Zefir

Among the huge variety of sweets present today on store shelves, marshmallow stands apart. The thing is that nutritionists treat it much more kindly than other delicacies. Moreover, they are convinced that marshmallows are perhaps the only industrial sweetness that can provide health benefits, of course, when consumed in moderation.

It’s all about the chemical composition of the “yummy”. According to the traditional manufacturing technology, marshmallows are obtained by churning fruit and berry puree with the addition of sugar and chicken egg protein. A gel-forming filler is also added to the mixture – most often pectin, gelatin or agar-agar. Thus, all components of marshmallow have useful properties.

History of origin

There are several versions about who exactly became the “discoverer” of marshmallows. According to one of the legends, this delicacy was “born” in ancient Greece. The legend tells that the Greek god of the western wind Zephyr personally gave mankind the recipe for an airy sweet dessert. ^[1]. It was in his honor that the now popular sweet was allegedly named. And also, as the legends say, the poetess Sappho adored this delicacy, while Hippocrates advised him as a general tonic for people who had serious illnesses. ^[2].

Another theory says that they learned how to make marshmallows in the East. According to this version, marshmallow is a “relative” of nougat and Turkish delight. It was allegedly brought to Europe by merchants returning from distant wanderings.

Some sources indicate that the personal chef of the French king Louis XII “invented” the marshmallow. In an effort to please his master, who was very fond of sweets, the cook mixed granulated sugar with egg white and added chopped fruit to this mixture. ^[3].

Finally, another version says that the “inventor” of marshmallow is the Russian merchant Amvrosy Prokhorov, a native of the city of Belev, Tula region. According to this theory, the Prokhorov family became rich when Tsar Peter I rewarded one of the representatives of this family with a significant amount of money for some kind of service. The merchant, favored by the monarch, used the funds received to set up a huge apple orchard on the banks of the Oka. In total, several thousand Antonovkas were landed. Jam and preserves were prepared from them, as well as baked. According to legend, once someone accidentally added egg white and sugar to the porridge from baked apples. Plates were formed from this mixture, which were then slightly dried. The result was something between a marshmallow and a modern marshmallow. ^[4].

The new delicacy quickly gained popularity. Orders for it began to arrive from different cities. Prokhorov even created, as they would now say, his own “trade network” – his dessert was sold in Moscow, Kyiv, Tbilisi, St. Petersburg and even in Paris.

Prokhorov kept the recipe for the delicacy a secret, but the French soon managed to recreate it. True, they added whipped proteins in a slightly different proportion, as a result of which the delicacy became more airy and began to resemble a modern marshmallow even more. In addition, the color of the treat has changed. If Russian sweets retained the rusty-brown color obtained due to the apples included in the composition, then the French delicacy brightened and acquired a creamy hue.

The nineteenth century was marked by the appearance of the first food colorings, which could not but affect the marshmallow recipe. They began to tint it using chocolate, burnt sugar and other ingredients.

Types of marshmallow

According to the classic recipe, marshmallows should include the following ingredients: fruit or berry puree, egg whites, sugar and a thickener. Most often, fruit puree is made from apples, however, pears, cherries, raspberries and other fruits can also act as raw materials for making marshmallows.

Marshmallows are divided into types depending on what kind of thickener was used to make it: a product of animal origin (gelatin) or vegetable (pectin and agar-agar).

Gelatin is obtained as a result of prolonged boiling of the bones, tendons and cartilage of a pig. Gluten, which is formed as a result of the transformation of collagen, is evaporated, and then crushed and dried ^[5].

Pectin is a product that is obtained by acid extraction of apples, citrus fruits, beets of several varieties, as well as sunflower seeds. ^[6]. Its undeniable advantage is a very low calorie content and the absence of fat in the composition. Zephyr based on it is distinguished by a clear malic acidity and increased airiness.

Finally, agar-agar is derived from algae, so marshmallows made from it are also suitable for vegetarians. ^[7]. The taste of marshmallows prepared on its basis is slightly sugary and not as delicate as that of pectin.

In addition, marshmallows can be unglazed and glazed. The glaze is usually dark, white, milk chocolate or yogurt. Also, this delicacy can be rolled in crushed nuts or coconut flakes.

Recently, marshmallows prepared using various flavors have gained great popularity: coffee, chocolate, creme brulee, lemon, mint, etc. Of course, such flavors make the product more attractive in appearance, but they do not affect its beneficial properties better way ^[8].

Many manufacturers also offer marshmallows stuffed with condensed milk, jam, marmalade or chocolate paste.

Finally, we note that marshmallows on fructose are produced especially for diabetics. ^[9] or stevia ^[10].

Calorie and chemical composition

The energy value of ordinary white marshmallow without glaze is 326 kcal per 100 g of product. The nutrient composition is as follows: 0,8 g protein, 0,1 g fat and 79,8 g carbohydrate ^[11].

