How to make marshmallows at home

Marshmallows are considered to be the most popular delicacy, they love it for its airy structure and delicate taste. Classical cooking technology has spread all over the world and is firmly rooted in many countries. Mistresses do not trust products delivered to store shelves. For this reason, they prefer to cook marshmallows on their own.

Marshmallow according to GOST

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

1. Agar-agar is the main component, without which the preparation of marshmallows becomes impossible. The component is an extract from seaweed, which is sold in a pharmacy. Release form - granular 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 fruits of the peel and seeds.
3. Preheat the oven to 220 degrees, line the baking sheet with parchment paper or foil. Chop the apples into 4 parts, bake them for about 20 minutes (the fruits should become 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. applesauce. Pour 245 g to the porridge. sugar, add vanillin, mix and wait 40 minutes.
5. When the mashed potatoes have completely cooled, add one egg white to it, beat with a mixer for 2 minutes. The mass should be whitish. After this, enter the second protein, whisk again, so that the composition rises 2 times.
6. Pour agar-agar into an enameled pan, place on the stove, turn on the burner at minimum power. Stew the composition for about 7 minutes, until the extract from the algae is completely swollen. Ultimately you get a jelly-like mixture.
7. Pour the remaining sugar (475 gr.) Into another pan, cook it over low heat until the crystals are completely dissolved. Make sure that the composition does not burn, collect the mass 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 pulled by thin threads, the syrup is ready. Let it cool to room temperature, then pour into beaten apple mass.
9. Stir with a mixer at low speed for 5 minutes. With each passing minute, the mass will begin to harden. Pour the marshmallow mixture into a pastry gun, line the baking sheet with baking paper. Form small cakes 5 cm apart.
10. Leave the marshmallows at room temperature for 15 hours, after this time, sprinkle it with powdered sugar and glue the two halves. Leave for another 5 hours, then proceed with tasting.

Classic marshmallows

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

1. Mix sugar with water, pour the mass into a saucepan and put on a slow fire. Constantly stirring, bring to a uniform consistency. Make sure that the composition does not become cloudy and does not burn.
2. Soak gelatin in 50 ml. filtered water, leave for half an hour until swelling. Put the syrup in the cold, and melt the swollen gelatin in a water bath. Combine both structures together.
3. Pour in vinegar essence and wine, pour in vanillin and mix thoroughly. Add egg whites, beat with a mixer until a dense thick foam forms.
4. To determine readiness, lower a tablespoon into the composition and lift it up. If the ball holds tight, the mass is ready to solidify.
5. Line a baking sheet with parchment, form small circles and refrigerate for 6 hours. At the end of the period, sprinkle the top with powdered sugar, fasten 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 the marshmallow is prepared on the basis of gelatin, and not agar-agar. It is quite difficult to purchase an extract from seaweed, since it is not sold in all pharmacies.
2. Pour gelatin with filtered water, leave it for 1 hour until it completely swells, stir the product periodically. 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 are softened, pass them through a kitchen sieve or grind in a blender until porridge forms. Pour citric acid (can be replaced with lemon juice, triple the amount).
4. Move the apple-lemon porridge to the pan, simmer over 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 over low heat until the mass becomes translucent. When the gelatin dissolves under the influence of temperature, turn off the hotplate, leave them for 15 minutes.
6. At this time, beat the pre-chilled egg whites in a thick foam, pour the mass into the cooled applesauce. Begin to mix slowly with a whisk or fork, while pouring gelatin. Line a baking sheet with baking paper, beat the marshmallow again with a mixer, move it into a pastry bag.
7. Form small cakes located at a distance of 3-5 cm from each other. Place the pan in the refrigerator for 5 hours until the composition has completely set. Sprinkle with powdered sugar after 2 hours.

Strawberry marshmallows

• 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 as directed. Wash and remove the stalks from the strawberries, if necessary, unfreeze the berries in vivo. Make a kitchen sieve, wipe the strawberries through it. Optionally, chop the fruit in a blender.
2. Add vanillin and granulated sugar to the resulting puree, put the pan on the stove. Set the minimum power, cook until the mass thickens. Stir the syrup periodically and remove it from the walls.
3. Cool the chicken proteins, add salt to them, beat with a mixer so that the composition rises into a lush foam. As a rule, 5 minutes of operation of the device is enough. Cool the strawberry puree, mix with the cream, add the swollen gelatin. Beat the mass with a mixer again.
4. Line the baking sheet with foil or paper, scoop out the composition with a tablespoon and spread at a distance of 4 cm from each other. Put the baking sheet in the refrigerator for 5 hours, then sprinkle with powdered sugar and start eating.

