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How to prepare marshmallows at home: the recipe for making them – Italian Cuisine

Sweet and soft candies that make children crazy (and not only): marshmallows are also prepared at home, we discover together as

Worshiped by children, i Marshmallow I'm soft and sweet cylindrical candies that can be also prepare at home. Have you ever tried? The recipe is not difficult, just follow some simple tips. Do you think that marshmallows have a really ancient history: it seems that in France they were already loved in the 1800, then become very famous in the United States in the 50s and turn into the sweets most consumed by Americans, who do not eat them only naturally, but also heat them on the embers or use them for cakes and chocolates.

How to prepare marshmallows

Ingredients

170 grams of water
17 grams of isinglass
230 grams of granulated sugar
130 grams of powdered sugar
100 grams glucose
100 grams of egg whites
90 grams of cornstarch

Tools

Kitchen thermometer, baking sheet, spatula, baking paper, strainer

Method

Put in immediately soak the isinglass for about 10 minutes in 85 grams of cold water. Pour the same quantity into a saucepan together with the granulated sugar and the glucose. Warm up everything and, helping yourself with the kitchen thermometer, wait for the temperature to reach 115 ° C. Whip apart from the egg whites until stiff and poured inside them syrup when it is at the right degrees. Whip everything with the whips.

Pour the jelly in the saucepan without removing the water and let it melt. Be careful that the fire is low! Add the gelatine al mixture of egg whites and syrup and let the whips go by still assembling the mix.

Line a baking sheet with baking paper and sprinkle it with cornstarch and icing sugar, which you will have sifted and united. Helping you with a spatula, pour the base compound of marshmallow on baking paper and roll it out so that it has the same height and is uniform.

Cover everything, dusting again with the mixture of cornstarch and powdered sugar. Let the marshmallow rest for one night at room temperature without covering the pan. Then overturn the compound rectangle on a plane and cut with a knife the marshmallows of the shape you prefer. Let them dry again one day and then keep them, so that they remain soft, in a jar with an airtight seal.

How to get colored marshmallows?

For pink, blue marshmallows or the color your children prefer, you'll have to add a few drops of it food coloring to the mixture before whipping it with the whips.

Marshmallows for the befana stocking or birthdays

If you want to surprise your children, you can put marshmallows in the befana stocking, or prepare them for the occasion birthdays instead of industrial sweets. You will make a great figure wrapping them with a pinch of fantasy!

Marshmallows and hot chocolate

Especially in the United States, marshmallows are used to make a snack-based snack even sweeter hot chocolate. Just drench the amount you want (do not overdo it or the taste will be cloying!) In the cup before serving the chocolate! And if you want a tasty snack, skewer the marshmallows with a toothpick and dip them in the melted chocolate … a real pity!

Baci di dama, a cake born in the nineteenth century. The recipe for making them at home – Italian Cuisine

Fragrant and filled with chocolate, they are a classic pastry but still very current

Imagine two cookies joined by a voluptuous chocolate cream: they are Baci di dama, a sweet born in '800 in a Piedmontese town, Tortona, and immediately became very famous throughout Italy. The original recipe foresaw that the biscuit dough was made with flour, minced hazelnuts and sugar: hazelnuts have been gradually replaced with almonds. Now there are many variations of the original recipe: one of the most famous is that of the Baci di Alassio, in which dough are added cocoa and honey. Preparing them is simple, with our recipe!

Ingredients

200 g flour 00, 200 g butter, 200 g icing sugar, 200 g almonds, 1 pinch of salt, 200 g dark chocolate 65%.

Preparation

Chop in the mixer the almonds, then add them to the flour, sugar and salt. Divide the butter into small pieces, add it to the flour and start kneading until it forms a dough. Wrap it in a sheet of foil and let it rest in the fridge for an hour. After this time, divide it into small balls that you will rest on a baking sheet covered with baking paper. Bake at 160 degrees for 20-25 minutes. In the meantime, melt the chocolate in a bain-marie and when the biscuits have cooled down with a spatula cover the base of a biscuit and then close with another biscuit. Place your Lady's Kisses on a plate and let the chocolate thicken. You can then enjoy them or store them in a tin container to preserve their freshness.

How to make focaccia at home – Italian Cuisine

High, soft and not too greasy. How to prepare an excellent focaccia?

There flat bread white is one of the children's favorite snacks.
It is good simple with some grains of salt on the surface and fragrant with rosemary, but also stuffed with meats and cheeses.

Buying it in the oven is a convenience, but why not try to make it at home?
Eating it hot freshly baked is a pleasure that will repay you for the effort.
What then. of certain fatigue you can not speak because the recipe of focaccia is really simple. Few ingredients and little work. The focaccia requires only a little precision and a careful selection of the raw material.

The recipe of Tuscan focaccia

To prepare a soft and tasty focaccia, melt 12 g of fresh brewer's yeast (about half a loaf) in a glass of water (or milk).
Then mix 500 g of 00 flour with the yeast, a pinch of sugar, another glass of water, half a glass of extra virgin olive oil and just add a little salt at the end.
Work the dough with your hands or with a planetary.
Leave it to stand for two hours inside the oven, covering the container with the transparent film.
Then roll out the dough into a well-oiled baking pan and use your fingertips to create many small dimples.
Mix water and oil in a coffee cup and brush the surface of the focaccia with this mixture.
Complete with coarse salt and cook in a hot oven at 230 degrees for about 30 minutes.
If you prefer to use yeast instead of brewer's yeast, the exact quantity is 125 g and the dough will have to leaven for longer, about 5-6 hours.

Here are some useful tips for preparing a focaccia that has nothing to envy to that of the oven.