Marshmallow at home - 10 step-by-step recipes

Classic marshmallow in chocolate at home

Homemade marshmallows will never compare to industrial ones. This man-made delicacy is distinguished by a greater tenderness of texture and natural composition. According to this recipe, we will cook marshmallows in chocolate. To make the flesh of the dessert the correct structure, we use agar-agar as a gelling component. To balance the sweetness, we include sour berries in the composition - currants, cranberries or lingonberries, for example, will do. And, of course, for high-quality whipping we use a powerful mixer - without this assistant it is difficult to imagine making homemade marshmallows.

Cooking time: 55 min.

Cooking time: 35 min.

Servings: 6.

• 
  The first step is to soak the agar agar. Place it in a bowl and fill it with 80 ml of cold water. Stir and leave to soak for twenty minutes.
• 
  We wash the berries, clean them of possible impurities and place them in a saucepan. Pour in the remaining water (200 ml.) And add granulated sugar in the amount of 130 gr. We put the saucepan on the stove, bring the contents to a boil and cook for ten minutes while stirring. The plate temperature is medium-low. Put the boiled berries together with the broth into a blender bowl and chop until puree.
• 
  We rub the resulting puree through a sieve to get rid of large particles and have an absolutely homogeneous berry mass at the exit. We do not use the remaining cake in the further preparation of the marshmallow.
• 
  Place the soaked agar-agar in a saucepan and heat until hot. Then add the remaining granulated sugar (230 gr.), Stir and continue to cook with continuous stirring for about five minutes. The plate temperature is medium-low. As soon as the mixture forms large bubbles on the surface and begins to boil, remove the saucepan from the stove, close the lid and leave the contents to cool. As it cools, the agar agar will begin to solidify.
• 
  We break the egg and separate the white from the yolk.
• 
  Place the mashed berry puree in a mixing bowl, add half of the protein, a pinch of salt and begin to beat at medium speed. After five minutes of beating, add the remaining half of the protein and continue to work with the mixer already at high speeds.
• 
  After another five to six minutes of beating, the mass will become much fluffier and noticeably lighter.
• 
  Add warm agar-agar with sugar to the mass in a thin stream. At the same time, we do not stop whipping. After adding all the agar-agar, continue beating at high speed for another three to four minutes. The mass will noticeably thicken and increase in volume even more.
• 
  We transfer the resulting airy thick mass into a pastry bag with the desired nozzle. In this case, we use a smooth round one. We plant marshmallows in the form of drops with peaks on the parchment. Leave the marshmallows to dry at room temperature for about a day. While drying, we check the density and texture tactilely.The marshmallow should be compacted; when you press on the surface with your finger, there should be no dents. After that, you can move on to the chocolate coating stage.
• 
  Break the chocolate into small pieces and place them in a heat-resistant bowl. Pour in the specified amount of vegetable oil for plasticity. We put the bowl in a water or steam bath and melt the chocolate while stirring. We bring the mass to absolute smoothness and uniformity.
• 
  To effectively cover the marshmallow with chocolate and use all of it is useful, pour the chocolate mass into a narrow glass. We dip the marshmallow with its spikes down into the warm chocolate, thus covering its entire surface.
• 
  Chocolate-covered marshmallows can be glued together or left separately. The glaze hardens quickly. For convenience, you can lay out chocolate-covered items on the wire rack.

Bon Appetit!

How to make applesauce marshmallows at home

Apples are perfect for making homemade marshmallows. They contain pectin, which helps the marshmallow acquire the desired texture. Also, these fruits have an ideal balance of sweetness and sourness - we are talking about ripe fruits of sweet and sour varieties. For the taste of marshmallows to have a natural apple flavor, the raw materials must be baked in the oven. The baked apple pulp has a very special taste and a pronounced natural aroma - this is very important for a truly tasty marshmallow.

Cooking time: 55 min.

Cooking time: 35 min.

Servings: 8.

Ingredients:

• Ripe sweet and sour apples - 4-5 pcs. medium size.
• Granulated sugar for puree - 250 gr.
• Granulated sugar for syrup - 460 gr.
• Egg white - 1 pc.
• Agar-agar - 8 gr.
• Water - 160 gr.
• Vanilla sugar - 25 gr.

