What marshmallows are made from in production and at home, recipes

Homemade marshmallows

The composition of the delicacy, prepared with your own hands, is completely natural. Having modern technology, you can easily prepare healthy marshmallows at home, strictly following the GOST recipe.

Soak 4 teaspoons of agar in 160 ml of cold water and leave. Bake 4 large apples in the oven until tender, rub them through a sieve to make a puree. In total you will need 250 g. If desired, you can add vanilla sugar to it and cool completely. Bring the agar to almost a boil over heat until it dissolves in the water. Add 490 g of sugar, bring to a boil and simmer over low heat until a thick syrup is obtained. Remove and cool slightly.

During this time, the applesauce just came up. Add 1/2 egg white to it and beat until the mixture turns white. Next, add the rest of the protein and beat until fluffy.

Add agar: pour it in carefully, in a thin stream, without stopping whisking. Quickly, using a pastry syringe, pipe the marshmallows onto the parchment.

Leave to dry for 4 hours, then mold in pairs and sprinkle with powdered sugar. Homemade marshmallows are ready!

How to prepare “Marshmallow according to GOST”

Prepare the necessary products.

Soak agar-agar in water for 15-20 minutes.

Bring the soaked agar-agar to a boil, add sugar, vanillin and stir.

Bring the mixture to a boil, simmer over low heat for 5-7 minutes, stirring with a whisk. The syrup should flow from the whisk in a thin thread.

In a separate container, combine applesauce and egg white. Beat at high speed with a mixer for 5 minutes until fluffy.

Transfer the mixture to a large container (volume of at least 3 liters). Start beating the mixture at high speed and pour in the hot syrup in a thin stream. Beat for 5-7 minutes.

Immediately transfer the still warm prepared marshmallow mixture into a piping bag and pipe the marshmallows onto the prepared work surface. Leave in a dry place at room temperature for 1 day. After preparing, sprinkle with powdered sugar and connect the two halves.

Enjoy your tea!

The benefits and harms of marshmallows

In general, if we talk about the benefits and harms of marshmallows, then the beneficial ones still outweigh. After all, this product is contraindicated only for those who are prohibited from consuming a lot of sugar, but, again, eating marshmallows containing fructose

But it doesn’t destroy your teeth, it helps improve digestion and reproduction, a small amount of marshmallows will prevent you from gaining weight, and the beneficial effect on memory and attention has already been mentioned above

Many people ask, how many marshmallows can you have per day? There is no clear answer to this question. It all depends on individual characteristics. But it’s better not to eat more than 2-3 pieces at a time. The only recommendation: try to buy natural white marshmallows, avoid bright colors - there are a lot of dyes. Chocolate covered marshmallows have many more calories, so they are not suitable for a diet.

In any case, you shouldn’t overuse marshmallows, even the most natural ones. Too much sugar has never been good for anyone. Try making marshmallows yourself using different recipes, and you will get a whole mountain of delicious treats that you will eat for a long time. After this, you won’t even want to look at the snow-white delicacy, firstly, and secondly, after home-bought marshmallows will no longer be so attractive.

Benefits and harms

So why is marshmallow so beneficial? The applesauce and pectin it contains improve digestion, remove harmful substances and toxins from the body, and strengthen the immune system. It is easily and quickly absorbed by the body due to the presence of light carbohydrates. True, because of them, people prone to obesity should not indulge in marshmallows. Its calorie content per 100 g of product is 321 kcal. If you consider that these are usually 3-4 pieces, then the result is a light sweetness. The most important thing is that the marshmallow contains only natural ingredients, then you can be absolutely sure of its benefits.

Secrets of dessert composition

First of all, marshmallows differ from marshmallows in composition, as well as in manufacturing technology.
Marshmallow was invented in France.

It is prepared from apple and berry puree, then this mixture is mixed with egg whites and sugar.

Pectin is most often used as a gelling agent.

Less commonly you can find the option on agar-agar, gelatin or furcellaran. The mixture of these ingredients is thoroughly beaten and deposited in the form of hemispheres or laid out in molds. After drying, the halves are sprinkled with powder and glued together in two. Modern manufacturers make colored marshmallows using dyes, and also make them in chocolate glaze.

Pastila is a Russian invention.

It is believed that this delicacy was originally prepared in the city of Kolomna.

The name comes from the word “bed”, which directly indicates the cooking technology.

The classic Russian dessert is made from apple or berry puree and natural honey.

These ingredients are mixed and placed on a baking sheet.

The semi-finished product is sent to the oven and dried there for several hours or even days.

The resulting thin layers are stacked on top of each other and cut into squares. In stores you can most often find fruit delicacies cut into long bars or in the form of rolls. No gelling agents have ever been added to traditional marshmallows. In production, agar-agar or marmalade mass is used to speed up the preparation process and increase the weight of the finished product. It is also possible to add eggs. This delicacy has a much denser and harder consistency than marshmallows.

