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Cooking apple marshmallows at home. Pastila at home Homemade pastille how to make

Pastila is a very good alternative to sweets. If parents want their child to grow up healthy, then one of the stumbling blocks along the way is factory-made sweets.

Personally, I have not met a single little person in my life who would not like sweets. The question of the usefulness-harmfulness of those same sweets arose in our family very sharply when a granddaughter was born. What alternatives were not offered! And honey, and jam, and homemade yoghurts, and dried fruits ... And the child stubbornly asked for chocolates and sweets.

But my grandmother Lena (my mother-in-law) prepared marshmallow, and I heard from my daughter that my granddaughter would rather eat it than dried fruits. I decided to give this tasty treat a try.

How to make pasta

I didn’t have any recipes for marshmallow at hand, I got all the experience by trial and error. Started with strawberries. I made marshmallows in the following sequence: chopping berries, adding honey, drying on a tray smeared with homemade cream. I liked it, but the smell of cream still interfered with enjoying the aroma of strawberries. I realized that in the preparation of marshmallow, a very important role is played by the fat with which the pallets are lubricated.

Important note: if honey is used in the preparation, then the marshmallow must be dried at a temperature not exceeding 45 °.

After the strawberries, it was the turn of the apricots.

The composition of the marshmallow is similar: fruits are crushed, honey is added to taste, and everything is dried on a special tray, lubricated with oil so that no streaks are visible. I do it with cotton wool. This time it turned out so well that I, tasting these goodies, became like little child, who climbs with his palm into a jar of jam. It was impossible to break away from the "tasting".

I liked such sweets so much that I arranged a whole assembly line for the production of marshmallows from all kinds of combinations of fruits and vegetables.

Experiments and finds

It is best to take rapeseed honey. It crystallizes very well and does not have a strong odor. By the way, with sugar, they say, marshmallow is not so tasty. It never even crossed my mind to make it with sugar. If you take acacia honey, then the marshmallow may not even work out: it will not dry out, it will be soft and sticky. And if, for example, buckwheat, then it can kill the smell of fruit.

According to my observations, fruits are viscous and fragile. For pasta, this is very important. From viscous fruits and berries (mulberries, cherries, cherries, plums, currants, gooseberries, grapes), it dries for a very long time, but it still sticks and the pieces stick together in a jar. But the vegetables are almost all fragile and quickly dry out - it turns out not marshmallow, but “chips”. Only tomatoes are viscous, of which marshmallow is delicious. I cook it without adding sweets, just chop the tomatoes on a blender and dry it like marshmallow.

I adapted to combine fruits in such a way as to compensate for the excessive viscosity of some with the fragility of others: apples-plums, pears-grapes, apples-cherries, apples-cherries-pears, apricots-cherries, apricots-plums. By the way, apple pastille is generally one of the most delicious.

I do the same with zucchini. But more about them. For a long time I solved the problem of where to adapt these vegetables, which are always in excess. You can cook zucchini jam, but where is there so much of it? And I thought of making pastille.

So: zucchini, fruits, berries, herbs, a little purified water and honey. Proportions do not like to write to leave room for creativity. I believe that any food is created in alignment with the products. You just need to make the crushed mass of such a density that it is convenient to pour it onto a pallet. And to be delicious!

By analogy with zucchini, I make pumpkin marshmallow: I combine apricots, grapes or nightshade with pumpkin. Actually, black nightshade is a poisonous plant, but ripe dried berries can be consumed. Apricots in this case are used dried. I pre-soak them in warm water for 12 hours, and then, together with some water, pumpkin and honey, grind them in a blender.

Another of my finds: I sprinkle pieces of marshmallow from viscous fruits and berries with herb powder (the herbs are dried and then ground with an iron strainer).

If you only knew how delicious it is: cherry pastille in cherry leaves, plum - in plum, raspberry - in raspberry, and grape - in powder of grape leaves, mustaches and flowers! It is not only tasty and healthy, but also solves the problem of overgrowth of raspberries, plums, cherries. In addition, it is now very easy to regulate the load of grape bushes: all the extra bunches are sent for drying just before flowering. And everyone is happy!

Pastila is a sweet delicacy that for the past few centuries has traditionally been made mainly from whipped mashed apples, berries, and honey in a Russian oven.

A sweet treat can cheer you up without adding extra pounds. If your favorite food is marshmallow, you are not afraid of calories. Even girls who watch their figure are not afraid to pamper themselves with this dessert.

In addition to the pleasant sensations of taste, home-made marshmallow contains a lot of vitamins and nutrients. If you don't know what to make from apples to save everything beneficial features, then pastila will be the best solution.

Owners can now prepare marshmallows at home in modern conditions, as this appliance is equipped with a special tray designed for making marshmallows.

