I made cherry marshmallows at home from frozen cherries, of which you need about 400 - 500 grams, for 150 grams of puree. I’ll say right away that making it from apples is much easier and faster, and if you are a beginner, it’s made from apples. But if you have already made it at least a couple of times and want a variety of tastes, then try this option.

I describe the recipe for how to make marshmallows at home as clearly and in detail as possible, so that everyone can easily repeat it, and if you still have questions, I will answer them in the comments.

Next, I’ll tell you in detail how to make marshmallows at home and what they are made from so that they turn out right. I also recommend looking at it, which is made using a similar method, but even faster due to the fact that apple puree is whipped with protein much faster.

Ingredients:

• Cherry puree – 150 g
• Sugar – 130 g
• Egg white – 1 pc.

Syrup:

• Sugar – 170 g
• Water – 100 ml.
• Invert syrup – 80 g
• Agar-agar – 6 g

How to make marshmallows at home

I start the recipe for cherry marshmallows on agar by preparing the puree itself. My cherries are frozen, so first I take them out of the freezer and let them defrost completely. After that, I take out the seeds, leaving only the pulp. I transfer the berries into a saucepan and put them on the fire; there is no need to add water, as there will be plenty of juice.

I boil them until the berries are soft for about 30 minutes. Next, I transfer it to a colander to drain all the excess liquid.

Now the most difficult task to make marshmallows with cherries is to grind the berries through a sieve so that there is only puree. I spent quite a lot of time on this stage. It should be exactly 150 grams. I transfer it to a saucepan and add sugar. I mix all this and put it on fire. As soon as the sugar dissolves, remove from heat.

Transfer the resulting mass into a small bowl, cover with cling film and place in the refrigerator overnight. During this time the mass will become thicker.

In the morning I continue making marshmallows at home. Pour the thick cherry mixture into the mixer bowl and add the egg white. Then I beat everything with a mixer, starting at low speeds and gradually increasing them to the highest speeds. Intervals for increasing are approximately 20 seconds.

While the mixer is running, you can begin to prepare the syrup, but keep in mind that whipping may take 20 - 30 minutes. And in the apple version, 7 minutes was enough. Pour water into a saucepan, add sugar, invert syrup and agar-agar. I don’t pre-soak it, as it dissolves only at high temperatures. I put the pan on the fire and cook, stirring all the time, to a temperature of 110 degrees. Be sure to check the temperature, as it is impossible to determine it accurately by looking at it, and this may affect the result.

At this point the cherry mixture became much thicker, although it took quite some time.

The syrup has reached a temperature of 110 degrees, so I remove it from the heat and immediately pour it in a thin stream into the mixer bowl, without stopping whisking. Make sure that the syrup does not get on the beaters or sides of the bowl. You shouldn’t try to pour out every last drop, and do it quickly so that it doesn’t harden ahead of time.

After pouring in, I beat for a couple more minutes. As a result, the marshmallow mixture turns out dense and holds its shape. Remember that agar hardens at a temperature of 40 degrees, so you need to prepare in advance a pastry bag with a nozzle and a baking sheet with a silicone mat or parchment for depositing marshmallows.

That's the whole basic recipe for how to make marshmallows at home, all that remains is to transfer all the cherry mass into a pastry bag, I did this in two approaches. Take an open or closed star nozzle with a larger diameter. I don’t have a big one, so I used a nozzle with not very pronounced teeth, as a result of which the stripes on the marshmallows themselves weren’t very clear.

Now I place the marshmallows on a silicone mat, after which I leave it to harden. This takes about 12 hours, after which it will cease to be sticky on top and will become covered with a thin film that does not stick to your fingers.

After some time, I glue all the halves together with pieces of suitable size and roll them in powdered sugar. Here is a simple recipe for marshmallows at home, I advise you to use it.

Now about how to store homemade marshmallows on agar. It can be stored in an airtight container for up to two weeks. Thanks to the invert syrup in the composition, it does not become sugary and remains just as tasty throughout this time.