Description

Marshmallow is a popular confectionery product, which in the classic version is made from egg whites, apple marshmallow or agar-agar. The prototype of this airy delicacy is the ancient Russian marshmallow. In the 15th century, confectioners began adding egg whites to marshmallows and preparing an airy dessert. The French, to prepare marshmallows, took the recipe of Russian marshmallow as a basis, replacing honey with simple sugar. Later they began to add gelatin to the recipe, which allowed the popular delicacy to be made into a quickly prepared product.

With agar-agar

Agar is a vegetable substitute for gelatin, which means it is suitable for vegetarians.

All you need:

• sugar – 100 g;
• dry jelly – 50 g;
• water - only 200 ml: half for diluting jelly, half for agar;
• citric acid – 5 g;
• agar-agar - 15 g.

Jelly is sold in the same place as semi-finished jelly. It can be fruit or berry, you can choose any to your taste.

Here's what to do with all this:

1. Dissolve agar-agar in warm water, stirring the mixture occasionally.
2. Pour boiling water over sugar and powdered jelly, add swollen agar, and add citric acid. You need to pour in the agar-agar in a stream, continuously stirring the entire mass to evenly distribute the component and obtain a homogeneous mass. Beat with a mixer until the mass becomes fluffy, homogeneous and airy.
3. The delicacy is almost ready. Pour the resulting mixture into the mold and leave to cool. It is better to leave it overnight, if this is not possible - for at least 4 hours.
4. In the morning, cut into cubes or bars and enjoy the dessert with a fragrant mug of tea.

Watch this video on YouTube

Contraindications to eating marshmallows

The above sweetness is not recommended for consumption by people with the following diseases:

• diabetes mellitus;
• allergy;
• problems with the heart and its system (due to high carbohydrate content);
• obesity.

For maximum benefit to the body, yellow or white marshmallows are ideal, since no harmful food dyes are added to them.

The calorie content of marshmallows depends on its composition. The delicacy, which is made on the basis of an agar thickener, has the lowest calorie content - only 100 kcal per piece. The sweetness in dark chocolate glaze has a slightly higher calorie content - 132 kcal in 1 piece. All other types of marshmallows with additional fillings are high in calories and are not entirely healthy for the human body.

Useful properties of marshmallows

Marshmallows are made from fruit puree, so they have very little fat. It contains pectin, which helps remove heavy metal salts from the body. Marshmallows also improve digestion and lower blood cholesterol levels.

Marshmallow contains iron, phosphorus and calcium, as well as dietary fiber, which contributes to the normal functioning of the intestines.

Of course, you shouldn’t get carried away with marshmallows, since they contain a large amount of carbohydrates and sugar.

When buying marshmallows in stores, you need to carefully read the ingredients. Sometimes chemical flavors and dyes are added to it, which can harm the body, for example, cause diathesis in children.

The benefits of marshmallows

The benefits of marshmallows have long been scientifically proven. Marshmallows are good for joints, skin, nails and hair. Agar-agar removes harmful toxins from the human body, cleanses the liver of harmful substances and improves its functioning. Pectin reduces the concentration of cholesterol, improves intestinal motility, accelerates the elimination of heavy metals from the body - zinc, lead, mercury, molybdenum, cobalt, and also has an antiviral and antiulcer effect.

The benefits of marshmallows directly depend on the amount of natural ingredients in its composition.

The Institute of Nutrition recommends that school-aged children consume this sweet treat regularly. This will allow them to more easily cope with significant mental stress. In addition, the protein contained in marshmallows is instantly absorbed in the body and instantly saturates the body with the necessary energy.

What are marshmallows and marshmallows made from?

Many people don't see the difference between marshmallows and marshmallows

, but it exists, although it’s not big. How do they differ: of course, in the composition and preparation technology.

• Marshmallows contain less apple or berry puree than marshmallows and more form-building components. Classic marshmallow does not include such components in its composition at all.
• Pastila was originally made without the addition of egg white, while marshmallows were always prepared only on its basis.
• The marshmallow dough is laid out in molds, and the marshmallow is spread into layers and dried.
• Form. Marshmallows were always round in shape, while marshmallows were in the form of elongated strips.
• Pastila is harder in consistency.
• Marshmallows are glazed with chocolate, marshmallows are often sold without glaze.

So those who adhere to the opinion that marshmallows are round marshmallows can say that this is not so! Marshmallow is a separate confectionery product.

What are marshmallows made from?

The process of making marshmallows is an art.
It all starts at the factory, in the boiler room. Here the most important component is created - syrup. It consists of sugar and molasses, which are added to water. Then, agar is added - agar, a mixture obtained from red and brown algae. It is this that gives shape to the treat and protects it from deformation. An alternative technology is to add pectin to the mixture. Then, the taste becomes more sour. Then, the mixture enters a special kettle, where it is stirred at a temperature of 120 degrees Celsius. In this way, the manufacturer removes all the water, after which the cooled syrup is mixed with the whipped egg whites.