A bit of history

Pastila, the composition of which has remained virtually unchanged since that time, appeared around the fourteenth century, and the inhabitants of the Kolomna region began to prepare it. Like other sweets, pastille very quickly gained recognition, first in Russia, and then all over the world. Belevsky sweets were also known. Thanks to such worldwide popularity, from the rank of dishes prepared exclusively at home, pastille has moved into a product produced in industrial scale.

Pastila in Rus' was so popular that in 2009 in the city of Kolomna, a whole museum dedicated to this sweet was opened. Many tourists come to it every year to learn the history of the origin of this delicacy and, of course, to try real marshmallow prepared according to an old Russian recipe. And if you go to the city of Kolomna, pastila cooked there according to an ancient recipe will definitely not leave you indifferent to it.

Previously, marshmallow was prepared from sour varieties of apples, with the addition of various forest berries, such as lingonberries, blueberries, garden currants, raspberries. At a time when apple marshmallow was prepared exclusively at home, with soul, for sweetness and greater benefits for the body, honey was added to it. When they began to produce it under industrial conditions, they considered it more profitable to use sugar instead of honey. Factory marshmallow acquires its white color due to the egg white contained in it.

The original way of making homemade marshmallows in ancient Rus' was as follows: a mixture was prepared, consisting of various berries and fruits, selected according to taste, sometimes nuts or sunflower seeds could be added. A mixture of berries and fruits was mixed with honey and laid out on a baking sheet. After that, all this was placed in the oven and baked there.
Due to the fact that such sweetness can be stored for a long time, it was harvested in large enough quantities for the winter. It's so nice to eat a piece of sweet and also very healthy marshmallow on a cold winter day.

Now, the cooking process does not require so much time and effort. Thanks to progress, inventions of new kitchen appliances, any housewife can easily cook any marshmallow without using the oven, as in ancient times, or the oven, which takes less time to cook, but takes all the vitamins from the delicacy.

To prepare a tasty and healthy treat at home quickly, just use the multifunctional dryer for vegetables and fruits. Many of my friends hostesses use this method. I am not far behind them either. Recently I bought myself, I must say, she makes me very happy with her ease of use and the speed of preparing the blanks I need.

Best of all, do not be lazy and cook this dessert at home. Indeed, now marshmallow manufacturers add too many completely unhealthy and various preservatives, dyes, flavor enhancers and so on. In addition, unlike the original recipe, flour, eggs and sugar are now added to the composition of modern marshmallow, which can have a deplorable effect on the figure, and the benefits of marshmallow are lost.

Useful properties of marshmallow

Real homemade marshmallow contains many useful substances, such as fiber and pectin, and, of course, vitamins. The content of specific vitamins depends on what exactly you will prepare this delicacy from.
Best of all, for making marshmallows, choose several types of berries or fruits, season them with honey, you can add one or more types of nuts. Thanks to this set, you will create a very tasty and incredibly healthy dessert.

homemade marshmallow, prepared from such products, will energize the body, thanks to the fiber content, protect against stress and infections, due to a large number natural vitamins, will cheer you up, because it will contain a lot of vitamin C, which helps to cope with stress.

It is recommended to eat homemade marshmallow not only as a dessert, but also as a source of vitamins, fiber, due to the fact that during the process of preparing homemade marshmallow, all vitamins and nutrients are preserved in it.

But the constant use of marshmallow can also negatively affect the body, in particular, teeth and blood sugar levels. Therefore, in everything you need to know the measure. The right solution would be to eat a few pieces of homemade marshmallow during breakfast. All the calories received in the morning will be easily burned during the day's chores.

Cooking pasta at home

There are many recipes for making this delicacy, from completely different products. You can cook from any one type of berries or fruits, you can mix several. It all depends on your taste preferences and capabilities. Here are some recipes on how to make marshmallow at home.

Apple belevskaya pastila

This type of marshmallow is prepared in the Tula region from Antonovka. Often the delicacy is made in layers in the form of rolls. This is practically the only type of marshmallow that is made from the pulp. baked apples. Belevskaya pastila is also known as Prokhorovskaya, by the name of its inventor Ambrose Prokhorov. It was he who began to make it in 1888 on his own dryer. She, of course, was far from such as the Isidri dryer, but allowed the merchant to open stores in several cities and write a scientific work.

Nowadays, pastille is produced on an industrial scale and is freely sold in stores. But to feel the taste of a real apple miracle, you can only cook it yourself. Pastila at home will come out the same as in ancient times.

To cook according to this old recipe, you need to bake apples in the oven.

Fruit must be washed hot water, remove the bones, cut into slices so that they bake better and faster. When the apples are soft, they can be removed from the oven and allowed to cool.
The oven can be left on low heat to keep it warm.

Once the apples have cooled, beat them with a mixer or blender so that you get a puree. Then add egg white and honey to taste. Continue whisking until fluffy.

