Vegetarian marshmallow (lean)

[Angela]

I also had a desire to add applesauce and grated berries (lingonberries, cranberries), but I didn’t risk it ... I’m not the only one with such ideas))) I don’t know at all how to calculate the proportions when changing the recipe.

Angela, maybe, at the request of the suffering, create one more recipe?))) ready to take part in the experiment - there is a decoction and berries with apples, time too

I don't know at all how to calculate the proportions when changing the recipe.

Well, here only by experience, apparently.

This soufflé-marshmallow can be used by diabetics and weight-loss diets. It can be used as an interlayer and for decoration.

I already thought about it. In my head I carry a cake on NG for fasting.

[Nataliya]

I also had a desire for applesauce

So, according to GOST, marshmallows are made from applesauce.

can, at the request of the suffering, create another recipe?

Nataliya, no problem. I'll try. There is an apple puree.

I already thought about it. In my head I carry a cake on NG for fasting.

Fasting and diabetics are still different categories. There is a psychological subtlety here. Fasting people limit themselves at their own will, and diabetics - by order of the Fasting people there is no need to limit sugar, and sugar is the leading component in the preparation of such dishes.

It's clear. I am still interested in fasting. And God forbid that it always was so.

And God forbid that it always was so.

That's for sure. But now there are so many diabetics that this version of a harmless dessert may come in handy unexpectedly.

Of course, we are all at risk. If this happens, then I will think.

Of course, we are all at risk. If this happens, then I will think.

I had in mind the guests - relatives and friends.

So far I have none.

Yes, there is someone that, I'm more interested in the dietary component. I try to reduce the amount of sugar in the diet and for children so that sweets are harmless, and, if possible, also useful.

Angela, and when you decrease the sugar in the recipe, you need to increase the agar?

When reducing sugar, it seems to me that it may not be whipped. Agar is put in a certain amount. If you increase it, then the product will be rubber.
And about the usefulness. Zephyr, if it is according to GOST, is useful. There are pectin and agar. But everything is useful in moderation.

When reducing sugar, it seems to me that it may not be whipped

Perfectly whipped without sugar at all. I added Stevioside at the very end of the whipping, it has no effect on the density of the foam.

Agar is put in a certain amount. If you increase it, then the product will be rubber.
And about the usefulness. Zephyr, if it is according to GOST, is useful. There are pectin and agar. But everything is useful in moderation.

Utility is a relative concept, we do not consider these issues in detail here. Here we are talking about the usefulness in terms of minimizing the use of sugar, if I understand correctly.
And about agar - you have to try.

Of course try it.

Here we are talking about the usefulness in terms of minimizing the use of sugar, if I understand correctly.

So I am about the same. You can eat 1 piece with the norm of sugar, and you can eat 10 with a minimum of sugar. The effect will be the same

Anna, you understood me very correctly. How did you cook agar without sugar? Or was stevia added to it too? I didn't find stevia in three pharmacies today

Looked at the GOST recipe, but what if you replace protein with chickpea decoction? Or add apples to this recipe? what are the proportions? That would be to find out))) but as I understand it - only through experiments

How did you cook agar without sugar? Or was stevia added to it too?

Agar was cooked without sugar, the method described above. I often use Sibarite agar, naturally, without sugar.
Do not buy stevia at the pharmacy - indescribable muck. My stevioside powder was brought from the Emirates. I also bought it on Amazon, but did not try it. People order on Iherb and in the Moscow Internet-shop. It also appeared in our tablets, but I did not try it. Well, I just add pills to drinks, powder or liquid is more convenient in baking.

You can eat 1 piece with the norm of sugar, or you can eat 10 with a minimum of sugar.

Someone and 1 can not A 10 without sugar will not do harm.

So this one cannot be at least with a maximum, at least with a minimum. Not about those who are not allowed sugar at all. If you want sugar-free marshmallows, that's another topic. And where is such a smile?

And where is such a smile?

Smile only because it is impossible - neither with a minimum nor with a maximum, absolutely right. Such restrictions do not add joy to anyone.
It has nothing to do with the recipe itself - the recipe is simply amazing

[Anna]

Annathanks for the praise. I thought the reaction to my thought

[Angela]

Angela, thank you very much for the unusual recipe! Initially interested in the recipe - how can such a delicacy be obtained from a decoction of chickpea? But it turns out to be very simple and, in the end, very tasty!

[Check mark]

Check mark, what appetizing, even, pretty! Thank you for such a wonderful report. I'm glad that everything worked out and I liked it.

But I didn't get even and pretty ones. Maybe I didn't finish off to sufficiently steep peaks, but I blinded the halves together, sprinkled them with powder. It seems like nothing, and after all, no one will guess what they made Yummy, very tender, similar to a souffle.

Well, I don’t know, Natalia, in my opinion you are too critical of yourself, cute marshmallows turned out!

[Natalika_1]

Natalika_1, thanks for the consolation, but alas ... The main thing is that the taste is wonderful, and next time we whisk a little longer

I did an experiment, my hands were itching))) I looked at the GOST recipe, and ... my eyes are afraid - my hands do it. Angela added 100 grams of applesauce to this recipe, reduced the sugar in the syrup to 150 grams. Lemon juice - did not measure, juice from half a large lemon, agar - added 1 gr.

I will say right away that this time the broth was whipped quite differently as in the past there may be a difference - whether it is fresh or not. Last time I cooked chickpeas late at night, and made marshmallows before dinner. Today the broth stood in the refrigerator all day ... although I may have poured more water when cooking chickpeas and the broth turned out to be "weak" .. I don't know, but it whipped for a very long time, and last time - almost immediately.

whipped the broth, added sugar, lemon juice and then applesauce, still beat it - added agar.

