Marshmallow cream

Marshmallow Ingredients

  1. Gelatin 20 grams
  2. Sugar 50 grams
  3. Chicken egg 1 piece
  4. Vanillin 1 pinch
  5. Pasteurized whole milk 50 milliliters
  6. Concentrated lemon juice 1 teaspoon
  7. Pure water (boiled and chilled) 50 milliliters
  8. Baking soda 1 pinch
  9. Salt pinch
  • Main Ingredients Eggs, Milk, Sugar
  • Serving 2 servings
  • World Cuisine


Deep bowl, Teaspoon, Kitchen scale, Tablespoon, Stewpan, Stove, Knife, Deep bowl, Mixer

Cooking Marshmallows:

Step 1: infuse gelatin.

We take a deep bowl and pour granules of gelatin into it, all we need is 20 grams. We pour in 50 milliliters of whole pasteurized milk and 50 milliliters of clean, pre-boiled water. Fluids should be at room temperature. Mix with a tablespoon until smooth, put the bowl aside and insist gelatin for 1 hour, during this time it will swell and soften.

Step 2: dissolve the gelatin.

After the required time has passed, pour the swollen gelatin together with the liquid into a small stewpan and put on a plate that is turned on to a small level. When the mixture heats up a little, add a pinch of vanillin to the stewpan. Attention! be careful with this spice, in large quantities it can give an unpleasant bitterness, vanilla on the tip of the knife is quite enough! Continuously stirring the gelatin mass with a tablespoon, bring it to homogeneity, that is, to completely dissolve the sugar grains and granules of gelatin.
As soon as the first bubbles appear on the surface of the liquid mixture, remove the stewpan from the stove, put it on the countertop and allow the dissolved gelatin to cool slightly, it is desirable that it is warm, but not hot!

Step 3: prepare the eggs.

While gelatin cools, we proceed to the preparation of egg whites. Using a kitchen knife, break 1 chicken egg into 2 halves. Separate the yolk from the protein and arrange them in separate containers. We put a bowl of proteins under the mixer blades, and use the yolk to prepare other equally tasty dishes.

Step 4: beat the egg whites.

Turn on the mixer at medium speed and beat the protein for 45 minutes to light foam. Then, without turning off the kitchen appliance, we introduce 50 grams of granulated sugar, a pinch of salt into the same container and continue whisking the protein until the sugar grains are completely dissolved at medium speed. It will take another 45 minutes. Gradually, as the protein mass thickens, we increase the speed of the kitchen appliance to the maximum. We devote more to the whipping process 10 minutes or mix until the protein takes on the texture of a thick, stable foam.

Step 5: bring the cream to full readiness.

When the proteins have the desired texture, add a warm gelatin mixture to the bowl and whisk 10 minutes.

Then without stopping the mixer, add 1 pinch of baking soda to the bowl, beat the mass 2 minutes, add 1 teaspoon of concentrated lemon juice and whisk the whites 5 minutes. The result should be a stable, lush, thick, glossy foam.

The cream is ready, now we act as desired, if you prepared it for a layer of cakes, pastries, as well as any other baking, then the cream should be used in a warm form. And if you want to savor a gentle, not dry marshmallow, then you can use a pastry bag with any nozzle to form small sweets and cool them in the refrigerator.

Step 6: serve the marshmallow cream.

Marshmallow cream is a gentle joy for the whole family. It is used in warm or chilled form, the first option is suitable for a layer of flour desserts.

And the second is often used in order to create decorations for cakes or relish them in the form of a cooled, gentle, viscous marshmallow. Enjoy it!
Enjoy your meal!

Recipe Tips:

- Instead of concentrated lemon juice, you can use natural lemon juice from fresh citrus. Very often it is replaced with citric acid or fruit, as well as berry jams, which have a pleasant acidity.

- Milk can be replaced with clean water or vice versa.

- Instead of sugar, you can use powdered sugar.

- Instead of vanillin, you can use liquid vanilla essence or vanilla sugar.