We lay baking paper on a sheet and spread our lush puree on it. The layer should not be too thick, about a centimeter. Put the rest of the puree in the refrigerator. From it we will make a layer for marshmallow.

We put the sheet in the oven, leave it on low heat, about five hours. It is better to leave the oven door ajar so that the marshmallow dries better. You can find out if the treat is ready by stickiness. As a result, it should turn out almost not sticky.

The finished plate of marshmallow needs to be slightly cooled. After that, you can either cut the sheet in half, and having smeared one part with a layer from the refrigerator, cover it like a sandwich with the second part of the plate. Or, you can grease the entire sheet, and then roll it into a roll.

Then put the sheet with marshmallow back in the oven. This time for two or three hours. When this time has passed, we take the sheet out of the oven and leave the marshmallow to cool and dry out in the fresh room air, for about ten or twelve hours.

It is clear that the cooking process is quite laborious and takes a lot of time, but after trying your work of culinary art, you will realize that the result exceeds all expectations.

Here is another recipe for making homemade marshmallows:

fruit and berry

For its preparation, we take the fruit of your choice. It can be: apples, pears, plums, peaches, apricots, oranges, tangerines. In general, everything that your soul desires. You can make only from fruits, or you can mix them with berries. Of the berries are well suited for this: raspberries, strawberries, strawberries, blueberries, currants, gooseberries.

My fruits, remove the seeds. We do the same with berries. They need to be washed and be sure to remove the bones if it is a cherry, and the leaves if it is a strawberry or strawberry.

Honey. We add it to taste. Be sure to keep in mind that some fruits and berries are very sweet in themselves, and in the process of drying, they become even sweeter. Therefore, you should not get excited with honey. If you or someone at home is allergic to honey, you can use sugar, but it does not bring benefits, unlike honey.

We cut the fruits into fairly small cubes, put them in a saucepan or cauldron. The dishes should be the same as for making jam, that is, so that there is a thick bottom and a sufficiently large volume. Add a glass of water to the fruit so that it does not burn. Close the lid and put on medium heat. When it all boils, you need to add berries there, open the lid and leave to cook on minimal heat. Of course, do not forget to stir so as not to burn. You need to cook until a kind of puree is obtained. Then let it all cool down.

When the fruits have cooled, you need to transfer them to the sheet. It is desirable that it be wooden. The sheet, pre-lubricated with oil, so that the finished marshmallow can then be easily removed from it. We spread the fruit on a sheet, evenly distribute it so that the thickness is about a centimeter.

We put the sheet in the sun so that the marshmallow can dry. The drying process takes about a day, therefore, so that debris and dust do not stick to the delicacy, it is better to cover it with gauze. A day later, when the top layer dries, you need to carefully turn the sweet plate over and let the second side dry for the same amount of time.

All this can take many times less time if you use a special dryer for fruits and vegetables. It is also great for making homemade marshmallows. As I already said, the Ezidri fruit and vegetable dryer helps me with this.

For those who love factory pastille

If you love store-bought marshmallows but want to make your own with the knowledge of what's in it, then this is the recipe for you.

For him you will need:

Packing of gelatin
.Water
.Fruit syrup or jam
.Salt
.Eggs
.Isidri dryer

Dilute gelatin in half a glass of cold water and leave it to swell for about five minutes. Pour the syrup prepared in advance into the pan, add half a glass of water there. We heat it all over medium heat for about five minutes. Don't forget to stir constantly so it doesn't burn. Then turn off the heat and add the gelatin.

Then beat egg whites in a separate bowl. You need to do this with a mixer or blender. You can't do anything manually. Add the whipped egg whites to the rest of the already slightly cooled mass and beat it all well. When the structure turns out to be quite lush and thick, add vanillin and continue to beat.

Lubricate the sheet with butter and line with baking paper. Pour the prepared sweet mixture there and evenly distribute. Leave for a few hours fresh air. But, again, a fruit dryer can be used.

Now sprinkle the finished marshmallow with a mixture of starch and powdered sugar. We cut it into several parts convenient for turning over, turn over and sprinkle the second side. Cut the finished yummy into small pieces that will be convenient to eat. This delicacy is ready.

Storage

Pastila has long been used not only as a delicacy that is immediately eaten, but also as a delicious preparation for the winter.

In order for a tasty and healthy delicacy to be stored for a long time and delight you and your loved ones all winter, it must be thoroughly dried. To do this, it must be wrapped in gauze or other well-ventilated cloth and put away in a well-ventilated place. It is best to hang dry.
After a few days, you need to wrap the rolls of marshmallow, in gauze or cloth separately and put in the refrigerator. You just need to make sure that the marshmallow has dried well, if this is not done, it may deteriorate during storage.

