Step 1: prepare the gelatin.

Pour the required amount of clean distilled water at room temperature into a deep bowl.
Add the desired amount of gelatin to the water with a tablespoon.
It will immediately absorb water and will look like a sandy mass, as indicated in the picture.
Then, using a spatula, mix the gelatin with water until smooth.
The mass should have a wet consistency and look like wet sand. Leave the gelatin in the bowl for 25 - 30 minutes, in order to make it stick together and become more dense. Don't cover the bowl! Install a mixer over the bowl so that while you are pouring in the syrup, the apparatus is ready for work, because at this stage the main thing is the correct and timely kneading of marshmallows!

Step 2: prepare the marshmallow mold.

Now you have to choose a mold for marshmallows, it can be a glass mold with an approximate size of 30 by 20 centimeters as indicated in this recipe, an aluminum mold, Silicone molds in the form of hearts or any other figures, depending on what holiday you are preparing this dessert for. Line a rectangular glass mold parchment paper. Then take a sieve with a fine mesh and pour the required amount of powdered sugar into it. Dust the bottom of the pan with a thick layer of powdered sugar, this process will keep your marshmallows from sticking to the base of the pan.

Step 3: Combine the Ingredients for the Sugar Syrup.

To make syrup, take 5 liter deep saucepan, it will have enough space so that the sugar boils and splashes of hot syrup do not fall on you. Pour the required amount of clean distilled water into it and put it on the stove, turned on at a strong temperature.
Bring the water to a boil and add any sugar you don't want.
Add salt with a teaspoon.
And add the required amount of vanilla flavored corn syrup to the total mass.
Beat the mixture with a whisk until the sugar is completely dissolved. This process will take 2-3 minutes as corn syrup is very thick in consistency.

Step 4: Cook the sugar syrup.

During the preparation of marshmallows, it is very important that all grains of granulated sugar are melted, since later, during the preparation of marshmallows, the sugar will crystallize, and sweets can turn out with unpleasant hard grains.
Therefore, moisten the chef's brush in a small amount of water.
And with the help of it, carefully clean the inside of the pan from grains of sugar.
Dip a candy thermometer into the saucepan and bring the syrup to a boil.
When the thermometer reaches up to 244 degrees fahrenheit, remove the pan from the stove, helping yourself with a kitchen towel.

Step 5: mix sugar syrup with gelatin mass and beat marshmallows.

Turn on the mixer on low speed and crush the almost frozen gelatin into crumbs.
Then enter into a bowl of gelatin hot sugar syrup, at the same time do not stop whipping the total mass with a mixer at low speed.
At this stage, the mixture in the bowl will not have a very pleasant aroma and appearance, but do not worry, you are doing everything right, you will add flavor to your sweets with vanilla extract a little later.
After the syrup and gelatin are mixed to a homogeneous consistency, turn on the mixer at medium speed and beat the mass on it for 20 minutes.
Gradually, the mixture in the bowl will increase in volume, becoming thicker and less transparent.
Approximately through 15 minutes the mass will become almost white.
After 20 minutes of whipping, add the right amount of vanilla extract to the lush white mass.
Beat the marshmallows some more 5 - 7 minutes until smooth so that the vanilla extract is mixed with the white mass until a homogeneous consistency. After 5 minutes, stop the mixer, remove the whisk, shake it over the bowl so as not to lose a single drop of precious fluffy mass. At this stage, the consistency of the marshmallow should be thick, snow-white, similar to whipped cream with sugar.

Step 6: form marshmallows.

Pour the liquid marshmallow mass into the prepared glass mold.
Powder powdered sugar using a fine mesh sieve.
Cover the mold with plastic wrap and put it in the refrigerator at 12 o'clock or overnight.

Step 7: cut marshmallows.

The next day, take the marshmallow pan out of the fridge, dip a thin, sharp knife in a little cold clean water, and run the knife along the inside of the glass pan in this way, cutting off the edges of the marshmallow that stuck during setting. If the knife starts to stick, simply dip it back into the water and repeat the process.
Sprinkle a cutting board with a little powdered sugar. With clean hands, remove the marshmallow from the mold and lay the layer on a cutting board.
With a large sharp knife, cut the marshmallow into cubes of any diameter.
Roll the pieces in powdered sugar and place on an aluminum baking sheet lined with plastic wrap.
The marshmallow is ready; now the only thing left is to melt the chocolate!

