Apples - 500 g
Sugar - 200 g
Vanilla sugar - 15 g
Powdered sugar - 100 g
Water - 100 ml
Gelatin - 25 g
Eggs - 1 pc.
Beets - 1 pc.

How to make homemade marshmallows. Recipe from Liza Glinskaya

We start making homemade marshmallows by soaking gelatin. Pour 150 ml of cold water into a cup and add gelatin, stir and set aside for 1 hour to swell.

Pour 100 ml of water into a saucepan, heat it up, add sugar, stir, bring to a boil and cook the syrup.

Cut the apples in half, remove the seeds and bake in the oven for 30 minutes at 180 ° C. After that, grind them in a blender along with the peel and grind them through a sieve. Mix with vanilla sugar.

Separate the yolk and white of one egg. Whisk in the applesauce and then add half the protein and beat until the mixture lightens. Add the other half and beat.

Pour the syrup into the puree and beat until the mass cools down to room temperature.

Melt the swollen gelatin in a steam bath and add to the puree with syrup. Beat the mixture for about 5 more minutes, until it doubles and thickens.

We put the finished marshmallow in a pastry bag with a curly nozzle and squeeze it onto the parchment.

To make the marshmallow pink, grate half the beets on a puree grater, squeeze the juice. Add it to the finished marshmallow mass and stir.

Leave the marshmallows in the refrigerator for 2 hours. Then sprinkle them with powdered sugar. Remove the finished marshmallow from the parchment and connect the halves together. We leave for another 2 hours.

Homemade marshmallows will be incredibly tasty if you cook it according to Liza Glinskaya's recipe.

Fruit base:

2 large apples - after baking, the yield is 200 g (it is very important that the apples are fragrant and tasty)

200 g sugar

1 egg white

Syrup:

80 ml of water

220 g sugar

4 g agar agar (a gelling substance obtained from algae. Gelatin can be replaced, but then the preparation technology will completely change).

Red dye powder

Preparation:

Cut the apples in half, remove the center, bake in the oven or microwave: 180 degrees, 15 minutes. Peel the apples, beat with a blender or grind through a sieve until puree, add sugar and mix well - let cool.

Mix the cooled applesauce with half the protein and beat with a mixer. When the mass increases in volume and lightens, add the remaining half of the protein and continue to beat for a few more minutes.

In a saucepan, combine water and agar agar, bring to a boil, add color (optional) and sugar. Stir well and cook the syrup over medium heat for about 5 minutes.

Now pour the hot syrup in a thin stream into the whipping fruit base. The mass will increase in volume and begin to thicken. Beat for about 5-7 minutes more.

Agar agar begins to solidify already at 40 degrees. So you will have to quickly fill a pastry bag and put the marshmallows on the parchment. Leave the marshmallows overnight to dry out a little, then sprinkle with powdered sugar and combine the halves.

Charming Liza Glinskaya, culinary specialist and winner of the "Masterchef" project, reveals a recipe for making an easy, unusually tasty and easy-to-cook apple marshmallow. This delicacy will not harm your figure and is perfect for a friendly meeting or a romantic evening.

Nutritionists consider marshmallows to be one of the healthiest sweets and recommend including it in the diet, even for those who want to lose weight. Indeed, natural marshmallows are not only very tasty, but also useful: the pectins contained in baked apples (the base of the dessert) have a beneficial effect on the state of the digestive system and saturate the body with useful substances. And thanks to its low calorie content, marshmallows are absolutely safe for the waist! Interestingly, this sweet was loved and prepared by our great-great-grandmothers.

Pastila in the French way

Pastila was prepared in Russia as early as the 16th century. Then the sweetness consisted of only two ingredients: baked apples and honey. Moreover, the best for this dessert were considered special aromatic apples, from which the Antonovka variety was later bred. If there were none, sour "wilds" were used - the main condition was considered to be a fragrant apple aroma. In the 15th century, egg white was added to the marshmallow - it gave the delicacy a white color and elasticity. At the same time, they began to prepare berry variations of marshmallow (from raspberries, lingonberries, strawberries, mountain ash), but these recipes did not take root: the berries contain too little pectin, which does not allow achieving a dense mass.

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The marshmallow recipe was kept in the strictest secrecy for centuries, until the French pastry chefs found out about it in the 19th century. They thought of adding not just protein to the delicacy, but whipping it into a strong foam - the dessert turned out to be even more elastic. The sweetness was named "French marshmallow" and soon conquered all of Europe. At the same time, instead of honey, sugar instead of honey was added to marshmallows - due to this, the dessert kept its shape even better.

My marshmallow recipe

When I lived in France, I was surprised to find that there was no marshmallow in the local stores. But nostalgia for the taste of childhood haunted me. And then I began to cook marshmallows on my own. I have tried many different recipes for this dessert and offer you, in my opinion, the best one.

