Some time ago I got carried away with marshmallows, which, in fact, I already told you about, giving this delicacy. Sometimes my hobby goes beyond all decent limits, and then I create these airy beauties in droves. Of course, even in my family with a sweet tooth, I am not able to dispose of three kilograms of marshmallows, so with great pleasure I begin to distribute the results of my experiments to friends and acquaintances - fortunately, they are all good for me, and no one will say to my face that I am already tired of them. ... But that's not what I mean. The last time, while treating my friends, I heard a question that drove me into a stupor: "Oooh, what a beauty! This is marshmallow, a recipe with agar-agar from Seleznev?" Uh ... well, yes, marshmallow. And not even agar. But who is Seleznev ??? In general, I had to google, because curiosity does not sleep, and I should know what to answer next time if I am again puzzled with a similar question. In general, I'm smart now, I know what kind of guy he is (unreliable type, in my opinion, by the way), and I can even proudly present you a new marshmallow, a recipe with agar-agar from Seleznev! I can't say that according to taste it is somehow significantly different from what I did before, but the fact that this option is a little easier to work with is a fact.

Agar-agar is a vegetable substitute for gelatin obtained from red and brown algae that grow in the Pacific Ocean, Black and White Seas.

Everything is done as elementary and accessible, now I will show everything. The only tricky part is you need glucose syrup. Mr. Seleznev in his video recipe broadcasts some kind of nonsense that you can buy it at any pharmacy. Don't listen! Medical glucose is a liquid solution for droppers. Glucose syrup is viscous, thick, stringy and very sticky (just imagine what will happen if you try to put it through the "system" into a vein). What you need is easily sold in online stores offering goods for pastry chefs. In general, maybe Seleznyov was a star, but please forget about nonsense about pharmacies. Culinary glucose is needed to prevent sugar from the product, it prolongs its "lifespan" and does not allow sugar to grab crystals.

Ingredients for marshmallow, recipe with agar-agar from Seleznev:

250 g applesauce;

250 g sugar;

1 tsp vanilla sugar;

icing sugar for dusting.

Ingredients for syrup:

300 g sugar;

150 g glucose syrup;

10 g agar;

160 ml of water.

In general, I watched the video three times, and then, using only the proportions, I did it in my own way - and I advise you as I did. In the recipe offered by Sereznev, the marshmallow is based on applesauce, this is a classic. The classics are already boring for me, for a long time I have been taking a variety of berries that are in the house or at hand - strawberries, currants, blueberries, apricots. There was a cherry today! Fresh from the tree. To get 250 g of puree, I usually take 300 g of berries - some will be boiled down, some will remain on the blender knives and the sides of the pan. The remainder will be just what you need.

I remove the bones, put them in a saucepan and put them on a small fire to warm up.

When the berries begin to let the juice start, I puree and warm up a little more. I don’t bring it to a boil.

I measure the right amount sugar for fruit or berry puree.

Weigh the right amount of puree.

I mix it with sugar.

After 5-10 minutes, I add 2 (not one, like Seleznev's, but 2 from small eggs) protein, moreover, I add immediately (in the original - first half, then, when the masses beat up, the second half) and turn on the stationary mixer on the middle speed.

At the same time, I start to prepare the syrup. I measure out the agar. Another strange thing that this very Seleznyov gave out is to leave the agar to swell for some minutes there. Agar does not dissolve in cold water at all. And it does not swell. This is a powder that will combine with liquid only at temperatures above 90 degrees, so I just measure out the right amount.

And I just fill it with water.

I put it on the stove, the fire is slightly less than average. I warm it up, without bringing it to a boil - small bubbles begin to rise from the bottom. I'm taking it off the stove. I add sugar and glucose syrup.

That's how thick it is. Never medical.

We put the syrup on the stove, at the same time increase the speed of the mixer.

This is what you need to get in the end. The mass will be lush, thick, voluminous.

