Marshmallow - homemade recipes

Since childhood I remember the plot from the cartoon. His heroes roasted delicacies strung on branches over a fire. As it turned out, it was a sweet and plump marshmallow. “What kind of animal is this?” – your inner voice will ask. These are candies whose consistency and taste resemble marshmallows, soufflés and marshmallows at the same time. However, surprisingly, it is neither one nor the other, nor the third.

In Soviet times, the plump sweetness was hard to come by and one could only guess what it would feel like. And now, in the age of market relations, this amusing dish is available 24/7 in markets, coffee shops and restaurants. Its size ranges from a small pea to the palm of an adult. Whatever colors of food you want. And the taste...mmm...you have to try it.

So let's do it! Stop. There is no need to run anywhere. You can create legendary candies at home: from gelatin and invert syrup, and also from protein. Vary your dessert with natural agar-agar instead of gelatin. Or prepare the famous sweet according to the recipe of the famous blogger Andy Chef.

If you are planning to bake a cake, then be sure to decorate it with marshmallow fondant. It will not only be very tasty, but also stunningly beautiful. You can also create a delicious treat using a very simple recipe with sugar, water and your favorite flavoring. And you can enjoy funny cylinders, circles and cubes by decorating hot chocolate, coffee, desserts, and cakes with them. Or homemade banana ice cream. Curious? Then let's get down to the sweet and plump business!

Homemade marshmallow recipe

As I already said, American children and adults have a forest tradition of stringing soft sweets onto ordinary tree branches and roasting them over a fire. Then something interesting happened. The delicacy increased in size, becoming viscous and even more airy from the inside. And the surface, due to sugar, was covered with a caramel crust. The taste of the dish was very tasty and funny.

Do you want the same? Then we immediately begin creating a sweet fantasy from invert syrup and gelatin soufflé. Invite your children to do something interesting. They should like it!

Components for invert syrup:

250 gr. Sahara
130 ml. hot water
1/3 tsp. citric acid

For candies:

50 ml. invert syrup
200 gr. Sahara
125 ml. hot water (+ by eye for a water bath)
60 ml. cold water
18-20 gr. edible gelatin
starch (corn or potato) by eye
1/2 tsp. vanillin

Preparation

1. Pour gelatin into a deep bowl and fill it with cold water. Mix everything and leave the composition for 20 minutes. During this time there is no need to touch it, as the process of swelling of the crystals will occur.

2. 5-10 minutes before the jelly is ready, boil water. Pour it into a bowl larger than the one in which the gelatin is huddled. Transfer the dishes with jelly into it. There should be enough water so that it is just above the jelly level. Then, in this water bath, stir the gelatin composition until it is completely dissolved.

3. Now let's make invert syrup. Pour 130ml hot water into a small saucepan and add sugar. Mix the mixture over medium heat until the sand is partially dissolved. Bring the mixture to a light boil, mix everything again and add citric acid to it.

Stir the mixture and reduce the burner to low. Cover it with a lid without a hole and cook for exactly 9 minutes. Then turn off the stove and let the glaze cool.

The invert syrup should thicken and become straw-colored. And the slightly cooled solution will stretch between your fingers.

4. Let's start creating sugar syrup. Pour 125 ml of hot water into a saucepan and fill it with 200 mg of sand. Mix ingredients over medium heat. After the sugar has dissolved slightly, add invert syrup to the mixture. Stir everything and bring the mixture to a slight boil. Then lower the burner and cook the glaze for 8-9 minutes without a lid. Turn off the stove and let it cool for 1-2 minutes.

Transfer the remaining invert syrup to a jar with a lid and store in the refrigerator.

5. Pour liquid gelatin into a deep and wide bowl, straining it through a sieve. Beat the mixture with a mixer for 1-2 minutes. Then, without ceasing to knead the resulting foam, add sugar syrup to it in a thin stream.

6. As soon as the mass becomes thick enough, add vanillin to it and continue beating the mixture. Stir until the mixture begins to stick to the whisk and does not fall off when the pan is tilted.

If desired, you can add any color of food coloring to the foam while whipping.

7. Line a rectangular dish with parchment paper and fill it with starch. Pour the treat into a bowl and smooth it out. You can cover the composition with cling film so that it does not absorb excess odors. Place the dish in the refrigerator for 3-6 hours.