If there is enough space in the freezer compartment, then you can arrange the marshmallow in several layers in a separate compartment. To do this, you need to cut the marshmallow into pieces that are convenient for eating, spread them out on a sheet or food paper, oiled. Put another sheet on top, also oiled, put marshmallow on it, and so on. With such storage, it is very convenient to get a treat at any time and serve it on the table.

Making marshmallows at home, of course, takes a lot of time and effort. But all the time and effort spent, of course, is worth what you get as a result. You will always have a ready-made healthy and very tasty delicacy at hand, with which you can pamper your beloved family and there will always be something to treat unexpected guests. And the Isidri pastille dryer will help make the process less laborious.

Pastila, prepared in the right way, retains all the beneficial substances contained in the fruits and berries from which it is prepared. Moreover, these properties do not disappear from her during storage.

In addition, unlike sweets that you can buy in the store, homemade marshmallow contains a maximum of substances and vitamins useful for the body, and consists only of natural products, carefully selected and prepared at home by you. Homemade delicacy, prepared by you, which means with care and love. Therefore, it will give not only health, but also a lot of positive emotions.

I advise everyone to try a delicious and healthy sweet that will become your family's favorite treat.

Kateryna Shevchenko

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The history of world cuisine knows thousands of recipes for sweet dishes and desserts. There are author's, invented by modern confectioners, and traditional, characteristic of a particular country, area. Pastila is a dish based on apples, egg whites and sugar. Three simple ingredients help create not only a delicious, but also a very healthy dish.

Fruit marshmallow is a healthy sweet that will suit both losing weight girls and small children. Pastila is made only from fruits and berries, with little or no added sugar. This is the case when sweet is not only not harmful, but also useful. After all, all the benefits of vitamin, trace elements and fruit fiber remain.

Pastila can be purchased ready-made. Now this delicacy is very popular and you can buy it not only in specialized stores, but also in any supermarket. And you can cook on your own. This is done very simply and quickly enough, and the cost of homemade marshmallow will be several times lower.

How to cook apple marshmallow at home - photo recipe

To make marshmallow, you only need apples, berries such as cranberries and a little sugar. First you need to make the base - a thick fruit and berry puree. The basis must necessarily contain berries or fruits rich in pectin, not watery, such as apples or plums. But as a flavoring additive, you can use absolutely any berries to your taste.

Your mark:

Cooking time: 23 hours 0 minutes

Quantity: 1 portion

Ingredients

Apples, berries: 1 kg
Sugar: to taste

Cooking instructions

To make puree, peel the apples from the skin, clean the insides. Cut apples into small pieces and place in a bowl.

If the berries have a rough skin or seeds, then it is better to rub them through a sieve so that only tender berry puree gets into the marshmallow. To do this, first grind the berries in a blender or meat grinder.

Then rub this mass through a sieve.

The cake will remain in the sieve, and a homogeneous puree will fall into the pan with apples.

Add some sugar.

Without adding water, cook apples with berry puree over low heat until soft.

Grind the contents of the pan until smooth. If you used juicy berries, then boil a little mashed potatoes until thick.

Line a baking sheet with parchment. The quality of the parchment is of key importance. If you are not sure about it, grease the parchment with a small amount of vegetable oil.

Put the fruit mass on parchment and spread evenly over the entire area. The thickness of the fruit layer should be only a few millimeters, then the marshmallow dries quickly.

Put the baking sheet in the oven, turn on at 50-70 degrees for 20 minutes. Then turn off, open the oven. After a few hours, repeat the warm-up. As a result, you need to dry the mass to the point where it becomes a single layer and will not break and tear.

You can check this by lifting the corner. The marshmallow should easily come off in a single layer. Usually in 1-2 days the pastille dries up to readiness.

When the marshmallow dries, cut it into convenient size sheets right on the parchment.

Homemade Belevsky pastille - a classic recipe

Belevskaya pastila has been one of the hallmarks of the Tula region for the past one hundred and fifty years. For its preparation, only Antonov apples are used, which give the finished dessert a surprisingly delicate taste with a slight sourness and aroma.

The proposed recipe contains a small amount of ingredients, the cooking process is simple, but takes quite a lot of time. Fortunately, time is needed to dry the marshmallow, bringing it to the desired condition, the participation of the cook is practically not required. Sometimes she will need to go to the oven to see how the process goes and not miss the moment of readiness.

Ingredients:

Apples (Antonovka variety) - 1.5-2 kg.
Egg white - 2 pcs.
Granulated sugar - 1 tbsp.