By this time, the syrup will begin to bubble.

Then it will fall off a little - it must be boiled down to a temperature of 110 degrees. When the syrup is ready, it will draw on a string. I didn’t manage to take a good picture, but I still have a general idea.

Here we pour it a little bit into the fruit and protein mass, while the mixer continues to plow at medium speed. When the mass has cooled down a little, turn off the mixer and check: if nothing falls from the whisk, and a stable embossed trace remains on the surface, you're done.

We hide all this beauty in a pastry bag, to which a crown-type attachment is already attached. By the way, the shape of the marshmallow largely depends on the nozzle: if you want unearthly beauty, fork out for a special nozzle. If you are satisfied with the workers 'and peasants' version of the type of mine, use what is at hand.

Place the marshmallows on a sheet of parchment paper.

And leave to dry at room temperature. Here, Mr. Seleznev also made something clever - after 15 minutes you will still get stickiness and moisture, you will not be able to take such a marshmallow in your hands.

But after about a day (depending on the temperature and humidity in the room), a crust forms on the marshmallow. Unless, of course, some mice in the form of three little girls do not devour marshmallows during the drying process.

Sprinkle all this happiness icing sugar through a strainer. We glue in pairs and treat ourselves.

Do you like sweets, but want to lose a few extra pounds? Then recipes for pp marshmallows will definitely come in handy.

Marshmallow is one of the favorite delicacies of all those losing weight. And it's not just that the calorie content of ordinary marshmallows is much less than the calorie content of chocolate, for example. 100 grams of regular marshmallow contains about 300 calories. However, this figure may vary depending on various additives... Often, manufacturers add various syrups, chocolate, which leads to an increase in the calorie content of marshmallows.

How many carbohydrates are in marshmallows? 100 grams of regular marshmallow contains as much as 79 grams of carbohydrates, so eating 100 grams of marshmallow without harming your figure will not work.

How much marshmallow can you eat per day? Here, nutritionists are of the opinion what you can eat no more than 2-3 pieces of marshmallow per day... However, it must be borne in mind that if you adhere to proper nutrition in order to lose weight, even this amount of marshmallow can be harmful to your figure. Why? Because 1 marshmallow weighs about 30 grams, and three marshmallows will have a lot of carbohydrates.

Do not forget about the glycemic index of marshmallows, which is 65 units. Although this is much less than the chocolate index, you should not abuse this product when losing weight.

How is marshmallow useful for the body? Marshmallows contain a lot of pectin, which helps the body get rid of toxins, and gelatin, which strengthens the ligaments. In addition, marshmallow contains practically no fats, so this dessert is very often recommended by nutritionists to obese patients.

100 grams of marshmallow contains 0.1 grams of fat, but 100 grams of chocolate contains 31 grams of fat, so the choice in favor of marshmallows, if you stick to the right diet, is obvious!

Is it possible to use marshmallows on a pp? Definitely yes! Especially if it is a dietary marshmallow prepared by you. Marshmallow recipes do not contain sugar or other harmful additives. As part of such a marshmallow - fruit puree, protein, agar-agar or gelatin and a sweetener. Thus, you significantly reduce the calorie content of marshmallows and the carbohydrate content. On average, 100 grams of a pp marshmallow contains 50 to 70 calories! And about 7-10 grams of carbs! This marshmallow must be included in your weight loss menu, and you can even eat it for dinner! There will be no harm! Another plus of self-made marshmallows is the complete absence of dyes, which manufacturers love to put so much for beauty! So if you are preparing pp marshmallows with natural sweeteners, this dessert can be enjoyed not only for adults, but also for children!

Marshmallow PP without sugar

You can always make PP sugar-free marshmallows using baby fruit puree. There are only 58 calories in 100 grams of this dessert. BZHU - 5 / 0.32 / 7

• 150 grams of any baby puree... Be sure to choose sugar-free puree. You can mix several types of fruit puree if you like.
• 10-15 grams of gelatin. If you like a denser pp marshmallow, then use 15 grams.