Important nuances.

Take only aromatic and tasty apples. And note: my recipe uses agar agar. Theoretically, it can be replaced with gelatin, but then the cooking technology will completely change.

Apple marshmallow

Fruit base: 2 large apples (200 g after baking), 200 g of sugar, egg white. Syrup: 80 ml water, 220 g sugar, 4 g agar-agar, red food coloring (optional).

The taste of this marshmallow is extraordinary, it cannot be compared with the store one. By the way, in many respects the taste of the treat depends on the apples - so choose the best ones.

1. Cut the apples in half, core them, and bake in the oven (microwave) at 180 ° C for about 15 minutes. Peel the apples, beat with a blender or grind through a sieve until puree, add sugar, stir, let cool.

2. Mix the applesauce with half the protein and beat with a mixer. When the mass increases in volume and lightens, add the remaining protein and continue to beat for a couple of minutes.

3. Bring water and agar to a boil, add color and sugar, and cook over medium heat for about 5 minutes more. Pour the hot syrup into the whipping fruit base in a thin stream. The mass will increase in volume and begin to thicken. Beat for another 5-7 minutes.

4. Without delay, fill a pastry bag and place the marshmallows on the parchment. Leave it to dry overnight, then sprinkle with powdered sugar and combine the halves.

INGREDIENTS

• Sour apples - 500 g
• Vanilla sugar - 2 tsp
• Sugar - 200 g
• Water - 70 ml
• Egg white - 1 pc.
• Gelatin - 25 g
• Beet juice

COOKING METHOD

1. Cut the apples in half, remove the seeds and spread them cut down on a baking sheet covered with parchment. We bake at a temperature of 180 degrees for 30 minutes

2. Soak gelatin in water (2.5 tablespoons). We leave for 15-20 minutes. Then we melt the gelatin in a water bath, making sure that it does not get too hot: the gelatin cannot be brought to a boil!

3. We interrupt the finished apples with a blender in mashed potatoes and grind through a sieve. Add vanilla sugar

4. Pour water (70 ml) into a saucepan and add sugar. We put the saucepan over medium heat and cook the syrup, without stirring, until it reaches a temperature of 118 degrees

To test the syrup for the desired consistency, pour cold water into a bowl and drip a little syrup into it. Then taste the curdled drop to the touch: if it is soft and firm, then the syrup is ready.

5. Beat the applesauce slightly until it expands slightly and is saturated with air.

6. Shake the egg white lightly and pour half into the applesauce. Beat until the mass increases in volume and turns white. Then add the remaining protein and continue to beat for another 5 minutes.

7. We begin to pour hot syrup into the apple-egg mass in a thin stream, without ceasing to beat. Whisk until the masa is lukewarm.

8. At this stage, add the dissolved gelatin

9. We put the mixture in an ice bath and continue to beat until it thickens and keeps its shape

10. Transfer the mixture to a pastry bag and place on a baking sheet (or other flat object), covered with parchment, marshmallow

11. We send marshmallows to a cool place for 2 hours to freeze

12. Remove the finished marshmallow from the parchment, fasten the “roses” together with the flat side and sprinkle with a mixture of cornstarch and powdered sugar.

Marshmallow

INGREDIENTS

• Egg white - 2 pcs.
• Gelatin - 30 g
• Sugar - 400 g
• Water - 100 ml
• Corn starch - 50 g
• Powdered sugar - 150 g

COOKING METHOD

1. Pour water into a saucepan, add sugar, place the saucepan over medium heat and cook the syrup, without stirring, until it reaches a temperature of 118 degrees

2. Soak gelatin in water (3 tablespoons). We leave for 15-20 minutes. Then we melt the gelatin in a water bath, making sure that it does not get too hot: the gelatin cannot be brought to a boil!

3. Beat the egg whites until white in a light foam.

4. We begin to pour hot syrup into the proteins in a thin stream, without ceasing to beat. Beat the mixture until it is barely warm.

5. Add gelatin to the egg mass and mix well

6. We fill a pastry bag with the mass and place long thin "sausages" on the parchment. We leave the marshmallows until it completely hardens.

Hot chocolate

INGREDIENTS

• Dark chocolate - 100 g
• Milk - 500 ml
• Chili pepper - 1 pc.
• Cornstarch - 2.5 tablespoons
• Cinnamon - 1/4 tsp

COOKING METHOD

1. Dilute cold milk (50 ml) with cornstarch.

2. Clean the chili from seeds and boil with milk for a minute. Then we take out the pepper, add cinnamon and chocolate broken into pieces to the milk. Stir until the chocolate is completely dissolved.

3. At the end, add the diluted starch.