This delicacy is a source of vitamins PP and B2 ^[11]. The first has anticoagulant properties, participates in energy exchange, has a stimulating effect on the work of the gastrointestinal tract. Without it, the protein that enters the body with plant foods is not absorbed. ^[12]. Vitamin B2 is necessary for the normal functioning of the thyroid gland, promotes tissue regeneration, helps maintain healthy mucous membranes and the digestive system. ^[13].

If we talk about the minerals in the sweet treat, then this is, first of all, potassium (46 mg), which is necessary to normalize the heart rate and improve the supply of oxygen to the brain. Also, without it, the normal functioning of the endocrine system is impossible. ^[14].

Sodium (27 mg) regulates fluid balance in the body and stimulates the production of pancreatic enzymes, which are important for digestion. In addition, it is necessary for the prevention of vasospasm. ^[15].

Iron (1,4 mg) plays the “first violin” in the formation of hemoglobin in the blood. It is also necessary to ensure the body’s resistance to viruses and bacteria. And most importantly, this element is involved in the synthesis of thyroid hormones. ^[16].

Phosphorus (12 mg) helps maintain healthy bones and teeth, plays an important role in energy metabolism, is essential for cognitive activity ^[17].

Magnesium (6 mg) prevents the appearance of calculi in the gallbladder and kidneys, contributes to the normal functioning of the digestive system. Also, without it, energy exchange is unthinkable. ^[18].

Calcium (25 mg) has anti-inflammatory properties, is the main “building material” of bone and dental tissues. It also regulates the process of blood clotting. ^[19].

Useful Properties

As noted above, marshmallows are one of the few sweets that nutritionists consider beneficial for the body, however, of course, only if consumed in reasonable quantities. The beneficial properties of marshmallow are largely due to its composition, and above all, oddly enough, the gelling components that were used to prepare it.

So, marshmallows prepared using agar-agar are very useful for intestinal microflora. The thing is that agar-agar is a unique component. Due to the coarse fiber fibers in its composition, it is practically not absorbed by the body and passes through the digestive system in transit. Along the way, however, he manages to bind toxins and toxic substances, which are then excreted from the body naturally.

In addition, agar-agar has a weak choleretic effect, and is also a powerful anti-inflammatory agent. Do not forget also that agar-agar is made from algae, which means that it boasts a high content of iodine and iron, which are necessary to normalize the blood count and the functioning of the thyroid gland. ^[20].

The health benefits of pectin are also hard to overestimate. This is the so-called “indigestible dietary fiber”. In other words, getting into the digestive tract, it, like a sponge, absorbs toxic substances and toxins from the intestinal walls, binds them and removes them from the body, normalizing the activity of the gastrointestinal tract.

In addition, pectin has the ability to have a beneficial effect on hematopoiesis, reduces the likelihood of developing cardiovascular diseases. It also speeds up metabolism and helps lower the level of “bad” cholesterol. Finally, this substance boasts anti-inflammatory and analgesic properties – once in the stomach, pectin envelops the mucous membrane, stopping the inflammatory process and reducing the likelihood of its irritation. ^[21].

If we talk about gelatin, then this component is not as unambiguously useful as pectin and agar-agar. Some researchers argue that the bones and cartilage of pigs can accumulate hormones and antibiotics, which were “stuffed” pigs on farms. In addition, gelatin is more caloric than other thickeners.

However, this does not mean that it does not have any useful properties. Marshmallows made with gelatin are good for joints, help prevent rheumatism and arthritis, and improve hair and nails. ^[22].

It should be taken into account the fact that the beneficial properties of marshmallow are dictated not only by gelling components. Carbohydrates, a storehouse of which this delicacy is, contribute to cognitive activity. Fruit puree provides the body with vitamins, increases its overall resistance to bacteria and viruses, and increases vitality.

Harm and contraindications

However, despite the undoubted health benefits of marshmallows, this delicacy has a number of contraindications:

1. Do not forget that with a relatively low calorie content, marshmallows are a product with a high sugar content. ^[22]. Therefore, they should not get carried away with a tendency to obesity and metabolic disorders.
2. People with diabetes are allowed to use only marshmallows prepared with stevia or fructose.
3. In the presence of any food allergy, you should choose only the marshmallow, which does not contain dyes and flavors.
4. With caution, marshmallows should be introduced into the diet for people suffering from diseases of the pancreas. Due to the high content of carbohydrates in this product, the pancreas may not respond very well to it.
5. Please note that chocolate-coated marshmallows have a higher calorie content, and also more often cause an individual intolerance reaction.