Starch will make it easy to separate the dessert from the paper in the future.

8. As time passes, remove the finished mass from the refrigerator and sprinkle its surface and your hands with a small amount of starch. Transfer the food with paper to the table and separate it from the parchment. Cut the treat into strips, pressing lightly with a knife.

9. Immediately roll the resulting ribbons in starch. And, in turn, divide them into squares. Place them in a bowl and shake the pieces with your hands to remove excess starch, then transfer the sweets into a beautiful bowl. You can treat yourself!

Now go into the forest or into the yard. Organize a fire and roast a tender treat on it with your whole family or friends! Surely, it will make the most delicious impression on you!

How to make chocolate marshmallow?

Main components:

10 g gelatin
220 g sugar
120 ml water
4 g vanilla (optional)

For color:

90 g chocolate
Or 33 g butter (2 tbsp) + 57 cocoa (about 3 heaped tbsp and one without)

A slight deviation from the exact weight is not so bad if you don’t have a kitchen scale in your arsenal.

Important: You can change the amount of chocolate and choose any type of chocolate.

For powdering, 1 tbsp. l. (optional):

Cocoa
Powdered sugar
Corn starch

If desired, you can add your favorite ingredients for taste
. Let's start creating a chocolate dessert:

To prepare chocolate marshmallows, we use the previous scheme: gelatin + 70 ml of cold water. Leave for 30 minutes. Make syrup from sugar and remaining liquid. Don’t rush to prepare it in advance - give the gelatin time to swell.
Cover the mold with film and grease with oil. Don’t forget about the edges of the film to cover the finished mass on top.
When the gelatin is ready, melt the chocolate or butter with cocoa in a water bath.

In parallel with the syrup, prepare the chocolate “paint”

Put sugar and water on the fire and bring to a boil. Make sure the crystals are completely dissolved.
Meanwhile, in a water bath or in the microwave, bring the swollen gelatin to a liquid state. Avoid boiling the product!
Add vanilla to gelatin. If the syrup has not yet boiled, leave the gelatin in a warm place so that it does not harden. Alternatively, do not remove from the water bath.
Pour the boiled syrup into the melted gelatin in a stream, whisking at the minimum speed of the mixer. Let stand for 1 minute.
Increase the speed to maximum and continue beating. Approximately 10 minutes, focus on the consistency of the mass - it should hold its shape. Swipe with a whisk - the marks should remain and not immediately merge together.
Pour melted chocolate or liquid cocoa powder into the mixture in parts (divide into 2 portions). Beat until color is uniform.
Transfer to a container, cover with film and place in the refrigerator for at least 2 hours.
We take out the finished layer, sprinkle it on both sides with powder, and cut it into portions. Roll each piece in additional powder.

The color depends on the quantity and type of chocolate

Marshmallow with agar-agar - step-by-step recipe

In the entire history of creating this delicate candy, its gelling component has never changed. And this time, show off your originality and prepare the boys according to a vegan recipe using agar-agar.

This vegetable gelatin substitute is gently intertwined with vanilla, cane sugar, and sweet powder. And under your strict guidance a fabulous dessert will be born.

You will need:

10 gr. agar-agar
2 tsp. vanilla
1.5 cups cane sugar
0.5 cups invert syrup
0.25 tsp salt
1 packet of powdered sugar
1/4 cup warm water
juice of any berries by eye (optional)

For invert syrup:

350 gr. Sahara
150 ml. warm water (+ 2 tbsp for soda)
2/3 tsp. without a slide of citric acid
1\4 tsp. no heaps of baking soda

Cooking instructions:

1. Place agar-agar, vanilla and warm water into a deep container. Mix everything and leave the mixture for 1 hour. During this time it will turn into jelly.

2. We immediately move on to creating invert syrup. Pour warm water and sugar into a thick-bottomed saucepan. Place them on medium heat. Bring the mixture to a boil, stirring occasionally. Then add citric acid here, mix everything and cover the mass with a lid without a hole.

3. Cook the mixture over low heat for 40-45 minutes. Then turn off the stove and cool the syrup for 20 minutes. Add baking soda dissolved in 2 tbsp. l. water. Mix everything.

4. Transfer 0.5 cups of syrup to a separate saucepan (store the remaining glaze in the refrigerator). Place the mixture on low heat, add cane sugar and salt. Mix everything.