Cooking algorithm:

Antonov apples must be thoroughly washed, cleaned of stalks and seeds. Peeling is optional as the applesauce will still need to be passed through a sieve.
Put the apples in a refractory container, put in the oven, heated to a temperature of 170-180 degrees. As soon as the apples "float", remove from the oven, pass through a sieve.
Add half the norm of granulated sugar to the apple mass. Beat with a whisk or blender.
In a separate container, using a mixer, beat the whites with sugar, first only the whites, then, continuing to beat, add sugar in a spoonful (the second half). The protein should increase in volume several times, readiness is determined, as the housewives say, by “hard peaks” (protein slides do not blur).
Set aside 2-3 tablespoons of whipped protein, mix the rest of the mass into applesauce.
Line a baking sheet with baking paper, on it with a sufficiently thin layer, send to the oven to dry. The oven temperature is 100 degrees, the drying time is about 7 hours, the door must be ajar.
After that, carefully separate the marshmallow from the paper, cut it into 4 parts, coat with the remaining protein, fold the layers on top of each other and put them in the oven again, this time for 2 hours.
The marshmallow turns out to be very light, fragrant, stored for a long time (unless, of course, you hide it from the household).

Recipe for Kolomna pastila

Kolomna, according to various archival sources, is the birthplace of marshmallow. For several centuries, it was produced in fairly large volumes, sold in various regions. Russian Empire and abroad. Then the production died down, the traditions were almost lost, and only at the end of the 20th century Kolomna confectioners restored recipes and technologies. You can cook Kolomna pastila at home.

Ingredients:

Apples (best of all sour, autumn, like Antonov) - 2 kg.
Sugar - 500 gr.
Chicken protein - from 2 eggs.

Cooking algorithm:

The rules are almost the same as in the previous recipe. Wash apples, pat dry with paper towel to remove excess moisture.
Remove the core in each, put on a baking sheet (previously lined with parchment or foil). Bake until softened, be careful not to burn.
Take out the apple pulp with a spoon, you can rub it through a sieve, so you get more puree. It needs to be squeezed out, you can use a colander and gauze, the less juice remains in the puree, the sooner the drying process will take place.
Beat applesauce until fluffy, gradually adding sugar (or icing sugar). Separately, beat the whites with half the norm of sugar, carefully combine together with the apple mass.
A baking sheet with high sides, cover with foil, lay out the mass, put in the oven to dry (for 6-7 hours at a temperature of 100 degrees).
The finished dish should be sprinkled with powdered sugar, cut into portioned squares, carefully shifted to a dish. You can invite your family for a tasting!

How to make marshmallow without sugar

Some housewives make sure that the dishes for their beloved household are not only tasty, but also healthy. It is for such cases that the recipe for apple marshmallow without sugar is suitable. Of course, this option cannot be called a classic, but this recipe is an outlet for dessert lovers who track the calorie content of dishes and strive to lose weight.

Ingredients:

Apples (Antonovka variety) - 1 kg.

Cooking algorithm:

Wash the apples, dry them with a paper or ordinary cotton towel, cut into 4 parts. Remove stem, seeds.
Put on a small fire, simmer, with the help of a submersible blender, grind the “floated” apples into puree.
The resulting puree must be passed through a sieve to remove the apple peel and seeds. Beat with a mixer (blender) until fluffy.
Line a baking sheet with baking paper, spread the fragrant apple mass in a fairly thin layer.
Heat up the oven. Lower the temperature to 100 degrees. The drying process lasts at least 6 hours with the door ajar.
But then such a marshmallow can be stored, wrapped in parchment, for a long time, unless, of course, children learn about it.

For marshmallow it is important to choose good apples, ideally Antonov. An important point, applesauce should be well whipped, saturated with air.
Take fresh eggs. Proteins will beat better if they are pre-cooled, then add a grain of salt.
First beat without sugar, then add sugar by a teaspoon or a tablespoon. If you take powdered sugar instead of granulated sugar, the whipping processes will be faster and easier.
Pastila can be prepared only from apples or from apples and berries. Any forest or garden berries (strawberries, raspberries, blueberries, cranberries) must first be stewed, rubbed through a sieve, mixed with applesauce.

Pastila does not require many products, only a lot of time. And then, the drying process takes place without human intervention. Just half a day of waiting and a delicious delicacy is ready.

We are waiting for your comments and ratings - this is very important for us!

Pastila is not just very good, but a great alternative to sweets. If mom and dad want their child to grow up healthy, then it is useful for them to know that an important stumbling block in this way there will be factory sweets. According to historians, marshmallow first appeared on the territory Ancient Rus' in the 14th century. The composition of the old Russian sweets originally included apples and berries, as well as honey. After the sweet and sour mass dried, it became viscous, like toffee. Thus, a rich harvest of apples was never wasted. I must say that the pastille was extremely popular, a little later some new ingredients were added to its composition, other ways of making such a delicacy were invented. In the 16th century, applesauce began to be beaten, combined with egg white. And the result was an air mass of a delicate, creamy shade. IN Soviet times established, even the industrial production of marshmallows. It acted according to a simplified version, and such a store-bought marshmallow looked more like a marshmallow.

