It is not for nothing that he is praised by both slender women and sweet tooth: marshmallows quickly give a pleasant feeling of fullness - you can’t eat much. But he is so tasty! Delicate dessert melts in your mouth and great shades the taste of coffee, cocoa or tea. What marshmallows are made of, how you can cook it yourself, we will tell below.

The composition, calories and nutritional value of marshmallows

Marshmallows are really healthy.

This sweet is recommended by the Institute of Nutrition RAMS, because it:

  • promotes mental activity;
  • strengthens hair, nails, joints;
  • provides energy because it is rich in carbohydrates;
  • helps digestion;
  • Suitable for diet.

From 100 g of refreshments, the body receives 326 kcal, 0.8 g of protein, 0.1 g of fat, 79.8 g of carbohydrates. The glycemic index is 65, that is, its level is medium, moderate.

The composition of the marshmallow, if it is properly prepared:

  • fruit or berry puree;
  • sugar;
  • egg white;
  • thickener.

Although, against the backdrop of increased interest in healthy eating, an option without sugar and gluten has already appeared.

By the way, some people think that marshmallows are the same marshmallow, only under a foreign name. This is not entirely true. Of course, they are similar, but marshmallows do not contain eggs, it turns out more light, airy.

What marshmallows are made in the factory

In mass production, a treat is prepared as follows: beat fruit puree with a lot of sugar and egg white. Then add gelatinous filler so that the mass thickens and takes the desired shape. For this, pectin, varieties of agar or gelatin are used.

 

Classic shape - shell.To give it a beautiful uniform color, confectioners add dyes: white, pink, light brown. Essences are used for aroma: usually the dessert smells of vanilla, creme brulee, coffee or cream, less often - cranberries, apples. The icing, if any, is made from chocolate.

Buyers are often surprised by white cubes that look like marshmallows, but for some reason are called marshmallows. Everyone is used to the fact that pastille is thin sheets of dried fruit puree. But the fact is that on an industrial scale, drying mashed potatoes to the desired condition is long and costly. So the confectioners came up with a simplified method of production by adding eggs, and we got such a hybrid.

How to make homemade white marshmallows

It is not as difficult as it seems, and the products are affordable:

  • 600 g of plain white sugar;
  • 150 water for syrup;
  • 15 g of gelatin + 90 ml of water for soaking;
  • 15 g of citric acid;
  • 5 g of soda;
  • 20 g vanillin for flavor.

The mass itself is preparing quickly, but it will take a long time until it dries.

How to make homemade marshmallows:

  1. Prepare gelatin according to the instructions on the package. Usually it is soaked in cold water and left to swell, stirring occasionally.
  2. Pour sugar over water, bring to a boil, then cook for another 7 minutes.
  3. Pour gelatin, add citric acid, soda, vanillin and beat the mixture with a mixer until it thickens. This may take 15-20 minutes.
  4. In principle, that’s all. It remains to give the product a shape - for example, using a pastry syringe, a special bag or simply lay out with a spoon.
  5. Marshmallows are dried at room temperature. It takes 3 to 24 hours, depending on how thick the portion is.

An interesting fact: the sweetness has a distant relative - marshmallow cream. It is spread on bread, muffins, cookies, used to decorate coffee with a hat.

Gelatin dessert

Let's make strawberry marshmallows with the most common thickener - gelatin.

We will need:

  • 400 g of fresh strawberries (frozen will not work, will turn sour and give excess liquid);
  • 200 g sugar for mashed potatoes + 450 g for syrup;
  • 1 chicken egg;
  • 10 g of gelatin;
  • 150 ml of boiled water.

The process is as follows:

  1. We prepare strawberry puree: peel the berries from the tails, add sugar, grind to a puree state. Heat using a microwave or steam bath to dissolve sugar.
  2. Cook syrup: pour gelatin with water, add sugar, keep on fire for 5 minutes. The syrup is ready when it, dripping from a spoon, freezes with a thin thread.
  3. We return to the mashed potatoes. We take an egg, separate the yolk from the protein, put the protein in mashed potatoes, and the yolk is not needed at all. Beat 3 minutes. Add the syrup, whisk again until the mass becomes dense.
  4. We form portions by spreading the mass on a baking sheet or board covered with parchment.
  5. Leave to dry overnight. By morning, everything is ready, it remains only to glue the halves in pairs with the bottoms to each other.

We cook according to GOST

Prepare the scales, here everything should be measured to the nearest gram.

