home » Gardening » Pink raspberry marshmallow. Berry Marshmallow - Homemade Raspberry Marshmallow Raspberry marshmallow with gelatin recipe

Pink raspberry marshmallow. Berry Marshmallow - Homemade Raspberry Marshmallow Raspberry marshmallow with gelatin recipe

This is my first time making marshmallows and I don’t even know what will come out of it! But if I did publish this recipe, I accomplished SOMETHING! Before we start, a couple of notes or let's say tips before making this dessert.

In order to make marshmallows, you need to use berry or fruit puree with a high pectin content, such as:

Apples, Currants, Raspberries, Plums, Pears, Apricots and Cherries.

For marshmallows, it is best to use applesauce; it has a higher pectin content than others. This is how we get the familiar “standard” marshmallow. If the pectin content in the berries or fruits you have chosen is small, then you need to mix it 50/50 with applesauce or add powdered pectin.... The puree needs to be boiled until thickened and left to cool. When it cools, the mass should resemble jam. The better the puree is boiled, the greater the chance that the marshmallow will turn out tender and with the desired consistency. And in general there is a greater chance that it will work out at all!

To prepare marshmallows, a thickener of plant origin is used: agar-agar and it cannot be replaced with gelatin! And finding agar-agar turned out to be an even bigger problem if you are not from Russia! BUT! I found a way to become an agar-agar tycoon and marshmallow!!!😁

Beat the egg whites well!!! Be patient, it should become thick and glossy!

Otherwise, everything doesn’t seem so difficult, so let’s get started! I apologize in advance for the quality of the photo, there was no lighting in the kitchen, and I simply did not have the time or opportunity to transfer everything “to better conditions”!

We will need:

125g prepared raspberry puree

100g sugar for puree

5g agar-agar

200g sugar

Makes about 28-30 halves, which is 14-15 marshmallows!

I use ready-made raspberry puree. To do this, I pureed the raspberries with a blender and strained them through a sieve.
Boil it together with sugar until thickened. Leave to cool. As I already wrote, the mass after cooling should become as thick and dense as possible.

When our puree has cooled, put it in a blender bowl and add the protein. It is IMPORTANT that not a drop of yolk gets into the white; I advise you to separate the egg in advance. Turn the mixer on to medium speed and leave. If you have a hand mixer, it will be a little more difficult, since while the protein mass is whipping, we need to prepare the syrup. If so, first beat the protein mass to stable peaks (beak) and immediately begin preparing the syrup.
Pour sugar into a thick-bottomed saucepan, add water and agar-agar. Place on low heat and constantly stir vigorously so that the agar-agar does not burn.

When boiling, the syrup will bubble and rise, so it is advisable to use a saucepan with high sides.

Cook the syrup until a “thread” begins to flow from the spatula, thick and dense. In the photo I tried to show what I mean. Our protein mass should be so dense that we can safely start adding syrup. Again, if using a hand mixer, call your household or be prepared to use two hands! With the mixer at low speed, we begin to add syrup to the protein mass, preferably without getting it on the mixer blades. When all the syrup has been added, turn on our mixer to maximum and beat for another 3-5 minutes. Our marshmallow mass is ready! It should be glossy, dense and stable! Now you need to distribute it into a piping bag (I use a Wilton 6B attachment) and start planting marshmallows. You can use parchment or a Teflon mat, whichever is more convenient for you.

Make marshmallows in whatever shape or size you like! The larger the marshmallow, the longer it will take to dry!
And so, now you need to leave the marshmallows to dry. I do this at room temperature, just leaving it in the kitchen, on the table. It is impossible to say exactly how long the marshmallows will dry. Maybe 3 hours, maybe 5, or maybe all night! It depends on the temperature in the house, how you beat the egg whites, and much more. We check the marshmallow after a couple of hours, it should only be sticky on the bottom so that we can connect the halves. My marshmallows took 4 hours to dry, but I recommend drying them longer, preferably overnight!
We select a suitable half for each and connect the marshmallows.
Dip the marshmallows in powdered sugar and voila...
This is the kind of marshmallows you get from this recipe, very tender on the inside, with a crust on the outside and with a bright raspberry flavor! You need to store marshmallows in a tightly sealed container to prevent them from weathering. You can wrap it in cling film!

I can say that even a beginner can make marshmallows according to this recipe, maybe not “from the picture”, but very tasty! So full speed ahead!

