Homemade currant marshmallows

Homemade blackcurrant marshmallows are a very tender, airy, and delicious dessert. Its rich berry taste and aroma cannot be compared with store-bought sweets. Even a small amount of ingredients makes a lot of marshmallows. If you put it in beautiful packaging, you can make great gifts for friends and colleagues.

Useful properties of homemade currant marshmallows

Blackcurrant marshmallows can be consumed with benefits for the body.

Currant marshmallows prepared with the addition of agar-agar contain a large amount of iodine and selenium. After all, this natural thickener is made from seaweed. Iodine and selenium support the functioning of the thyroid gland and reduce the risk of developing cancer cells.

Scientific research shows that marshmallows contain beneficial substances:

• flavonoids that support vascular elasticity;
• antibacterial substances that protect the oral cavity from caries;
• bromine, which has a positive effect on the nervous system;
• fast carbohydrates that activate mental activity.

Blackcurrant marshmallows increase the amount of antioxidants in the blood. And thanks to its pleasant aroma, it also serves as a relaxant.

For a sore throat and dry cough, you can use black or red currant marshmallows to help with medications. It softens cough, inhibits inflammation and prevents the spread of bacteria.

Homemade blackcurrant marshmallow recipes

Marshmallow made from black or red currants on agar turns out perfect on the first try, if you stick to the recipe and know a few secrets of its preparation:

1. You need to beat the marshmallow mass with a powerful stand mixer, at least 1000 W.
2. If you don't beat the mixture well or don't boil the berry syrup, you won't be able to stabilize the dessert. A crust will appear on its surface, but inside it will look like cream.
3. To prevent sugar syrup from splashing when added to the marshmallow mass, it must be poured in a thin stream along the walls of the pan.

Homemade blackcurrant marshmallows

Homemade blackcurrant marshmallows according to this recipe are easy to prepare, but turn out airy and tender. The aroma of currant is subtle and unobtrusive.

For preparation you will need:

• black currants, fresh or frozen – 350 g;
• sugar – 600 g;
• water – 150 ml;
• egg white – 1 pc.;
• agar-agar – 4 tsp;
• powdered sugar – 3 tbsp. l.

Cooking process:

1. Soak the thickener in cool water for about an hour.
2. Sort out the blackcurrants, wash and puree them using a sieve or blender, but so that no skins or seeds remain in the berry mass.
3. Add 200 g of granulated sugar, stir until dissolved. Place the puree in the refrigerator.
4. Place the solution with the thickener on the stove and let it boil, add the rest of the granulated sugar. Boil for about 5-6 minutes. You can check the readiness of the syrup using a spoon. When you remove it from the pan, there should be a thin stream of liquid trailing behind it.
5. Add the white of one egg to the blackcurrant puree. Beat thoroughly until the mixture becomes light and increases in volume.
6. Pour the slightly cooled sweet syrup into the blackcurrant puree in a thin stream, constantly whisking the whole mass. It should become fluffy and thick.
7. Immediately place the marshmallow mixture into a piping bag with a nozzle. Use it to make marshmallow halves and place them on parchment paper. The optimal size is about 5 cm in diameter.
8. Let the dessert harden, leaving for about a day. This time is approximate and depends on air humidity and the quality of the thickener. The temperature should be room temperature.
9. To check if the marshmallows are ready, carefully remove them from the parchment paper. The finished treat hardly sticks to your hands and easily comes off the paper.
10. Sprinkle blackcurrant marshmallows with powdered sugar.
11. Glue the halves together in pairs. The bottoms stick well.

Homemade redcurrant marshmallows

The thickener in this recipe is agar-agar. It is a plant-based alternative to gelatin. Another product, red currants, is taken fresh or frozen. In this case, the berries must be boiled well. The taste of currant marshmallow is gentle and unobtrusive. For preparation you will need:

• red currant – 450 g;
• sugar – 600 g;
• water – 150 ml;
• agar-agar – 4 tsp;
• egg white – 1 piece;
• powdered sugar – 3 tbsp. l.

Cooking process:

1. Soak agar-agar in water for about an hour.
2. Sort and rinse the berries.Grind to puree in a blender or using a sieve.
3. Place the berry mass on high heat. After it boils, reduce the heat and cook for about 7-8 minutes, stirring regularly. The puree should thicken to a jelly state.
4. Pass the warm mixture through a sieve to remove the skin.
5. Add 200 g granulated sugar, mix and cool in the refrigerator.
6. Add egg white to the cooled currant puree and beat with a mixer at maximum power until it thickens and holds its shape.
7. Place agar-agar on medium heat, wait until it boils and immediately remove.
8. Add 400 g of granulated sugar, mix and let it boil again. Reduce heat, leave for a few more minutes and stir.
9. Add the slightly cooled syrup to the currant mixture in a thin stream so that the syrup flows down the walls of the dish without getting on the whisk. The mass should thicken and hold its shape.
10. Since agar-agar hardens already at 40^°C, the marshmallow mass must be quickly and beautifully placed on baking paper using a culinary syringe.
11. Red currant marshmallows “ripen” at home for about 24 hours. To check whether it has set sufficiently, you need to try to remove it from the paper. If the marshmallows do not stick, you can sprinkle them with powdered sugar and glue the halves together.

Frozen currant marshmallows

Frozen black currants, as an ingredient for making homemade marshmallows, are second only to fresh berries in taste and beneficial properties.

To prepare the dessert you will need:

• frozen black currants – 400 g;
• egg white – 1 piece;
• water – 150 ml;
• sugar – 400 g;
• agar-agar – 8 g;
• powdered sugar for sprinkling.

Cooking process:

1. Thaw blackcurrants, grind them in a blender and pass through a sieve.
2. Cook the puree over low heat.The output should be about 200 g of berry mass.
3. Pour the egg white into the cooled blackcurrant puree and beat until fluffy.
4. Take 50 g of granulated sugar and mix with agar-agar.
5. Pour the remaining 350 g of sugar into 150 ml of water, place on the stove and bring to a boil. Add a mixture of sugar and agar-agar. Boil for about 5-6 minutes, stirring constantly.
6. Pour sugar syrup little by little into the blackcurrant and egg white mass and beat. The resulting dessert base will greatly increase in volume. It should keep its shape well.
7. Take a pastry bag and make “marshmallows” in a beautiful shape. Place them conveniently on a baking sheet lined with foil, cling film or parchment paper.
8. Keep currant marshmallows at home at a temperature of +18⁰-25^°C until it dries. It should take about a day. The finished delicacy can be sprinkled with powdered sugar and glued bottoms to each other.

Calorie content of currant marshmallows

100 g of marshmallows made from blackcurrant and agar-agar contain 169 kcal. Nutritionists note that marshmallows are the best sweet for weight loss. It is lower in calories compared to other desserts. Nevertheless, it helps overcome cravings for tasty food and lifts the mood of people on a diet.

In addition, marshmallows made from black currant and agar-agar, unlike other sweets, contain many useful substances: vitamin C, iodine, selenium, calcium.

Terms and conditions of storage

You can store blackcurrant marshmallows under the following conditions:

• temperature from +18⁰ up to +25^°WITH;
• humidity up to 75%;
• absence of strong odor sources nearby;
• in a tightly closed container (in a plastic food container or plastic bag).

Conclusion

Blackcurrant marshmallows are one of the best homemade sweets. Relatively low calorie content, useful substances, amazing taste and aroma, pleasant delicate color, slight sourness - all this does not leave those with a sweet tooth indifferent. In addition, marshmallows do not contain dyes or other artificial additives. Only natural ingredients and taste pleasure!

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