Dilute gelatin in 90 ml of water and put on a small fire until it is completely dissolved. No need to boil gelatin! Then combine the gelatin with mashed potatoes and beat thoroughly with a mixer. Prepare to beat long and hard. We spread the thick mixture on parchment and wait until the marshmallow hardens.

Diet marshmallow recipe

Diet marshmallows can be made from peaches. There are only 55 calories per 100 grams of this marshmallow. BZHU 4 / 0.3 / 10.

• 3 medium peaches. The secret of this dietary marshmallow is that we will not boil the peach puree. Peel the peaches, remove the pit and beat in a blender. This will conserve more fiber in your dietary marshmallow. You will have about 150 grams of natural peach puree.
• Gelatin. We will use 15 grams.
• Any sweetener to taste.

Dissolve gelatin in water and put on low heat until completely dissolved. Then mix it with peach puree, add sweetener to taste. Let the mass cool slightly, then beat thoroughly with a mixer. Put on parchment paper and leave for a couple of hours.

PP marshmallow with agar-agar at home

• There are only 56 calories in 100 grams of such a dietary dessert. BZHU - 5 / 0.1 / 7
• Fruit puree. We will use two types: apple and raspberry. You can use ready-made puree, or you can make it yourself. The main thing you should do is to boil down the fruit puree. At the exit, you should have 100 grams of applesauce and 80 grams of raspberry puree.
• 10 grams agar agar. This organic product contains no calories at all, but at the same time it is abundant in fiber. Another plus of agar agar is that it does not retain fluid in the body.
• 100 grams of erythritol. It is a natural sweetener. If the apples are sour, you can add more.
• 150 ml of water
• 1 protein

The first thing to do is soak the agar agar in water.

Once you've got your applesauce, let it cool slightly. Meanwhile, add agar-agar, 70 grams of sweetener to the raspberry puree and bring to a boil. Also let cool. Beat one protein with the remaining erythrol and add to the cooled applesauce. Beat for another 2 minutes. Then carefully mix the mass with the berry puree and beat again. We leave the mass so that it cools down a little, and then put it in the molds.

Curd marshmallow

This marshmallow is a real storehouse of proteins. БЖУ- 14/0/2 and 67 calories per 100 grams. This recipe is really worth incorporating into your diet.

• You will need low-fat cottage cheese. Take about 400 grams.
• 200 ml of milk. Here we will use not skim milk, but regular milk of 2.5% fat content.
• 1 tablespoon of gelatin
• Sweetener
• Cook curd diet dessert simply! Beat the cottage cheese and sweetener with a blender until smooth. If you want to add color to your marshmallow, you can add a little of any berry. For this dessert, we will soak gelatin in milk, and not in water. Follow exactly the directions on the gelatin packet. When the gelatin is ready, gently mix it with the curd. We put it in molds and put in the refrigerator.

PP marshmallow from apples at home

You can also prepare PP marshmallows from apples. There are only 60 calories per 100 grams of this marshmallow. BZHU - 4 / 0.3 / 10.

• Apples. We need about 1 kg of ripe and delicious apples... It is best to use Antonov apples, as they are high in pectin. They should first be washed, peeled and cut into thin slices. Place them in the oven for 15 minutes. Then grind the apples in a blender until puree is obtained.
• Protein. We will use this ingredient quite a bit. We'll need a whopping 180 grams, so use a kitchen scale for accuracy.
• 20 grams of gelatin
• Sweetener. In this recipe, we will use a natural sugar substitute, agave syrup.

First, prepare the gelatin by simply following the instructions on the packet. On average, gelatin will take about 10 minutes to swell well. While the gelatin is swelling, beat the whites until they peak. Gently add gelatin to warm applesauce, then add this mass to the proteins. Just do it in several steps. Put the agave syrup there and mix everything well. It remains to put PP marshmallows in molds and send to freezer for 20 minutes.