Step 8: Bring the dessert to full readiness.

Now the main thing is to restrain yourself and not eat these tidbits of snow-white pieces. Melt the right amount of chocolate, you can do it different ways, using a double boiler, melt the chocolate in a steam-water bath or, in an easier way, chop the chocolate into pieces, place them in a non-stick saucepan and melt on the stove, turned on at the lowest temperature.
Now it all depends on your desire, if you want the pieces of marshmallow to be completely covered with chocolate, take a tablespoon, put a piece of marshmallow on it and dip it in chocolate, or you can choose a more convenient option by simply dipping one of the sides of the marshmallow in chocolate and put the sweets back onto the baking sheet.
Put the baking sheet in the refrigerator and let the chocolate harden, this process will take a little time, 15 - 20 minutes. Immediately before serving, place the chocolate-covered marshmallows on a large, flat platter.

Step 9: serve marshmallows in chocolate.

Marshmallows in chocolate are served on a large flat dish. This type of dessert is ideal for such drinks as hot just brewed, fresh tea of ​​any kind, coffee, sweet water or any juice. trademark. Delicate fragrant marshmallow can delight you with its wonderful sweet taste every day! Enjoy! Bon Appetit!

- - Sugar loves a humid environment very much, so be sure to cover the form with a lid or plastic wrap before putting the marshmallows in the refrigerator.

- - You can cook marshmallows not only in dark chocolate, but also in white.

- - You can prepare marshmallows with different flavors and aromas, using any fruit instead of vanilla extract, such as strawberry, lemon, apricot.

Zephyr is a light, airy dessert loved by children and adults. And marshmallows in chocolate are a sweetness that will not leave indifferent any sweet tooth.

What is air dessert made from?

A confection made from fruit puree with whipped proteins came to cooking from ancient Greece. Constantly changing and improving, the marshmallow became sweeter in taste and lighter in structure. The modern number of varieties of products is huge: on agar-agar, gelatin or pectin, with fruit or berry puree, on sugar, honey or sweeteners, with or without filling, in glaze from different types chocolate or yogurt. Classic and most the right recipe counts applesauce, whipped with egg whites and sugar with a slight addition of a gelling agent, most often agar.

Restrictions on use, benefits and harms

And the best part is that sweetness for every taste can always be made on your own, because the technology for its preparation is quite simple. The classic composition of marshmallows in chocolate is egg whites, applesauce, sugar, gelling agent. And in addition to the pleasure of a fresh dessert, this delicacy will also benefit the body.

• Natural applesauce or its replacement fruits and berries are enriched with microelements.
• Glucose improves brain activity.
• Chocolate is a natural antidepressant that will give you extra energy.
• And the gelling agents used are useful in their own way:
• Pectin - favors the removal of toxins and heavy metals;
• Agar-agar - rich in iron, calcium, iodine;
• Gelatin is a source of animal protein and collagen, which strengthens hair and bones.

Is marshmallow good? Undoubtedly, but you should not abuse it, because. dependence on sweets can lead to obesity and provoke the development of caries.

Chocolate marshmallows should also be used with caution, and sometimes excluded from the diet for allergy sufferers, people suffering from diabetes, cardiovascular diseases or having problems with being overweight.

Storage rules

So that the sweetness bought or prepared on your own does not deteriorate and can please with its taste for a long time, you should take care of its safety. The shelf life of dessert in unopened packaging is a maximum of 3 months. It should be stored in a dark place, away from sunlight, at a temperature not exceeding 22C. This is especially true for products with chocolate, because. Improper storage will spoil the taste and appearance.

In case of violation of the integrity of the package, in order to prevent drying out, the sweetness can be stored in the refrigerator for several days in a tightly tied bag.

Product calorie content

Eating a tidbit of dessert, many are wondering: how many calories are marshmallows in chocolate? Yes, this product can not be called dietary.

