Classic Zefir/Marshmallow: A Step-by-Step Recipe for the Perfect Delicacy
- Yevheniia Ponomarova
- Aug 16
- 2 min read
Classic Marshmallow: How to Make the Perfect Cloud
Forget boring store desserts! Homemade marshmallows are not just sweets, they're real magic. It melts in the mouth, shrouding in tenderness and fruity aroma. And, best of all, making it at home is not as difficult as it seems. It's a fascinating process that will turn your kitchen into a real confectionery lab.
Why is homemade marshmallow cool?
Naturalness: You control every ingredient. No preservatives, artificial dyes, or flavors. Only natural fruit puree, sugar, and agar agar.
Savings: The cost of home marshmallows is several times lower than that of a store marshmallow.
Infinite flavors: Plum, berry, pumpkin, or even coffee puree - your imagination is unlimited.
Ingredients: the basis of the basics
For a classic marshmallow, we'll need:
Fruit puree. Apple apple is perfect as it has a lot of pectin, which helps marshmallows stabilize. It is best to bake apples to remove excess moisture.
Egg white. It gives you that airiness and pomp.
Sugar. There's no way without him.
Agar-agar. This is our main secret ingredient. It's he, not the gelatin, who gives the marshmallow the right structure.
A step-by-step recipe for the perfect treat
We're making puree. Bake the apples in the oven until soft. Then wipe them through a sieve or beat them with a blender until they are uniform. The puree should be thick!
We make syrup. In a casserole dish, combine agar agar with water, bring to a boil. Then add sugar and cook the syrup over medium heat, stirring constantly until it reaches a temperature of 110°C. If you do not have a thermometer, focus on the "thin thread" - the syrup will slowly drain from the shoulder blade, forming a thin thread.
Whisk in the marshmallow mass. While the syrup is cooking, start whisking the fruit puree with egg white. The mass should become lush and light.
Connect and whisk. Continuing to beat the puree, pour in a thin stream of hot syrup. Don't stop the mixer! Beat the mass at high speed until it is dense, shiny, and starts to keep its shape.
We're dropping off. Quickly transfer the finished mass to a pastry bag and plant the marshmallow on parchment. It is important to work quickly, as the agar agar freezes literally before our eyes.
Let's mature. Leave the marshmallow at room temperature for 6-24 hours so that it "ripens" and drys. Ready-made marshmallows will stop sticking to their hands.
The final touch. Sprinkle powdered sugar on the marshmallows and glue the halves together.
Ready! Now you have your own homemade marshmallow - delicate, fragrant, and incredibly delicious. Share this recipe with friends and enjoy the magic together.