How to prepare products for homemade marshmallow?

Preparing products for marshmallows will be elementary simple. It is necessary to wash the fruits or berries, if necessary, they are cut or chopped in a blender.

Advice

Optionally, you can add sweetener, juice and nuts with raisins.

How to make apple marshmallow

Where to cook pasta at home

At home, such sweetness is most often cooked in the oven. Such a quick and simple method, alas, causes the destruction of enzymes, as well as vitamins under the influence high temperature. There are those who resort to the old, "old-fashioned" way to dry marshmallows on a radiator or in the sun. Then the temperature regime will be preserved, but the problem is that such drying takes too much time, and also lowers the quality of the product due to long contact with a humid environment and oxygen.

The most useful marshmallow is obtained at home through the use of a household dryer. Advanced models of dehydrators allow you to control the temperature with very high accuracy, drying fruits at 45°-60°C. Compared to drying on a battery, here the speed will be several times higher. It is achieved by constant blowing, which provides air circulation, thereby expelling moisture from the chamber.

pastille recipes

Honey is often put into the marshmallow. It is worth noting that rapeseed will be the best. It is he who crystallizes best, and also does not have a very bright, specific smell. By the way, with sugar, as they say, marshmallow is not so tasty. But if you take acacia honey, then the marshmallow may not work at all. That is, the product will dry, but will be soft and sticky. And if, for example, you use buckwheat honey, then it will most likely kill the smell of fruit.

Fruit can be sticky and brittle. For the preparation of marshmallows, it is very important to choose the appropriate raw materials. Based on viscous fruits or berries, like mulberries and cherries, cherries and plums, currants and gooseberries, as well as grapes, marshmallow dries for a long time, and in the end, it still turns out sticky, and its pieces will stick together in a jar. As for vegetables, they are almost all fragile, they dry out very quickly, so it turns out not a marshmallow, but a kind of “chips”. It turns out very tasty marshmallow from tomatoes. It must be prepared without the addition of sweets. Simply chop the tomatoes in a blender, and then dry them like marshmallow.

Fruits are best combined in such a way as to compensate for the excessive viscosity of some with the help of the fragility of others. For example, successful combinations are apples with plums, pears with grapes and apples with cherries. You can also combine apples, cherries and pears, or apricots with cherries or plums. By the way, marshmallow made exclusively from apples is one of the most delicious.

apple marshmallow recipe

Pastila from apples

Take 4-5 green apples, 250 grams of sugar, 1 egg white, 1 packet of vanilla sugar, and powdered sugar for sprinkling. In the preparation of the syrup, 160 grams of sugar and 60 grams of water are used, as well as 8 grams of agar-agar. It is worth noting that agar agar is such a plant analogue, similar to gelatin.

Apples are baked first. If the mass is mashed with a blender, you must first remove the middle and remove the skin. Next, sugar is poured into the puree and everything is mixed. When using vanillin, it is placed at the same time as sugar. Then the egg white is added there and everything is thoroughly whipped. This mass must be dried by laying a thin layer on the surface. Pastila plates are rolled up and stored in this form in a dry, cool place.

Conclusion:

Pastila is a tasty and healthy treat. Since a natural product is quite expensive, it makes sense to make it yourself, at home. Moreover, this requires quite familiar ingredients and an oven.

fruit marshmallow

Some time ago, we considered the technology for preparing the so-called " apple dough ", on the basis of which confectioners of the century before last made different types marmalade. And it is unlikely that this publication can be considered complete if you do not continue it with a story about making homemade marshmallows.

Dense apple pastille

Pastila, which, like marmalade, is made from apples, is dense and loose. Dense marshmallow was originally made in the form of a paste, from which it got its name. As a rule, wind-blown and therefore unripe apples and other fruits were used for its preparation.

To prepare such a marshmallow, apples are washed, put in a large container and poured enough water to fill the gaps between the fruits. Apples are boiled until the peel on them begins to crack, after which they are thrown back on a sieve and rubbed.

Then sugar is added to the resulting puree or "apple dough", as it was called earlier: about 100 g per 8 kg of puree and simmered until thickened. Then the resulting mass is poured into molds with a height of not more than 5 cm and dried.

One of the varieties of dense marshmallow is considered fig. Its difference from the above-described "paste" is that when cooking, 200 g of sugar per 8 kg of mashed potatoes are put into the fruit or berry mass (sometimes sugar is replaced with potato molasses) and a tablespoon of pear or pineapple essence is added. Attention! These essences are NOT added to fruit and berry varieties of figs!

How to make a fig

In addition to apples, you can use plums, quince, peaches and apricots with "barrel" to prepare this delicacy. A mi" and even pomace of raspberries, blackberries, gooseberries, blackcurrants, which have good stickiness.