The calorie content of marshmallows in chocolate always depends on the composition of the product. A dessert made on agar-agar with a thin layer of dark chocolate will be healthier than its gelatinous relative in milk glaze.

How many calories in one piece of product depends on the type. But when eating a treat for dessert, you should always remember that usually 1 marshmallow in chocolate has 133 kcal. dye with a thin fill of dark chocolate.

If you think you know everything about chocolate marshmallows, then you are mistaken. Do you know how sweetness and tomato are related, or what is marshmallow dreaming about? Here are some fun facts that will only increase your love for the airy dessert.

• “Marshmallow in chocolate” is not only confectionery sweetness, but also a tomato variety. Such tomatoes have an unusual color and incredibly juicy and sweet pulp.
• The Guinness Book of Records holds a record for the fastest eating of sweets, it is 17 pieces. in a minute.
• The largest marshmallow was made in Kharkov in 2013, its length was almost 70 meters.
• If you dreamed of eating a sweet treat at night, then you should expect a stream of flattering speeches, and if you yourself treat someone to them, then expect an invitation to the holiday.
• Marshmallows and marshmallows are considered the closest relatives of marshmallows.

Marshmallow Recipes at Home

You can cook marshmallows yourself at home without special trouble. From a huge number of recipes, there is always the opportunity to choose one that will satisfy the taste requirements of everyone. And cooking options can count a hundred pieces, or even more. After all, marshmallow is a dessert that can be combined in different proportions, achieving new tastes and aromas.

low calorie diet recipe

The calorie content of marshmallows in chocolate is too high for those who care about their figure. But you can not suffer without sweets if you cook it with a sweetener.

Water - 200 ml

Chicken protein - 2 pcs.

Lemon juice - 2 tbsp. spoons

Agar-agar - 2 teaspoons

Sweetener - 2 teaspoons

Dissolve agar-agar in cold water. Bring it to a boil over low heat. Dissolve the sweetener in it. Leave the liquid on a low boil.

Beat fresh egg whites with a mixer in a strong lush foam with the addition of lemon juice.

Remove the agar water from the fire. Quickly put elastic protein into it and beat thoroughly with a mixer for 3-4 minutes.

Give the mass a little brew. During this time, the agar will thicken to the desired consistency. Further, with a confectionery syringe, deposit the products on the paper or simply pour the whole mass into the dishes in the form of a marshmallow layer. Let the sweets cool completely, and cut the layer into portioned pieces.

In every little thing homemade sweets calories will be minimal, per 100 grams only up to 40 kilocalories. Therefore, in addition, each product can be poured with melted natural dark chocolate.

pumpkin marshmallow

Airy sweetness from pumpkin is an interesting dessert with a pleasant golden color. It is easy to prepare from fresh or frozen vegetables.

Pumpkin - 400 gr

Sugar - 600 gr

Water - 150 ml

Egg white - 1 pc.

Pectin - 8 gr

Agar-agar - 9 gr

Peel a piece of pumpkin, cut into small pieces. On the small fire bring the vegetable to softness, the pumpkin should evaporate from excess water. Grind the mass through a sieve.

In a saucepan, mix 200 g of sugar with mashed potatoes, boil the mass until the crystals dissolve.

Separately dissolve gelling agents in water, slightly heating the liquid. Add the rest of the sugar to them and cook the sweet syrup for 6-7 minutes. Then let it cool down a bit.

Beat the egg white to strong peaks. Pour the hot syrup into the egg white in a thin stream, whisking constantly. The finished mass should not drain from the whisk.

Place pumpkin blanks on a mat or paper with a pastry bag, let them stand for about a day.

The more natural ingredients are used in the dish, the higher its benefits and the harm from its use is reduced.

Secrets of making homemade treats

With the help of homemade marshmallows, many other desserts are created. Using it as a decoration, you can make chocolate ice cream with nuts and marshmallows, a cake base or something else. The main thing is that the source material is of high quality. If you want the marshmallows in chocolate according to the recipe to always turn out, then it should be prepared taking into account some rules.