Cooking process:

1. Place the agar-agar in a refractory bowl or saucepan and fill it with the specified amount of cold water. Stir and leave to swell for twenty minutes.
2. We wash the apples, dry them and cut them into halves. We place them in the form and send them to the oven. We bake fruits at a temperature of 190 degrees for twenty five to thirty minutes. Roasting time may vary depending on the type of fruit. Let the baked apples cool slightly, after which we peel them from the skin and seed capsule. Puree the pulp with an immersion blender. Then beat with a mixer for a couple of minutes to add a little air to the puree.
3. Add granulated sugar and vanilla sugar to the applesauce. Beat again with a mixer until the sugar crystals dissolve.
4. We return to agar-agar. We put the container with it on the stove and heat it to a very warm state. Stir to dissolve agar agar. Then add granulated sugar for syrup to the resulting liquid.
5. Mix thoroughly and cook at medium temperature until the syrup thickens a little, and the threads stretch behind the spoon while stirring. Remove the prepared syrup from the stove and leave to cool to a warm temperature. While it cools down, add half the protein to the applesauce and beat for three to four minutes. Then we add the other half and work with the mixer again for three minutes. Next, add the agar-agar syrup in a thin stream and continue to beat for another five minutes.
6. After adding agar-agar, the mass will noticeably thicken and become smooth and fluffy. We transfer the mass into a pastry bag with an asterisk attachment and place the marshmallow on the parchment in the form of embossed drops. We remove the deposited marshmallows to dry at room temperature. This process will take about a day. The finished marshmallow is denser, becomes elastic and does not leave dents after pressing with a finger on the surface.

Bon Appetit!

The easiest homemade marshmallow recipe without sugar

Marshmallow is one of the few sweets that does not contain a single gram of fat. However, it can in no way be called a dietary delicacy, since there is an abundance of sugar in the composition.We suggest making some changes to the recipe and making marshmallows without adding harmful sugar at all. For a rich fruity taste, we use a mixture of applesauce with mashed currants, and for sweetness we take a sweetener. Nowadays, you can buy a natural stevia-based substitute almost everywhere - this option is ideal.

Cooking time: 55 min.

Cooking time: 35 min.

Servings: 6.

Ingredients:

• Apples - 250 gr.
• Egg white - 1 pc.
• Agar-agar - 8 gr.
• Currant - 200 gr.
• Sweetener to taste.
• Water - 60 ml.

Cooking process:

1. Place the agar-agar in a small bowl and fill it with the specified amount of cold water. We leave the mass to swell for twenty minutes. We wash the apples, dry them and cut out the seed box. We place the prepared fruits in a saucepan, pour in water in such an amount that it covers the bottom with a layer of one centimeter. We close the dishes with a lid and put them on the stove.
2. Cooking apples under a lid for fifteen to twenty minutes at a minimum temperature. The water at the bottom should boil and create steam, which will process the fruit pulp. Cool the finished apples and remove the skin from them.
3. We wash the currant berries, dry them from excess moisture and puree with an immersion blender, after which we rub through a sieve. Place the homogeneous puree in a saucepan and boil it at low temperature with constant stirring. The task at this stage is to evaporate moisture from the puree and obtain a concentrate with a total weight of approximately 80 grams.
4. We also puree boiled apples without the skin with an immersion blender.
5. Place the applesauce in a separate saucepan and boil it, similar to currant puree. We keep the temperature of the plate to a minimum, do not forget to stir continuously. The total weight of the boiled puree should be approximately 100 grams.
6. Place the egg white in a bowl and beat it with a mixer at high speed until soft peaks.
7. Put boiled currant puree, soaked agar-agar and sweetener in a saucepan or bowl. Stir until smooth. We put the container with the resulting mixture in a water bath and heat it up to the hottest state. Boiling will not work, but the mass should be close to this. We keep the mixture in this state for two to three minutes. Do not forget to stir. The mass will be quite thick.
8. Add the cooled boiled applesauce to the whipped protein. Beat for four to five minutes. Then we introduce a hot mixture with currants and agar-agar. We put the mass directly into the protein-apple cream, without touching the whisk, and immediately continue beating - otherwise part of the mixture with agar-agar will settle and solidify on the whisk rods. After combining both masses, we work with a mixer for another three to four minutes.
9. We place the still warm mass in a pastry bag with the desired nozzle and deposit the marshmallow with curly peaks. Leave the marshmallows to dry for about a day. The finished dessert should set and acquire a firm texture.

