Marshmallow is a light airy dessert loved by children and adults. And marshmallow in chocolate is a sweetness that will not leave indifferent any sweet tooth.

What is an airy dessert made of?

Confectionery made from fruit puree with whipped proteins came to cooking from ancient Greece. Constantly changing and improving, marshmallows became sweeter in taste and lighter in structure. The modern number of varieties of products is huge: on agar-agar, gelatin or pectin, with fruit or berry puree, on sugar, honey or sugar substitutes, with or without filling, in a glaze of different types of chocolate or yogurt. The classic and most correct recipe is applesauce, beaten with egg whites and sugar with a small addition of a gelling agent, most often agar.

Restrictions on use, benefits and harms

And the best part is that you can always make a sweetness for every taste yourself, because the technology for its preparation is quite simple. The classic composition of marshmallow in chocolate - egg whites, applesauce, sugar, gelling agent. And besides the pleasure of a fresh dessert, this delicacy will also benefit the body.

• Natural applesauce or replaceable fruits and berries are enriched with microelements.
• Glucose improves brain activity.
• Chocolate is a natural antidepressant that will give you extra energy.
• And the gelling agents used are useful in their own way:
• Pectin - promotes the elimination of toxins and heavy metals;
• Agar-agar - rich in iron, calcium, iodine;
• Gelatin is a source of animal protein and collagen that strengthens hair and bones.

Is marshmallow good for you? Undoubtedly, but do not abuse it, because dependence on sweets can lead to obesity and provoke the development of tooth decay.

Also, chocolate marshmallows should be used with caution, and sometimes excluded from the diet for allergy sufferers, people suffering from diabetes, cardiovascular diseases or overweight problems.

Storage rules

So that the sweetness bought or prepared on its own does not spoil and can delight with its taste for a long time, you should take care of its safety. The shelf life of the dessert in unopened packaging is maximum 3 months. It should be stored in a dark place, away from sunlight, at a temperature not higher than 22C. This is especially true for products with chocolate, because improper storage will ruin the taste and appearance.

In case of violation of the integrity of the package, in order to prevent drying out, the sweetness can be stored for several days in the refrigerator in a tightly tied bag.

Calorie content of the product

Eating a tidbit of dessert, many are wondering: how many calories are in marshmallows in chocolate? Yes, this product cannot be called dietary.

The calorie content of marshmallow in chocolate always depends on the composition of the product. A dessert made on agar with a thin layer of dark chocolate will be healthier than its gelatinous counterpart in milk glaze.

How many calories are in one piece of the product depends on the type. But when eating a treat for dessert, you always need to remember that usually 1 marshmallow in chocolate has 133 kcal. To balance the benefits and harms of the product, the recommended daily dose of sweetness is 1-2 pcs., And it is better to opt for white varieties without dye with a thin filling of dark chocolate.

If you think you know everything about chocolate marshmallows, then you are wrong. Do you know how sweetness and tomato are related or what is marshmallow dreaming of? Here are some fun facts that will only increase your love for the airy dessert.

• “Marshmallow in chocolate” is not only a confectionery sweet, but also a tomato variety. These tomatoes have an unusual color and incredibly juicy and sweet pulp.
• The Guinness Book of Records contains a record for the fastest eating of sweets, it is 17 pieces. in a minute.
• The largest marshmallow was made in Kharkov in 2013, its length was almost 70 meters.
• If at night you dreamed of eating a sweet delicacy, then you should expect a stream of flattering speeches, and if you yourself treat them to someone, then expect an invitation to a holiday.
• The closest relatives of marshmallows are marshmallows and marshmallows.

Marshmallow recipes at home

You can cook marshmallows yourself at home without much hassle. From a huge number of recipes, it is always possible to choose the one that will satisfy the taste requirements of everyone. And cooking options can be counted a hundred pieces, or even more. After all, marshmallow is a dessert that can be combined in different proportions, achieving new tastes and aromas.