• In order for the base of any marshmallow - egg white to whip up qualitatively, it should be used chilled and add a pinch of salt to it when whipping.
• Calorie 1 pc. products will decrease significantly if an extract from algae is used to thicken, i.e. agar-agar.
• So that the products do not stick together during storage, they should be sprinkled with powdered sugar or dipped in melted chocolate.
• It is better to make an apple-based dessert from the Antonovka variety, then the puree will be thick, which will improve the shape of the marshmallow.
• Pledge happy cooking- long whipping. Only in this case the mass will become elastic and smooth.

In contact with

Marshmallows in chocolate: photo recipe

Homemade marshmallows in chocolate turned out to be even more delicious than just marshmallows!

The kids really liked it. Try it yourself - although the preparation of homemade marshmallows is time consuming, but the output is so large that you will fill up on whole year! Fifty pieces, no less. And maybe more, we did not count. 🙂 But everyone ate and treated their friends!

Combination of natural apple marshmallow and chocolate - a super-healthy treat. The fact that marshmallows are in 2nd place in the top ten healthy sweets, we already know, but dark chocolate is the first in this top ten! So marshmallows in chocolate - the recipe is truly "prize"!

Ingredients:

For marshmallow:

• Apples - 4-6 pcs.;
• Water - 160 ml;
• Gelatin - 30 g;
• Egg white -1 pc.;
• Granulated sugar - 720 g;
• Vanilla sugar - 1 sachet.

For chocolate glaze:

• Milk or dark chocolate without additives (nuts, raisins) - 200 g;
• Milk - 3 tablespoons.

How to make marshmallows in chocolate at home:

How to cook homemade marshmallows, I described in detail in a previous article, which can be viewed at this link.

In short, you need to bake apples from the pulp baked apples make a puree, mix it with vanilla and a glass (250g) of regular sugar, then beat with a half egg white.

Soak gelatin in water for half an hour, then heat over low heat until boiling, add the rest of the sugar and boil, stirring, for 5 minutes with a slight boil. While the syrup has cooled slightly, add the second half of the protein to the applesauce and beat until fluffy, white.

Now slowly pour the hot syrup into the whipped mass, whisking all the time, until the whisks of the mixer begin to leave traces that do not immediately melt. We fill the confectionery bag with marshmallow mass and place marshmallows on oiled confectionery parchment 3-4 cm apart. And let it dry for 24 hours.
After a day, the marshmallow solidifies, but inside it still remains viscous. But after two days it dries up and becomes light and almost dry, like meringue. It turns out a lot, we ate half like that, and I decided to make the rest of the marshmallows in chocolate.

We melt the chocolate in a water bath, as for glazed curds - breaking the tiles into pieces, add milk and heat, stirring.

When the pieces of chocolate have completely melted, one at a time we dip the marshmallows into the chocolate, dip the marshmallows into the icing with a spoon, then take them out, wait for the excess icing to drain, and spread it on parchment.

We put the chocolate marshmallows in the refrigerator until the chocolate layer is completely solidified.

And then we take out a little thing for each and feast on it!

Even I liked homemade marshmallows in chocolate, although I usually don’t really like marshmallows. But in combination with chocolate - very tasty!

Few people imagine their life without sweets, because then it becomes boring and gray. Marshmallows in chocolate fell in love with the sweet tooth for its lightness and tenderness. This dessert combines the light base of marshmallow with the tartness of chocolate. And even scientists have proven the beneficial effect of sweets on the mood and well-being of a person. But an excess of tasty products immediately leads to extra pounds. To keep your body in shape and always be in a good mood, you need to choose the right dessert or recipe for its preparation.

Name history

An example of incomparably tasty and at the same time healthy dessert is a marshmallow in chocolate. They began to prepare this sweet back in ancient Greece, where it acquired its current name. This happened thanks to the god of the wind Zephyr, who gave the Greeks a delicacy. In our time, the inhabitants of France took up the manufacture of this dessert. The pastille recipe, to which proteins and marmalade were added in different proportions, became the basis of the dessert. As a result, the French got weightless and snow-white cakes. They were called "zephyr", which means "light wind". With the advent of dyes, thickeners and flavors in the 19th century, confectioners were able to give the dessert all sorts of shades of smells, flavors and colors.

