How to cook delicious marshmallows at home on agar-agar, proteins, currants, apples, strawberries, kefir and cottage cheese?

Sephir is not only tasty, but also useful. It turns out that making marshmallows at home is very simple and easy! This does not require a set of complex ingredients, but only proteins, sugar and fruit mass. Please loved ones with delicious dessert recipes listed in this article!

How to make homemade marshmallows, recipes with photos

Almost every person knows what marshmallows are and tried this delicacy repeatedly. But not everyone has the concept of what this sweetness is. In fact, marshmallows are sugar mass, mixed on berry mashed potatoes with the addition of protein and fastening matter: gelatin or agar-agar syrup. The dessert received its unique name in honor of God, who was called Zephyr and who gave unearthly sweetness to the simple people of ancient Greece.

Buying marshmallows in any grocery store is very easy. Modern marshmallows are presented in several color solutions (and yet, the most popular are shades of pink and white), sizes and forms, with different glazes: chocolate, fruit, white and in some cases, even with fruit filling. The store marshmallow looks like a sea shell, because it is poured into such a shape, either a round and slightly voluminous drop with a tail at the top.

It turns out that this treat is very easy to cook at home. This does not need a complex set of ingredients and some special household appliances. All that is required is desire and zeal. As a result, you will get a delicate and very light dessert, which is very different from the store: firstly, it has a different shape (the one you give it) and density (much softer).

Home marshmallows are not only tasty, but also useful. It consists only of natural ingredients, without impurities of preservatives and stabilizers. Such a treat is always very quickly eaten and does not leave anyone indifferent.

What will be required in order to prepare the most delicate home marshmallows:

• egg white (chicken eggs, clean) - with two eggs
• sugar -about three tablespoons, but you can regulate sweetness yourself (more or less)
• fruit jelly -two packs. It is easy to purchase in any grocery store, just two packages of 40-50 grams of any berry jelly
• boiling water -it is steep boiling water. About half a glass
• oil -it is best to use vegetable, it is necessary for the working surface

You will also need parchment paper (culinary paper), which is not difficult to buy in the store. It will not allow marshmallows to stick to the surface.

It’s incredibly easy to cook home marshmallows with your own hands and the most pleasant thing is that it does not take much time, and all the stages are crazy: it is simple:

• Put the kettle and boil water. You will need only half a glass boiling water(125 milliliters, if sure) for dissolution of fruit jelly. This is perhaps the most difficult part of the work, since in such a small amount of water, all bought jelly should be dissolved very carefully. Leave the jelly cool at room temperature
• Two proteinsseparate very carefully from the yolk. No piece of yolk should fall into the protein, otherwise you risk spoiling the dish. Eggs must first be in the refrigerator, or just within two hours to cool the separated proteins in the refrigerator. Cold proteins beat better
• Pour a small pinch of salt into the proteins, just a little, on the tip of the knife. With the help of a mixer or nozzle, “corolla” on a blender, start whipping proteins. They need to be turned into a stable white foam that “sits” tightly in a bowl even when you turn the dishes upside down. For this, the proteins should be beaten continuously for at least five minutes
• After you got foam, start very slowly enter sugar into the protein.To do this, do not throw all the number, but add it a little bit and after the last addition, beat the proteins for exactly five minutes
• Next stage - adding fruit syrup with jelly. Without stopping the whipping with a thin stream, begin to introduce jelly, mixing it with proteins. After all the jelly is added, whipping should last another five minutes
• Now it is worth choosing a form for solidification of marshmallows. It can be separate baking molds (silicone cups, bears, shells, hearts - marshmallows are very easy to lag behind them and parchment paper will not be needed) or one continuous deck. Put the marshmallow mass in a form previously lined with parchment paper and greased with vegetable oil
• Send the marshmallow mass to the refrigerator on the upper shelf (there is colder there) and leave in a calm state for about five hours. After that, the marshmallow goes, is cut portioned and eaten with great pleasure!

Dietary marshmallows at home

Sephirus can be considered a dietary dessert, because if desired, it is quite possible to cook it at home and adjust the amount of sugar in it yourself (or not add at all).