5. After 1 minute, add agar-agar jelly to the mixture and mix it again. Cook the mixture until the sand and agar dissolve, stirring occasionally. Turn off the stove.

6. Beat the slightly cooled sweet mixture with a mixer for 10-20 minutes. Do this until it turns into a very strong foam.

To make the dish rich in color, add strained strawberry, cherry or beet juice while whipping. For a green tint, spinach nectar, and for an orange tint, carrot juice.

7. Cover a deep container with parchment and sprinkle it with powdered sugar. Pour the treat into a bowl and smooth it out. Leave the food at room temperature for 10-12 hours, covering it with a lid or cling film.

8. Then sprinkle the kitchen board or table with powdered sugar and, turning over the paper with the dessert, transfer it to the board. Cut the mixture into pieces, covering them with powdered sugar. This way the treat will not be sticky. Ready!

Rather, brew coffee or hot chocolate and flavor it with a portion of light marshmallows. You can also make a fruit salad and season it with fluffy pieces of delicacy. It will be amazingly delicious!

Marshmallow without sugar

This dessert will not last as long as the classic version. But such sweets are much healthier for your figure, since they do not contain sugar. If desired, you can use plain water for preparation, but any juice will add a light fruity taste. This recipe uses cherry. You can also use pieces of fruit and berries to enhance the taste. This recipe uses freeze-dried raspberries to enhance the flavor.

Composition of ingredients

What you will need:

Gelatin – 10 g.
White of 4 eggs.
Water or cherry juice – 100 ml.
Sweetener - to taste.

Step-by-step cooking process

Marshmallows (a homemade recipe made from orange juice is given above) without sugar are very easy to make:

First you need to soak the gelatin in a small amount of juice (water) and leave it to swell.
At this time, it is necessary to heat the juice together with the sweetener until it dissolves.
Now you should start whipping the egg whites. It’s good if the mixer is planetary, it will free your hands while whipping. But if the mixer is manual, you will have to interrupt the process to prepare the syrup.
The juice with sweetener must be mixed with gelatin and heated again.
Then, in a thin stream, you need to add it to the hot whites and start beating the whites again.
The mass will increase in size and turn white. At this stage you can add freeze-dried berries.
Place the finished marshmallows in a mold and leave until hardened.

Marshmallow prepared according to the recipe at home is used as a separate dessert. But you can add sweets to cocoa or coffee. Marshmallow stretches pleasantly and melts, creating a delicious foam.

Recipe for marshmallows with squirrels

But another component of the delicacy is protein. It will make the dish even more airy and tender. I bet you will get a fun, tasty and childishly cute treat.

And the sweets go anywhere: in children’s hands or for dessert, or in a mug with a fragrant drink.

Compound:

Egg white (category 1) – 4 pcs.
Gelatin – 30 gr.
Hot water – 100 gr.
Sweetener – 5-6 tablets
Flavoring “Vanilla” or vanillin (or any other)
Citric acid – 1 pinch
Vegetable oil - by eye

Preparation:

1. Grease a square or rectangular mold with high sides with vegetable oil and cover it together with the sides with cling film. Cover the top with oil again. We put the dishes aside for now.

2. Place hot water, gelatin and several sweetener tablets in a saucepan. Mix everything until smooth. Place the mixture over low heat and without boiling it, dissolve the sugar and gelatin. Remove the dishes from the stove.

You can replace the sweetener with 1-2 tsp. ordinary sand.

3. Break the eggs and, having separated the yolks from the whites, transfer the latter to a bowl. Add citric acid to the whites. Beat the mixture with a mixer until thick foam. Then, once again mixing the gelatin composition with a fork, send it in a thin stream into the whites. At the same time, mix them with a mixer.

4. Continuing to work with the technique, add vanillin to the foam. Beat it until standing. Then transfer the mixture to a mold with cling film. Flatten it using a spatula. Cover the composition with cling film too, touching it to the surface of the treat. Place it in the refrigerator for 2 hours.

5. As time passes, cover the cutting board with cling film. Turn the form with the sweet over onto it, removing the dishes and the top layer of film. Lubricate the napkin with vegetable oil and the knife with it. Use it to cut off the first strip of the entire dessert.

6. Wipe the knife again with an oil cloth and alternate the previous steps with cutting strips. Then divide them into squares. You can put the yummy treats in a bowl or on a beautiful board and sprinkle them with powdered sugar.