Marshmallow with gelatin

Diet marshmallows can be prepared using gelatin alone. This low calorie recipe is in special demand among all those who are losing weight. The calorie content of such a marshmallow is only 35 calories per 100 grams. BZHU 7/0/4.

• 250 ml of water. Divide into 100 ml and 150 ml in two separate containers.
• 25 grams of gelatin. Since this is our main ingredient, we will use it a lot. Use instant gelatin.
• 1 protein
• Any sweetener of your choice.
• A pinch of citric acid
• A little vanilla for flavor.

Soak gelatin in 100 ml cold water and wait for it to swell. In the meantime, put 150 ml of water on the fire, put any sweetener of your choice there. As soon as the water starts to boil, add gelatin to it and stir constantly until the gelatin is completely dissolved. Beat the protein until white peaks and add to it citric acid and vanillin. Gently mix the resulting mass with gelatin. We spread the marshmallows on a baking sheet using a spoon or pastry syringe.

Marshmallow on stevia

You can also prepare PP marshmallows using the natural sweetener stevia. There are only 50 calories in 100 grams of this dessert. BZHU - 5 / 0.32 / 6

• Any berries. We will use currants. We need 300 grams.
• 15 grams of gelatin
• Stevia to taste

Soak gelatin in water. Chop the berries and rub through a sieve. Put the resulting berry puree on the fire and add the stevia to your taste, bring to a boil. Add the swollen gelatin to the puree and stir until completely dissolved. Do not forget to chill the mass. Now you need to thoroughly beat the berry mass with a mixer. You will need at least 10 minutes to get a thick and fluffy mass. We put them in molds and send them to the refrigerator.

Marshmallow on fitparade

Fitaparad is another popular sugar substitute that is convenient to use when making dietary marshmallows. There are only 52 calories in 100 grams of this dessert. BZHU - 5 / 0.32 / 7

• 3 pears. Wash, peel, bake in the oven or microwave and beat with a blender until you get a fruit puree.
• 3 egg whites.
• 20 grams of dry gelatin.
• Fitparad. 4 sachets or to taste

50 ml water

Pour gelatin with warm water and let it brew. Then put on the stove, add phytaparad, vanillin and, stirring, bring to a boil. Beat the whites until white peaks and gently add the pear puree to them, stirring constantly. Then pour gelatin into the apple mass, mix and pour into silicone mold... Let cool and cut into cubes.

Diet berry marshmallow

The calorie content of this dietary marshmallow is only 57 calories. BZHU 5 / 0.32 / 7

• 200 grams of berries. We will use strawberries in this recipe, but you can substitute any other berry you like. You don't have to use fresh strawberries, you can substitute frozen ones.
• 15 grams of gelatin
• Any sweetener to taste.
• Lemon juice. Use half one lemon.

Grind the berries with a blender until smooth. Add gelatin and leave for a few minutes to swell. We also put sweetener in the berry puree and lemon juice... We put the marshmallow on a small fire and cook until the gelatin is completely dissolved. Remove from heat and let cool. Now you need to beat our pp marshmallow with a mixer. Do this at high speed to expand the mixture faster. We spread pp marshmallows in a mold and leave for a couple of hours.

Fruit salad with marshmallows

An ideal low-fat dessert will be fruit salad with marshmallows. This dessert is especially good in summer when you want light and low-calorie delicacies.

So, you will need:

• PP marshmallow. You can use any marshmallow from our recipes.
• Any fruit. It is good to use ripe pears and grapes. But here the choice is completely yours!
• Yogurt. Use only natural yogurt, no added sugar or other additives.
• Any honey.

First, we prepare a dressing for our fruit salad with marshmallows. Just mix yogurt with honey and stir well.