Of course, it will differ from the store, but only for the better. Such a marshmallow has a soft density, not sugary, not harmful and low -calorie. In addition, there are no chemical impurities and preservatives in home dietary marshmallows.

For the preparation of dietary marshmallows from apples and honey, you will need:

• Applesaucefrom fresh sweet apples (it is sweet apples that will decorate the taste, not sour). Grate an apple without a skin on a special grater and drain excess juice. You will need about 200 grams of pure apple puree
• Protein -ordinary protein from chicken eggs, two pcs. Previously, it must be cooled for better whipping and turning into foam
• The sweetness of the marshmallows will give honey,you will need about twenty grams. If desired, you can replace honey with any sugar -replacement
• Gelatin -constant ingredient for making marshmallows, you will need about five grams of gelatin in granules

Preparation:

• Before you get apple puree, the apple should be baked. So it will gain pleasant softness and sweet taste. Just cut an apple of 250 grams by about four parts, remove the core and bake for half an hour at a temperature of about 180 degrees. The apple is considered ready when it gained softness
• The baked apple can be passed through a grater, blender or just rolled with a fork to get mashed potatoes
• Boil water (half a glass, about 100-120 ml) and dissolve all intended gelatin intended in the water, leave it to swell, you can warm it in the microwave
• With the help of a mixer or blender, beat two cool eggs in a stable foam
• Pour gelatin into whipped proteins and mix everything thoroughly with a mixer. Add honey and apple puree to proteins in the same way
• Pour the marshmallow mass in one large shape or form it beautifully on parchment and leave to harden for five hours in the refrigerator. After this time, the dessert will be ready!

Home vanilla marshmallows, recipe

Vanilla marshmallows are pleasing not only with its delicate taste, but also by a delightful aroma. It is also very easy to cook at home on your own and use the simplest ingredients at the same time. You can take both apple and berry puree as a basis. If you do not want to use fruits and berries, citric acid will help you.

A set of ingredients:

• Half a glass of water,in which it will be necessary to dilute gelatin
• Gelatin -in the amount of ten grams. If you adhere to vegetarian nutrition, you can also successfully use agar-agar in the same amount
• Sugar -in order for the marshmallow to become sweet, you will need about two glasses of sugar, but you are quite able to regulate the sweetness of the dessert and reduce the amount of sand
• Lemon acid -one small spoon of acid is required to add a pleasant sourness to the marshmallow
• Baking soda -about half a teaspoon, no more
• Vanilin -or vanilla extract, you need no more than half a teaspoon

Preparation:

• First you should soak gelatin. To do this, it is poured with cold water and is left for swelling for about an hour
• In half a glass of water, two glasses of sugar should be dissolved on the fire, mixing thoroughly. Such a caramel should cook no more than five minutes. After that, a thin stream is introduced into the brew
• Sugar with gelatin should not boil in any case and therefore mix the mass thoroughly for five minutes and do not turn on too much fire
• After the gelatin is completely dissolved in the mass, it must be removed from the heat and beat with a mixer for about ten minutes
• After it is thoroughly mixed and cool down a little, add citric acid and vanillin to taste. After that, continue whipping for another five minutes
• The last stage is the addition of soda and the subsequent whipping of the mass for another five minutes. You will notice how marshmallows will increase in size and light. If desired, it can be given color with food or natural dyes
• Pour the mass into a general shape, greased with fat and laid out with parchment paper and send it to the refrigerator for hardening for at least two hours

Natural spinach juice will help to give marshmallows, which will give a pleasant mint tint. Beetroot juice will make marshmallows pink, and carrot juice - orange.

Homemade marshmallow

You can cook homemade marshmallows from any berry mass. Currants have a unique saturated taste and therefore is one of the best ingredients of this dessert.

