden faster and not lose its shape, the proportions should be strictly observed and small portions should be formed.

Strawberry flavored

The flavor combination of strawberries and chocolate is a classic confectionery technique used in various desserts. It is very easy to prepare marshmallows using this principle, and in addition to its excellent taste, it will contain useful vitamins and organic acids.

Ingredients of chocolate covered marshmallows with strawberries:

• 1 glass of water;
• 300 g peeled, fresh strawberries;
• 750 g sugar;
• agar-agar – 10 g;
• white of 1 egg;
• chocolate bar.

Having completed the preparation of products, you need to proceed to the next steps.

1. Mash the strawberries and evaporate the moisture.
2. Dissolve the thickener with water and 2/3 of the prepared sugar.
3. Boil the syrup until it begins to stretch slightly.
4. Separately, beat the egg whites with the cooled strawberry puree and the remaining sugar.
5. Pour the slightly cooled syrup into the resulting mixture, constantly whisking with a mixer.
6. Use a pastry syringe to form hemispherical portions from the mixture and let them dry.
7. Melt the prepared chocolate in a water bath and apply it to the surface of the dessert with a pastry brush.
8. Sprinkle with powdered sugar and leave in the refrigerator for 1-2 hours.

The calorie content of strawberry-chocolate marshmallows is 380 kcal per 100 grams. In order to get a lower-calorie treat, you can use more strawberry puree, and use a substitute instead of sugar.

Marshmallows in white chocolate

White chocolate is traditionally used for icing in many types of fruit desserts, so marshmallows with this coating are best prepared with additives. Below is a recipe for apple marshmallows that are perfect for white chocolate coating.

Ingredients:

• 3-4 apples or 150 grams of ready-made puree;
• 1 cup of sugar;
• 10 grams of agar-agar;
• 0.5 glasses of water;
• 1 protein;
• white chocolate (100 grams).

The cooking plan is standard and is presented step by step below.

1. Boil syrup from water and sugar. You need to boil it until it starts to stretch.
2. Separately, beat the egg whites with a small amount of sugar or powder.
3. Prepare applesauce, mix with syrup, whisking continuously.
4. Add the protein foam while continuing to beat the mixture.
5. At the very end, you need to add the thickener dissolved in advance and continue to beat the mixture for 7-10 minutes.
6. Use a pastry bag to form marshmallows into the desired shape and leave to dry at room temperature.
7. After drying (3-4 hours), melt the chocolate and pour over the finished marshmallows.

Peach and cherry marshmallows go well with white chocolate. These treats can be prepared using the same recipe, replacing the apples with peaches or cherries.

Unusual treat on a stick

Homemade chocolate-covered marshmallows are an excellent treat for children, as they do not contain dangerous preservatives that inhibit development, harmful chemicals or additives. For the little ones with a sweet tooth, you can prepare marshmallow treats on wooden sticks. This is practical - the child will not get his hands dirty, and also unusual. This option is perfect as a portioned dessert for holidays, parties, buffet decoration or Candy bar.

The idea of ​​marshmallows on a stick is not new, but this design option makes a simple and familiar dessert unique.

How to prepare the delicacy - below are step-by-step instructions.

1. Prepare and beat the marshmallow mixture.
2. Instead of a traditional pastry bag, use an ice cream or candy mold.
3. Pour the prepared mixture into the mold.
4. Insert a wooden stick into each portion and place everything in the refrigerator.
5. After 3 hours, take out the marshmallows on a stick, melt the chocolate and dip the treat.
6. While the chocolate is not high, you need to dip the delicacy in confectionery powder, nuts or coconut flakes - choose to taste.

Marshmallows can be prepared in 30-40 minutes, following all the above rules and recommendations. But the proportions must be strictly observed - the slightest violations can lead to failure!