What do I wish for you? Sincere and delicious fun in the company of the most delicate marshmallows. Let it say "Hello" to you! and will always be present in your savory life.

Chewy marshmallow marshmallow

What is marshmallow? Many people call elastic lozenges marshmallows, but strictly speaking, this is not so. The American delicacy differs in composition from marshmallows: it does not contain egg whites or applesauce. The catchy name is actually prosaic and means what marshmallows are made from. Marshmallow in English is called marsh mallow, better known as marshmallow.

What are they made from?

Back in ancient Egypt, marshmallow root syrup was used as a thickener for sweets that were taken for sore throats and other colds. Today, the syrup has been successfully replaced with more accessible gelatin, which is soaked in water and beaten with sugar or corn syrup. Since the 50s, this delicacy began to be mass-produced in the USA, and now it can confidently be considered a traditional American sweet.

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How to eat marshmallows

Marshmallow is a sweet that is always taken on a hike. It is very light, plus marshmallows are fried over a fire and it turns out very tasty. After heat treatment, the candy becomes moist in consistency inside, becoming crusty on the outside. However, those with a sweet tooth can treat themselves to marshmallows without making a trip – you can eat marshmallows straight from the package. In addition, in most cases small marshmallows are always added to freshly prepared cappuccino, latte or cocoa.

Marshmallow with raspberries from Andy Chef

Who is Andy Chef? This is a Khabarovsk guy who introduces us to amazing desserts through his blog. One of them is the famous airy raspberry sweets.

So, thanks to this legendary man, let your life be illuminated with delicious deliciousness. All you have to do is prepare it, sweet tooth!

You will need:

300 gr. frozen raspberries
260 gr. Sahara
8 sheets of gelatin
150 gr. corn syrup
cold water by eye
powdered sugar to taste

Cooking process:

1. First, make raspberry puree. Place the berry in a container and fill it with 110 g. Sahara. Mix everything and transfer the mixture to medium heat. Stirring constantly, cook the mixture for 2-3 minutes or until the raspberries “melt” and the mixture becomes homogeneous. Strain the berry sauce through a fine sieve. Weigh 140 grams from it. – that’s how much we’ll need for dessert.

2. Cut the gelatin sheets into pieces and place them in a bowl. Fill the plates with a small amount of cold water. And pour 70 grams into a small saucepan. berry puree, 75 gr. corn syrup and 150 gr. Sahara. Mix everything.

Warm up the mass to 110 degrees. Then add liquid gelatin here and mix the composition. Cook it for no more than 1 minute and remove from the stove.

3. Pour the other half of the raspberry puree and corn syrup into a deep container. Mix them with a mixer for 2 minutes. Continuing to work with the technique, pour the contents from the saucepan into the mixture. Beat the treat for another 5-7 minutes. During this time it will lighten, become very thick and voluminous.

4. Cover the pan with parchment or cling film and sprinkle it with powdered sugar. Distribute the future treat in the container. Leave it at room temperature for 3 hours.

5. Then remove the dessert from the mold and cut it into small pieces. At the same time, be sure to remove any adhering soufflé from the knife. Dust the candies with powdered sugar, then remove any excess.

This is what I understand, heavenly pleasure. Stuff your cheeks with fragrant and indecently tempting sweets. And let your life turn into a continuous rainbow of taste!

Cheesecake with marshmallows without baking

Knowing that marshmallows are such a versatile treat that can be used as an alternative to gelatin, you can create an incredibly delicious cheesecake without resorting to baking. Instead of soft cottage cheese, you can take mascarpone, which is used to create an original dessert.

Ingredients:

cookies – 300 g;
butter – 120 g;
sour cream – 330 g;
cottage cheese – 600 g;
marshmallows – 400 g;
lemon juice – 1 tbsp. spoon;
jelly for cake.

Preparation:

Grind the cookies in a blender.
Add butter, 30 g of sour cream, mix and form the base for a pie with a bottom and sides from the mass in a springform pan.
Beat cottage cheese and sour cream in a blender.
Heat the marshmallows until melted, mix with the curd mass and lemon juice.
Pour the cream into the mold and refrigerate for 4 hours.
Pour the cheesecake with marshmallow jelly and let it harden.