Bon Appetit!

How to make agar agar marshmallows at home

Marshmallows can be made at home. This process cannot be called easy, but if you persistently follow the steps of the recipe and observe the proportions of the ingredients, you can be sure that the dessert will turn out to be much tastier and healthier than the store options. Isn't this a reason to start cooking a popular airy treat in your kitchen? Before starting, it is important to mention that agar-agar should not be replaced with gelatin - the result will not be the same. It is also imperative to have a powerful mixer: high-quality whipping is the most important stage in the preparation of marshmallows.

Cooking time: 55 min.

Cooking time: 35 min.

Servings: 6.

Ingredients:

• Apples - 3-4 pcs. medium size.
• Granulated sugar for puree - 70 gr.
• Egg white - 1 pc.
• Granulated sugar for syrup - 130 gr.
• Water - 75 ml.
• Agar-agar - 2.5 tsp
• Powdered sugar - for sprinkling.

Cooking process:

1. Cooking apple marshmallow base. To do this, wash the apples, dry them and cut them in half.Cut out the seed pod and place the halves, cut down, on a baking sheet. We put in an oven preheated to 190 degrees. Bake for fifteen to twenty minutes, until the fruits lose their shape and become very soft. We take them out of the oven and mash them with the peel using an immersion blender. The peel contains a large amount of pectin, so you should not remove it. We focus on the fact that the result should be 125 grams of applesauce. Mix it with sugar and cook on the stove for a couple of minutes with continuous stirring. Then let the puree cool down - it will thicken and somewhat resemble jelly.
2. After cooling, put the puree in a bowl and add the egg white to it. We begin to beat with a mixer immediately at high speed. You should have a steep head, leaving firm, tight, short peaks.
3. At this stage, the whipping process will take approximately five minutes. It is very important that the mass is thick, well-kept in shape, does not drip or fall from the rim. The correct consistency suggests that making marshmallows is on the right track.
4. Pour the agar-agar into a saucepan, pour in water in the specified amount and add sugar for the syrup. Mix everything together and place on the stove. We set the temperature to medium. While stirring, heat the syrup and gradually bring to a boil. The mixture will foam well and expand in volume. It is important to stir with a wooden spatula to prevent the syrup from burning to the bottom. After about four to six minutes, the syrup will begin to change its behavior. If you pull the scapula up, then it will drain from it in a thick solidifying threadlike drop. This means the syrup is ready. Remove the stewpan from the stove.
5. Pour the resulting hot thick syrup in a thin stream into the protein-apple mass, while whisking with a mixer at low speed. The resulting mass will increase in volume and lighten even more. It is important to note that you should not remove the remains of the frozen syrup from the bottom - they will no longer dissolve in the marshmallow mass, and will remain dense pieces. In other words, what poured out of the stewpan went into marshmallows. What is frozen on the walls - we leave it as it is. After adding agar-agar, beat the total mass for another five minutes.
6. Then we transfer the marshmallow mass into a pastry bag with an asterisk attachment and place the marshmallow of the desired shape on the parchment.
7. Let the cooked marshmallow dry at room temperature for approximately twelve hours. The treat should become elastic, denser and more resistant to pressure. The finished halves can be joined in two or left as they are. Marshmallow looks very impressive and appetizing if you sprinkle it with sifted powdered sugar on all sides.

Bon Appetit!

Delicious homemade blackcurrant marshmallow

Homemade marshmallows can never be compared to purchased ones. It is much softer and tastes more natural. This is especially noticeable if the delicacy is made on the basis of berries. In this case, we are preparing sweetness with black currant - it gives a beautiful deep color and rich berry aroma. Such marshmallows can be a great gift for friends and colleagues for the holidays - you just need to find beautiful boxes.

