tuskarora
I have another huge thank you !!! I make marshmallows all the time. And apple and currant and strawberry and what the current did not do. Very tasty is obtained on the basis of "Plums in port wine with spices". I rub the cream straight through a sieve and go. And I make currants and plums without pectin. They keep their shape superbly.
Vanilla marshmallow, berry variations based on it
leoalla
Girls, how to make lime marshmallows?
I also found limes in the store that are not important. Dry. I can't imagine how to rip off the zest in another way, how to blend it whole.
Selenia_Irisha
Alla, for any citrus fruits, you even need to remove the partitions, because everything that is not pulp is bitter, it is definitely not necessary to blender entirely. Zest on a fine grater, as much as possible, the main thing is not to hook the white.
leoalla
Quote: Selenia_Irisha
even remove the partitions, because everything that is not pulp is bitter,
: wow: it's good that you are and you first asked ...
Spaibo
Cixlida
OlgaU, Olya, I bring you a huge THANKS for the recipe! For a long time I did not dare to make marshmallows, I went through a bunch of recipes, they did not inspire confidence, I cooked once according to Chadeika, it came out too sweet. According to your recipe, the marshmallow is simply amazing, I made a full portion, I collected it yesterday, today it is gone) This is despite the fact that we do not eat marshmallows at all, not amateurs (there were, apparently)
Vanilla marshmallow, berry variations based on it Vanilla marshmallow, berry variations based on it
Cixlida
I'm again with marshmallows))) This case was delayed
Apple and apple - lingonberry
Vanilla marshmallow, berry variations based on it Vanilla marshmallow, berry variations based on it Vanilla marshmallow, berry variations based on it
Olya, thanks !!!
anuta-k2002
Olenka, thank you very much for the recipe, everything is clearly stated, the marshmallows turned out to be excellent! very tasty, eaten instantly!))
photoreport:
Vanilla marshmallow, berry variations based on it
Yuliya K
OlgaThank you so much for this wonderful recipe! I never thought that I could make marshmallows tastier than factory made! And great news for me that you can freeze apple puree!
The first half-portion test seemed so successful that I immediately started another half-portion! I liked the taste of freshly whipped marshmallow! Of course, you need to work on the shape, so you want to learn how to sculpt the same magnificent roses as girls have!
Vanilla marshmallow, berry variations based on it
Accomplishment
Yulia, Yul, you will laugh, but yesterday quite spontaneously bought applesauce. For marshmallows. And exactly according to this recipe! Directly some kind of general information field.
After your such a response, at least drop everything and run right now "marshmallow!"
Yuliya K
Elena, Flax, the general field definitely works !! Of course, drop everything and make marshmallows urgently! I really had to hold the mixer with one hand and watch the boiling syrup with the other - I don't have a stationary assistant for this yet, but nevertheless, the second time everything was much easier and faster!
Lenusya
OlgaU, Olya, thank you so much for the recipe, I made marshmallows for the first time, everything worked out. True, the kesha became very very hot when whipping the marshmallow mass. A 4.6 liter bowl, made half a serving. Maybe I beat it longer than necessary? this is the mass when lifting the whisk
Vanilla marshmallow, berry variations based on it Vanilla marshmallow, berry variations based on it
Zhannptica
Super Marshmallows. I haven't picked up checkers for a long time: girl_cleanglasses: we need to improve.
valentina13
OlgaU, thank you very much for the recipe and all the comments and explanations.
For almost a year I was getting myself together, and now, when only the lazy didn’t cook it, I finally did it ...
I just cooked apple and apple-blackcurrant .. All the tasters are delighted ... So obviously it should be continued ... we will experiment with flavoring additives ... You just need to fill your hand with beautiful identical halves and set aside.
They gave me the idea to make coffee marshmallows ... What do you think, if you cook syrup with agar on coffee, you get a coffee taste?
Vanilla marshmallow, berry variations based on it
Vanilla marshmallow, berry variations based on it