Low Calorie Diet Recipe

The calorie content of marshmallow in chocolate is too high for those who care about their figure. But you don't have to suffer without sweets if you cook it with a sweetener.

Water - 200 ml

Chicken protein - 2 pcs.

Lemon juice - 2 tbsp spoons

Agar-agar - 2 tsp

Sweetener - 2 tsp

Dissolve agar-agar in cool water. Bring it to a boil over low heat. Dissolve the sweetener in it. Leave the liquid on a low boil.

Beat fresh egg whites with a mixer until firm, fluffy foam with the addition of lemon juice.

Remove water with agar from heat. Quickly put the elastic protein in it and beat thoroughly with a mixer for 3-4 minutes.

Let the mass brew a little. During this time, the agar will thicken to the desired consistency. Next, use a confectionery syringe to place the products on paper or simply pour the whole mass into the dishes in the form of a marshmallow layer. Allow the sweets to cool completely, and cut the layer into portions.

Each piece of homemade sweetness will have minimal calories, up to 40 kilocalories per 100 grams. Therefore, in addition, each product can be poured with melted natural dark chocolate.

Pumpkin marshmallow

The airy pumpkin sweetness is an interesting dessert with a pleasant golden color. It's easy to make with fresh or frozen vegetables.

Pumpkin - 400 gr

Sugar - 600 gr

Water - 150 ml

Egg white - 1 pc.

Pectin - 8 g

Agar-agar - 9 gr

Peel a piece of pumpkin, cut into small pieces. Bring the vegetable to softness over low heat, the pumpkin should evaporate from excess water. Rub the mass through a sieve.

In a saucepan, mix 200 g of sugar with mashed potatoes, boil the mass until the crystals dissolve.

Separately dissolve the gelling agents in water, slightly heating the liquid. Add the rest of the sugar to them and cook the sweet syrup for 6-7 minutes. Then let it cool down a little.

Beat the egg white until firm peaks. Pour the hot syrup into the protein in a thin stream, whisking constantly. The finished mass should not drain from the whisk.

Put pumpkin blanks on a mat or paper with a pastry bag, let them stand for about a day.

The more natural ingredients are used in a dish, the higher its benefits and the harm from its use is reduced.

Secrets of making homemade treats

Many other desserts are created using homemade marshmallows. Using it as a decoration, you can make chocolate nut and marshmallow ice cream, a cake base, or something else. The main thing is that the source material is of high quality. If you want the recipe to always make marshmallows in chocolate, then it should be prepared taking into account some rules.

• So that the basis of any marshmallow - the egg white is whipped qualitatively, it should be used chilled and a pinch of salt added to it while whipping.
• Calorie content 1 pc. products will significantly decrease if you use an algae extract for thickening, i.e. agar agar.
• So that the products do not stick together during storage, they should be sprinkled with powdered sugar or dipped in melted chocolate.
• It is better to make an apple-based dessert from the Antonovka variety, then the mashed potatoes will be thick, which will improve the shape of the marshmallow.
• The key to successful cooking is long beating. Only in this case will the mass become elastic and smooth.

In contact with

Apple marshmallow on agar and chocolate 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 agar gelling agent, which is made from algae. No whole eggs, no oil, no allergy-causing additives. Marshmallow is a healthy dessert.

And what about the taste! Perfect sweetness! Marshmallow has a delicate fruity character and a very airy texture, porous, reminiscent of soufflé and mousse at the same time. It's like tasting a sweet cloud!

Marshmallows are widely represented in stores, but it is unlikely that modern industrial marshmallows are made from natural, "live" products, because even ordinary egg proteins are successfully replaced with a special powder, fruit puree - with freeze-dried juice, and marshmallows acquire all the taste qualities thanks to flavors and essences. Homemade marshmallow is another matter. Making marshmallows at home, in your kitchen, is a sheer pleasure, and you just need to follow all the instructions of the recipe during its preparation. It will turn out both delicious and very beautiful!

