Marshmallow orange. Orange marshmallow How to make orange zest for marshmallow

Simple recipe for marshmallow orange step by step with photo.

Having run through the expanses of the network in search of a recipe for "orange marshmallow", I did not find one. I had to improvise a little. My orange marshmallow recipe is based on the GOST marshmallow recipe. I just replaced the apple with an orange.

Of course, orange puree had to be boiled down to the desired consistency for longer. And the rest, everything is easy and simple. This is generally my first experience of making marshmallows, and this whole process delighted me. This is a small miracle, in my opinion.

The output turned out to be a wonderful marshmallow, not as cloying as it is sometimes purchased, with a slight sourness and tender inside. But you will not feel the pronounced orange taste. Inside, the marshmallow will be with a slight yellowness, and on top it will be almost white, with a slightly creamy tint.

The cooking time is indicated taking into account all processes.

• National cuisine: Russian kitchen
• Dish type: Desserts and pastries
• Recipe Difficulty: simple recipe
• Cooking technology: Cooking

• Preparation time: 9 minutes
• Time for preparing: 1 day 2 hours
• Servings: 1 portion
• Amount of calories: 86 kilocalories
• Reason: Dessert

Ingredients for 1 serving

• Puree
• Orange 1000 g
• Chicken proteins 1 pc.
• Sugar 200 g
• Syrup
• Agar - agar 8 g
• Water 150 ml
• Sugar 400 g
• Sprinkling
• Powdered sugar 2 tbsp. l.

step by step

1. To prepare orange marshmallow, you need to prepare sugar, agar - agar, water, an egg and oranges.
2. Oranges are peeled and you also need to remove all the membranes to the maximum. We cut absolutely arbitrarily.
3. Let's start making orange puree. Boil for 20-25 minutes over medium heat.
4. Then I blew orange puree with a blender.
5. To achieve an even more delicate texture, I rubbed the puree through a sieve. After I rubbed the puree, I boiled it a little more, about 5 minutes. You need to achieve the consistency of a thick puree.
6. At the output, you need to get this puree in consistency - 250 grams. This is the amount of puree needed to make marshmallows.
7. Now add sugar to the orange puree and heat, stirring, until the sugar is completely dissolved.
8. Remove puree from heat and cool completely.
9. When the puree has cooled, you can continue the process. To do this, pour agar into the water - agar, stir. The agar dissolves immediately. Put on fire, add sugar.
10. Now, stirring constantly, you need to bring the syrup to a boil and boil it for 4-5 minutes.
11. Separate the protein from the yolk. We only need protein. It is better to do this in advance.
12. Add protein to the cooled puree and beat until the mass increases by 2.5-3 times. If you are using a mixer and not a hand blender, like I am, then we do this while boiling the syrup.
13. Then, without ceasing to beat, in a thin stream, along the wall of the bowl, pour in the hot syrup. The syrup must be hot, at least 83°C. The mass will increase even more. Beat until the mass begins to hold its shape and is slightly warm.
14. Now let's move quickly. We load the marshmallow mass into a pastry bag. It is better to prepare the bag in advance so that it is already at hand. And we plant the marshmallows on baking paper or a silicone mat. Leave to dry and stabilize for 24 hours.
15. After a day, sprinkle marshmallows with powdered sugar and connect, stick marshmallows to each other, 2 pieces each.
16. Everything, the orange marshmallow is ready. You can store for several days in a closed box or jar.

Having run through the expanses of the network in search of a recipe for "orange marshmallow", I did not find one. I had to improvise a little. My orange marshmallow recipe is based on the GOST marshmallow recipe. I just replaced the apple with an orange.

Of course, orange puree had to be boiled down to the desired consistency for longer. And the rest, everything is easy and simple. This is generally my first experience of making marshmallows, and this whole process delighted me. This is a small miracle, in my opinion.

The output turned out to be a wonderful marshmallow, not as cloying as it is sometimes purchased, with a slight sourness and tender inside. But you will not feel the pronounced orange taste. Inside, the marshmallow will be with a slight yellowness, and on top it will be almost white, with a slightly creamy tint.

The cooking time is indicated taking into account all processes.

A simple recipe for orange marshmallow Russian cuisine step by step with a photo. Easy to cook at home in 1 day 2 hours. Contains only 171 kilocalories.

