Marshmallows on gelatin: step-by-step {instructions} with photos, ingredients, manufacturing options

Sweets are what ladies, kids and even men love and admire. There is a great abundance of them. But now we will prepare marshmallows with gelatin without the help of others. Everyone knows what marshmallows are. But not everyone knows that the dessert has eternal Russian roots. Yes, we won’t argue with the French, and we’ll give them the palm in making airy and light sweets. But the ancestor of gelatin-based marshmallows was marshmallows. And even though gelatin in its pure form was not used in those distant times to create sweetness, this does not change anything.

Not just from the store

If you thought that marshmallows were only a store-bought treat, you were very mistaken. Nowadays, many helpers have come to the aid of modern lovers (and lovers) of preparing something tasty in the form of ready-made gelatin, blenders and refrigerators. With their help, even a newbie can make marshmallows with gelatin at home.

Recipe No. 1

This recipe contains a small amount of initial ingredients. To start putting the recipe into practice, you need to have the following components:

Water - one glass. In this recipe for marshmallows with gelatin at home, we will dissolve sugar and gelatin in it.
Sugar – 300 grams.
Half a teaspoon of citric acid.
Soda - half a teaspoon.
Vanillin or vanilla sugar - to taste, to give a wonderful smell to gelatin-based marshmallows.

Preparing the form: 1st step

The finished mass will need to be perfectly shaped so that the delicacy pleases not only with its taste, but also with its external design. Any suitable containers can be used for the finished product. These can be silicone molds, in which muffins are usually baked. Any shape with sides is also perfect. In general, when implementing a recipe for homemade marshmallows with gelatin, you can use a sheet covered with baking paper and deposit the mixture onto its surface from a pastry bag.

All surfaces must be lubricated with unflavored vegetable oil. If this usual condition is not met, the marshmallow mass may stick tightly to the mold, and tea drinking will be postponed for an indefinite period.

Utensils and tools: step number two

The introduction of a blender will make whipping the mass more convenient. A mixer is also a good option. In the absence of these kitchen aids, a hand whisk is completely suitable. True, in this case it will be more difficult to beat, and the mass will turn out to be less fluffy.

A pastry bag with a shaped nozzle is needed to create wonderful marshmallows on gelatin. If necessary, replace it with a regular plastic bag with a corner cut off. For the last option, you can use an unstained dessert spoon. If you begin to form products using this method, prepare a bowl with clean, cool, boiled water: dip a spoon in it before grabbing another portion of the mixture.

The container in which the syrup will be prepared.

Timer – manipulations are carried out for a certain time.

Recipe for marshmallows with gelatin with photo of the finished product

Prepare the water: heat it, but do not allow it to boil. Half a glass goes to pouring gelatin. Leave the gelatin with water in a separate bowl: give it time to grow in volume.
Dissolve sugar in water. We put the dishes on the stove. Cook the sweet syrup for eight to 10 minutes. We count the time after boiling.

3. The gelatin has swollen, and it’s time to add it to the finished syrup. Remove the dishes from the stove after mixing these ingredients. Let's start beating the mass, the procedure time is seven minutes.

Recipe No. 2 – apple marshmallows with gelatin

List of necessary goods for creating indescribably tender sweetness:

apples – 3-4 pieces;
sugar – three hundred grams;
white of 1st testicle;
a pack of gelatin – 25 grams;
burning water – 80 ml;
food coloring – optional.

Development

Step 1. Wash all the apples and remove their seeds and stems. Divide the fruit into four to six slices. Place on baking paper. Bake in a preheated oven for fifteen minutes. The oven temperature is 180 degrees. Once the apples are baked, take them out and let them cool.

Step 2. At this time, prepare the gelatin. Fill the contents of the bag with all the hot water. Let's give it time to swell. We will stir to obtain dissolved gelatin.

3rd step. Let's return to apples. Remove the skin. Rub the pulp through a sieve to obtain apple puree. You can use any suitable method. The main thing is that at the end you have 200 grams of the finished apple product.

4th step. Pour sugar into the bowl with the apple mixture. Dissolve it using a mixer or whisk. The better this component dissolves, the more airy the dessert will be. Add 1/2 of the raw protein without stopping the mixer. It is immediately noticeable that the mass is becoming snow-white. We continue working for five to seven minutes, and only after that add another 1/2 of the protein. The beating procedure continues. The mass becomes fluffy and thick. If you want colored marshmallows, add a couple of drops of dye at this point.

5th step. At the end of the process, add gelatin into the marshmallow mass and continue beating for about 3 minutes until the composition reaches stable peaks and it cools completely.

We complete the step-by-step control of mass molding. Forming products will require skill and speed. When the finished mass is combined with gelatin, it begins to set quickly. It will be more convenient to use the largest bag for depositing (or fill two such bags at once). Whatever method you use to form marshmallows, you need to do it faster. Spread (and squeeze out) the mixture only onto a greased surface or into greased molds for 24 hours. For decoration, you can sprinkle with sweet powder.

Marshmallow on gelatin

A variation on the marshmallow theme for those who don't have the ability to find agar agar

Ingredients for Marshmallow on Gelatin:

Apple (We need 125 g of ready-boiled puree) - 300 g
Egg white (C0) - 1 pc.
Sugar - 300 g
Water - 75 g
Gelatin (+water 60 g for soaking) - 10 g

Production time: 40 minutes

Nutritional and energy value:

Ready meals
kcal 1378.2 kcal	proteins 13.2 g	fat 1.2 g	carbohydrates 328.6 g
100 g dish
kcal 194.1 kcal	proteins 1.9 g	fat 0.2 g	carbohydrates 46.3 g

Recipe for “Marshmallow on Gelatin”:

Making puree. Wash and core the apples. Bake in the oven at 180 until soft. approximately 15 min.