This is how I made my own pink marshmallows at home. It is very tasty, with a pleasant cherry flavor and light sourness. I advise you to make it too, as you can see, even from frozen berries it will turn out right. Enjoy your meal!

Of course, it all started with marshmallows according to GOST, a recipe that Chadeika has on her blog. Through numerous experiments, I hasten to share the proportions of taste and quality that currently suit me very much. Since marshmallows are still a sweet dessert, I wanted to use a sour berry and at the same time reduce the amount of sugar and give up apples. I did not get such a result from ready-made puree for confectioners. But it came from whole frozen cherries bought at the store.

So...
1 package of frozen whole pitted cherries 400 g (defrost, drain the juice and weigh out 250 g)
200 g sugar
1 egg white of the first category
For the syrup:
160 ml water
8 g agar agar
150 g glucose
230 sugar

Thaw the cherries in a sieve to drain the juice.
In a tall glass, use an immersion blender to puree the cherries, weigh, and add a little juice if necessary. I don’t put it through a sieve; marshmallows taste better with veins in the berries. Heat a little, 30 seconds in the microwave and add sugar
.
In the bowl of a mixer, start beating the warm puree with sugar, for a couple of minutes so that the sugar dissolves faster, add the egg whites, and beat until the mass triples or quadruples.

While the mixture is whipping, immediately add the syrup. First, bring the water and agar to a boil, stirring, then add sugar and glucose. And cook, stirring until 110 C.


Remove the syrup from the heat, wait a little until the boiling stops and begin to slowly pour the syrup into the cherry mass. Beat for 5 minutes, the mass will increase in size even more and become denser and whiter. You can check the readiness by stopping the mixer and using a spoon to make a groove; it should not close. Or visually the mass on the whisk is tight.

Here is the result, the bowl is almost full and dense.
Now we need to work quickly. Transfer the mixture into a pastry bag and place on mats.






It is better to use a bag 55-60 cm. One serving. Well, or two less.
It is better to use a nozzle with an open or closed star 15-17 mm, and I do not recommend using a smaller nozzle or roses, the grooves from the roses will weather and the taste of the marshmallow will become rubbery.
Try to lay them out plump so that you can feel the soufflé inside.
Leave the marshmallows to air overnight. In the morning, combine the halves and roll in powdered sugar, then shake off the excess through a sieve.
And this result is difficult to achieve with a hand mixer.
Store in the refrigerator in a container with a tight lid.

Cherry marshmallows

To make marshmallows you will need the following products:

One glass of blanched cherries, three glasses of sugar, one chicken egg white, 0.008 kilos of gelatin, one hundred and sixty milliliters of water.

Cooking process

You need to take fresh or frozen cherries, pour into a colander, and leave to drain. Using a food processor, turn the cherries into puree.

For dessert you need exactly one and a half glasses of puree. Put the cherries on the fire and add sugar. Then gradually pour sugar into the hot cherry mass and beat the egg white until the cherry mass increases.

Mix with a mixer until the cherries have a dense, light-colored consistency. The mass is ready if it does not fall when the mixer is turned over.

As soon as possible, fill the baking bag with marshmallows and place the lush dessert on the mat using a star-shaped mold.

Leave the marshmallows to dry until evening. Before serving, decorate with powder.

Homemade vanilla marshmallow

Four mugs of corn starch, granulated sugar, jelly, water, light corn juice, salt, vanilla.

Cooking technology

In a small container, mix and sift starch and granulated sugar; take a baking sheet and grease with oil.

Pour the sugar mixture onto a baking sheet and spread evenly over the bottom and sides of the baking sheet.

In a bowl, mix jelly, corn juice, and salt. Mix everything with a mixer and leave for fifteen minutes.

The marshmallow preparation should be sticky and viscous. Pour the mixture onto the baking sheet and level with a spatula.

Let the marshmallows sit for two hours. Using a wet knife, cut the marshmallow into nine pieces and roll all nine pieces in sugar.

Let the finished marshmallow stand for a day. You can store marshmallows for a month in a closed container.