• Preparation time: 17 minutes
• Time for preparing: 1 day 2 hours
• Amount of calories: 171 kilocalories
• Servings: 16 servings
• Reason: Dessert

• Complexity: simple recipe
• National cuisine: Russian kitchen
• Dish type: Desserts and pastries
• Cooking technology: Cooking

Ingredients for sixteen servings

• Puree
• Orange 1000 g
• Chicken proteins 1 pc.
• Sugar 200 g
• Syrup
• Agar - agar 8 g
• Water 150 ml
• Sugar 400 g
• Sprinkling
• Powdered sugar 2 tbsp. l.

Step by step cooking

1. To prepare orange marshmallow, you need to prepare sugar, agar - agar, water, an egg and oranges.
2. Oranges are peeled and you also need to remove all the membranes to the maximum. We cut absolutely arbitrarily.
3. Let's start making orange puree. Boil for 20-25 minutes over medium heat.
4. Then I blew orange puree with a blender.
5. To achieve an even more delicate texture, I rubbed the puree through a sieve. After I rubbed the puree, I boiled it a little more, about 5 minutes. You need to achieve the consistency of a thick puree.
6. At the output, you need to get this puree in consistency - 250 grams. This is the amount of puree needed to make marshmallows.
7. Now add sugar to the orange puree and heat, stirring, until the sugar is completely dissolved.
8. Remove puree from heat and cool completely.
9. When the puree has cooled, you can continue the process. To do this, pour agar into the water - agar, stir. The agar dissolves immediately. Put on fire, add sugar.
10. Now, stirring constantly, you need to bring the syrup to a boil and boil it for 4-5 minutes.
11. Separate the protein from the yolk. We only need protein. It is better to do this in advance.
12. Add protein to the cooled puree and beat until the mass increases by 2.5-3 times. If you are using a mixer and not a hand blender, like I am, then we do this while boiling the syrup.
13. Then, without ceasing to beat, in a thin stream, along the wall of the bowl, pour in the hot syrup. The syrup must be hot, at least 83°C. The mass will increase even more. Beat until the mass begins to hold its shape and is slightly warm.
14. Now let's move quickly. We load the marshmallow mass into a pastry bag. It is better to prepare the bag in advance so that it is already at hand. And we plant the marshmallows on baking paper or a silicone mat. Leave to dry and stabilize for 24 hours.
15. After a day, sprinkle marshmallows with powdered sugar and connect, stick marshmallows to each other, 2 pieces each.
16. Everything, the orange marshmallow is ready. You can store for several days in a closed box or jar.

Especially for the New Year holidays, we publish a new recipe for orange marshmallow. Orange marshmallow is refreshing and sour. Due to the natural sweetness of the orange, we reduced the amount of sugar a little, and it turned out very tasty.

A very detailed recipe for a classic marshmallow can be found at the link.

Ingredients

• Applesauce - 125 g
• Sugar - 60 g
• Egg white - 1 pc.

For syrup

• Orange juice - 25 ml
• Water - 50 ml
• Sugar - 130 g
• Agar-agar - 2.5 tsp
• Orange peel - 0.5 pcs.

Cooking process

To prepare 125 g of applesauce, you will need about 2 medium apples, read this article on how to properly prepare marshmallow puree.

Wash the orange and pour over boiling water. Remove the zest from half of a medium orange, and squeeze out 25 ml of juice, if the pulp gets in, you can leave it.

Beat the chilled puree into a very dense foam along with egg white, whipping may take 5 minutes.

Add water, agar-agar, juice and zest to the saucepan where the syrup will be boiled, put on medium heat.

Bring the mixture to a boil and start stirring with a wooden spatula.

Continue to cook the syrup for another 4-6 minutes after boiling, constantly stirring along the bottom, preventing the agar-agar from sticking.

Check the syrup for readiness. When the syrup falls off the spoon, one or two drops fall, you will see how the syrup begins to thicken and very slowly fall off, forming one continuous long drop. This means the syrup is ready.

When the syrup is ready, resume beating the puree on high speed, and pour the boiling syrup into the puree in a thin stream.

When the syrup is poured, beat for another 5 minutes, the mass should cool slightly and begin to thicken. You can add color at this stage if needed.

If you scoop up the finished puree with a spoon, it should not spread or drain, even if you turn the spoon over.

Transfer the finished marshmallow mass to a pastry bag and deposit on parchment.

Let the marshmallow dry for 10 hours at room temperature.