Suddenly, mega-happiness struck me here: in September, in the fall, a whole box of raspberries!!! Surprisingly, the market still sells raspberries, which means the raspberry season continues! I have already said many times that this is my favorite berry, but I don’t have time to eat so much fresh, so I decided to have a blast on raspberry desserts. And the first thing that came to my mind was homemade marshmallows! Moreover, you, my beloved subscribers, have been asking me to cook it for so long, and here I will please myself and try to please you. I’ll say right away that in this recipe fresh raspberries can easily be replaced with frozen ones, and, in general, with any other berry. And with some, the marshmallow itself will turn out even more marshmallowy - denser, since there is not so much pectin in raspberries, compared to, say, currants. I leave a list of pectin content in the most familiar berries and fruits below.

Cooking time: 30 minutes
Hardening time: 24 hours

Ingredients for 35-40 small marshmallow halves:

140 g Raspberry Puree (you will need 210-250 g Berries) - for a denser marshmallow, you can replace 25-30% of the berry puree with applesauce
A bunch of green Basil or Mint leaves - optional
120 g Sugar
1 Egg White
6 g Agar-Agar (cannot be replaced with gelatin)
220 g Sugar
80 ml Water

White and Red Currant – 1.2
Black Currant – 1.1
Apples – 1.0 (sour apples have more)
Plums - 0.9
Apricots – 0.7
Strawberry - 0.7
Cranberry - 0.7
Gooseberry – 0.7
Peaches – 0.7
Oranges – 0.6
Pears - 0.6
Raspberry - 0.6
Cherry – 0.4

Cooking method:

Pour the raspberries into a saucepan and, mashing with a spatula, warm them up, turning them into puree. Frozen can be boiled a little additionally (5-10 minutes) to get rid of excess moisture. By the way, if you decide to use frozen, take quick-frozen, it contains less ice and, as a result, there is also less excess moisture.

Then we punch the resulting puree with a blender, and then carefully rub it through a sieve.

I heat the already pureed puree again, remove it from the heat and throw in basil or mint leaves. You should know that basil loses its aromatic properties when heated, and mint begins to taste bitter, so the puree should not be very hot. After tearing the fragrant leaves, mix well, cover with film and leave for 15 minutes. Then rub through a sieve again, getting rid of the leaves. Now we take the required amount of puree, and if there is some leftover, no problem, make raspberry sauce or add it to your morning porridge or yogurt.

Place the puree in a saucepan, add sugar and, while heating, stir and completely dissolve the sugar. Remove from heat and now the puree needs to not only be cooled, it needs to be refrigerated. I usually make it in advance and put it in the refrigerator overnight. It should cool well and solidify. The more pectin in the berries, the thicker it will be as a result.

Place the cooled puree into a mixing bowl. There is also cold protein. Pour agar-agar into a saucepan. Add sugar and water there. Using a mixer, begin to beat the puree with egg whites at high speed. Meanwhile, cook the syrup in a saucepan over medium heat. Stirring occasionally until the sugar and agar-agar are completely dissolved, which will begin to dissolve at high temperature. When the syrup boils, it will foam for a while; you can stir it more actively, and soon the foam will settle. Somewhere it is advised to bring the syrup to 110ºС, somewhere until a thin thread flows from the blade, when the syrup no longer drips, but rather quickly flows down in a thin thread. I often focus on the second method, usually after boiling this happens within 5 minutes, but everything, of course, depends on the fire. By this time, the mass in the bowl should have reached stable peaks, increased in volume, and become a strong airy mousse. When the syrup is ready, wait until it stops actively boiling and pour it in streams into this airy, strong mass. Do this from the edge so that the whisk does not splash everything around and it is better to set the mixer speed at this moment to medium. Having poured in all the syrup, again increase the speed to maximum and beat again until stiff peaks form.

We quickly transfer the finished mass, which is already incredibly tasty, into a cooking bag and place it on paper in the form of future marshmallows - it, as you understand, can be absolutely anything! It is better to work with the mass quickly, since already at 40ºC agar-agar begins to harden.

Let the marshmallows dry at room temperature. It all depends on the humidity and temperature in the room, as well as on what kind of berries we use for cooking. The minimum is 12 hours. It takes me a day to dry raspberry marshmallows, and sometimes more - it all depends on the size. Over-drying is also bad, but if you don’t let it dry, the center of the marshmallow may remain an uncured mousse. The main thing is to hide it away from those with a sweet tooth at home, otherwise you won’t get enough!

Sprinkle the dried marshmallows a little with powdered sugar so as not to leave fingerprints on it when we remove it from the paper, and also thoroughly sprinkle it on our hands. Carefully separate the marshmallow halves and glue them together with sticky bottoms. Then roll it well in powder on all sides, and carefully shake off or blow off the excess.

Store marshmallows in a tightly closed container to prevent them from drying out. In general, like any marshmallow, homemade marshmallows are especially good when fresh, so don’t make too much for future use and don’t store them for a long time!

