Many people think that making marshmallows at home is impossible. But this is not the case. I am sharing a simple recipe that even a child can handle.
After I shared the recipe for the beaten marshmallow, I was bombarded with requests to make marshmallows. But marshmallow is a more difficult dessert to prepare than marshmallow. I myself did not immediately learn how to cook it the way I would like.
The main problem is that you need applesauce, boiled to a certain state. Undercooked - the marshmallow turns out to be liquid, overcooked - too dense. To achieve the perfect result, I did a lot of elaboration, but the result did not suit me.
Then I first tried to cook marshmallow on dry egg white and realized that it always works with it. And most importantly, the protein powder is pasteurized, due to which you can exclude salmonella.
If you think protein powder is hard to come by, then you're wrong. The internet is full of candy stores. I specially checked and found a huge number of offers on Yandex. Market. Prices are different, but quite affordable.
I also use glucose syrup in this recipe. If desired, it can be replaced with the same amount of sugar. But then the sugar in the marshmallow will crystallize faster and the marshmallow will no longer be tender. Okay, I will not delay, let's cook!
Step-by-step recipe on how to cook raspberry marshmallows on dry protein
- Applesauce 125 g
- Raspberry puree 125 g
- Sugar 200 g
- Egg white powder 14 g
First, I want to clarify which applesauce is needed. I use thermally processed applesauce. I bake the apples in advance, then rub them through a sieve. For raspberry puree, I simply punch the raspberries with a blender and strain them through a sieve.
I send the apple and raspberry puree, sugar and dry protein into a container and mix until combined. I leave it for 5-10 minutes so that the protein begins to absorb moisture. In the meantime, I'll take care of the syrup.
How to make marshmallow syrup
- Sugar 300 g
- Water 150 g
- Glucose syrup 100 g
- Agar-agar 10 g
I send all the ingredients into a ladle, mix and put on fire. Boil the syrup up to 110 ° C. If there is no thermometer, it does not matter, the readiness of the syrup is easy to check without it. The syrup is ready when it becomes thick and flowing. It should flow down in a thin and continuous “thread”.
While the syrup is boiling, I begin to whip the puree. This is most conveniently done in a stationary mixer. As soon as I set the syrup to cook, I turn on the mixer to medium speed. When the syrup boils, I switch to maximum. The mass should keep its shape well. If you work with a hand mixer, then beat the mass beforehand and then prepare the syrup.
When the syrup is ready, pour it in a thin stream to the mashed potatoes, continuing to beat, and beat for another 2-3 minutes. The mass should increase greatly in volume. I transfer the marshmallow mass into a pastry bag with a closed star attachment.
Agar-agar begins to set at a temperature of 40 ° C, therefore, after beating, you should act without delay so that the mass does not freeze ahead of time.
I squeeze the marshmallows onto a baking sheet lined with parchment and leave at room temperature for 12 hours to dry. If the room is humid, it may take longer.
When the marshmallow is covered with a thin crust, sprinkle it with powdered sugar and glue the two halves. For storage, I put the marshmallows in an airtight container. Let's show what I did.
Marshmallow is soft and elastic. Just look at how it is in the context.