Marshmallow "Tula"

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

1. Tula marshmallow compares favorably with the rest due to the fact that the surface of the treat is shiny. Usually the composition is filled with sandy pastry baskets and decorated with berries.
2. To start cooking, fill the gelatin with filtered water, leave for 1.5 hours to completely swell. At this time, begin to boil the syrup. Mix granulated sugar and drinking water in an enameled pan, put on the stove.
3. Boil the mixture for about 10 minutes, stir constantly and remove the mass from the walls of the container. When the first bubbles appear, evaluate the readiness of the composition. Pour cold water into a bowl, put a little syrup in it, try rolling a ball out of it.
4. If the composition holds its shape and does not stick to hands, it is ready for further manipulations. Pour pre-soaked gelatin into the syrup, beat with a mixer for about 7 minutes. Begin by carefully injecting one egg white without ceasing to beat the mixture.
5. Mix the mass in a pastry bag or spread 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 completely solidified.

Honey marshmallows

• 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 to fully swell. At this time, start making syrup. Pour 145 ml into a pan 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, introduce it one tablespoon each and mix at the same time. Wait until completely dissolved, then let the mixture cool for 40 minutes.
3. Beat egg whites with a mixer to make a dense and elastic foam. Pour citric acid, baking soda, vanilla sugar, whisk again. Wait 20 minutes, then pour the mixture into a pastry bag.
4. Spread parchment paper on a baking sheet, form flat cakes and place in the cold for 5 hours. After the mass has hardened, carefully remove the halves with a knife and fasten them together.

Chocolate Marshmallows

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

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

Chocolate Marshmallows

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

1. Pour gelatin into a deep saucepan, pour water at room temperature. Leave for a quarter of an hour until completely swollen, then pour in granulated sugar and vanilla. Put on the stove and heat, do not bring to a boil.
2. Make sure that the granules of gelatin and granulated sugar are completely dissolved. Only then switch off the hotplate. Break the chocolate into a separate glass bowl, place it over a pot of water, forming a steam bath. When the mixture has completely dissolved, remove it from the heat.
3. Cool the chocolate and gelatin to a temperature of 40-45 degrees, beat the gelatin with a mixer, gradually pouring warm chocolate. Bring the mass to homogeneity, it should become magnificent.Start introducing honey melted 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 a baking sheet, put the cakes on it with a spoon, put in the refrigerator. After 4 hours, sprinkle the surface with cocoa powder and fasten the halves together.

Cherry marshmallows

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

1. Mix agar-agar with water, leave it to swell at room temperature. Sort the cherry, unfreeze it if necessary, remove the seeds. Transfer the berries to a small saucepan, sprinkle with granulated sugar (40 g.).
2. Put on the stove, cook at medium power for about 5 minutes. During this time, the cherry will become soft and let the juice. Transfer it to a blender or grind it in mashed potatoes in another convenient way. Take 130 gr. berry mixture, pour 130 g to it. granulated sugar, mix.
3. Again put the pan on the stove, cook for about 3 minutes. Now cool completely, add ½ of egg white, whisk vigorously with a mixer. Add the rest of the protein and beat again at maximum speed.
4. Place 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. Beat again, pour into a pastry bag.
5. Form marshmallows on a baking sheet, pre-covering it with parchment. Leave at room temperature for 20 hours, then sprinkle with powdered sugar.

Fruit marshmallows

• granulated sugar - 145 g.
• 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. Soak the composition until the granules are completely dissolved (about 20 minutes). Dissolve gelatin in water, leave for half an hour to completely swell.
2. Pour the jelly into the pan, add granulated sugar, set medium heat. Lightly heat the mass, but do not bring it to a boil. Constantly stir the mixture so that the sugar crystals dissolve faster.
3. Once this happens, remove the pan from the heat and cool the mixture to room temperature. Enter 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 oil. Pour the composition and refrigerate for a day. At the end of the period, remove the product from the refrigerator, cut into portions and sprinkle with powdered sugar.

Consider cocoa, cherry, strawberry or apple marshmallow technology. In the end, you will get a completely natural dessert, which in taste will surpass purchased sweets. Vary quantity as you wish, keep proportions.

Video: how to make homemade marshmallows