Then, nitrogen is injected, which gives the product “airiness” and a longer shelf life.

The liquid product is sent to a molding machine, where, using a computer, the parameters of the shape and taste of the marshmallow are set. The almost finished product is sent to the drying workshop, where it is blown with warm air and covered with film.

If we are talking about chocolate marshmallows, then the still warm product is sent to an enrobing machine, where it is covered with chocolate.

Types of marshmallows

To please those with a sweet tooth, manufacturers have come up with a wide variety of marshmallow types.

In appearance it can be divided into:

• Glazed
• Unglazed

By filler. Typically, this is a puree of various fruits, for example:

• Apple;
• Lemon;
• Cherry-raspberry;
• Strawberry;
• Chocolate;
• Creamy, etc.

The following varieties are considered classic and most popular:
White - the most natural product, without impurities or dyes. The least calorie of all types of marshmallows. Sometimes vanilla is added to add flavor.

Pink – contains dye. Manufacturers, trying to ingratiate themselves with customers, add dyes based on berry purees. It has a very high calorie content.

Chocolate is a real dessert. It can combine both classics and colored marshmallows. But you have to pay for such beauty and taste. Not recommended for people with an allergic reaction to cocoa and obesity.

Homemade apple marshmallows

This confectionery masterpiece made from apples will be very tender, with the correct shape, if the marshmallows are well baked in the oven.

Components:

• Cream (thick and fatty) – 300 g;
• Apples (medium) – six pieces;
• Egg white;
• Citric acid - a small spoon;
• Sugar – one and a half glasses.

The cooking instructions are as follows:

1. Wash the fruit well, remove the core and stems, bake in the oven, and cool. Grind the baked apples through a sieve;
2. Beat the egg white (chilled) for six minutes with a pinch of salt, then add sugar, lemon and applesauce to it, beat for another five minutes;
3. In a separate bowl, stir the cream at medium speed, add it to the apple mixture and mix everything thoroughly;
4. Place the resulting mixture into molds and place in the refrigerator to cool.

Our wonderful dish turned out tasty and tender, like a cloud. Apple marshmallows will really appeal not only to adults, but also to small children.

Marshmallow

Airy marshmallows are soft, fragrant and a favorite treat for many people with a sweet tooth. It has a pleasant taste and for this reason it is difficult to get enough of it. True pleasure can only be obtained from a real product prepared using a certain technology.

Usually, fluffy marshmallows are produced in transparent packaging, which allows you to immediately evaluate its appearance. The classic high-quality product has a snow-white color, which is completely free of dyes. On the shelves you can find marshmallows of other colors, but here you should think about it: if the manufacturer adds dyes, perhaps this is trying to hide some flaws in the product.

To check the freshness of the marshmallows, lightly press the edges of the product with your fingers and release; if it immediately returns to its original shape, then the product is fresh enough and of high quality.

Carefully study the composition of the ingredients on the label; if you see a lot of complex words and numbers with the prefix “E”, then it is better to look for another package.

Typically, marshmallows are 70% sugar; if you also want to get benefits from this product, then look for fructose in the list of ingredients instead of sugar.

The surface of real and correct marshmallows is without cracks, has a clear pattern and is covered with powdered sugar or chocolate glaze, lying in an even layer.

If the powder or glaze is applied unevenly on the marshmallows and unsprinkled areas of the product are visible, it is better to discard such products.

You can often see grayish marshmallows on the shelves. This is a clear sign of a violation of technology during production. When ice cream or dry cream, as well as gelatin and vinegar are used in production, then the snow-whiteness and airiness are lost.

Remember, if marshmallows are made from stale cream, then it develops pathogenic bacteria that cause stomach upset.

Puffed marshmallows prepared with agar-treacle syrup have a high mass fraction of moisture, have a viscous consistency and stick in the teeth when consumed.

When buying marshmallows, do not forget to look at the expiration date of the product, usually it is no more than 2 months. If there are two labels on the package, use the factory label rather than the store label.

Chocolate covered marshmallows, which contain pectin and natural applesauce, have a classic delicate taste with sourness.

If the surface of the chocolate-covered marshmallow has a matte rather than shiny sheen, it means that chocolate made from soy and fats was used.

Following these simple rules will allow you to choose high-quality and healthy puffed marshmallows. Although each of us is free to make our own choices.

Recipe for “Marshmallow according to GOST”:

My five-year-old football player drove the ball onto the table, where I planted the most beautiful marshmallows, as a result - my cornet was on the floor, and the marshmallows were on the wall, I urgently (the mass sets quickly) squeezed the remaining marshmallows through a plastic bag. Fortunately, this does not affect the taste. And it all started like this: take agar and fill it with water for 30 minutes. While it steeps, bake the apple for 20-30 minutes.