How to choose and store

So that the quality of the delicacy does not disappoint you, the choice of marshmallows should be approached responsibly. In doing so, several factors must be taken into account:

1. White marshmallows should not contain any dyes. Unscrupulous manufacturers often artificially “bleach” this delicacy with a variety of chemical additives. However, the fact is that marshmallows prepared in compliance with technological procedures are snow-white in themselves. Therefore, if dyes are indicated in the composition of white marshmallow, this is an occasion to think about the quality of the product.
2. Of course, marshmallows of bright colors may seem more attractive in appearance. However, it probably contains chemical dyes that will not bring any benefit to the body.
3. Marshmallows of a grayish tint should not be purchased. A similar color indicates that either dry or frozen proteins were used in the manufacture of the delicacy, and components such as vinegar and soda could also be added.
4. Marshmallow should be soft, but at the same time elastic. If you press lightly on it, then the delicacy should return to its original shape not immediately, but after about half a minute.
5. If there are cracks on the surface of the marshmallow, this means that the manufacturer has introduced too little pectin into the product.
6. If you’re purchasing chocolate-coated marshmallows, keep in mind that the real chocolate-covered product should glisten in sunlight. In the event that the surface is dull and matte, a confectionery glaze based on animal fats and soy was used.

Note that marshmallow has a relatively short shelf life because it dries quickly in the open air. Store the delicacy in a cool place, protected from direct sunlight. After you have opened the package, transfer the sweets to a glass or plastic airtight container. You can store marshmallows for no more than 45 days.

Use in cooking

Most often, marshmallows are served as an independent dessert for tea or coffee. However, many gourmets use it to make cakes, pastries, and also add it to fruit salads.

Vanilla marshmallows are combined with citrus fruits, as well as with fresh berries, such as currants, cranberries or blueberries.

Cooking classic marshmallows

Zephyr is a delicacy that you can cook yourself at home. To do this, you will need the following ingredients: 4 large apples, one egg white, a bag of vanilla sugar. To prepare the syrup: 470 g of sugar, 160 g of water, 8 g of agar-agar.

Soak agar-agar in water (8 g of agar-agar per 160 g of water). Roast the apples in the oven until they are completely soft.

Remove the pulp of baked apples from the skins and grind with a fork in mashed potatoes. You can also use a blender.

Pour sugar, vanilla sugar into the puree and let cool completely.

Put agar-agar on a slow fire and bring to a boil. The thickener must be completely dissolved. Add 470 g of sugar, stir and bring to a boil. Boil for five minutes, stirring constantly. It will be ready when a thin thread pulls behind the wooden spatula that you dip into it. Turn off the fire.

Add half of the egg white to the applesauce and start beating. When the mass is slightly brighter, add the second half of the protein and beat until the mass becomes lush and thick.

Slowly, in a thin stream, pour in the still well-warm sugar syrup into the mass, continuing to beat. Please note that the mass will increase significantly in volume.

When the mass begins to resemble the raw material for meringue in consistency, use a pastry syringe to form halves of marshmallows. Please note that agar-agar solidifies quickly, so you have to act quickly.

Leave the marshmallow for a day. During this time, it will freeze. Sprinkle the halves with powdered sugar on top and connect them together – their lower parts will remain slightly damp and sticky, so no additional “spreads” are needed.

Cooking marshmallows on gelatin

To prepare it, you will need the following ingredients: three egg whites, 250 g of sugar, 100 g of water, a tablespoon of honey, 16 g of gelatin, a tablespoon of lemon juice, half a teaspoon of vegetable oil, any flavors and dyes as desired, powdered sugar.

Soak gelatin in cold water. Beat egg whites with lemon juice until stiff peaks form.

Mix sugar, honey and water in a saucepan. Bring to a boil and simmer until the mixture resembles light caramel. Remove from fire. Add gelatin and stir until completely dissolved.

Without stopping whipping the egg whites, start slowly adding the syrup to it. Beat for about 10 minutes until the mixture is smooth. Add flavors or colors.

Lubricate the silicone mold with odorless vegetable oil, sprinkle with powdered sugar. Lay out the mass and sprinkle generously with powder on top.

Put the mass in the refrigerator for at least an hour. Ready marshmallows can be stored for five days.

A few cooking secrets

Please note that if you are preparing apple marshmallows, then the fruit puree should not be watery, but rather very thick. It is best to use Antonovka apples for its preparation, which have proven themselves as excellent raw materials for marshmallows.

Marshmallows usually set within one to five hours, depending on the recipe. After that, it must be dried for a day to form a thin crust.

If a third of the sugar in the recipe is replaced with glucose syrup, the shelf life of the finished treat will increase. Even when the marshmallow dries on top, its core will remain very tender.

In order for the marshmallow to “keep its shape”, the mass should be whipped very carefully, sparing no effort and time. Otherwise, it will blur.

Cooking a marshmallow cake

To prepare a marshmallow cake, you will need the following ingredients: a kilogram of marshmallows, two eggs, 100 g of sugar, 240 ml of milk, 200 g of butter, one lemon, fruit marmalade, nuts and two packs of shortbread cookies.

Divide the marshmallow into halves. Rub the eggs with sugar. Crush the cookies and add to the egg mixture.

Pour milk into the mixture. Boil until the mass thickens. Cool down.

Finely grate the lemon zest. Beat the butter, gradually adding the zest to it. Cool down.

Cover the springform with parchment. Lay marshmallows in layers, spreading them with cream. Also grease the finished cake with cream on top. After that, send it to the refrigerator for a day.

Before serving, decorate the treat with crumbled cookies, nuts and marmalade.

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