Homemade Vanilla Marshmallow
4 servings
60 minutes
Homemade vanilla marshmallow is an airy treat that melts in your mouth, enveloping you in gentle sweetness and subtle notes of vanilla. This dessert, popular in Russian cuisine, serves as a light and sophisticated alternative to store-bought sweets. Its roots trace back to the traditions of making fruit-protein pastes that evolved over time into a more airy and soft texture of marshmallow. Thanks to the use of gelatin, sugar syrup, and careful whipping, the marshmallow gains its elasticity and velvety feel. Vanilla adds a warm aroma while a hint of citric acid balances the sweetness. This marshmallow pairs perfectly with a cup of fragrant tea or coffee and becomes a true confectionery masterpiece when decorated with chocolate or powdered sugar.
1
Soak the gelatin in about 50 ml of cold water for 2 hours.
- Gelatin: 1 tablespoon
- Water: 150 ml
2
At the same time, soak the sugar in 100 ml of cold water for 2 hours.
- Sugar: 500 g
- Water: 150 ml
3
Then put the sugar on the heat, once it boils - simmer on low heat, stirring constantly, for 7-8 minutes.
- Sugar: 500 g
4
After that, remove the sugar from the heat.
5
Add gelatin to it and beat with a mixer for 10 minutes.
- Gelatin: 1 tablespoon
6
Whip at low speed, preferably on the first setting. Add citric acid and whip for 5 minutes.
- Citric acid: 0.5 teaspoon
7
After that, add vanilla, baking soda and whip for another 5 minutes. Using a culinary syringe, place the mixture on a parchment-lined tray and put it in the refrigerator (cold place) for 3-4 hours.
- Vanillin: to taste
- Soda: 0.3 teaspoon
8
After joining the halves, optionally drizzle with melted chocolate or sprinkle with powdered sugar.