Homemade snow-white marshmallows

Components

Sugar, water, gelatin, a little lemon soda, natural dye

Preparation

First you need to soak the jelly and wait until it swells to your taste, you can add sugar and water, dyes and bring to a boil, when the syrup then pour in the gelatin.

Remove from oven and stir. Beat the hot sugar syrup with a mixer, leave for five minutes and beat again.

Sprinkle lemon and soda there. Everything should become thick and voluminous. Place the marshmallow preparations on the glass and leave to harden overnight. In the morning the marshmallows are ready.

For those who love marshmallows and who like to experiment in the kitchen, this is a recipe for making delicious homemade marshmallows without preservatives or chemical additives. The process is simple, and you will succeed!

If you love marshmallows, but the taste of store-bought marshmallows doesn’t suit you, make them at home. It's not very difficult, if you want to. This simple recipe details and shows how to make cherry marshmallows. Treat yourself and your loved ones with a homemade dessert. Good luck!

Number of servings: 1

A very simple homemade cherry marshmallow recipe step by step with photos. Easy to prepare at home in 12 hours. Contains only 175 kilocalories. Author's recipe for home cooking.

• Preparation time: 16 minutes
• Cooking time: 12 h
• Calorie Amount: 175 kilocalories
• Number of servings: 1 serving
• Occasion: For children

• Complexity: Very simple recipe
• National cuisine: home kitchen
• Type of dish: Desserts, Zephyr

Ingredients for one serving

• Pitted cherries - 250 grams
• Sugar - 550 grams
• Egg - 1 piece (we only need the white)
• Agar - agar - 8 Grams
• Water - 160 Milliliters

Step-by-step preparation

1. Defrost the cherries and let the juice drain through a sieve.
2. Grind the cherries in a blender into puree. Weigh the puree, we need 250 grams of it. Then heat the puree a little, add 200 grams of sugar to it.
3. Beat warm cherry puree with sugar with a mixer, add protein to it, beat until the mass increases 3-4 times.
4. Pour the agar into the water, put it on the stove, bring to a boil, add the remaining sugar. Stirring, cook until the temperature of the syrup reaches 110 degrees.
5. Continuing to beat the puree, pour in the agar syrup in a thin stream. Beat for about 5 minutes until the mass becomes denser and lighter and increases in volume even more.
6. We check the marshmallow mass for readiness: it rests on the inverted whisk of the mixer and does not fall.
7. Quickly fill a pastry bag with marshmallow mixture and place the plump marshmallows onto the mat using a large star tip.
8. The marshmallow should dry within 10-12 hours. Then sprinkle it with powdered sugar and serve. Store in a closed box in the refrigerator for no more than 6-7 days.

Dessert We are pleased to present you a step-by-step recipe for preparing the “Sugar Marshmallow” dish. It's really worth a try. Sugar 2.5 cups. Soda 1/2 tsp. Instant gelatin 25 g. Water 1/2 cup. Citric acid 1/2 tsp. Soak gelatin in 0.5 cups of cold water. Place sugar and water in a saucepan, stirring, cook for 10 minutes over low heat, then add soda and citric acid, stir well, cook, stirring for another 7 minutes. Remove from the stove, pour into the mixer bowl and add the soaked swollen gelatin there, and beat, starting at low speed and moving to the most powerful. Gradually the marshmallows will begin to thicken. Place in molds and wait for 2 hours until the silicone comes off easily. Bon appetit!

15min 25min Desserts We are pleased to present you a step-by-step recipe for preparing the dish “Marshmallow Mousse with Kiwi”. It's really worth a try. Marshmallow 4 pcs. Kiwi 3 pcs. Cream 200 g. Chocolate to taste In a blender, beat the chilled cream and chopped marshmallows. Beat until the mixture becomes homogeneous. Peel the kiwi and cut into small pieces. Place on the bottom of the bowl and fill with marshmallow mousse. Cut the chocolate into shavings and sprinkle on top. Garnish with kiwi slices. Bon appetit!