If figs are prepared from cherries, red currants, lingonberries, then applesauce must be mixed with the berries so that the mass is sticky and keeps its shape well. When using pomace of berries, it should be remembered that for the preparation of figs they must be used as quickly as possible, otherwise the pomace will begin to ferment and lose its stickiness, and will not freeze after boiling.

When such a nuisance - non-hardening of the mass in the form nevertheless happens, then it is corrected by adding agar-agar (200 g per 8 kg of puree) and digestion over low heat. It is important not to forget that fruit and berry purees burn very quickly, so many confectioners boil apple and other types of dough for figs and marshmallows in a water bath.

Sugar or potato molasses is added at the very beginning of mashed potatoes: for every pound of mass, about 300-400 g of sugar is taken for making figs, for acidic varieties of fruits and berries this amount is slightly increased. Next, the mass is boiled in a water bath or over low heat with constant stirring until thickened.

The readiness of a fig can be determined by a very simple sign: a well-cooked mass bubbles, when stirred, it easily lags behind the bottom and gives splashes. Also, readiness can be checked in the classical way, as in the manufacture of all types of jam: a drop of mass is lowered onto a cold plate and, if it does not blur, but hardens and is easily removed with a knife without losing shape, then the fig is ready.

The finished mass is poured into molds, large plates or simply sheets, slightly greased with vegetable oil and left to further solidify and dry. When using ovens, it is necessary to keep the door ajar and maintain a temperature of about 50 degrees. Such drying can last from 15 to 24 hours.

Depending on the desire, sometimes frozen figs are cut into portions or rolled into a tube, rolled in granulated sugar, and then dried. In some cases, they cut an under-dried layered fig, after which they roll it in sugar and bring it to readiness.

cherry fig

Absolutely all varieties of cherries are suitable for making figs, but the best-tasting delicacy is obtained from Vladimir cherries, whose berries are almost black. The fruits are pitted, passed through a meat grinder, after which granulated sugar is added to the mashed cherries in a ratio of 1: 1 or a little more if the cherries are sour.

Next, the berry mass is boiled until thickened, stirring constantly, after which it is poured into molds. Cherry figs have a pronounced taste and special juiciness, but for this reason (the abundance of juice) it dries longer than figs from apples or other berries.

strawberry fig

Strawberries have very small grains, for this reason the berries are usually not rubbed through a sieve, but are used whole. It has also been observed that whole berries dry and harden faster than pureed ones. For 400 g of strawberries, they usually take from 200 to 300 g of granulated sugar, depending on the sweetness of the berries.

If the summer was rainy and the strawberries grew watery, then to prepare figs, you need to add a certain amount of "apple dough" to the berry puree: about 2 kg per 8 kg of berries.

Just as described above, they prepare figs from raspberries, currants, apricots, dogwood, apples and pears, oranges. If, in one form, you pour different berry and fruit masses in layers, after letting them harden, you get an old delicacy called " union paste". After all the layers have hardened, the mass is removed from the mold, dried and stored wrapped in parchment paper.

homemade churchkhela

A special kind of marshmallow, popular in the Caucasus, is churchkhela, or, as it used to be called in Georgia, djanjuka. Different varieties of nuts are strung on threads, often interspersed with pieces of dried fruit, and in some areas using only fruits, without nuts.

These blanks are dipped in a kind of liquid jelly made from wheat flour and grape must, i.e. unfermented grape juice. Each blank is dipped in this jelly several times, drying each layer in a hanging position.

The author of an old book for confectioners, based on which this publication is being prepared, recommends cooking traditional cranberry, blackcurrant or raspberry jelly, arguing that with it churchkhela turns out to be no less tasty than the classic Caucasian delicacy.

The classic protein marshmallow, for which Soviet schoolchildren sometimes mistook chalk sticks lying at the blackboard, belongs to the variety loose pastille This delicacy is not prepared from all varieties of apples, as is the case with dense marshmallow, but only from sour fruits belonging to late autumn and winter varieties: antonovka, skryzhapel, titovka, juicy brilliant green, etc.

For white marshmallow, choose those varieties that give a light puree, apples with pinkish flesh are suitable for red varieties of marshmallow. "Apple dough" is prepared in the same way as described above: the fruits are boiled in a small amount water until tender, rub through a sieve. The resulting puree for making homemade marshmallow is whipped by hand or with a mixer until it turns white and increases in size. Then the "apple dough" is laid out on a sieve to allow the juice to drain, which will prevent loosening and good beating of the mass.

In the process of whipping, egg whites are added to the applesauce, and at the very last stage, granulated sugar or powdered sugar, after which the mass is beaten for some more time so that the sugar has time to dissolve in the apples and thicken the moisture present in the puree. It is important to remember that sugar is added Always at the end of whipping the marshmallow - this gives it tenderness and does not reduce the friability of the structure. It should also be noted that excess sugar upsets the mass, makes the marshmallow heavy and viscous.