The easiest marshmallow recipe

And of course, we will look at the easiest recipe for making marshmallows. You will definitely like it with its ingenious simplicity.

After all, creating a sweet from peach flavoring, gelatin and syrup will not be at all difficult. See for yourself!

Composition of invert syrup:

160 gr. Sahara
77 ml water
1/4 tsp. soda
2/3 tsp. citric acid

For candies:

400 gr. Sahara
250 ml water
50 ml warm water (for gelatin)
30 gr. gelatin
1/4 tsp. salt
a few drops of peach or other flavoring (optional)
30 gr. powdered sugar
30 gr. starch

Cooking technology:

1. Let's make invert syrup. Place water and sugar in a saucepan. After mixing everything, bring the mixture to a boil over medium heat. Add citric acid to the mixture and stir. Reduce the burner to low and continue cooking the syrup for another 20 minutes.

If there is a hole in the lid, it must be plugged. Boil the glaze in a saucepan or saucepan with a thick bottom - this is necessary so that the heat in the dish is distributed evenly and the mixture does not start to burn during the cooking process.

2. Then add soda to the syrup, it will neutralize the effect of citric acid. Foam will appear. Stir the mixture constantly and cook it for another 1.5 minutes, then turn off the stove.

3. Next, pour 400 g into the finished syrup. sugar and pour in 250 ml of water. Turn the burner back on to medium heat and mix the ingredients until the sugar is completely dissolved. Bring the mixture to a boil and reduce the heat to low. Cook the mixture, uncovered, for another 8 minutes.

2 minutes before the end of preparing the syrup, add salt and stir. Cook the mixture for the remaining time and turn off the heat.

Due to the invert syrup, the main syrup will not crystallize.

4. Place gelatin in a bowl of warm water. Mix everything and transfer the composition to the microwave for 30 seconds. Stir it and strain the jelly through a sieve into a deep container. Set the mixer in it at low speed and at this moment pour the syrup into the gelatin in a thin stream.

5. Increasing the speed of the technique, continue to beat the mass for about 30 minutes. 10 minutes before the end of the mixer, add flavoring to the mousse (you can also add coloring if you wish). Continue kneading the mixture until it is very thick.

6. Cover the pan with film or foil and grease it with vegetable oil. Fill the dish with the future delicacy and level it. Place the dish in the refrigerator for 6 hours.

It will be great if you have a Teflon mold in your arsenal, which does not need to be lubricated and covered with materials.

7. Then season the table or board with a mixture of powdered sugar and starch. Place the dessert removed from the mold onto it. Sprinkling a knife with white powder, cut the sweet into strips of any width, roll them in powder and starch. Chop the strips into squares and also bread them with sugar flour.

Be creative and use a variety of cookie cutters instead of cutting the treats. Also roll them in starch flour and, pressing the figures onto the marshmallows, you will get a fun treat from it.

If you have children, then they are incredibly lucky. After all, right now you will fill their day, hour, second with one of the wonderful desserts that kids can have. If they are not allergic to sweets, then quickly invite them to the table and treat the naughty ones with funny candies! They will be happy!

Marshmallow from matcha

Matcha is a type of Japanese green tea. Its peculiarity is that it is prepared not from whole leaves, but from ground into powder. The tea is a pleasant green powder with a pleasant aroma. Matcha has many beneficial properties. It is a powerful antioxidant, strengthens the immune system, and maintains the vitality of the body. Its popularity is growing every day. But for now, such tea cannot be bought in any supermarket, but can be found in health food stores.

Matcha is used in desserts to give them a light, pleasant green color and a subtle taste.

Composition of ingredients

What you will need for preparation:

Brewed matcha – ¼ standard cup.
Sugar powder -1 tsp.
Matcha powder – 2 tsp.
Cold water – 250 ml.
Sugar – 200 g.
Gelatin – 1 tbsp. l.
Vanilla extract – ½ tsp.
Sea salt – ¼ tsp.

Step-by-step cooking process

How to make matcha marshmallows:

Gelatin should be soaked in a small amount of water.
Pass powdered sugar and 2 tsp through a sieve. matches.
Now you need to coat a sheet of baking paper with a small amount of baking oil. Sprinkle ½ of the matcha and powdered sugar mixture onto it.
In a small saucepan, heat the sugar and brewed tea and simmer until the sugar is completely dissolved.
Soaked gelatin should be heated, but not boiled, until the gelatin dissolves.
Gelatin and matcha syrup should be beaten with a mixer at medium speed until a thick mass appears.
While whisking, add the remaining matcha powder and vanilla extract.
The workpiece should be laid out on a sheet of parchment and left until completely hardened. You can use dough cutters to make marshmallows of different shapes.