The basic, basic recipe for marshmallows is made from applesauce. These fruits contain a lot of natural pectin, which helps marshmallows to keep their shape. And also applesauce 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.

Cooking time: about 1 hour plus a day for drying

Finished product yield: about 1 kg

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

In the meantime, prepare the apples. Cut the fruit in half and core the apples.

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

Gently scoop the apple pulp out of the skin with a teaspoon. Transfer the pulp to 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. Allow the resulting mass to cool.

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

Add the remaining sugar to it and stir.

Boil the syrup for 5 minutes, until the syrup drips from the spoon forms "strings".

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

Add protein to the applesauce and beat until fluffy.

Now, without stopping whipping, add the hot syrup to the protein mass in a thin stream. The marshmallow mass will greatly increase in volume. Continue whisking until stiff peaks and mass is just above body temperature.

Use a pastry bag to place the marshmallows on a parchment-lined baking sheet.

Leave the marshmallow at room temperature to dry for a day, then generously sprinkle it with powdered sugar.

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

Store the finished marshmallow in a closed container to keep it dry and tender.

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

How to make homemade chocolate citrus marshmallows

1 Line a round, rectangular, or square pan with baking paper. This is a marshmallow mold. 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. Whisk the whites in a blender until the whites are 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, place it in a food processor along with the egg whites. You can add a small amount of any fruit syrup in this step. Beat on low speed for 5 minutes.

5. Wait until the temperature of the mass has dropped to about 50 ° C and then add the lemon and orange juice. Pour the resulting mass into the prepared mold. Refrigerate for 3 hours.

6. Once the marshmallow has hardened, cut it into rectangles or squares.

7. Combine the grated chocolate and powdered sugar and sprinkle on the marshmallow plates.

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You can make chocolate-covered marshmallows at home using available products. The taste and quality of such a delicacy will surpass analogs 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 the confectionery secrets are - further information.

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

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

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

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

1. Whisk separately whites with powdered sugar.
2. The dissolved thickener (pectin, agar-agar or gelatin) is poured into the mass and beat is continued.
3. Add additional components.
4. With the help of confectionery syringes, hemispherical portions are formed.
5. The products go through rapid cooling.
6. The finished marshmallow is poured with melted chocolate icing on a conveyor belt.

After all, the products are cooled again, and then packing and filling works, weighing and quality control are performed.

The disadvantage of factory marshmallows is the presence in the composition of the components necessary to ensure long-term storage of the product. Manufacturers often use potentially hazardous colorants, flavor enhancers, and preservatives.

Classic dessert at home

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

Ingredients for 4 servings of dessert:

• 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;
• a bar of natural dark chocolate.

After preparing all the ingredients, you need to choose the appropriate utensils and accessories: a stewpan, a gelatin bowl, a pastry syringe, a mixer, spreading and parchment.

What to do next?

1. Soak the gelatin.
2. While it is swelling, 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 baking 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 spread with parchment.
7. Using a pastry syringe, form a marshmallow on a prepared stand and cool.
8. Melt a chocolate bar and pour the frosting over the marshmallows.
9. Send to refrigerator for 3-4 hours.

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

With strawberry flavor

The flavor combination of strawberry and chocolate is a classic pastry chef used in various desserts. It is very easy to prepare marshmallows according to this principle, and in addition to excellent taste, it will contain useful vitamins and organic acids.

Composition of marshmallow in chocolate with strawberries:

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

After completing the preparation of the products, you need to proceed with the following steps.

1. Mash the strawberries in puree and evaporate the moisture.
2. Dissolve the thickener with water and 2/3 of the prepared sugar.
3. Boil the syrup until it starts to stretch slightly.
4. Beat the whites separately with the cooled strawberry puree and the remaining sugar.
5. Pour the slightly cooled syrup into the mixture, without ceasing to beat with a mixer.
6. Using a confectionery syringe, form hemispherical portions from the mixture, let them dry.
7. Melt the prepared chocolate in a water bath, apply with a pastry brush to the surface of the dessert.
8. Sprinkle with powdered sugar and leave in the refrigerator for 1-2 hours.