Belevskaya pastila

The classic belevskaya marshmallow is prepared by slightly violating the traditional order of mixing the ingredients: first, whip the proteins in a separate container, then gently add applesauce to them and continue beating. In accordance with the classic recipe, 1 protein from a large egg was taken for 900 g of "apple dough".

When the whole mass becomes sufficiently lush and airy, 450 g of granulated sugar is added to it and beat until all the grains of sugar are dissolved. After that, the mixture was laid out on a sieve with a layer of about 2.5 cm thick and dried at a moderate (about 55 degrees) oven temperature: for two nights, the marshmallow was left in the oven, during the day it was taken out and put in a dry, warm place.

The famous Kolomna marshmallow, with the only exception that for 1 kg of apple dough there are 3 proteins and 900 g of granulated sugar.

Ukrainian pastille

In Little Russia, homemade marshmallow according to the old classic recipes It was prepared in almost the same way as Belevskaya and Kolomna marshmallows, only usually it was given the shape of a pie 2-2.5 cm high.

Proteins and applesauce are beaten in separate containers, then mixed, poured into molds and dried in the oven at 90 degrees - for this reason, Ukrainian marshmallow turns out to be spongy and dry inside.

Various recipe variations:

for one protein take 1.8 kg of applesauce and 900 g of granulated sugar;
12 proteins account for 3.6 kg of applesauce and 900 g of sugar;
18 proteins account for 11 kg of applesauce and 2.5 kg of sugar;
3 proteins take 2.7 kg of applesauce and 1.4 kg of granulated sugar.

Pastila: a recipe with dry protein

You can also use a factory trick to make homemade marshmallows: replace regular protein with powder. For this, 450 dry protein is diluted in 2.3 liters of boiled warm water and use this solution, replacing chicken eggs with it - this amount of cooked mass is equivalent to 200 fresh eggs.

The best factory marshmallow, which uses egg powder, was considered the one in which 600-700 g of applesauce accounted for one protein and 450 g of granulated sugar. Proteins are poured into apples in the process of beating and, when the mass turns white, sugar is added. Then fruit essence is poured into the marshmallow, tinted with food coloring - usually pink and laid out to dry in molds.

As soon as the marshmallow dries and a thin crust forms on its surface, it is sprinkled with powdered sugar, removed from the mold and spread on sheets of baking paper. On the remaining sides, the marshmallow is also sprinkled with powder so that the pieces do not stick to each other, and placed in the dryer.

Berry pastille at home

You can also make delicious homemade marshmallows from fruit juices and berry puree, but it is worth remembering that these ingredients in their pure form are never used to make marshmallows, only as an additive to traditional applesauce. Without the "apple dough" such pastille will not take the desired shape and will not harden.

As a rule, raspberries, strawberries, blackcurrants or strawberries are used for berry marshmallows: the desired type of berries is rubbed through a sieve and added to applesauce in a ratio of 2:5. Then, for every 0.5 kg of the resulting mass, 1 protein and 200 g of granulated sugar are added. Next, berry marshmallow is prepared in the same way as other varieties of this delicacy.

When making cherry marshmallow, it is important to remember that cherry juice precipitates the apple mass very much and therefore it is not recommended to add more than 900 ml of it - the marshmallow may not harden and it will need to be digested with the addition of agar-agar.

Rzhev pastila

This type of marshmallow is notable for the fact that sugar is replaced with honey: for every 0.5 kg of applesauce, about 200 g of good honey is taken. The whole mass is beaten until it turns white and all the honey dissolves.

Most often, in the manufacture of this marshmallow, they do without adding protein, but in this case it is best to beat honey and apples separately, then combine them and beat well again.

Then the whipped mass is poured into molds (the thickness of the marshmallow layer should not exceed 1.5 cm) and allowed to dry a little. Then, on top of this layer, the second and third are poured in the same way and the marshmallow is dried in the oven at a temperature of about 60 g. Sometimes the marshmallow is poured not in layers, but immediately in one layer with a thickness of about 4.5 cm, after which it is dried as described above.

Homemade pastille "special"

At the time of the publication of this book (the end of the 19th century), this type of marshmallow was considered a novelty in the confectionery business, which is why it was called "special" or "new". To prepare this variety of marshmallow, the whites are first beaten very carefully to get a lush, thick and increased mass.

Then, fresh raspberries are carefully crushed with a blender (well, or in the old fashioned way - rubbed through a sieve, but then bones will be felt in the marshmallow). For every 3 proteins, there should be 200 g of raspberry puree, no more.

2.7 kg of "apple dough" are carefully mixed into the berry-protein mixture and beat all these ingredients until a pink thick mass is obtained. The marshmallow is poured into molds, left to harden, after which it is cut into squares or rhombuses with a sharp knife.