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homemade meringue without gelatin
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homemade meringue without gelatin

540 min4 serv.19 февр. 2026 г.

Description

The recipe won't take much time. You'll see how easy it is to make real, natural homemade marshmallows by following the step-by-step instructions. You can prepare them using almost any berries or fruits, or even a mixture of them. This amount of ingredients yields 22–24 halves or 11–12 marshmallows joined in pairs. Your direct involvement in the cooking process will take no more than 45 minutes. Serve chilled.

Instructions

  1. 1

    Step 1

    Step 1

    Prepare the ingredients.

  2. 2

    Step 2

    Step 2

    Place the washed barberries into a saucepan or a pot with a thick bottom, and add 1 tablespoon of water if desired. Heat over medium heat until the berries become soft and start releasing their juice.

  3. 3

    Step 3

    Step 3

    Mash the softened dogwood through a sieve.

  4. 4

    Step 4

    Step 4

    Measure out 130 grams of berry puree.

  5. 5

    Step 5

    Step 5

    Mix the pectin with 2 tablespoons of sugar from the total amount.

  6. 6

    Step 6

    Step 6

    Place the berry purée over low heat, add the sugar and pectin mixture, heat until the first bubbles appear, remove from heat, cool down, and you can put it in the freezer for 10 minutes to chill.

  7. 7

    Step 7

    Step 7

    Put the remaining sugar into a saucepan, pour in water, add agar-agar, and set aside for now.

  8. 8

    Step 8

    Step 8

    Beat the egg white into a fluffy foam.

  9. 9

    Step 9

    Step 9

    Add cold berry purée to the beaten egg white.

  10. 10

    Step 10

    Step 10

    Beat the egg white with the berry purée until fluffy.

  11. 11

    Step 11

    Step 11

    Place the saucepan with sugar and agar-agar over medium heat, heat to 110 degrees. If you don't have a special thermometer, watch for the mixture to start bubbling and thickening. The consistency should be like "office glue."

  12. 12

    Step 12

    Step 12

    Pour the syrup in a thin stream into the beaten egg whites and berry purée, and beat for about 5 minutes, until the whisk leaves distinct, well-defined traces on the meringue mixture. By this time, prepare the area for piping the marshmallows, lined with parchment paper.

  13. 13

    Step 13

    Step 13

    Transfer the marshmallow mixture into a piping bag and pipe onto parchment paper. Let the marshmallows dry for 6–8 hours.

  14. 14

    Step 14

    Step 14

    When the marshmallows are dry, pair them up and roll in powdered sugar.

  15. 15

    Step 15

    Step 15

    The beautiful, colorful, and delicious marshmallow is ready—serve it with tea or coffee and enjoy the wonderful natural taste of real marshmallow.