Cooking time: 55 min.

Cooking time: 35 min.

Servings: 6.

Ingredients:

• Black currant - 700 gr.
• Agar-agar - 8 gr.
• Water - 150 ml.
• Granulated sugar - 600 gr.
• Egg white - 1 pc.
• Powdered sugar - 100 rub.
• Corn starch - 50 gr.

Cooking process:

1. We sort out the black currant berries from foreign debris, rinse and dry. Using an immersion blender, puree the currants, then rub the resulting mass through a fine sieve. Place the mashed homogeneous puree in a saucepan and boil at low temperature for seven to ten minutes with stirring. After that, remove the stewpan from the stove and pour 200 gr into the puree. granulated sugar from the total. Stir until the sugar crystals dissolve and leave to cool to room temperature.
2. Put agar-agar and water in a specified amount in a separate saucepan. Stir and heat on the stove until boiling. As soon as the mass boils, add the remaining granulated sugar.
3. Stir the sugar with the liquid mass and at the same time heat it on the stove. As soon as the mixture boils again, stop stirring.
4. Cook the mass at medium - high temperature until reaching 110 degrees. It is convenient to use a cooking thermometer at this stage. If there is no such device, then we are guided by the time - it will take one and a half to two minutes. The mass will actively foam.
5. By the time the syrup boils, you need to start whipping the berry puree with protein. Place these ingredients in a bowl and beat with a mixer on high speed. The mixture will begin to brighten and expand.
6. By the time the temperature of the syrup is 110 degrees, the protein-currant mass should already be lush and noticeably lighter.
7. Pour hot syrup into the whipped mass in a thin stream, without stopping the mixer. The syrup must be poured into the mass without touching the wall of the bowl and whisk with the jet, so that there is no premature point solidification of the agar-agar. After the syrup is completely introduced, we continue beating for another five to seven minutes. The mass will noticeably increase in volume.
8. The resulting mass is very thick, airy and homogeneous. It slowly flows down from the rim in a heavy layer.
9. We place the still warm mass in a pastry bag with an asterisk attachment and place the marshmallow on parchment or on a silicone mat.
10. We leave the deposited marshmallow for a day at room temperature so that it dries well, stabilizes, becomes elastic and resistant to pressure. Sift the icing sugar and starch into a wide bowl. Roll dried marshmallows in this mixture. You can glue them in pairs before that. Shake off excess sprinkling.
11. The finished marshmallow has an airy, souffle-like texture. It is very delicate and aromatic. We recommend storing the delicacy in a tightly closed cardboard box.

Bon Appetit!

Step-by-step recipe for making marshmallows on gelatin

Agar-agar is traditionally used as a gelling component for homemade marshmallows. However, gelatin can also be used. Results will vary, but the dessert is also tasty and keeps its shape well. To make the marshmallow as a result elastic and airy, we strictly follow the steps of preparation and observe the proportions. We pay special attention to high-quality whipping - this is the most important aspect. Of course, you can't do without a powerful mixer.

Cooking time: 1 hour 30 min. excluding soaking time.

Cooking time: 40 min.

Servings: 6.

Ingredients:

• Granulated sugar - 500 gr.
• Gelatin - 1 tablespoon
• Citric acid - ½ tsp
• Soda - ½ tsp
• Vanilla sugar - 1 tsp
• Food dye - optional.
• Powdered sugar - for sprinkling.

Cooking process:

1. Place the sugar in a heat-resistant bowl or saucepan and pour in 100 ml. cold water. Stir and leave for two hours.
2. At the same time, we soak the gelatin: pour the granules into a small container and fill them with 50 ml of cold water. We also leave it for two hours.
3. After the specified time, put the sugar soaked in water on the stove. Add vanilla sugar and heat with constant stirring. The temperature of the plate during cooking is low. From the moment it boils, cook the syrup for seven to eight minutes, until the bubbles on the surface become small. Remove the syrup from the stove.
4. Stir the gelatin and add it immediately to the hot sugar syrup. Beat everything together with a mixer at low speed for ten minutes.
5. Then add citric acid and continue beating for another five minutes.
6. The next step is to introduce soda. Beat further for a couple of minutes.
7. Add dye - this tap is optional. If you want to tint the mass and get a colored marshmallow, we introduce the dye in such an amount that it gives the color you want. Without it, the treat will be pure white. We continue to beat for five minutes - with or without dye.
8. After the specified time, the mass should thicken well, take shape. Most likely it will be difficult for a mixer to cope at low speed, so it is worth increasing the speed.
9. We transfer the resulting mass into a pastry bag with a curly nozzle and place the rounded marshmallows on parchment. We put the deposited marshmallows in the refrigerator for three to four hours to solidify.
10. After the specified time has elapsed, we take out the marshmallow and remove it from the parchment using a damp knife. We glue the halves in pairs. Sprinkle the sweetness with sifted icing sugar on all sides.
11. The texture of such a marshmallow on gelatin differs from the classic one - it is more airy and light. You can even compare this marshmallow with marshmallows. We recommend storing the sweetness in the refrigerator.

Bon Appetit!

PP dietary marshmallow at home

Marshmallow could be considered a completely harmless dietary delicacy, if not for the large amount of sugar in its composition. We propose to eliminate this disadvantage and prepare an airy dessert based on applesauce and honey. The sweetness of such a marshmallow will turn out to be less pronounced compared to the classic one, but the aroma will be much more attractive. Apple-honey notes will immediately make it clear what the composition of marshmallows is rich in. So let's get started!

Cooking time: 1 hour 15 minutes.

Cooking time: 35 min.

Servings: 6.

Ingredients:

• Apples - 3-4 pcs. medium size.
• Egg white - 2 pcs.
• Agar-agar - 10 gr.
• Honey - 2-4 tsp
• Water - ½ tbsp.

Cooking process:

1. We wash and dry the apples. We cut them into halves and cut out the seed box, as well as the trace from the stalk. We will not cut off the peel, since it contains a large amount of pectin - and this is only on hand when it comes to making marshmallows.
2. Cut the prepared apples into small pieces and pour them onto a baking sheet. We put it in an oven preheated to 190 degrees on the middle-lower level.
3. Bake the apples for twenty five to thirty minutes, until the pieces are very soft and out of shape. We take out the baking sheet and let the apples cool slightly for further processing.
4. Place the apple mass in a large bowl and puree it with an immersion blender.
5. Then we rub the cooked puree through a fine sieve. As a result, we get an absolutely homogeneous, homogeneous, smooth puree. Add honey to taste and mix well.
6. Place the egg whites in a wide beating bowl and start working with a mixer at high speed. We achieve a dense, stable foam that leaves peaks behind the whisk.
7. In parts, add applesauce with honey to the protein foam, without stopping whipping. Thus, we add the entire volume of mashed potatoes.
8. Pour the agar-agar into a saucepan and pour in the indicated amount of water. We put the dishes on the stove and, with continuous stirring, bring the mixture to a boil. The plate temperature is low. We boil the liquid for two minutes, stirring continuously.
9. Remove the boiling agar-agar from the stove and pour it in a thin stream into the protein-apple foam, while whisking the mass at high speed. A stream of hot liquid should fall into the space between the whisk and the walls of the dishes, directly into the mass itself. We introduce completely all agar-agar and then beat for a few more minutes. When the mass becomes very thick and viscous, we stop work and immediately transfer it to a pastry bag with the desired nozzle.
10. We plant the marshmallow from the prepared mass on parchment, after which we let it dry at room temperature for a day. The treat will be ready when it is noticeably compacted and stops leaving a mark from pressing your finger on the surface.

Bon Appetit!

How to make airy homemade marshmallows with pectin

According to this recipe, we suggest making homemade marshmallows with pectin. Unlike the agar version, it will be much softer. The crust will dry up to an elastic state, and a creamy core melting in your mouth will form - very tasty.As a fruit base, we will use traditional applesauce - this, by the way, is also a source of pectin.

Cooking time: 55 min.

Cooking time: 35 min.

Servings: 6.