In general, much of this recipe is determined by trial and sometimes error. BUT homemade marshmallows, even if they are not entirely successful, are still incredibly delicious! In general, experiment, try bolder and share your successes, put the hashtag #cookingfan on Instagram or tag me in the photo - I’ll be happy to look at your creations.

step by step recipe with photos

The basis of raspberry marshmallows is applesauce, a champion in pectin content, which ensures both softness and elasticity of the popular dessert. Thanks to the use of agar-agar, it perfectly retains its shape at any temperature.

To obtain a stable foam, egg whites should be pre-chilled.

Raspberry jam or confiture acts as a natural flavoring and coloring agent, giving the fluffy delicacy its delicious color. Only the berry seeds must be carefully removed using a fine sieve.

Foam balls can be topped with grated chocolate and coconut flakes.

Ingredients

120 g applesauce
100 g raspberry confiture or jam
1 chicken protein
120 ml hot water
10 g agar-agar
1 tbsp. granulated sugar

Preparation

1. You can calculate how to make applesauce in the recipe. Be sure to cool it before preparing the dessert. If you have cooked, then use it or raspberry jam, simply rubbing the delicacy through a strainer, removing the seeds.

2. Boil water and soak agar-agar in it for 8-10 minutes.

3. Meanwhile, pour the cooled applesauce into the bowl of a food processor, pour in the cooled chicken whites and begin beating until the mixture triples in size and turns white. Add raspberry jam and beat for another 1-2 minutes.

4. You will get a thick mass of light pink color.

5. Pour agar-agar into a saucepan or cauldron, add granulated sugar and place the container on the stove. Heat until the whole mass begins to bubble and changes color to brownish and golden.

6. As soon as this happens, start pouring boiling syrup into the protein mass in a thin stream, without stopping whisking. This will take you at least 3-5 minutes, but don’t rush, you need to properly distribute the syrup throughout the mass so that the marshmallow turns out without lumps.

7. Prepare a pastry syringe or bag with nozzles. Pour the marshmallow mass into it and place it on parchment paper, trying to do this before the mass itself cools, otherwise you will not be able to squeeze it through the nozzle, you remember that agar-agar begins to harden at 40C! Leave the marshmallow halves to dry at room temperature for about a day.

8. After this, sprinkle them with powdered sugar, carefully remove them from the parchment paper with a knife and glue them together.

Your raspberry marshmallows are completely ready - treat them to your family and invite them to drink aromatic tea.

Note to the hostess

1. It is convenient to prepare marshmallows with four hands. An assistant will be very useful at the stage of final beating of the air mass: one person holds the container with the whites and operates the mixer, the second carefully and slowly pours in the syrup, as prescribed by the technology. A young culinary specialist – a school-age child – could well become a mother’s partner.

2. It is not necessary to glue the halves of the treat together. Each can be placed on a shortbread lightly soaked in cream, a round sponge cake or sour cream cake, greased with a thin layer of honey or chocolate paste. Imagination and knowledge about the compatibility of ingredients will prompt many creative options, and the variety of cakes with a beautiful pink top will be inexhaustible.

3. Modern bags for the so-called planting of confectionery compositions are made of elastic silicone, and the nozzles for them are made of metal with a hygienic coating or of dense food-grade plastic. These are simply excellent products that are easy to clean from sticky and greasy mixtures. Sticky lumps of marshmallow semi-finished product fall off easily. Of course, such a device is more expensive than an outdated one - cellulose or parchment, but it will also last much longer. The main thing is that after washing, spread the walls of the bag and, putting it, for example, on a jar, dry it properly.

Place the raspberry puree into a mixer bowl. Add chicken protein. Start beating on medium speed until fluffy.

While the egg whites are whipping, prepare the syrup. Add granulated sugar, water, agar-agar to the saucepan. can be found in our article. Place the container on the fire. Stirring constantly, cook until thickened.

Well-whipped raspberry puree with egg white should become dense and not spread when you turn the bowl over.

If you have a thermometer, heat the syrup to 110 degrees. Otherwise, the finished syrup should slowly drain from the spatula using pulling threads.

Turn the mixer on medium speed. Pour the prepared hot syrup into the puree in a thin stream. After adding the syrup, increase the speed and beat well.

As a result, you should get a dense, stable mass.

To deposit, take a thick pastry bag and a star tip. Fill the bag with marshmallow mixture.

Cover the board with parchment and pipe the marshmallows to the desired size. From this amount of ingredients we got 28 medium halves. Leave for a couple of hours for the marshmallows to harden.

Disconnect the halves and connect them together. Sprinkle with powdered sugar.

The raspberry delicacy is ready.

Enjoy your tea!

If raspberry marshmallows are beautifully decorated and packaged, they can be given as a sweet gift for your family and friends.