Cut the marshmallows into chunks. Place a layer of marshmallows on the bottom of the container, pour over yogurt and then lay out a layer of fruit. We constantly alternate layers of marshmallow and fruit, carefully pouring each layer with yogurt! Our marshmallow fruit salad is ready! The calorie content of this pp dessert will depend on what kind of fruit you used and in what quantity. Remember to weigh all the ingredients before cooking!

Diet marshmallow is great option if you follow a diet or proper nutrition. Thanks to its low calorie content, you can include this dessert in your menu every day. Be sure to try our recipes for marshmallows, enjoy yourself and treat your loved ones!

There are great sweet teeth among us who will not resist any sweetness. Due to the huge assortment in stores, many hostesses do not even try to cook at home, but in vain. At home, you can cook very delicious marshmallow, which will be much tastier, softer and healthier than the factory version. Once I tried to make marshmallows at home, since then I have been making marshmallows with agar-agar at home all the time.

To prepare marshmallows, we need the following products: chicken protein, sugar, agar-agar, water, apples, powdered sugar.

Let's start by making the applesauce. If you already have a blank, use it, or you can buy something from baby food in the store. Take a variety of apples with a sweet and sour taste. Peel and seeds, cut into small pieces. Dip in a saucepan. Pour in quite a bit of water and put it on a small fire. Cook until the apple slices are completely tender.

Grind the apple mass with an immersion blender.

Take the indicated amount of applesauce (125 g), place in a saucepan. Add sugar. Send it to the fire. While stirring with a wooden spatula, keep on fire until the grains are completely dissolved. Cool the applesauce to room temperature, then chill for 10-20 minutes in the refrigerator.

Place the chilled apple puree in a tall bowl or mixer bowl. Add cold protein... Begin whisking at low speed, gradually increasing the speed.

Whisk contents until stable peaks.

Pour water into a saucepan, add agar-agar and sugar. Send it to the fire. Stir vigorously with a wooden spatula and bring to a boil. Stir constantly while boiling.

Cook over medium heat for 5 minutes. The syrup is ready when the sugar threads slowly slide off the spatula.

Pour the prepared syrup over the whipped egg white. In this case, the mixer must constantly beat the marshmallow mass.

The finished mass is dense and stable.

Transfer to a prepared piping bag with an asterisk attachment.

Place on parchment. Leave to dry for 3-6 hours.

Powder the frozen marshmallows. Carefully lift the halves and join together. Roll in powder again.

Zephyr with agar-agar at home turns out to be just magical! Try it!

Delicate, aromatic delicacy can be prepared at home - apple marshmallow! With gelatin, agar-agar, you will get a real exquisite treat!

From the very beginning, I want to say that homemade marshmallows can never be compared to the one sold in the store. It is unusually airy, soft as a cloud, moderately sweet with an apple flavor - dessert. Try to cook, because it's easy, step by step recipe will help.

• Applesauce-250g
• Protein-1pc
• Water-150gr
• Sugar-400gr
• Agar-8gr
• Powdered sugar for boning

Bake the apples in the oven until soft, remove the center first. Beat the pulp with a blender baked apple or rub through a sieve until smooth. Egg white beat with cooled applesauce.

Parallel: 350 grams of sugar, pour 150 grams of Water, boil the syrup to 80 degrees. When the syrup reaches a temperature of 80 degrees, mix the agar with 50 grams of sugar, and pour it into the syrup in a thin stream. Boil the syrup to a temperature of 110-113 degrees.

After whipping whites with applesauce, while whisking, add the syrup. Beat the whole mixture for 7-10 minutes at a speed over medium. The mass will increase in volume and cool down a little.

Using a pastry bag or bag, place the marshmallow on a silicone mat or parchment. Leave the marshmallows to dry for at least 12 hours. Then glue the matching halves and roll in powdered sugar.