Two medium or one large. I have this.

Remove the core. Grind with a blender.

We wipe through a sieve. We measure 175 gr.

Heat the agar with water until dissolved, about 1 minute. We get in the way all the time!

Add sugar, after boiling, boil for 6 minutes. The mass is very foamy, reduce the heat to low.

Add puree, stir, bring to a boil. Let it cool until hot, the main thing is that it is not boiling water so that the protein does not curdle.

In a deep bowl, beat the egg whites into a stable foam, or as they say, “until stable peaks.”

Continuously whisking, add very warm apple-agar puree little by little. Whisk.

At the very end, lemon juice. Beat for about half a minute.

Place in a cooking bag with a ribbed nozzle and place on parchment sprinkled with powdered sugar (in a chocolate candy shell or on a cake layer). We leave it to dry for a day, in a warm place (a wardrobe where your hand cannot reach and the ball will not land). Sprinkle the finished marshmallows with powdered sugar; you can glue two of them together. You can just lay it out with a spoon, I have these, after the “accident”, in the background.

That's all! Delight your loved ones with delicious and healthy sweets!

For reference:

How to make marshmallows at home

Do-it-yourself marshmallows made at home will bring more benefits to the body. It contains no additional additives. You can control the quality of the ingredients yourself.

What you will need:

1. 250 grams of apple puree.
2. 450 grams of sugar.
3. 9 grams of agar-agar.
4. 150 milliliters of water.
5. 1 protein.

The puree is boiled to such a density that it does not flow out of the spoon. You can bake fresh apples, then cut them to let the juice flow out. The seeds and the entire core of the fruit are removed and then rubbed through a sieve.

Attention! You can evaporate the puree in a frying pan. This way things will go faster.

Agar-agar is poured with water and left for 10 minutes, then sugar is poured in and brought to a boil over heat. After boiling begins, reduce the heat and leave the syrup for another 5 minutes. When ready, it drips off the spoon like honey.

Next, beat the cooled puree with the egg white; it is better to do this with a mixer. Dense foam should remain in it when the bowl is inverted. While stirring slowly, syrup is added to the mixture. Then everything is stirred until it cools. When the temperature is approximately +40 0C, you can fill the pastry bags.

Place the mixture in small circles on baking paper, as convenient. The dessert is left to harden overnight. It comes off easily in the morning. If desired, you can sprinkle with powdered sugar.

Homemade marshmallows on agar-agar with applesauce

Not only does this amazing dessert turn out amazingly airy, it is also much more tender than the harsh store-bought one.

We will need:

• Granulated sugar – 1 tbsp. l. + 100 gr. +200 gr.
• Apple and berry puree – 65 g each.
• Water – 3 tbsp. l. + 75 ml.
• Agar-agar – 7 gr.
• Egg white – 1 pc.

Preparation:

1. You can take ready-made applesauce from the baby food series or prepare it yourself. To do this, take 1-2 well-washed apples, peel them and remove the cores.

Cut the aromatic fruit pulp into small cubes and pour into a saucepan. Pour in 3 tbsp. l. water and steam over low heat, covered, until soft.

2. Then cool the steamed apple pieces slightly and grind with a blender until mushy. Set aside for now and start making berry puree.

3. If you don’t have fresh berries on hand, take frozen ones (for example, strawberries or pitted cherries) and place them in a small saucepan. Sprinkle them with a spoon of granulated sugar and place the container with the contents on the stove.

Over low heat, stirring occasionally, let them thaw completely and slightly evaporate the water that appears. Then, as in the case of apples, use a blender to puree.

4. Combine both purees into a single mass and add 100 g to them. granulated sugar. After mixing well, put on the stove and simmer after boiling for 10 minutes until the mixture thickens. Cool the resulting apple-berry mixture to room temperature.

5. While the puree is cooling, you can have time to prepare a sweet, viscous syrup. Combine 200 gr. granulated sugar with agar-agar and pour water into this mixture. Stirring constantly, ensure complete dissolution of the bulk products in the liquid over medium heat.

Let it boil and reduce the heat to low. Boil until the mixture begins to flow from the whisk or spatula used to stir the syrup in a thick stream, like fresh liquid honey. Or, if you have a special thermometer, until you see that it shows a temperature of 110 degrees.

6. Very quickly beat the cooled puree with egg whites until a homogeneous “fluffy mass” and, continuing to beat at maximum speed, pour in the sugar syrup in a thin stream. It is necessary to mix both of these consistencies until you get a homogeneous, fairly dense mass.

7. Cover a baking sheet with parchment or unroll a silicone baking mat on a flat work surface or a convenient clean board. Using a pastry bag or a tablespoon, pipe out the “marshmallow dough” so that the resulting shapes do not touch on the sides.