Ingredients:

• Apple puree - 200 gr.
• Sugar sand - 550 gr.
• Pectin - 10 gr
• Vanillin - 1 pinch.
• Citric acid - 3 gr.
• Water - 150 gr.
• Egg whites - 1 pc.

Cooking process:

1. It should be clarified right away that applesauce must be boiled before cooking. Whether it's mashed potatoes from baby food jars or homemade baked apples. The latter, of course, is an ideal variant in taste and aroma. Put the mashed potatoes in a saucepan, bring to a boil on the stove and, with constant stirring, boil until the mass becomes noticeably thicker. The process will take approximately seven to ten minutes. We keep the temperature of the stove low to reduce the risk of burning. After cooling, the boiled puree stays on the spoon and does not drain. It is this boiled puree that we use to make marshmallows in an amount of 200 gr. Cool it down and mix with pectin in the specified amount and 50 gr. granulated sugar. Leave the mass for one hour at room temperature.
2. After the specified time has elapsed, place the apple-pectin mass in a mixing bowl, add egg white, vanillin and 100 gr. granulated sugar. Beat everything together with a mixer at medium speed for four to five minutes. You should get a dense, dense mass.
3. Pour the remaining amount of sugar into a saucepan - 400 gr. Pour in 150 ml. water and put on the stove. With constant stirring, bring the syrup to a boil and cook it until it thickens noticeably and large bubbles begin to appear on the surface. The color of the syrup should change to light yellow. The resulting boiling syrup is introduced in a thin stream into the protein-apple mass, without stopping whipping. Mixer operation speed is high. Beat for seven to ten minutes. Next, dissolve citric acid in two tablespoons of hot water in a separate container. Pour the resulting liquid into the protein mass and continue to work with the mixer for another two minutes. The photo shows that the mass is thick and dense, but at the same time has a creamy appearance, the peaks are not sharp and not long, but soft short.
4. Immediately after the end of whipping, we transfer the mass to a pastry bag with a curly nozzle and place a rounded marshmallow on a surface covered with parchment. We leave the dessert to stabilize for about a day.
5. After drying, the marshmallows can be glued in pairs. Sprinkle it with sifted icing sugar as a decoration. The surface of the treat should be dry and firm enough, while the flesh should be creamy, tender and soft.

Bon Appetit!

Apricot marshmallow at home

Apricots contain natural pectin, which comes in handy when making homemade marshmallows. Containing apricot puree, it has a delicate creamy color and a characteristic fruity aroma. Airy and melting in your mouth, apricot marshmallow is not inferior in taste to the classic apple or berry version, and certainly superior in quality to store sweets. Agar-agar is traditionally used as a thickener.

Cooking time: 55 min.

Cooking time: 35 min.

Servings: 6.

Ingredients:

• Apricots - 500 gr.
• Egg white - 1 pc.
• Agar-agar - 7 gr.
• Granulated sugar - 480 gr.
• Powdered sugar - 50 gr.
• Water - 120 ml.

Cooking process:

1. We wash the apricots, dry them and cut each fruit in half. Remove the bones and place the halves, cut up, on a baking sheet covered with foil. Preheat the oven to a temperature of 180 degrees and set the baking sheet with fruits to a medium level. Bake for twenty to twenty five minutes until soft.
2. We take the baked apricots out of the oven, transfer them to a bowl and use a hand blender to turn them into puree. We additionally rub the prepared puree through a fine sieve to obtain absolute homogeneity and smoothness - this is important for the optimal texture of the marshmallow.We measure the mashed potatoes - we need 200 gr.
3. Pour 160 gr into the measured puree. granulated sugar, mix and put on the stove. Heat the mixture with constant stirring. It is not necessary to bring it to a boil - you just need to dissolve all the sugar crystals. Then pour the puree into a wide dish in a thin layer so that it quickly cools down to room temperature.
4. In a small bowl, mix agar-agar with 50 g. granulated sugar, set aside. Pour the remaining sugar (270 g) into a saucepan, pour in water in the specified amount and put on the stove. Bring the liquid to a boil and add a mixture of sugar and agar-agar in a thin stream, stirring at the same time. After that, we boil the syrup to a temperature of 110 degrees.
5. Simultaneously with cooking the syrup, we begin to prepare the fruit-protein mass. To do this, in a mixing bowl, mix the apricot puree cooled to room temperature and the egg white. Beat everything together with a mixer until you get a thick, fluffy mass. The whipping process will take approximately four to five minutes.
6. Remove the syrup, brought to 110 degrees, from the stove and pour it in a thin stream into the protein-apricot mass, without stopping to beat. After the introduction of the syrup, we continue to work with the mixer at high speeds for four to five minutes. The resulting mass should thicken even more and become more luxurious.
7. We quickly transfer the mass into a pastry bag with a toothed nozzle and place the round marshmallows on a surface covered with parchment or a silicone mat.
8. Let the deposited marshmallows dry for at least ten hours. During this time, it will become denser, the surface will be resistant to finger pressure. We remove the dried marshmallows from the parchment and, if desired, glue them in pairs. Sprinkle the sweets with sifted icing sugar and place them on a serving dish or in cardboard boxes for storage.