You will need:

• Baked apple,which then should be crushed in mashed potatoes. It is necessary about 100-125 grams of sweet puree
• Mashed currants -for this, the berries should first be unconscious with sugar to a density. The berry mass should be approximately 125 grams
• Protein -only one protein is required, which should be cooled and beat in a stable foam
• Water -half of a glass
• Sugar -in total, it will be approximately half a kilogram
• Agar-agar or gelatinif desired, but no more than ten grams

Preparation:

• One not a large apple should be baked without a core for about half an hour in the oven at an average temperature
• A glass of currants should be chopped with a blender, rubbed on a sieve to get rid of the bones and send to the fire. Berries should be boiled until the excess fluid is evaporated and the mass does not become thick. Cook for about half an hour
• In water, the intended amount of agar or gelatin should be dissolved. After it completely dissolves on fire, you should add the entire amount of sugar to it and turn into caramel over low heat. The syrup is cooked for about four minutes and all this time the mass should be thoroughly mixed so that it does not stick to the bottom of the dishes and does not burn
• Egg protein beats with a mixer into a stable foam. Foam is considered ideal when it sticks tightly to the machines of the dishes. Beat the protein for about five to ten minutes at a strong speed of the blender
• After that, berry and apple mass is added to the beaten protein, everything is thoroughly mixed with a mixer for several more minutes. Sugar syrup with gelatin (or agar) is introduced into this mass with a thin stream and at this time the mixer whips them carefully
• The finished mass is laid in the prepared form or squeezed out onto parchment paper with a culinary syringe. Thanks to the berry, marshmallows have a pleasant purple tint and thin saturated taste

Homemade marshmallow with strawberries

Required:

• Baked apple,medium -sized 120 grams
• Puree strawberries -carefold on fire (one-room of a glass)
• Protein -only one cool protein is required, which should be beaten into stable foam
• Water -half of a glass
• Sugar - half kilo
• Agar-agar or gelatinopen (10 gr)

Preparation:

• One not a large apple should be baked without a core for about half an hour in the oven at an average temperature
• Strawberries should be chopped with a blender and sent to the fire. Berries should be boiled until the excess fluid is evaporated and the mass does not become thick. Cook for about half an hour
• In water, the intended amount of agar or gelatin should be dissolved. After it completely dissolves on fire, you should add the entire amount of sugar to it and turn into caramel over low heat. The syrup is cooked for about four minutes and all this time the mass should be thoroughly mixed so that it does not stick to the bottom of the dishes and does not burn
• Egg protein beats with a mixer into a stable foam. Foam is considered ideal when it sticks tightly to the machines of the dishes. Beat the protein for about five to ten minutes at a strong speed of the blender
• After that, berry and apple mass is added to the beaten protein, everything is thoroughly mixed with a mixer for several more minutes. Sugar syrup with gelatin (or agar) is introduced into this mass with a thin stream and at this time the mixer whips them carefully
• The finished mass is laid in the prepared form or squeezed out onto parchment paper with a culinary syringe. Thanks to the berry, marshmallows have a pleasant pink -shaped shade and a thin saturated strawberry taste

Apple homemade marshmallows, recipe

You will need:

• Applesaucefrom fresh sweet apples (it is sweet apples that will decorate the taste, not sour). Grate an apple without a skin on a special grater and drain excess juice. You will need about 200 grams of pure apple puree
• Protein -ordinary protein of two chicken eggs. Previously, it must be cooled for better whipping and turning into foam
• Sugar For the sweetness of the dessert, adjust its number to taste
• Gelatin -five grams of gelatin in granules

Preparation:

• Before you get apple puree, the apple should be baked. So it will gain pleasant softness and sweet taste. Just cut an apple of 250 grams by about four parts, remove the core and bake for half an hour at a temperature of about 180 degrees. The apple is considered ready when it gained softness
• The baked apple can be passed through a grater, blender or just rolled with a fork to get mashed potatoes
• Boil water (half a glass, about 100-120 ml) and dissolve all intended gelatin intended in the water, leave it to swell, you can warm it in the microwave
• With the help of a mixer or blender, beat two cool egg whites into a stable foam, gradually introduce sugar in the right amount and, after the last spoon of sugar, beat the proteins for another 4-5 minutes
• Pour gelatin into whipped proteins and mix everything thoroughly with a mixer. Add apple puree to proteins in the same way
• Pour the marshmallow mass in one large shape or form it beautifully on parchment and leave to harden for five hours in the refrigerator. After this time, the dessert will be ready!