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

Marshmallow in white chocolate

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

Ingredients:

• 3-4 apples or 150 grams of mashed potatoes;
• 1 cup of sugar;
• 10 grams agar agar;
• 0.5 cups of water;
• 1 protein;
• white chocolate (100 grams).

The cooking plan is standard, below it is presented step by step.

1. Boil the syrup from water and sugar. You need to boil it until it starts to stretch.
2. Beat the protein separately with a little sugar or powder.
3. Prepare applesauce, mix with syrup, beating without stopping.
4. Add the protein foam while whisking 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. Form a marshmallow of the desired shape with a pastry bag and leave to dry at room temperature.
7. After drying (3-4 hours), melt the chocolate and pour over the finished marshmallow.

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

Unusual delicacy on a stick

Homemade marshmallows in chocolate are a great treat for children, as they are free of dangerous preservatives that inhibit development, harmful chemicals and additives. For the smallest sweet tooth, you can prepare a marshmallow treat on wooden sticks. It 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 or candy bar decoration.

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

How to make a delicacy - further step by step instructions.

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

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

Autumn is certainly associated with the aromas of apples. Everyone can enjoy their juicy and pleasant taste. And after spending quite a bit of time making a delicious dessert, you will get a delicate, airy homemade apple marshmallow.

The main rule: cook with pleasure!

What products are apple marshmallows made of:

1. Ripe apples - 4-5 pcs (for making 250 ml 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 cook a delicious apple marshmallow in chocolate glaze, a recipe with a photo step by step:

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

2. For preliminary softening and obtaining a particularly delicate taste of apples, they must be baked in the oven. Then peel off the skin, seeds and grind until smooth. The most convenient way is to use a blender.

3. Add 250 g of sugar and vanilla sugar to the puree. Withstand a little time.

4. 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 to cook the resulting syrup over low heat until the "sugar cobweb" stretches while stirring (correct sugar caramelization). A wooden spatula is recommended. Now the syrup needs to cool down (do not put it in the refrigerator, as agar-agar tends to freeze).

5. Back to the applesauce. After adding half of the protein to the puree, beat the resulting mixture until it brightens. After adding the remaining protein, you should continue to beat until the mass is airy.

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 on a baking sheet (or other flat surface), which is covered with parchment.

The recipe indicates the number of ingredients at which there are a lot of marshmallows, therefore, to prevent unwanted solidification of the apple mass, the parchment, baking sheet and pastry bag must be prepared in advance.

8. The process of drying the finished marshmallow takes at least a day without a refrigerator.

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

Simplest recipe for making chocolate glaze: it is convenient to melt a bar of chocolate in a microwave oven or in a water bath. To prevent the glaze from spreading, it is better to place the marshmallow for solidification in the refrigerator.

That's all! We have got a very tasty apple marshmallow under chocolate icing. You can start feasting!

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Recipe chocolate marshmallow:

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

Add sugar to the swollen gelatin.

Put 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 gelatin be heated to high temperatures, otherwise it may lose its gelling properties and the marshmallow will not solidify!

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

Then beat the gelatinous mass vigorously with a whisk until bubbles appear.

Gradually, in a tablespoon, add warm melted chocolate to the mixture.

Pour honey into the chocolate mass (if you have it sugared, melt it in the same way as chocolate - in a warm water bath and cool). During the introduction of honey, continue to work intensively with a 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 whipped with a blender or mixer for 7-10 minutes. When the mass is filled with air bubbles, which will remain inside due to the action of gelatin, the whipping can be stopped.

Pour the chocolate mass into a mold or pour it into special molds, refrigerate for 1-2 hours.

When the marshmallow mixture hardens, cut it into squares with a sharp knife.

And roll in cocoa powder on all sides.

The wonderful chocolate marshmallow is ready!

And this is how it looks in section: