Airy and delicate strawberry marshmallows are a natural and inexpensive delicacy, and if you put less sugar, then dietary. It is not difficult to prepare it if all proportions are observed.

FOR COOKING IT IS NECESSARY: 200 grams of strawberries, 1 egg white, 300 grams of sugar, 5 grams of agar-agar, vanillin, 75 ml of water, powdered sugar.

For marshmallows, you can take both fresh berries and frozen ones. Suitable not only strawberries, but also blueberries, raspberries, currants. You can use apricots, plums, apples. In this case, we will cook marshmallows from fresh strawberries.

Making a berry base

We clean the berries from the tails and wash thoroughly. Put them in a blender and make a smooth puree. Those without a blender can cut the berries into pieces and boil them in a saucepan with a couple of teaspoons of water until soft, then rub through a fine sieve.

We shift the berry puree into a saucepan, add 100 grams of sugar and cook until it dissolves. On my electric stove it takes 5-7 minutes. The resulting mass is put in the refrigerator. Puree should not just cool, but cool. If it is warm, the marshmallow will not be lush and airy.

Whip

Put exactly 130 grams of cold puree in a bowl. Add the egg white and beat everything until the mass quadruples and turns pale pink. Marshmallow mass should keep its shape well. It will take approximately 10 - 15 minutes.

Cooking syrup

Now we need to cook the syrup with agar-agar. We need a deep saucepan. The syrup after boiling gives abundant foam, so this must be taken into account when choosing a container for cooking. Pour 5 grams of agar-agar, 200 grams of sugar into the pan, add 75 ml of water, mix everything and put on the stove. As soon as the syrup boils, we begin to stir it intensively with a wooden spoon so that nothing burns anywhere. Cook the syrup until it becomes slightly viscous. You can make a test on a soft ball: drop syrup on the table, the drop should not spread, but a ball should turn out.

Mixing

The next two operations must be done at the same time. We turn on the mixer and beat the marshmallow mass, pouring syrup into it in a thin stream. Syrup that has dried to the walls of the pan does not need to be scraped off and put into marshmallows, otherwise there will be lumps in it. Beat the mass with syrup until it becomes so thick that the mixer will be difficult to turn.

Posting

We spread the marshmallow mass in a pastry bag with a tip.

We plant marshmallows in the form of roses on a parchment-covered table or tray. If you want to eat sweets quickly, you should not make too large ones. If time allows, then you can make it thicker.

An original sweet delicacy - strawberry marshmallow is liked not only by children, but also by older people. It contains gelatin, so it is considered a very useful product. Many prepare marshmallows for holiday treats to end the event on a joyful note.
Entrepreneurial cooks have long learned how to cook marshmallows with their own hands and give joy to their close friends. Having become acquainted with popular recipes for making such a dessert, you can safely practice them in your kitchen. As a result, this tender, fragrant and tasty dish will become a frequent treat for a family meal.

There are many options for making marshmallows from other fruits (apples, raspberries, plums), but they all share the same process of creating a dessert.

Classic berry treat

Some housewives think that making homemade strawberry marshmallows with their own hands is a very difficult task. Therefore, they abandon this idea. In fact, following wise guidance, many have learned to make marshmallows on their own. To do this, collect the necessary ingredients and get down to business. The composition of the product includes:

• strawberries;
• egg whites;
• sugar;
• vanillin;
• agar-agar;
• powdered sugar;
• water.

Dessert recipe:

Dessert can be made in the form of cubes, circles, hearts or roses. In this matter, cooks have complete freedom of action.

Exquisite fruit and berry dessert - strawberry marshmallow

When berries ripen massively in the garden, I want to make various desserts from them. It can be:

• sweet ;
• jam;
• ice cream;
• jelly;
• jelly.

Experienced chefs offer a simple recipe for strawberry marshmallows, which is easy to prepare in the home kitchen. For a treat, take a simple set of components:

• strawberry puree or small berries;
• agar-agar;
• sugar;
• water;
• egg white;
• powdered sugar;
• Apple.

The process of making strawberry marshmallow with an apple consists of the following operations:

When whipping the marshmallow mass, it should be borne in mind that it almost doubles. Therefore, you need to prepare bulk dishes for this process in advance.

Frozen berries are not a hindrance

It is no secret that berries and fruits quickly replace each other in a short summer period. You will not have time to enjoy one, as the time comes for another. Wise housewives freeze them to stretch the pleasure for a whole year.

We put the strawberries in a saucepan (frozen, you can not defrost), pour in a little water. Put on fire, bring to a boil and cook for 2-3 minutes. Remove from heat and blend with a blender.

We return to the fire and continue to boil on medium heat. I cook for about 15 minutes.

Remove puree from heat and pass through a sieve.

You should get 250 g of puree.

Mix pectin with 50 g of sugar.

Add 150 g of sugar to the puree.

Return to the fire, cook for 2-3 minutes. Add sugar with pectin, stir and cook for about 5 more minutes. Remove from heat and cool completely - to speed up the process, I do it in an ice bath and I advise you :)

Mix 50 g of sugar with agar. We set aside. The remaining 350 g of sugar are mixed with water, put on the stove and cook until boiling. Then, with constant stirring, in a thin stream, pour a mixture of agar-agar and sugar into the boiling syrup. Cook the syrup to a temperature of 110 degrees.

In parallel, add protein to the puree and beat with a mixer until a fluffy mass is obtained.

Without stopping whisking, gradually pour in agar syrup in a thin stream. Whip until a meringue-like mass is obtained.

We shift the mass into a pastry bag with a nozzle and place the marshmallows on parchment paper or a silicone mat.

We leave the marshmallow at room temperature overnight or at least for 5 hours - during this time it should wind and dry.

Sprinkle the marshmallow halves with powdered sugar, then remove from the parchment and connect in pairs.

Happy tea!

One of the brightest, richest and long-awaited summer berries - strawberries today we will use to make homemade marshmallows. This dessert is incredibly transformed with the addition of a bright puree of fresh seasonal fruits! Strawberry marshmallow is colored in an alluring soft pink shade, enriched with a pleasant berry flavor with moderate sweetness and slight sourness. And what an amazing scent it has! No vanilla or spices are needed - the fresh berry copes with the role of flavoring to the fullest.

As in the classic recipe, we use agar-agar to stabilize the shape. We partially leave pectin-rich green apples in the base, the puree of which is traditionally the basic component of this dessert. Do not forget that the main work in the preparation of marshmallows is given to the mixer - here you can not do without a long and high-quality beating, so you need a powerful and proven unit.

Ingredients:

• strawberry puree - 100 g (approximately 200-250 g of berries);
• applesauce - 150 g (3-4 green apples);
• sugar - 100 g;
• egg white - 1 pc.

For syrup:

• agar-agar - 9 g;
• water - 160 g;
• sugar - 300 g.

For sprinkling:

• powdered sugar - 2-3 tbsp. spoons.

Strawberry marshmallow recipe at home

1. Puree strawberries with a blender. We get rid of small berry seeds - pressing with a spoon, wipe the strawberry mixture through a sieve, measure out exactly 100 g. If there is an extra part of the strawberry puree, you can just eat it, or set it aside for other recipes.
   
2. Peel the apples, remove the core. Bake until soft and immediately, without waiting for cooling, puree with an immersion blender. We wipe the mass through a sieve and measure 150 g for the recipe. A detailed method for making apple puree is described in the recipe.
3. Bring the mashed strawberries to a boil and immediately remove from heat. Add to hot applesauce. Pour in 100 g of sugar.
   
4. Stir thoroughly and leave at room temperature until completely cooled. Then put in the refrigerator for 1-2 hours.
   
5. When the puree has cooled, proceed to the preparation of the syrup. Dissolve agar-agar in cold water. We read the instructions on the package. If prolonged soaking is required, follow the manufacturer's recommendations.
   
6. We begin to beat the chilled fruit and berry puree with a mixer. Gradually add about half of the crude protein. We continue active whipping - the mixture will become more magnificent, it will gradually begin to lighten.
   
7. Add the rest of the protein. We work with a mixer until a thick light pink mass that holds its shape is obtained. When tilting the bowl, the mixture should remain still. The total whipping time is approximately 10-15 minutes (depending on the power of the mixer).
   
8. Heat agar-agar with water until hot. Add all the sugar (300 g), stir. Bring to a boil. A fluffy foam cap forms on the surface of the syrup.
   
9. Cook the syrup over medium heat until the temperature reaches 105-106 degrees. If there is no thermometer, we focus on a thin thread. That is, we look so that a trickle flows from the spoon taken out of the pan, which at the end stretches with a thin thread. The total cooking time after boiling is approximately 5 minutes. Remove the finished syrup from the heat and let it cool slightly for 4-5 minutes.
   
10. To the lush strawberry mass in a thin stream with continuous beating, pour in the hot mixture with agar-agar. We work with a mixer at maximum speed for about 5 minutes - the mass should grow in volume, it will turn out thick and stable. At the same time, the protein-strawberry cream remains warm.
    
11. Now we act quickly, do not hesitate, as the mass with agar-agar begins to solidify very quickly. At the ready should already be kitchen boards or spacious baking sheets covered with parchment paper or cling film. We fill a pastry bag with strawberry cream and plant the “pyramids” on the prepared surface. Diameter - about 4 cm, the height and shape of the blanks is arbitrary. Leave specimens at room temperature for 1-2 days to dry. Ready-to-eat strawberry marshmallow almost does not stick to fingers, has a stable shape, and separates from paper without any problems.
    
12. Sprinkle the "pyramids" with powdered sugar, which will provide a matte finish and remove the remaining stickiness. Then we remove the blanks from the paper and connect the two halves. Store strawberry marshmallows in a sealed container at room temperature.
    

Bon Appetit!

Recipe strawberry marshmallows at home:

We take a small saucepan, pour agar-agar into it and pour in water. Leave agar-agar for 1 hour.

Let's make puree. Let's start with apple. In order to get 150 g of puree, we take 300-400 g of apples. Wash the fruits, cut into 2 halves, cut out the core and put on a plate cut down.

We send the apples to the microwave and bake until tender. It will take about 40-50 seconds for 1 half of an apple. If there is no microwave oven, bake apples in the oven.

Transfer the baked apples to a blender and puree.

We wipe the resulting mass through a sieve and evaluate the density of the puree. If the puree turned out to be thick, leave it as it is, but if it is liquid, then the puree needs to be reduced a little.

Now let's prepare the berry puree. We suggest using strawberries, it will give marshmallows a delicate color and a pleasant aroma. If fresh berries are out of season, use frozen ones. For 100 g of strawberry puree, you need to take 250-300 g of berries. Defrost the strawberries and drain the liquid. Grind into puree with a blender or knead with a crush.

We wipe the strawberry puree, pour it into a saucepan and bring to a boil.

In a bowl, mix apple and strawberry puree, add sugar and stir until it is completely dissolved. Let the mixture cool completely.

Let's make syrup. We put the pot with the soaked agar-agar on the fire and bring to a boil. In this case, the solution must be stirred, especially well we pass along the bottom, since the agar can stick. Add sugar to the boiled agar-agar solution and gently mix until it is completely dissolved. It is very important that the sugar is completely dissolved before it boils again.

Cook the syrup, stirring gently to a temperature of 110 C (this is for those who have a food thermometer). If there is no thermometer, then after boiling, cook for about 5 minutes, when you raise the spoon, a thin thread of syrup should follow it, and there will be a thick foam cap on its surface.

In parallel with the preparation of the syrup, you need to start whipping the mashed mixture. Beat conveniently with a stationary mixer, while the mixture is whipped, you can work on the syrup. So let's get started.

Add the egg white to the cooled strawberry puree with sugar and start beating. Beat long enough, about 10 minutes. During this time, the puree mixture should lighten significantly and increase in volume at least several times.

Remove the finished syrup from the heat and pour it into the puree mixture in a trickle, right under the mixer blades. We constantly beat the mass. After adding all the syrup, beat the mixture for another 5-6 minutes, until a very dense and stable mass. At the same time, the marshmallow mass should cool to warm, but its temperature should not be lower than 40 C. Since at this temperature agar-agar already begins to bind the mass.

Put the resulting berry marshmallow mixture into a pastry bag and squeeze a small marshmallow onto baking paper. Leave it at room temperature for at least 8-10 hours. The surface of the marshmallow should be weathered, and the marshmallow itself should be compacted.

Sprinkle the finished strawberry marshmallow with a little powdered sugar and serve.

If desired, 2 halves of marshmallows can be glued together with the bottoms.