Here are how many products to take:

  • 600 g of sour (green) apples;
  • 65 g of egg white;
  • sugar: 324 g for mashed potatoes, 347 g for syrup;
  • 1 g vanilla essence (food flavoring);
  • 8.5 g of agar;
  • 205 ml of water;
  • 139 g of honey.

How to act:

  1. Peel apples and seeds. Bake for 15 minutes at 200 degrees, then mashed. Add sugar, vanilla.
  2. Dissolve agar in water, boil, cook for 2-3 minutes. Add sugar and honey, cook for about 10 minutes before caramelization.
  3. At this time, whisk the whites first in a separate container, and then transfer them to applesauce and beat them again. Pour in the honey-sugar syrup, beat one more (now the last) time to a dense state.
  4. It remains only to do, as the confectioners would say, structure formation: put the marshmallow in portions and leave to dry at room temperature for 24 hours.
  5. In order to be completely in accordance with GOST, dried products should be glued together in pairs with each other and sprinkled with powdered sugar. But you can leave the halves, it’s more convenient to eat, but without powder there are fewer calories.

Tip: to make sure that the mass is beaten to the desired state, twist the container around its axis. The mixture should "stand stake", do not flutter during rotation.

Homemade Apple Marshmallow

Tender sourness - does this happen?

To verify this, prepare these products:

  • 5 apples;
  • 1 cup of sugar;
  • 1 egg white
  • 350 ml of chilled cream (10-20% do not whip, you need to take even fatter).

This recipe proposes to do without a thickener due to freezing.

Details:

  1. Baked whole apples peeled in the oven at 180 degrees. 20 minutes, then cool and mashed.
  2. Add sugar, protein there. Beat with a mixer until the mass becomes dense so that the spoon stands.
  3. Beat cream until peaks, combine with applesauce.
  4. We lay out in batch forms and freeze for 30 minutes.

Chocolate coated

It is better to make the icing from milk chocolate, it will be more smoothly combined with a tender core.

Total required:

  • 100 g of chocolate;
  • 100 ml of milk;
  • 10 g of gelatin;
  • 100 ml of fat cream (more than 30%);
  • 80 g of powdered sugar.

It is better to take a silicone mold.

Here's how to prepare it:

  1. Melt the chocolate, pour a thin layer on the bottom of the form (not all, half). We put in the freezer for 10 minutes.
  2. Mix with a mixer the icing sugar with cream.
  3. Dissolve gelatin in warm milk, pour the solution into “powdered” cream. Cooling down.
  4. By the time the gelatin-cream mixture is ready, you can just take out the chocolate mold from the freezer. We spread the mixture into it, pour the remaining chocolate on top and send it to the freezer for 30 minutes.

With agar

Agar is a vegetable substitute for gelatin, that is, suitable for vegetarians.

All you need:

  • sugar - 100 g;
  • dry jelly - 50 g;
  • water - only 200 ml: half for diluting jelly, half for agar;
  • citric acid - 5 g;
  • agar-agar - 15 g.

Jelly is sold in the same place as prefabricated jelly. It happens fruit or berry, you can choose any one to your taste.

But what to do with all this:

  1. Agar-agar dissolved in warm water, periodically stirring the mass.
  2. Pour boiling water over sugar and powdered jelly, add swollen agar here, add citric acid. Pour agar-agar in a trickle, continuously stirring the entire mass to evenly distribute the component and obtain a homogeneous mass. Beat with a mixer until the mass becomes lush, uniform and airy.
  3. The delicacy is almost ready. The resulting mixture is poured into a mold, left to cool. It is better to leave overnight, if this is not possible - at least 4 hours.
  4. In the morning, cut into cubes or cubes and enjoy a dessert with a fragrant mug of tea.

It is interesting:Turkish delight at home

If the marshmallow does not freeze, what should I do?

More than a day passed, and the dessert is still liquid, why is this happening? Most likely, the point is in the products that were used in the preparation of goodies.

Possible reasons:

  • slightly whipped mass. This must be done carefully to get a dense consistency;
  • gelatin was used, not agar-agar. With gelatin, marshmallows thicken worse;
  • too thick (high) layer hardens longer.

If the situation has not improved in a day, then adding an additional portion of the thickener is useless.

What to do if the marshmallow does not freeze: cut the jelly with a sharp wet knife (so that it does not stick to the blade) and sprinkle it with powdered sugar. It will turn out something similar to an oriental delicacy of Turkish delight, but with a softer base.

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