8. “Forget” about the workpieces for half a day so that they have time to dry properly at room temperature. Then carefully sprinkle the finished figures with powdered sugar and remove them from the backing. If desired, they can be connected to each other in two pieces, simply by blinding them with bases or coating both halves with thick cream.

9. You can serve the elastic delicacy with a berry aftertaste right away.

If you plan to have tea a little later, then it is advisable to put the treat in a clean paper box so that it does not dry out too much while waiting in the wings.

Diet marshmallows - an outlet for dieting

If you are on a diet and have restrictions on sweets, the dietary version of marshmallows will be a good substitute for the classic one. It can be prepared at home.

To do this you will need:

• Agar-agar – 10 grams;
• Egg white - 30 grams;
• Applesauce – 250 grams;
• Frozen currants 300 grams;
• Erythritol 100 grams;
• Water 60 grams.

Step 1. Pour water into the agar-agar, then stir the mixture.
Pour applesauce into a saucepan, simmer to 100 grams over low heat. Heat and crush the currants, pass them through a sieve. Then simmer to 80 grams over low heat. Stage 2. Place the agar-agar mixture in a saucepan and add erythritol in an amount of 30 g. and currants, then stir the ingredients. Place the mixture on the stove and bring to a boil over low heat.

Stage 3. Protein in the amount of 30 g, beat with a blender and add 70 g. erythritol. Whisk until foamy. Add the applesauce and, after whisking, stir in the currant syrup and agar-agar. Mix the substance, beat and place in a special squeezer.

Stage 4. Squeeze the substance onto a baking sheet, then leave to dry at a temperature of 22 degrees. Zephyr is ready!

This is just one of the few recipes that is most popular among dieters. As you may have noticed, there is no sugar here, which means there will be no spikes in blood glucose either.

Classic marshmallows covered in chocolate at home

Marshmallows made at home can never compare with industrial ones. This handmade delicacy is distinguished by a more delicate texture and natural composition. According to this recipe we will prepare marshmallows in chocolate. To ensure that the dessert pulp has the correct structure, we use agar-agar as a gelling component. To balance the sweetness, we include sour berries in the composition - currants, cranberries or lingonberries, for example, will do. And, of course, for high-quality whipping we use a powerful mixer - without this assistant it is difficult to imagine making homemade marshmallows.

Cooking time: 55 min.

Cooking time: 35 min.

Servings: 6.

Ingredients Servings: –+6

• Water 280 ml.
• Agar-agar 1 gr.
• Berries 200 gr. (sour)
• Granulated sugar 360 gr.
• Protein 1 pc.
• Salt 1 pinch
• Chocolate 300 gr. (lactic)
• Vegetable oil 3 tbsp.

Steps

1 hour. 30 min.Print

• The first step is to soak the agar-agar. Place it in a bowl and fill it with cold water in the amount of 80 ml. Stir and leave to soak for twenty minutes.
• We wash the berries, clean them of possible foreign impurities and place them in a saucepan. Pour in the remaining water (200 ml) and add granulated sugar in the amount of 130 g. Place the saucepan on the stove, bring the contents to a boil and cook for ten minutes, stirring occasionally. Stove temperature is medium-low. Place the boiled berries along with the broth into a blender bowl and grind to a puree.
• We rub the resulting puree through a sieve to get rid of large particles and end up with an absolutely homogeneous berry mass. We do not use the remaining cake in further preparation of marshmallows.
• Place the soaked agar-agar in a saucepan and heat until hot. Then add the remaining granulated sugar (230 g), mix and continue cooking with continuous stirring for about five minutes. Stove temperature is medium-low. As soon as the mixture forms large bubbles on the surface and begins to boil, remove the saucepan from the stove, close the lid and leave the contents to cool. As the agar-agar cools, it will begin to solidify.
• Break the egg and separate the white from the yolk.
• Place the pureed berry puree in a mixing bowl, add half the egg white, a pinch of salt and start beating at medium speed. After five minutes of beating, add the remaining half of the protein and continue to work with the mixer at high speed.
• After another five to six minutes of beating, the mass will become much fluffier and noticeably lighter.
• Add warm agar-agar with sugar to the mixture in a thin stream. At the same time, do not stop whisking. After introducing all the agar-agar, continue beating at high speed for another three to four minutes. The mass will noticeably thicken and increase in volume even more.
• Transfer the resulting airy thick mass into a pastry bag with the desired nozzle. In this case we use a smooth round one. Place marshmallows in the form of drops with peaks on parchment. Let the marshmallows dry at room temperature for about a day. While drying, we check the density and texture tactilely. The marshmallow should be compacted; pressing with your finger on the surface should not leave any dents. After this, you can move on to the chocolate coating stage.
• Break the chocolate into small pieces and place them in a heatproof bowl. Pour in the specified amount of vegetable oil for plasticity. Place the bowl in a water or steam bath and melt the chocolate while stirring. Bring the mass to absolute smoothness and homogeneity.
• To effectively cover the marshmallows with chocolate and to use all of it, pour the chocolate mixture into a narrow glass. Dip the marshmallows, peaks down, into the warm chocolate, thus covering its entire surface.
• Chocolate-covered marshmallows can be glued together, or left separately. The glaze hardens quickly. For convenience, you can place chocolate-covered products on a wire rack.