kirpochka
Quote: valentina13
If you boil agar syrup on coffee, you get a coffee taste?
And I'm wondering)
valentina13
She asked herself, did it herself ...
I brewed natural strong coffee in a Turk, cooled it down, then made agar syrup on its basis ...
nuuuu what to say ... in general, the tasters could not recognize the coffee taste in marshmallows ... probably, either you need to make sooo concentrated coffee ... or I don't know what ... in general, the first experiment brought a negative result ...
leoalla
valentina13thanks for the experience.
Now you have to try it on instant coffee. Instant biscuits are baked. The custard is wearing the wrong coat. Tried




Another thing is where to shove coffee. Puree or syrup. Can the coffee burn out in syrup and change the taste? ..
Svetlenki
Quote: valentina13
coffee taste

I saw coffee extract on the Internet for sale ... This is so, a thought, suddenly interest
A.lenka
Quote: leoalla
Now you have to try it on instant coffee.
Or coffee liqueur can be added.
elenas
Girls, how long do you whip the protein and puree in a machine like Kenwood 096? Something seems to me, I interrupt the mixture, the marshmallow turned out to be like a rubber
Loksa
The coffee is fatty, marshmallows can precipitate, you need precise proportions and a verified recipe!
leoalla
Quote: elenas
it turned out like a rubber
It seems to me that the reason is that there is a lot of agar and you beat for too long in the second stage and did not beat in the first stage.
kirpochka
Quote: valentina13
Brewed natural strong coffee in a Turk
Valyusha, I read a lot in other groups how the girls shared their experience of making coffee marshmallows-Brew coffee, let it brew (cool). Then strain, put on fire, add agar, bring to a boil over medium heat, add sugar and cook to 110 ° C over medium heat, stirring constantly so that the agar does not stick to the bottom of the saucepan. Otherwise, everything is according to the basic recipe. I liked it very much.
Natalya Ugrinovich advises to brew instant coffee and add it to the syrup at the end. I also read what they do at first, like Valentina, then add agar, liqueur and coffee extract or instant coffee to the brewed coffee and put it on the fire .. I really want to make such a marshmallow, but I haven't gotten around to it yet))
valentina13
kirpochka, Natasha, thanks for the comment! I did everything as described in the first version.
I would like to try the second one (that is, add instant coffee, I would also like to know in what proportions). But how do you add the coffee solution to the syrup at the end? The syrup will liquefy then? As I understand it, boiling the syrup to 110 degrees is just about getting rid of excess moisture during the cooking process ??? So far there are more questions than answers ... But I am drawn to experiments.
kirpochka
Quote: valentina13
so far there are more questions than answers.
And for me too)) I'm collecting so far))
prona
Girls, can it help ... I made chocolate marshmallows (there protein is gelatin into which syrup is poured at 118) on cocoa powder. I just cooked cocoa and replaced it with boiling syrup (brought it to the desired temperature). I think that in your case I would put 15 grams of instant coffee in the syrup and further according to the recipe.
The second option is to add 1 tbsp. l of coffee paste (in our confectionery stores there is such a pasty flavoring, in density as warm glucose syrup).
The third option: heat the applesauce with chopped cocoa beans to 60-70 °, cover with foil in contact overnight, remove the cocoa beans. The smell will be there, but with the artificial flavor, of course, stronger.
kirpochka
Quote: prona
The second option is to add 1 tbsp. l coffee paste
I have a coffee extract - maybe you can also add it to the puree?)
Need to try))
prona
Is he like pasta? Or a colorless solution?
kirpochka
Quote: prona
Is he like pasta?
Natasha, it's pasty)
prona
Nataliyathen I think you can
nikulyna
Good evening. Girls, I'm a complete newbie to marshmallow art. But I would really like to try, he beckons me like that.
Can you tell me how to get such an airy result, according to what recipe?

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