Recipe 2: apple marshmallows at home

This dessert has a lot of advantages: firstly, it has an unforgettable taste and delicate, and secondly, the marshmallow turns out to be airy and soft, it seems to melt in your mouth. Another plus is that this delicacy can be easily and simply made even for a beginner, and without baking. Be sure to try and delight yourself and your loved ones with a real oriental dessert according to GOST, which is many times better than a purchased one!

• Chicken egg - 1 pc.
• Water - about ½ cup
• Gelatin - 1.5 tbsp (about 25 gr.)
• Sugar sand - 8 tablespoons
• Vanillin - 1 sachet
• Apples - 4 pcs.

Marshmallow will turn out very tasty if you use instead of chicken quail egg... In addition, they contain a large number of vitamins and minerals necessary for our body. As for apples, it is preferable to cook from sour varieties, for example, "Antonovka". Although this is a matter of taste.

We clean the apples from all that is superfluous - seeds (they can be fed to birds), peels. We put in the oven for 30 minutes at 180 degrees.

Soak 25 gr. gelatin 50 ml. water and stir to remove lumps. We leave for 20 minutes.

We take the apples out of the oven, cool slightly.

Grind in a blender.

Then through a sieve, but not all at once, but in small parts - smoothly and accurately. It will require patience, a little and effort, but it will pay off in full with a brilliant result!

Cool our puree to room temperature.

In the meantime, let's make a syrup: 70 ml. Pour water into a saucepan, add 200 gr. sugar and put on medium heat.

By this time, the gelatin should already swell, we heat it in a water bath. Do not forget to stir constantly!

We separate the protein from the yolk (you can make a lot of sweets from it), it is convenient to do this with a special strainer, or just lightly tap the egg with a fork or knife and pour from one shell to another, it's not difficult.

Gradually introduce the protein into the puree - at first, only half, beat gently.

After a minute, add the other half and whisk further.

Then put vanillin and gelatin to the mixture with apples, without stopping to mix thoroughly.

Now add hot syrup to brew the protein. Remember to stir!

Beat for another 10-15 minutes until thick.

We transfer the mass to a silicone mold and refrigerate for 2 hours. Then we take out and sprinkle with powdered sugar, substituting a strainer. Cut into nice pieces. That's all, now you know how to make homemade marshmallows! Bon Appetit!

Recipe 3: homemade apple marshmallow with agar-agar

• apples (Antonovka or other sour variety) - 4-5 pcs.
• water - 150 gr.
• sugar - 400 gr.
• agar-agar - 8 gr.
• egg white - 1 pc.

Preheat the oven to 180 ° C.

Wash apples, cut in half, remove the core and stalk.

Put on a baking sheet, cut down and bake in a preheated oven until soft (15-20 minutes).

Let the apples cool and puree in a blender TOGETHER WITH THE PEEL.

Then rub the applesauce through a sieve to get rid of the small particles of the peel.

Mix 50 grams of sugar with agar-agar and set aside to wait in the wings.

In a small saucepan, mix water and 350 grams of sugar, and bring the syrup to 80º over moderate heat.

Immediately after you set the syrup to boil, begin whisking the applesauce with the protein until a fluffy white mass is formed (if there are no berries).

When the syrup reaches 80º, pour in a thin stream of agar-agar, stirring continuously with a whisk.

Then, with constant stirring, bring the syrup to 110º with a whisk.

After reaching 110º, remove the syrup from the heat and immediately pour it in a thin stream into the whipping protein mass, having previously reduced the speed to medium speed.

After that, we increase the speed and continue to beat the mass until stable peaks. When you lift the whisk, there should be clear marks from the marshmallow mass.

It is important here not to overbeat the mass, because, firstly, it will begin to settle, and secondly, agar-agar can freeze before your eyes (the pour point of agar is 40º).

As soon as the mass comes up, we immediately transfer it to a pastry bag with a "star" attachment and place the marshmallows on parchment paper.

We leave the marshmallows overnight to solidify, and the next day sprinkle with powdered sugar.