Bon appetit!

How to make a treat at home?

At home, depending on the recipe, it takes from 30 to 60 minutes or more to prepare one serving. If you have homemade apples, the price of the dessert drops noticeably, which is another advantage of homemade apples.

If you have the opportunity to choose a variety of apples, it is better to choose Antonovka. This variety contains a lot of pectin, which plays an important role in the formation of the consistency of this dessert. Apples need to be rubbed through a sieve, or you can beat them in a blender. In any case, the resulting puree should not have any pieces or lumps of apples.

For beauty and color, you can use food coloring; to achieve complete naturalness, it is better not to do this. White marshmallows are a classic and have no equal.

How to make store-bought marshmallows

Marshmallow is the result of beating egg whites, applesauce, sugar syrup and substances that retain the shape of the finished product (pectin, agar-agar, gelatin). In principle, there is nothing wrong with store-bought products, with the exception of dyes and flavors, which are generously flavored with confectionery foam before packaging, and a large amount of gelling substances. Of course, you can’t make marshmallows without them even at home, but at home they are used to a minimum, and you can choose the most natural one. In industrial production, quality is often sacrificed to reduce price.

But not every marshmallow is made from apples. There are types that are made with citric acid and soda, so if possible, you need to read the composition on the package. If it raises doubts about its usefulness, it is better not to buy it, but to prepare it at home yourself.

Classic recipe

What should a healthy and tasty marshmallow be like? According to the classic recipe, it should include fruit puree (usually applesauce), whipped egg whites, sugar and a gelling agent (pectin, agar-agar, less often gelatin). Obviously, the taste and color of natural marshmallows will depend entirely on the fruit puree. Since apple is most often used, the soufflé turns out snow-white. When adding berry puree, the color may turn out slightly pinkish, but not bright pink.

Delicious recipe! Oatmeal buns recipe

It is worth noting that if the marshmallow from the store has a too bright shade or, conversely, a grayish color, it means that it is made from unnatural ingredients. This can be easily checked by reading the information on the packaging. In addition, the composition of marshmallows according to GOST does not allow the use of foreign impurities, so if the package contains the inscription “GOST 6441-96”, then this is a healthy treat. However, it is worth paying attention to the fact that natural marshmallows in packaging can be stored for no more than 1 month. If the expiration date is longer, it means preservatives have been added.

The difference between marshmallows and marshmallows. What is healthier: marshmallows or marshmallows?

Marshmallow is a confectionery product made from apple and berry puree with the addition of gelling fillers, whipped with sugar and egg white.

Marshmallow

Pastila is a confectionery product made from puree of sweet and sour apples and berries, whipped with honey (traditional recipe), sugar or powdered sugar and dried in an oven, oven or in the sun.

Paste

The benefits and harms of marshmallows

Pastila, made from natural high-quality ingredients, has a very good effect on the human body:

• improves metabolism;
• accelerates digestion by activating intestinal motility;
• cleanses the body of waste and toxins;
• rids the body of cholesterol;
• this agar-agar dessert is very beneficial for the thyroid gland, skeletal system and liver;
• helps get rid of constipation.

Pastille can only be harmful if it is made from unnatural or low-quality ingredients. Therefore, before purchasing a treat, carefully study the composition of the product, choosing those options that contain a minimum of harmful components. Better yet, make the sweets yourself.

Are store-bought marshmallows allowed for diabetes?

It is not recommended to consume store-bought marshmallows if you have diabetes. This is explained, as noted earlier, by the presence of dyes and other chemical ingredients, as well as the tendency to increase sugar. If we talk about marshmallows in chocolate or other varieties, for example, with filling, then these types of dessert are completely dangerous for patients.

This is why store-bought treats should not be consumed, unless it is a product made with the use of sweeteners.

However, even in this case, you need to pay close attention to the product.

It is recommended to carefully study the composition to make sure there are no preservatives or dyes.

Subject to such a thorough check, marshmallows can be purchased, but it will be no less easy to prepare them at home.

Features of dietary marshmallows

Marshmallows prepared specifically for diabetics are a good solution when you want to eat marshmallows, but you can’t eat regular sweets. What distinguishes it from regular marshmallows is the absence of sugar. Instead of sugar, various sweeteners are added to dietary marshmallows.

These can be chemical sweeteners (aspartame, sorbitol and xylitol) or a natural sweetener (stevia). The latter is more preferable, because...