Similar Recipes

Profiteroles with banana cream

7
152
3248

Colorful cakes

103
304
20267

Diet candies “Raffaello”

2
41
5081

Chocolate Blueberry Brownie

6
21
1502

Chocolate brownie

15
40
4758

Tiramisu

48
510
45233

Dessert “Paradise Flowers”

102
104
9421

Mini meringues with nuts

42
77
2066

Eclairs with mascarpone and raspberry marmalade

43
92
4853

Photo “Marshmallow on gelatin” from those who prepared it (1)

Comments and reviews

All
Prescription questions
Reviews

January 13, 2019 svettouch #

October 22, 2018 Wasssabi #

October 13, 2018 wise1288 #

October 14, 2018 yanabeen # (recipe creator)

October 12, 2018 Alieva2012 #

October 13, 2018 wise1288 #

October 14, 2018 Alieva2012 #

October 14, 2018 yanabeen # (recipe creator)

Marshmallow on gelatin

Ingredients

Egg (white) – 1 pc.

Dye - optional

156 kcal
30 min.
30 min.

Photo of the finished dish

Rate the recipe

Video recipe: Marshmallow on gelatin

Step-by-step recipe with photos and videos

Light, tender, airy marshmallows made with gelatin will amuse both little and adult sweet lovers.

There will be no difficulties in making marshmallows at home. But I would like to recommend something: to deposit marshmallows, use a large pastry bag (or even 2 bags), because at the moment of combining the apple-sugar mass with gelatin, the mass begins to set very quickly, therefore at this step you need speed or assistants so that work with 4 hands.

Prepare products for making gelatin-based marshmallows at home.

Pour hot water over the gelatin and let it swell.

Remove the core from washed apples and cut into 4 parts.

Place on parchment and bake in the oven for 15 minutes at 180 degrees.

Then carefully remove the skin and rub the whole mass through a fine sieve. The yield of the finished puree should be 200 grams.

Add sugar to the finished and cooled puree and use a mixer to grind it until the sugar is completely dissolved. Then, without stopping the mixer, add half the protein. The mass will begin to thicken and turn white. Do not stop. After 5-7 minutes, pour in the second part of the protein.

Continue beating until thick, fluffy, snow-white mass. If desired, to get a soft pink, beautiful marshmallow, add 1-2 drops of dye.

Stir the swollen gelatin, make sure that it is completely dissolved (if not, put it on low heat and warm it up, but do not bring it to a boil!). Without stopping the mixer, pour in the gelatin syrup in a narrow stream. Continue beating until completely cooled, this will take 2-3 minutes.

Fill a piping bag and pipe the marshmallows onto the parchment paper. When all the marshmallows are ready, leave them for at least 24 hours to dry.

After this time, sprinkle the marshmallows with sweet powder, remove them from the parchment paper in two pieces and glue them together.

Place tender, airy, homemade marshmallows on a dessert dish and serve with tea, milk or coffee.

You see, homemade marshmallows made with gelatin come out even better than those from the factory.

Recipe: Apple marshmallows on gelatin - no worse than with agar!

Dear sweet lovers!
I would like to share with you a recipe for making homemade marshmallows using apple puree. I deliberately looked for the perfect proportion of puree and gelatin to prepare these marshmallows. It came out on my 2nd test))) I consider this a good achievement, because almost everyone denies that apple marshmallows can be made with gelatin. 1) Be sure to take specifically sour apples. For example, Antonovka or Semerenko. I have extreme ones. They contain more pectin, which we need for the best hardening of marshmallows.

2) Wash and cut the apples in half, remove the seeds, and leave the skin on. Place on a baking sheet lined with parchment paper, cut side down.

Bake in the oven for 30 minutes until soft.

3) Grind them with the skin through a sieve. Before this, you can further grind it with an immersion blender. Making puree. Let it cool completely.

4) Soak the gelatin in cool water. The dishes must be resistant to high temperatures. Let it swell for 20 minutes

5) Pour water into a container with a thick bottom and add sugar. Cook the syrup without stirring it! After boiling, cook over low heat for approximately 7-10 minutes until sticky.

6) At the same time, begin to beat the apple puree at medium speed.

Add the protein in 2 additions, beating at the highest speed until it grows in volume and thickens.

7) Dissolve gelatin in a water bath. Do not bring it to a boil, otherwise it will lose its characteristics.

When the syrup is ready, pour it in a narrow stream into the whipped mass while whisking at high speed. At first the mass will become thinner, but as it cools, it will thicken again. For the fastest cooling, you can place the pan with the whipping mass in cool water.

9) Following the syrup, pour gelatin in the same way. Beat for a couple more minutes. At the very end I add a quarter teaspoon of baking soda. This will speed up the thickening process.

10) Let the mixture stand for 5 minutes. The more it cools, the thicker it will become. Therefore, do not wait for a long time, place them on a sheet of parchment using any method that is comfortable for you. Place in the refrigerator for 4 hours.

The finished marshmallow came out indescribably airy and light. It practically melts in your mouth. Moderately sweet and very tasty. Not rubber!

If you are not a particular opponent of gelatin, be sure to try making these marshmallows.
You will like it! Yield: 9 pieces and a half)))

Video:

Do you like our recipes?

Marshmallows on gelatin: step-by-step {instructions} with photos, ingredients, manufacturing options