Bon Appetit!

Simple and delicious red currant marshmallow recipe

Red currants are perfect for making homemade marshmallows. Firstly, this berry is rich in vitamins - it is always valuable and especially pleasant when sweet treats contain them. Secondly, the pronounced natural sourness of red currant does not interfere here at all, but on the contrary, it fits perfectly into the overall taste and successfully balances the sweetness of the dessert. And, thirdly, the rich red color of the berry gives a pleasant delicate pink tint to the finished marshmallow - no additional dyes are needed at all.

Cooking time: 55 min.

Cooking time: 35 min.

Servings: 6.

Ingredients:

• Red currant puree - 260 gr.
• Granulated sugar - 500 gr.
• Water - 140 gr.
• Pectin - 1 tsp
• Agar-agar - 160 gr.
• Albumin - 30 gr.
• Powdered sugar - for sprinkling.

Cooking process:

1. To make red currant puree, rinse the berries thoroughly and dry them, sprinkling them on a clean towel. After that, place the currants in a blender bowl and puree. It is also convenient to use a hand blender for this purpose. Rub the prepared puree through a fine sieve to achieve absolute homogeneity and smoothness. We measure the required 260 grams from the puree.
2. We divide the total amount of granulated sugar into two approximately equal parts. Add pectin to one of them and mix.
3. Put the currant puree in a small saucepan or saucepan and add a mixture of sugar and pectin. We put the container on the stove and bring the contents to a boil. Do not forget to stir often. With a slow boil, simmer the puree for two minutes.
4. Remove the hot puree from the stove and pour into a wide container so that it cools quickly. Then we put it in the refrigerator, where we stand for forty to fifty minutes.
5. After the specified time has elapsed, add albumin to the cold berry puree and mix thoroughly. This step replaces the addition of raw egg white. Also, albumin powder absorbs moisture well from the puree and quickly forms a dense foam when whipped. Leave the mixture at room temperature for thirty minutes.
6. After that, beat the berry-protein mass with a mixer at high speed.We seek to obtain a thick, fluffy mass that will form stable short peaks.
7. In a saucepan, combine the remaining amount of granulated sugar, water and agar-agar, mix thoroughly. Place the pot on the stove and bring the mixture to a boil. Bring the syrup to a temperature of 110 degrees. During the cooking process, stir continuously with a silicone spatula, rubbing it tightly along the bottom.
8. Pour the finished hot syrup in a thin stream into the berry-protein mass, continuing to beat with a mixer. We try not to get liquid on the whisk rods. The amount of syrup that remains on the bottom and walls of the pan should not be removed and added to the total mass - these areas will not be able to completely dissolve. After the introduction of all the syrup, we continue to beat for another four to five minutes.
9. We quickly transfer the finished mass into a pastry bag with a curly nozzle and place a round marshmallow on a surface covered with parchment or a silicone mat. Let the deposited marshmallow dry at room temperature for twelve hours, after which we combine the halves in pairs and roll them in sifted powdered sugar.

The finished marshmallow has an airy porous texture and literally melts in your mouth. If you do not plan to use the dessert right away, then it is recommended to store it in cardboard boxes.

Bon Appetit!