Video on how to make marshmallows at home with your own hands

Although preparing today's sweet is not so difficult, it can still be difficult for beginners. Cooking invert syrup, soaking and then melting gelatin, mixing syrups and the resulting mixtures - just the description of the sequence can scare novice cooks.

Therefore, so that you don’t stop at the beginning, or halfway, there is a video to help you.

After watching it, you will immediately understand that there is nothing complicated in preparing this delicate sweetness. Moreover, the cooking process is so exciting that immediately after watching the video, you will want to immediately rush to the kitchen and create such beauty and deliciousness.

And it will be very correct!

What is marshmallow?

If the wave of fashion for this product with an overseas name has not yet reached you, then it’s worth telling in a nutshell what it actually is.

Marshmallow is a confectionery product whose popularity comes from the USA. In fact, this product was known earlier and was used for various purposes, but only after the American Alex Doumak improved the technology for its production did the dessert become widespread throughout the world.

The sweetness both tastes and looks like marshmallows. But still the sensations from it are somewhat different. Marshmallows are a little rubbery, chewy and stretchy. In addition, an interesting feature is that this product can be melted, due to which a large number of recipes for unusual dishes using it appear.

By making homemade marshmallows, you will undoubtedly become a star among your friends who will want to try this delicacy. In addition, you will save money, because this sweetness is quite expensive in stores.

Marshmallow mastic

And, if you are planning a birthday cake, then here is an idea on how to decorate it. Yes, yes, from marshmallows, but not in the form that is familiar to us. Make a tasty mastic from the delicate consistency. And at least something from it. The flight of fantasy here is limitless.

You can cover the cake itself with it, and make fancy shapes from the remaining sweets. So let's get started!

Prepare:

marshmallow 50 gr.
powdered sugar 100 - 150 gr.
butter 0.5 tbsp. l.
gel food coloring 1 drop

Preparation:

1. Place a saucepan half filled with water over high heat. Meanwhile, add marshmallows and butter to a saucepan that can be placed in a bowl with liquid. When the water boils in the pan, reduce the burner to medium heat and place the container with the treat in it.

2. After the mass begins to melt and increase in size, start mixing it with a spatula. Then remove the dish from the heat. Continuing to mix the future mastic, sift the powdered sugar over it in parts. Knead a kind of dough. Do this with a spatula first.

3. Once the base is more or less sticky, transfer it to a table dusted with powdered sugar. Continue kneading the mastic with your hands until the ball begins to hold its shape.

4. Roll out the dough into a sausage. Cut it into as many pieces as the number of colors of mastic you need. Make cakes from each piece. Apply 1 drop of dye to each of them. Start kneading each pancake, turning it into a lump, until it is completely colored.

You can make any figures from mastic. Or, without cutting them or coloring them, cover the cake with the rolled out “dough”.

This miracle can decorate your cake for a birthday or other special occasion. Stock up on your imagination and splash it out in the form of mastic decoration for your dessert. Culinary inspiration to you, friends!

Marshmallows made from freshly squeezed juice

This easy-to-prepare recipe is a good treat for children.

Composition of ingredients

What you will need to prepare the dessert:

Freshly squeezed orange juice – 120 ml.
Gelatin - 10 g.
Sugar – 200 g.
Citric acid – ¼ tsp.
Corn starch and powdered sugar for sprinkling.

Step-by-step cooking process

How to make marshmallows from juice:

First you need to squeeze the orange juice. For this amount of juice you will need about 2 medium-sized oranges.
Soak gelatin in 60 ml of juice.
At this time, you need to prepare sugar syrup. The remaining orange juice should be mixed with sugar and citric acid and placed on the stove until the sugar dissolves.
Then you should heat the gelatin, but do not boil.
You need to start whipping the dissolved gelatin, gradually adding syrup from juice and sugar.
The mass will increase in size and turn white.
The workpiece should be placed in a mold or simply spread evenly on baking paper.
The finished ones should be rolled in a mixture of powdered sugar and starch.