The composition of a delicious product

Now a little about the technology of making marshmallows. Immediately after thorough whipping of fruit or berry puree proteins, sugar and shaping filler are added. The composition of the latter includes products: gelatinous mass, agar syrup and pectin. These components make marshmallow useful, especially for the growing organism.

One marshmallow product weighs about 33 g, and its calorie content is 108 kcal. But the marshmallow in chocolate contains about 200 kcal. V airy dessert there are no fats, which cannot be said about other desserts.

Marshmallow, which is based on fructose, can be consumed even by diabetics. citrus and fruit dessert contains pectin. Products from it come out unusually airy and have a slight sourness. To get this taste, confectioners use apples.

Pectin removes salts and toxins from the body, and also improves its resistance. As a result, cholesterol and sugar levels are reduced.

Dessert improves blood pressure.

Marshmallow based on agar-agar comes out thicker. The sweetness is enriched with iodine, as well as micro and macro elements. It has no taste, and seaweed is used for its preparation. A large number of iodine has a beneficial effect on the thyroid gland, vitamins and minerals have a positive effect on hair, nails and skin condition.

Marshmallow from gelatin comes out more viscous. Gelatin is used to strengthen bone tissue and restore connective tissues. Helps improve blood clotting.

Despite the mass useful properties, this sweet can not be eaten by everyone. If you eat dessert in large volumes, caries may appear. Sweetness should be used in moderation in diabetes, and those suffering from overweight or obesity should limit themselves to the use of this dessert as much as possible.

Dessert cooking

There are several varieties of this dessert: apple, chocolate, cherry, raspberry, lemon, pear and cream. Classic marshmallows are poured with a thin layer of chocolate.

Recipe for marshmallows in chocolate (watch online video 1).

For apple puree take:

• apples - 4 pcs. (900-1000 g);
• granulated sugar - 250 g;
• vanilla sugar - 10 g;
• egg white - 1 pc.

For sweet syrup, you need to prepare:

• water - 140 ml;
• lemon juice - 20 ml;
• granulated sugar - 475 g;
• agar-agar - 8 g (4 teaspoons without top).

Chocolate glaze is made from dark chocolate - 300 g.

To prepare mashed apples, you need to peel them and cut them into 2 parts. Steam or in the oven bake the mass for 20-30 minutes until full cooking. After that, pour water, lemon juice and agar-agar into a container, stir and set aside for a while.

Peel and grind the prepared fruits, gradually adding 250 g of regular and vanilla sugar, stir. Cool fruit. Then take a container with agar-agar and heat until boiling. Add 475 g of sugar, stirring thoroughly until it is completely dissolved. Continue to cook the syrup until the liquid begins to form a narrow thread. Remove the finished syrup from the heat so that it cools slightly.

While the syrup is cooling, beat the prepared puree, then the protein. Beat the mass until a snow-white thick foam appears, then add chilled syrup in a narrow stream. Place the prepared mixture in a pastry bag and squeeze onto parchment paper.

All products must be similar in size. Marshmallows must be allowed to dry for a day. Next, melt the dark chocolate and dip the marshmallows into it. Excess chocolate should drain. Finished goods Lay on parchment paper until chocolate is completely set. Only after that this airy and extraordinarily delicious dessert can be brought to the table.

There are a huge number of marshmallow manufacturers at the moment, so you need to carefully read the contents of the package. The composition of the dessert should not contain any chemicals. Full compliance with the DSTU (GOST) standards will be able to lead the manufacturer on the true path. Experts do not recommend buying bright marshmallows. Obvious bumps and cracks on the surface of the sweet should be avoided. To check the quality of the dessert, you need to lightly press it and release it. After these simple manipulations, he should return to his previous form.

Marshmallow must be covered with powder, which does not crumble. It is better to take a white marshmallow, not a bright one. If the sweetness is covered with chocolate on top, then it should shine in the sunlight, otherwise the marshmallow is covered confectionery glaze containing soy and fat. Chocolate must fill the entire surface of the marshmallow evenly and be very smooth to the touch. It is not necessary to take a melted marshmallow, since, perhaps, storage conditions were not observed during its preparation.