Marshmallows
Cooking time:
3 hours 30 minutes
Active time:
30 minutes
Complexity:
Average
Marshmallow is a versatile dessert: it is good to serve for tea, take with you to visit, or even present as a sweet gift. In this recipe, we used gelatin instead of the GOST agar-agar: such marshmallows freeze faster and turn out to be more airy.
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5
Recipe "Zephyr"
Ingredients for 20-25 pieces of portions
protein
175 g (approximately 5 pcs.)
sugar
210g + 60g
apple jam
200 g
passion fruit puree
35 g
gelatin
1 pack (15 g)
water
90 + 120 mL
powdered sugar for sprinkling
50 g
salt
pinch
citric acid
pinch
Step 1/8
Wipe the passion fruit puree through a sieve to get rid of the seeds.
Step 2/8
Combine in a saucepan, puree, 210g sugar and 120ml water.
Step 3/8
Warm the fruit mass until the sugar has completely dissolved and cook over medium heat for about 5 minutes, until the syrup reaches 119 ° C.
Step 4/8
Add 60 g of sugar, salt, citric acid to the proteins and start beating with a mixer on medium speed.
Step 5/8
Dissolve gelatin in 90 ml of water and pour into the protein mass, without ceasing to beat.
Step 6/8
Pour a thin stream of hot fruit syrup into the whites. Continue whipping for another 5-7 minutes, until the mass is confident on the crown.
Step 7/8
Transfer the protein mass to a pastry bag with a "closed star" attachment and sit on a baking sheet lined with parchment. Leave to dry at room temperature for 2-3 hours.
Step 8/8
When the resulting marshmallow halves have stabilized, join them together in two flat sides and roll in powdered sugar.
Ingredients for 20-25 pieces of portions
protein
175 g (approximately 5 pcs.)
sugar
210g + 60g
apple jam
200 g
passion fruit puree
35 g
gelatin
1 pack (15 g)
water
90 + 120 mL
powdered sugar for sprinkling
50 g
salt
pinch
citric acid
pinch
Nutritional value per 100 g
Calories
204 kcal
Proteins
3 g
Fats
0 g
Carbohydrates
49 g
Saturated fat
0 g
Dietary fiber
1 g
Added sugar
47 g
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