Recipe 4: homemade apple marshmallow with gelatin

• 1 tbsp. applesauce
• 1 tbsp. Sahara,
• 1 protein
• 1 tsp vanillin,
• 475 g sugar
• 160 ml. water,
• a pack of gelatin.

Wash the apples under running water. Cut the peel thinly, chop the pulp and boil until tender.

Place the apples in a saucepan and beat with a blender.

Add sugar and egg white there.

Beat well.

Pour sugar into a ladle, add water and boil the syrup until tender. Then, while the syrup is still hot, dilute the gelatin in it.

Combine the applesauce with the syrup.

Whisk everything, pour the mass into the mold. When the marshmallow has hardened, remove from the mold and cut into slices.

Recipe 5: how to make vanilla marshmallow from apples

• 250 grams of apple puree,
• 250 grams of sugar
• 1 egg white
• vanilla,
• 475 grams of sugar for syrup,
• 160 grams of water
• 10 grams of gelatin.

Immediately peel the apples, cut them, add water and boil until soft. You can simply bake them in the oven and then use the pulp.

TO soft apples add vanilla

egg white and beat everything very well with a blender.

In a saucepan, combine 475 grams of sugar with 100 milliliters of water. Let's boil the syrup.

Add gelatin to it and stir well.

Combine the applesauce and sugar syrup... Beat everything very well with a mixer.

Pour the future marshmallow into a square silicone mold and leave it in the refrigerator for a day.

Then cut out with metal mold hearts. In such a delicious marshmallow from apples, you can do it too.

Recipe 6: pink apple marshmallows (with a photo step by step)

Marshmallow on agar-agar from applesauce turns out to be very tasty and healthy. Agar-agar is not always possible to buy, but if you wish, you can search in shops healthy eating or order online. It costs not much more than gelatin, it will take 3 times less, and the benefits are much greater.

To make marshmallow on applesauce agar agar, we need:

• egg white - 1 pc. (I used 2 whites from small eggs).

For applesauce:

• apples (I have a pinova, better Antonovka or solid green ones, for example, Simirenko's renaissance) - 4-6 pcs. large (peeled apples weigh 400 g);
• sugar - 200-250 g.

For syrup:

• water - 150 g;
• agar-agar - 4 tsp (8 g);
• sugar - 450 g

I divided the food into 2 parts and cooked 2 types homemade marshmallow... I made one type of marshmallow only from applesauce, and in the second I added a handful of frozen black currants (heated the currants in the microwave for 2 minutes at full power in a sealed container, then rubbed through a sieve and added to one half of the puree). Here is the recipe for a full portion: soak 4 teaspoons of agar-agar in 150 grams of water for 10-30 minutes.

Apples (antonovka - the best way for marshmallows, it contains a lot of pectin - a natural gelling substance) peel, core and cut into quarters.

Add hot syrup with agar in a thin stream to the puree, whisking continuously for 5-7 minutes, or longer - 10-15 minutes, until the mass becomes very dense and keeps its shape. It is important!!!

Immediately, while the mass is still warm, we deposit the marshmallows using an asterisk attachment through a pastry bag (or through a file, a bag of sour cream, kefir, cutting off the tip) onto parchment paper. Prepare the piping bag in advance.

We do everything quickly, because agar sets immediately, much faster than gelatin.

Hello dear readers, welcome to my site!

To create this dish, you will need to be patient so as not to eat it before the final preparation, since drying marshmallows takes a lot of time - from 8 hours to one and a half days. But the result is worth it, and you will receive a divine delicacy, which, like a breath of "light breeze", as its name is translated from French, will suddenly cover you delicate taste and disappear, melting in your mouth, leaving behind only memories and a pleasant aftertaste.

Despite the fact that this sweetness contains a lot of sugar, it can be considered one of the low-calorie desserts, since there is no fat in it, and the pectin contained in marshmallows helps digestion and allows us to remove undigested foods from the body and not lay them on our sides. ...