15min 25min Desserts We are pleased to present you a step-by-step recipe for preparing the “Chocolate Marshmallow” dish. It's really worth a try. Gelatin 2 tsp. Sugar 3/4 cup. Chocolate 110 g. Water 2/3 cup. Honey 1/2 cup. Cocoa powder 1/2 cup. Pour gelatin with water and let it brew. Then put the soaked gelatin on the fire and add sugar, stir until the sugar is completely dissolved. Then remove the mixture from the heat and cool slightly. Melt the chocolate. Then pour the mixture into a mixer, add honey and melted chocolate, stir for 5-10 minutes. When the mixture becomes completely homogeneous, pour the future marshmallows into the mold and refrigerate for an hour. When the marshmallows harden, cut them into cubes and roll in cocoa. Bon appetit!

10min 30min 185 Dessert A creative cake made from marshmallows and fruits is a delicious dessert that does not require much time and effort, and the result pleases with its original appearance and excellent taste. To make the dessert brighter, it is better to use different colors of marshmallows, and any fruit will do. Marshmallow 12 pcs. Whipped cream 150 ml. Walnuts 1 tbsp. Fruits to taste We prepare the necessary ingredients. Cut bananas and nectarines into small circles or pieces. Chop the nuts. Cut the marshmallows in half (reserve a few tops for decorating the cake). Place some of the marshmallows, inner side up, on a flat plate. Spread with whipped cream, sprinkle with walnuts and add some fruit. Then again marshmallows, cream, nuts and fruits. Alternate layers. Decorate the top of the cake with the reserved toppings and whipped cream. We also decorate with berries or fruits if desired. Place the cake in the refrigerator for several hours and serve. Bon appetit!

15min 45min Desserts Detailed step-by-step description of how to prepare the “Marshmallow” dish. Be sure to try it, you won’t regret it. Strawberry syrup 200 g. Egg white 200 g. Gelatin 80 g. Sugar 200 g. Cream 200 g. Powdered sugar to taste Pour the syrup into a saucepan, add sugar and cook until the mixture thickens over low heat. Stir all the time, otherwise it will burn. Remove the whites from the refrigerator and beat. Dilute gelatin according to the instructions on the package. When the syrup and sugar mixture is thick, remove from heat and add whipped cream and gelatin. Mix.

15min 45min Desserts A detailed step-by-step description of how to prepare the “Marshmallow Heart” dish. Be sure to try it, you won’t regret it. Marshmallow to taste Chocolate to taste Confectionery sprinkles to taste Cut out a heart shape from marshmallows (marshmallows, fluffy marshmallows, souffle) using a knife or mold, place on skewers in two layers so that it holds tightly and set aside. Melt the chocolate in a microwave oven or in a water bath, stir so that no lumps form. Pour edible sprinkles (confetti) onto a plate. Dip the marshmallows into chocolate and immediately roll in colored sprinkles, if you want a thicker layer of chocolate, then dip first, then let it harden a little and dip again, repeat until you achieve the desired thickness, on the last layer dip in the sprinkles.

20min 20min Desserts I would like to draw your attention to the fact that this marshmallow cream can be used at home both for coating cake layers and for decorating muffins, for example. The thicker the consistency of the cream you need, the longer it needs to be kept in the refrigerator (from 15 minutes to 1.5 hours on average). You can use either white or pink marshmallows. And if you wish, you can take food coloring and tint the cream with any color. Marshmallow 250 g. Sour cream 0.5 cup. Butter 180 g. You only need 3 ingredients to make this simple marshmallow cream recipe in your kitchen. First of all, you need to grind the marshmallows a little, cutting them into cubes. Place it in a deep bowl, add about 50 grams of butter. Place in a water bath or microwave. The marshmallows and butter should melt a little and become soft. Using a mixer, start beating them until smooth. Gradually add the remaining softened butter, continuing to beat. Now you need to put the bowl in the refrigerator so that the marshmallow cream at home cools down a little. After 15-20 minutes, beat again and add sour cream in small portions. Place the finished cream back in the refrigerator. To coat the cakes, 15 minutes of cooling is enough, and for the cream to hold its shape well - 1-2 hours.