Ingredients:

Raspberries - 300 g.
Gelatin - 15 g.
Water - 3 tbsp. l.
Sweetener - to taste.

Preparation:

1. Soak gelatin in water. Place the berries in a saucepan and heat without bringing to a boil. Remove from heat, rub through a sieve.
2. return the raspberry puree to the saucepan on the fire, add sweetener. Stirring constantly, bring the puree to a boil. Remove from heat.

3. add the swollen gelatin to the raspberries, stir until the gelatin is completely dissolved. The mass must be cooled properly.
4. Using a mixer, beat the puree for ten minutes until a fluffy, dense mass is obtained. 5. Transfer the airy mousse into the mold and smooth it out. Place in the refrigerator for 8-10 hours. Cut the finished delicacy into pieces. Bon appetit?

120 g applesauce
100 g raspberry confiture or jam
1 chicken protein
120 ml hot water
10 g agar-agar
1 tbsp. granulated sugar

Preparation

1. You can calculate how to make applesauce in the apple marshmallow recipe. Be sure to cool it before preparing the dessert. If you were preparing raspberry confiture for the winter, then use it or raspberry jam, simply rubbing the delicacy through a strainer, removing the seeds.

2. Boil water and soak agar-agar in it for 8-10 minutes.

4. You will get a thick mass of light pink color.

5. Pour agar-agar into a saucepan or cauldron, add granulated sugar and place the container on the stove. Heat until the whole mass begins to bubble and changes color to brownish and golden.

8. After this, sprinkle them with powdered sugar, carefully remove them from the parchment paper with a knife and glue them together.

Your raspberry marshmallows are completely ready - treat them to your family and invite them to drink aromatic tea.

Note to the hostess

If we explain in a simplified way what marshmallow is, then it can be characterized as a confectionery product obtained by whipping any fruit or berry puree with granulated sugar and egg whites, with the obligatory addition of a form-building substance, i.e. in our case, gelatin. The popularity of marshmallow is so great that they even manage to produce magnificent custom cakes from it, intended for weddings or children's events. True, you can’t do without all kinds of flavorings and stabilizers. We will try to tell you how to properly and simply prepare a real homemade dessert without any chemicals.

Ingredients:

Applesauce – 300 g
Granulated sugar – 300 g
Water – 150 g
Egg white – 2 pcs.
Citric acid - half a teaspoon
Vanilla sugar – 1 sachet
Molasses, if you don’t have it, just add granulated sugar - 175 g
Gelatin – 40 g

Cooking diagram:

Using a blender, beat applesauce, citric acid and vanilla sugar until smooth.
Consistently add first one egg white (beat thoroughly), then the second and continue to beat gently again.
Pour 150 grams of water into a saucepan and add sugar and molasses. Place on the fire, and once the mixture has boiled for about 5 minutes, remove the pan from the stove. Be sure to let the syrup cool to room temperature.
At this time, soak the gelatin and wait for it to swell.
As soon as the syrup has cooled, we begin to introduce it in a thin stream into the previously prepared applesauce, constantly whisking it with a mixer.
Squeeze out the gelatin (from excess moisture) and add it to the resulting mixture. Beat until fluffy white foam forms.
Fill a pastry bag with marshmallow mixture and place in even portions on a baking sheet lined with baking parchment.
Leave the marshmallows in the oven at room temperature for 24 hours to dry and completely harden. After this time, roll the marshmallows in powdered sugar and serve.

Description

Raspberry marshmallows can be prepared very easily and without spending even half an hour on the actual preparation of the dessert. To create such a homemade, airy delicacy, we will need raspberries, sugar and gelatin. From these simple ingredients we will prepare the most delicious and natural marshmallows at home. After creation, the delicate and airy mass will harden in the refrigerator, and after hardening it will take on an elastic and at the same time very light form.

Gelatin in our recipe is needed only so that the airy raspberry mousse holds its shape after hardening.

We present a step-by-step recipe for making homemade raspberry marshmallows with photos in the form of very clear and detailed instructions. With its help, you can prepare real and completely natural raspberry marshmallows for yourself or your family.

Let's start making raspberry marshmallows at home for dessert!

Ingredients

Cooking steps

Video Homemade raspberry marshmallows with gelatin World cuisine

Homemade Raspberry Zephyr

Cooking time: 30 minutes
Curing time: 24 hours
Ingredients for 35-40 small marshmallow halves:

140 g Raspberry Puree (you will need 210-250 g Berries) - for a denser marshmallow, you can replace 25-30% of the berry puree with applesauce
A bunch of green Basil or Mint leaves - optional
120 g Sugar
1 Egg White
6 g Agar-Agar (cannot be replaced with gelatin)
220 g Sugar
80 ml Water