Chemical sugar substitutes do not increase sugar levels and have a low glycemic index, but have harmful side effects: obstacles to weight loss, digestive disorders. You can choose fructose-based marshmallows.

Fructose is a “sugar from fruits” that increases blood glucose levels more slowly than regular white sugar.

Therefore, it is better to choose marshmallows with natural stevia instead of sugar. They will not cause harm to your health and figure, but this does not mean that you can eat it without any restrictions. For diabetics there is a recommendation: no more than one or two pieces per day. You can buy dietary marshmallows at any large food store. For this purpose, it has special departments with goods for diabetics.

Consumption standards

Can marshmallows based on sugar substitutes be eaten in unlimited quantities? Of course, even in this case, you should limit your daily consumption of confectionery products. Excessive intake of fructose into the body causes weight gain.

Therefore, marshmallows for type 2 diabetes should be limited in quantity to prevent obesity.

Daily consumption of up to 100 g does not cause any particular abnormalities in the body in diabetes. Eating marshmallows for diabetes can start with one piece per day under strict blood sugar control.

For type 1 diabetics, marshmallows can be used as a snack to help maintain normal blood sugar after insulin injections.

Stores sell ready-made confectionery products based on sugar or its substitutes. To make it easier to control your blood sugar, marshmallows can be prepared at home. In this situation, you can accurately calculate the main ingredients and verify their quality.

When choosing a product, you should avoid brightly colored products, since various dyes that are harmful to health are used for their preparation.

You should also pay attention to the composition of the product, calculating the sugar content per 100 g of the finished product

The whole truth about homemade marshmallows + Detailed recipe.

Master class Date 04/20/2017
* Marshmallow is a confectionery product that is obtained by beating sugar, egg white and fruit and berry puree, with the addition of agar syrup as a forming filler.

* Marshmallow is not only a tasty food product, but also has a relatively low calorie content. On average, with a typical preparation recipe, the calorie content is about 300 kcal per 100 g of product, because the product contains fruit purees and vegetable stabilizers.

* Marshmallows keep their shape due to pectin contained in berries and fruits and agar.

* Pectin is a fiber that, when entering the body, removes carcinogens and toxins from it, lowers cholesterol, acts as glucose, and lowers blood pressure.

* Agar-agar is made from brown and red algae that grow in the Pacific Ocean and the White Sea. It is very good for health, because algae is rich in iron, calcium, iodine, and other useful microelements and substances. Agar-agar improves liver function and removes waste and toxins from the body.

* Do not think that it is useful only for adults. It has been proven that eating this tasty treat by children not only improves digestion, but also improves mental performance.

* Therefore, nutritionists advocate for the moderate inclusion of marshmallows in children's diets. But only after the first year of life, because it contains sugar.

Tips for choosing marshmallows:
1.
Marshmallows are healthier the closer their composition is to the classic version - fruit and berry puree, sugar (fructose), egg white, jelly substance.
2.
If natural ingredients are used, apple marshmallows will be white or cream in color.
3.
Try to avoid marshmallows containing gelatin.
If the manufacturer puts more of it than necessary, then a specific “meat taste” will appear. 4.
When buying marshmallows in stores, you need to carefully read the ingredients.
Sometimes chemical flavors and dyes are added to it, which can harm the body, for example, cause diathesis in children. 5.
The shelf life of marshmallows is from 7 days (homemade marshmallows) to 3 months, in sealed packaging.

Tips for making marshmallows:
1 .
Agar-agar should be odorless!
2 .
Each berry has its own pectin content and this figure determines how thick the puree should be boiled.
The highest pectin content is in apples and black currants. 3.
If you replace a third of the sugar in the recipe with molasses or glucose syrup, the marshmallows can be stored longer.
When dry, the center will remain tender. 4.
In order for the marshmallows to keep their shape, the mass must be well whipped, like a regular protein cream.
Therefore, do not waste your time and effort. The result is worth it. 5.
Depending on the recipe, marshmallows harden from 1 to 5 hours at room temperature.
Then the marshmallows need to be dried (again at room temperature) for about another day. This creates a thin crust. 6.
You should choose the most sour and smallest apples.

Marshmallow recipe:

Ingredients:
600 g berries (250 g puree) 230 g sugar + 100 g sugar 100 g invert syrup 160 ml water (or juice) 8 g agar-agar Protein 1 pc (40 g) Powdered sugar

Cooking method:

Step 1. Defrost the berries, pour the juice into a saucepan, punch the berries with a blender, and rub through a sieve.

Step 2. Mix the juice with water to make 160 ml. Add agar to the juice and leave for 15-30 minutes.

Step 3. Then put it on the stove and bring to a boil. As soon as it boils, add 230 grams of sugar and syrup. Boil to 110 degrees C.

Step 4. At the same time, heat 250 g of puree in the microwave for 2-3 minutes. Pour into a blender bowl, add 100 g of sugar and 1 protein to the warm puree. Beat until the mixture triples in size and thickens.