20min 1140min Desserts Here is a very tasty and healthy dessert. Marshmallow is prepared using agar-agar. This natural gelatin is practically not absorbed by our body, but it gives a feeling of fullness and speeds up metabolism. Agar-agar, unlike gelatin, must be boiled. You need to work with it quickly, as it hardens already at 40 degrees. This is its only drawback, which turns into an advantage: dishes with it do not melt at room temperature.
I made marshmallows for the first time in my life. I always thought that this was a difficult process that I couldn’t do, but it was interesting to try. And I did it! So don’t put this recipe off for a long time, try it now! Have fun in the kitchen! Apple jam 250 g. Protein 1 pc. Agar-agar 4 tsp. Water 150 ml. Sugar 400 g. Vanillin 1 chips. Be sure to prepare a work surface for pipetting marshmallows and a piping bag in advance. Line two baking sheets with baking parchment. Because then you won’t have enough time for this, because agar-agar hardens quite quickly at room temperature. Prepare all the necessary ingredients. Soak agar-agar in cold water for an hour. Then bring the mixture to a boil. Add sugar and vanillin, stir, bring to a boil and simmer for 5-10 minutes over low heat until a thin thread trails behind a spoon removed from the syrup, which hardens quickly. Remove syrup from heat. Beat apple jam with egg whites until fluffy and light, for 5 minutes. While whisking, add the hot syrup in a thin stream. Beat for 7 minutes until the mixture holds its shape. Fill a piping bag with the warm mixture and quickly pipe the marshmallows onto the parchment paper. I got 52 halves for two baking sheets. Let the baking sheets with marshmallows harden in a dry place for 1 day. Then sprinkle the marshmallows with powdered sugar, fold in 2 halves and serve. Bon appetit!

20min 780min Desserts According to this recipe, you can prepare marshmallows with other berries and fruits: for example, currants, raspberries or apples. Classic marshmallows are made with apples, from which puree is made. But strawberry marshmallows are lighter, and if you add less sugar, they will also be lower in calories. Strawberry 200 g. Egg white 1 pc. Sugar 300 g. Agar-agar 5 g. Vanillin to taste Water 75 g. Powdered sugar to taste Using a blender, puree the strawberries. Add 100 grams of sugar, put the mixture on low heat. Cook for 5-7 minutes until the sugar melts, do not forget to stir. Cool the resulting syrup by placing it in the refrigerator. Then separate exactly 130 grams from the cooled syrup, add the egg white (also chilled), beat with a mixer for 10-15 minutes until the mass turns light pink. Place the remaining syrup on low heat again, add agar-agar, 200 grams of sugar and 75 ml of water. Stirring, cook until the syrup thickens to the point that a drop of syrup can be rolled into a ball (and it should not lose its shape). Stir with a wooden spoon quite vigorously. Pour syrup into the mixture whipped with egg whites in a stream. Whisk until the mixture becomes very thick. This is what the finished marshmallow mass looks like. Scoop the mixture into a pastry bag. Squeeze future marshmallows in the form of roses onto a parchment-lined baking sheet. You can dry the marshmallows in the room at normal temperature, this will take about 12 hours. Then the marshmallows should easily separate from the parchment. Sprinkle the finished marshmallows with powdered sugar. This is such a beautiful strawberry marshmallow. Enjoy your tea!

20min 60min Desserts That's why I also follow trends and try to “work miracles” in the confectionery field. One of the main principles here is to properly decorate a cake, pastry or something similar. In this regard, I suggest you learn how to make marshmallow mastic. A great thing to effectively serve dessert. Powdered sugar 350 g. Marshmallow 3 pcs. Lemon juice 1 tbsp. Microwave the marshmallows for 1 minute until they double in size. Mix the softened mass well. Sift powdered sugar into it and also add lemon juice. Stir the mixture until it thickens. Transfer the mastic to a table sprinkled with powdered sugar. Knead the elastic mass. Leave it in the refrigerator for at least 30 minutes. Then start decorating.