I will not torment you with a description of all the properties of this dish and proceed to its direct preparation ...

Nutritional value of the dish per 100 gr.

BZHU: 1/0/63.

Kcal: 241.

GI: high.

AI: high.

Cooking time: 60 minutes

Servings: 1200 g.

Ingredients of the dish.

• Apples (puree) - 250 g (4-5 pcs).
• Sugar or powdered sugar - 800 g (4 tablespoons).
• Agar agar - 8 g (3-4 tsp).
• Vanillin optional - 1.5 g.
• Egg (protein) - 1 pc.
• Water - 160 ml (3/4 cup).

Recipe.

Let's prepare the ingredients. To create marshmallows, it is better to take sour varieties of apples, since they contain more pectin.

Agar-agar must be of good quality, then our sweetness can dry even in an hour. But if this ingredient has little strength, then the dessert will not keep its shape well, but inside it will remain like "porridge".

First you need to pour agar-agar (4 tsp) with water (160 ml) and leave to swell until we need it.

The ingredient shown in the photo is the most common in hypermarkets, but it is not the best choice. Cooking marshmallows using this brand will take more than a day.

I advise you to find your own brand of this ingredient, the one whose product will stabilize the dessert well, without giving it an extraneous smell and taste.

Now let's deal with the main pectin-containing (responsible for density) product of our delicacy - apples. They must be washed, peeled and peeled.

Then the fruit must be made soft, that is, boiled or baked. I use a double boiler for this purpose and cook the apples for 20 minutes.

After the fruits have become soft, they must be mashed into puree. To do this, I use a sieve so that the mass is tender and airy, without solid impurities.

If you don't have time to prepare fruits, you can buy ready-made applesauce, for example, children food"Frutonyanya", we need 250 g of this product.

Now mix the applesauce (250 g) with sugar (250 g) and vanilla (1.5 g). It is necessary that the free-flowing product completely dissolves; for this purpose, you can even heat the mass a little over low heat in a saucepan.

Cool the finished fruit mixture to room temperature, and then put it in the refrigerator for 5-10 minutes.

Separate the protein from the egg. The dishes in which we place it should be fat-free, and there should not be a drop of yolk in it, since this is the same fat, and if it is present, the protein will not churn.

Now mix the cooled puree with the protein. We begin to beat the ingredients with a mixer at low speeds, gradually increasing the speed, we achieve a lush, white thick mass.

Then we turn to the preparation of the second component of the marshmallow - syrup. To do this, combine the swollen agar-agar with sugar (475 g) in a saucepan and set the dishes to heat over medium heat.

From the moment the lush foam appears on the surface, we cook the syrup for another 4-5 minutes, then we check it for readiness (temperature 110 C). If you scoop up a little liquid with a spoon, and then squeeze a drop between two fingers, then when they are diluted, a thin thread should form, and the mass should also drain very slowly from the spoon, as if reaching from it.

As soon as the syrup is prepared, turn on the mixer again, immerse it in a bowl with proteins and pour the sweet mixture into the air mass in a thin stream along the edge of the dish, preventing the sugar liquid from solidifying.

We continue to beat the marshmallow base until a thick shiny consistency, which holds its shape well and does not spread, it took me about 10 minutes.

We transfer the contents of the bowl to a pastry bag with a nozzle of the required shape (I have a closed asterisk) and place the marshmallows on a baking sheet covered with a silicone mat or baking paper.

We leave our halves to dry at room temperature, this process may take up to 24 hours. The stabilization time of the marshmallow depends on the quality of the agar and the environment. During the heating season, when the room is dry and warm, it will take less time than in a cool and humid place.

Sprinkle the finished dessert with powdered sugar to remove the stickiness from the surface.

Powder can be made from sugar by grinding it in a coffee grinder.

We connect the halves with the sticky bottom to each other, and our delicacy is ready.

You can serve it to the table.

Enjoy your tea!