The marshmallows turned out to be less embossed and less of them, well, the mass is less lush and less volume, respectively.

But everyone is already asleep and will let them freeze until morning

In the morning I will write how they will freeze.

[Angela]

Angela, a very interesting recipe! I'll take it for now, there is no agar, unfortunately, but I really want to cook and surprise with such a delicacy. From peas - marshmallows!

Today the broth stood in the refrigerator all day ... although I may have poured more water when cooking chickpeas and the broth turned out to be "weak".

My broth also stood in the refrigerator for a day. But during cooking, I had 2 cm above the level of chickpeas (pre-soaked overnight with soda, and thoroughly washed in the morning.)
The chickpea broth turned out to be 700 ml.
By the way, my "type of marshmallows" are still very delicate, they remind me more of a soufflé. Although a neighbor identified them as marshmallows. About stevioside, and even more so about chickpea broth, no one guessed.

[Natashik,]

But I didn't get smooth and pretty

Natashik, excellent marshmallows !!!! Well done. Do not slander yourself. Thanks for sharing. I'm glad I liked the dessert. Cook for health

I did an experiment, my hands were itching)))

Nataliya, nice, well done.

the broth this time whipped up completely differently from the last

I never whipped quickly ..

The marshmallows turned out to be less embossed and less of them, well, the mass is less lush and less volume, respectively.

I think I understood what the catch might be. I'll try tomorrow, maybe.

From peas - marshmallows!

Marina, thanks for stopping by. Try it. Pea marshmallow, no worse than usual.

About stevioside, and even more so about chickpea broth, no one guessed.

Well, that's great!

I am finishing the result - it is deplorable. You can eat only with a spoon. Although the top is frozen, you take it in your hands - it falls apart. Very tasty, but the shape was not successful at all, the consistency is useless

Personally, I think that the broth is needed "stronger". And maybe a decoction with an apple, in principle, will not "grab" I do not know. But the fact that for the first time I was whipped "with a bang" and I was surprised why Angela whipped for 20 minutes - it's a fact.

Write, who else will do experiments on broth with apple.

So I think it's all about sugar. No wonder these GOST proportions. There, technologists are developing. Calculate the same somehow. If you put a little in egg meringues, then the result is not happy there either.

[ang-kay]

ang-kay, Angela, you're right. It was not for nothing that the sugar norms were established. I once had a puncture: I beat the proteins and began to add them to the biscuit dough, the dough turned into a pitiful lump, and all because I forgot to fix the proteins with sugar.

[Sveta]

Sveta, Thank you.

If we compare the GOST recipe and this one, the difference in sugar is 55 g (GOST is more), but there is apple puree, but we don't. Agara is the same. It turns out that when adding mashed potatoes, you need to add sugar. Next time I'll try, but I'll make the broth stronger anyway. I had it initially beaten badly before the introduction of sugar (and the last time - excellently and quickly).

[Angela!]

Angela! Thanks a lot for the recipe! This is delicious! : nyam: And the fact that lean marshmallows are especially good.) I love marshmallows so much ...



I did everything exactly according to the recipe. It turned out great. It was the first time I worked with agar, it’s not so scary, it turns out.)

Anh looked, took it to the bins

The next day my "marshmallows" retain their shape, but my mouth feels like a foam, not a dense marshmallow. I think that in my version with stevioside instead of sugar, you need to carefully increase the amount of agar.

[Natasha]

I did everything exactly according to the recipe. It turned out great. It was the first time I worked with agar, it’s not so scary, it turns out.)

Natasha, A wonderful marshmallow turned out. And the photo is great. Thank you for sharing your impressions.

instead of sugar, you must carefully increase the amount of agar.

Anna, very careful. Agar is tricky in this regard. Maybe the rubber will be specific

Anh looked, took it to the bins

To your health.

Who is Anya?

Who is Anya?

I think Podmosvichka means me - we are synergistic with her, so stevioside is relevant instead of sugar.
I understood about the danger of agar overdose, thanks. Here only by experience. Here's another thing I thought: if the density of marshmallow is created by sugar, and for dietary reasons we exclude it, replace it, then, maybe. add a little crushed chickpea grains to the broth?

[Anna]

Anna, maybe add chickpea puree. I do not even know.
About agar. If I'm not mistaken, then there is a teaspoon per glass of liquid.

So far I decided to play with the amount of agar. For the same 125g of broth I took not 5g of agar, as the first time, but 8. It turned out denser, I do not notice any special rubberiness. Only too much lemon juice - it turned out sour. Or you need to add stevioside. The broth, by the way, was perfectly whipped without sugar in 6 minutes.

[Anna]

Anna, we are waiting for how he will behave in a day. Why does it take so long for me to whip?

Why does it take so long for me to whip?

Is there too much water when boiling? I have 2 cm above the level of chickpeas. And I pour out ml 700.And another difference, but I don't know if it affects whipping or not: I always soak chickpeas in soda before cooking on the advice of Stoyanova (author of Sibarit) - to minimize flatulence. There is some kind of pre-fermentation going on.

I also have little water. I knew about soda only in terms of cooking peas. It softens water and the peas boil well.

I also have little water. I knew about soda only in terms of cooking peas. It softens water and the peas boil well.

And I practically only cook chickpeas out of all legumes - in my food system, he is given preference. And there is no flatulence. Then I advised a lover of peas about soda - she also noted this fact. So there is probably a connection, although many dispute it. About the degree of boiling - I never boil chickpeas into porridge, they always remain peas. And the water in St. Petersburg is soft.

Me too, but the peas then boil better.

Girls, I soak without soda and also beat well for the first time. Therefore, I think soda has nothing to do with it. Most likely the strength of the broth. And how much longer peas in the broth cools down?