Cottage cheese marshmallows at home, recipe

This is a fairly unusual recipe for making marshmallows, but it is also successfully quite realistic to cook at home. For this you will need:

• About half a kilo of cottage cheese.You can use both a store product and a home -made cottage cheese. In any case, it must be wiped through a sieve so that it acquires a pleasant consistency
• Instead of water, this recipe involves using a glass of milk(approximately 200 ml)
• A lot of gelatin will come in handy, one kidney is tried on, which contains 20 grams in granules
• Use sweetness sugar or sucrotor,adjust its number to your taste and preferences

Preparation:

• As already mentioned, cottage cheese is grinding through a sieve or crushed by a blender. It is necessary to gain a soft cheese mass
• The required amount of gelatin is soaked in heat, but not hot milk. In this state, it must be left for half an hour to swell, and then, if there are lumps, dissolved on fire
• The preferred amount of sugar or sucriner to taste to give sweetness to the dish should be added to the cottage cheese
• Cottage cheese and milk with gelatin very carefully with a mixer or blender are mixed and the mass is poured into the shape. The form should be sent to the refrigerator for two hours for hardening

The frozen cottage cheese marshmallow is cut portioned into cubes and, if desired, is decorated with powder cocoa, powdered sugar or fruit.

Sephir on agar-agar at home

Agar-Agar is a natural gelatin of plant origin. It is mined from algae. It has wonderful staging qualities, stronger than that of ordinary gelatin and with it you can prepare beautiful marshmallows.

You will need:

• two large apples
• protein of one egg
• sugar syrup: a third of a glass of water and a glass of sugar
• agar-agar-4 grams

Preparation:

• Two large apples should be cleaned and baked for half an hour at an average temperature in the oven. So you get a soft apple mass that easily chop. The output will be approximately 200 grams - this is a fruit base of marshmallows
• Beat one protein with a blender so that it turns into a dense stable foam. You can beat the protein from five to ten minutes
• Mix the apple mass with protein and continue to whip off so that everything is mixed thoroughly
• Dissolve the agar in water and, if desired, add food dye to it. Bring the mass to the fire on the fire, add sugar and remove it from the heat
• Continue sugar syrup into a thin stream into an apple-white mass, thoroughly mixing everything with a mixer
• Immediately fill the confectionery bag with mass, as the agar freezes quickly, or pour it into a specially prepared form, silicone or glass - to choose from
• Squeeze beautiful circles on parchment paper and send them to the refrigerator for solidification, it will take about an hour to completely freeze. Sprinkle the finished mickerel sugar for beauty and add sweet dessert

Kefir marshmallows at home, recipe

To prepare such a delicious marshmallow, you need:

Preparation:

• First of all, you should soak gelatin in water for half an hour
• After soaking, heat the mass on the fire and stir everything thoroughly so that the gelatin completely dissolves
• Kefir should be thoroughly mixed with sour cream using a mixer, adding the entire amount of sugar
• The gelatin mass should be introduced with a thin stream without stopping the whipping process
• Prepare the forms for marshmallows: fade a large parchment paper or cling film, you can use silicone molds
• Pour the mass into molds and send it to the refrigerator for eight hours until completely solidified

Safir from proteins at home

• Boil water and dissolve gelatin in it, about one dining room
• Two proteinsseparate very carefully from the yolk. No piece of yolk should fall into the protein, otherwise you risk spoiling the dish. Eggs must first be in the refrigerator, or just within two hours to cool the separated proteins in the refrigerator. Cold proteins beat better
• After you got foam, start very slowly enter sugar into the protein.To do this, do not throw all the number, but add it a little bit and after the last addition, beat the proteins for exactly five minutes
• Now it is worth choosing a form for solidification of marshmallows. It can be separate baking molds (silicone cups, bears, shells, hearts - marshmallows are very easy to lag behind them and parchment paper will not be needed) or one continuous deck. Put the marshmallow mass in a form previously lined with parchment paper and greased with vegetable oil
• Send the marshmallow mass to the refrigerator on the upper shelf (there is colder there) and leave in a calm state for about five hours. After that, the marshmallow goes, is cut portioned and eaten with great pleasure!

Video: “Home marshmallows. Recipe"