Step 5. Having brought the syrup to the desired temperature, set it aside from the heat, as soon as it stops boiling, pour it into the puree. We pour with a thin but confident stream. Beat and cool to 50 degrees C. Quickly place on paper and leave at room temperature for 24 hours.

Step 6. Sprinkle powder on top and assemble the halves together. Bon appetit.

If you don't have invert syrup, you can make it yourself. This syrup prevents the formation of sugar crystals in the finished product.

Invert syrup:

175 g sugar 75 g water 1 g citric acid 1 pinch of soda
Place sugar, water and acid in a saucepan, bring to a boil. Turn the heat to low and cover with a lid or plate. Leave on fire for 40 minutes, do not open the lid.

Let the syrup cool slightly and add a pinch of soda dissolved in a dessert spoon of water and stir.

As the syrup cools, it should turn golden, like liquid honey. Stored in the refrigerator in glass for up to 2 months.

Bon appetit!

Variations on a theme

Of course, over time, the production technology and recipe of classic marshmallows changed and became more complex. As a result, a considerable number of different types of marshmallows are on store shelves today: vanilla, chocolate, creme brulee and others. Unfortunately, the modern buyer is no longer happy with ordinary white marshmallows. The composition of “multi-colored” species, as you may have guessed, will not be so natural. But still, occasionally you can treat yourself to a harmful product... But only occasionally!

Thus, any marshmallow with different flavors (vanilla, coffee, creme brulee, cranberry or ice cream) will most likely contain artificial or identical natural flavors and dyes. This is due to the fact that the technological process does not allow the addition of natural ingredients. Otherwise, the price of natural raw materials will make the delicacy simply inaccessible to the buyer. Thus, vanilla marshmallows very rarely contain natural vanilla; it is usually replaced with cheaper vanillin. But even housewives do this, not just factories.

Separately, it is worth noting chocolate covered marshmallows - one of the most popular desserts. Of course, the presence of glaze makes it tasty, but less healthy. Moreover, its composition often does not include natural cocoa butter, but its equivalent, for example, lecithin. Obviously, the calorie content of marshmallows in chocolate will be much higher than usual. However, even ladies who watch their figure can afford such a delicacy for breakfast.

Zephyr "Neva"

The composition of this delicacy is as close as possible to the classic recipe. It is the use of natural raw materials and a minimal amount of artificial additives (usually only flavors and colorings) that makes it popular among consumers. In addition, the Neva factory, under the Lyanezh brand, produces more than 10 different types of marshmallows. On store shelves you can find white, white-pink, vanilla, creme brulee, cranberry marshmallows, in dark and white glaze.

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Of course, such an assortment will satisfy the most demanding buyer. And if you consider that the price of this marshmallow is slightly lower than that of its closest competitors, it simply has no equal. In addition, the Neva factory took care of patients with diabetes and produced a series of fructose-based marshmallows.

Composition, calorie content and nutritional value of marshmallows

Marshmallows are really useful.

This sweetness is recommended by the Institute of Nutrition of the Russian Academy of Medical Sciences, because it:

• promotes mental activity;
• strengthens hair, nails, joints;
• provides energy because it is rich in carbohydrates;
• helps digestion;
• Suitable for dieting.

From 100 g of treat, the body receives 326 kcal, 0.8 g of protein, 0.1 g of fat, 79.8 g of carbohydrates. The glycemic index is 65, that is, its level is average, moderate.

Composition of marshmallows, if prepared correctly:

• fruit or berry puree;
• sugar;
• egg white;
• thickener.

Although, against the backdrop of increased interest in healthy eating, a sugar-free and gluten-free option has already appeared.

Watch this video on YouTube

By the way, some people think that marshmallows are the same marshmallows, only under a foreign name. This is not entirely true. Of course, they are similar, but marshmallows do not contain eggs and are lighter and airier.

Recipe for Zephyr according to GOST. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Marshmallow according to GOST”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of Zephyr according to GOST is 194.9 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Composition of marshmallows: what is it made from?

The name “zephyr” itself translates as “light breeze”. And indeed: real, “correct” marshmallows – light and airy, moderately soft and very sweet. And the composition of the product is very simple, and it is prepared without an oven:

• Sugar/fructose
• Water
• Gelatin/pectin/applesauce
• Lemon acid
• Soda
• Starch

As you can see, all these ingredients are easy to get, so it’s clear what it’s made from. The only difficulty in preparation is that gelatin and sugar need to be soaked in water for a long time (2 hours) and then the whole mass will have to be beaten for quite a long time, at the right intervals.

It is believed that the most delicious marshmallows are made from applesauce, and the healthiest ones are made from agar-agar algae, which is usually designated as E406. It’s just that gelatin doesn’t make the best, but at home you can try making this sweet from apples and gelatin together.