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Homemade Marshmallow – Ptichye Moloko

Ptichye Moloko is soft, buttery, and fluffy, and it is the best homemade marshmallow recipe. Coat it in powdered cocoa, dip it in chocolate, or eat it as is – it’s all amazing!

We also like this other low-fat version of a Marshmallow called Zefir; give it a look!

Cubes of homemade marshmallows in a glass dish

So, who’s got the time to make homemade marshmallows from scratch when you can conveniently buy them at a store? Not me, that’s for sure!

But these are not just your ordinary marshmallows. While they are made with similar ingredients to marshmallows, the flavor is nothing like what you’ve had.

They don’t have the same chew that you’re used to, and instead, they just slowly melt away in your mouth as soon as you have a bite.

Closeup of a homemade marshmallow coated in cocoa powder.

What is Ptichye Moloko?

Ptichye Moloko (pronounced ptee-ch’-jeh moh-loko) translates as “bird’s milk” but has nothing to do with the milk of the birds. It is actually a popular chocolate-covered milk-souffle type of candy that you can find at many Russian/European stores. There’s also a cake version of Ptichye Moloko.

The meaning of name Ptichye Moloko is an ancient Greek idiom that means the same thing as when you say “hen’s teeth” in English. It means – something that would be impossible to find. A delicacy that is unobtainable.

Cocoa Powdered Homemade Marshmallow cubes on a parchment paper.

Homemade Marshmallow Tips for Success:

  • pre-measure and prepare all your ingredients before starting, as the recipe moves fast
  • start with room-temperature eggs – they whip up better
  • do not replace agar-agar with gelatin; they work differently
  • The better the quality of butter, vanilla extract, and sweetened condensed milk, the better the flavor

Ingredients for the Homemade Marshmallow

  • This recipe uses a lot of sugar, but do not be tempted to cut it down. The sugar is needed for the agar-agar (gelatinizing agent) to set and for this homemade marshmallow treat to taste properly.
  • Agar-agar can be purchased at any specialty store or online ( It is inexpensive and will last you quite a while.

Ingredients for making Homemade Marshmallows or Pichye Moloko (Bird's Milk)

How to make the Bird’s Milk Marshmallow

  • Whip the butter and condensed milk together into a buttercream. This will be used later.

Butter and Sweetened Condensed milk in a mixer bowl with a whip, before and after whipping. - First step to making the Bird's Milk Marshmallow

  • Make the agar-agar syrup. Cook until 110C or 230F or until the syrup pulls in a thin thread.

Agar-agar syrup int he making, from combining the ingredients to the finished product.

  • Whip the meringue, add the hot agar-agar syrup, and continue whipping for 10 minutes. Lastly, add the vanilla and fold in the prepared earlier buttercream.

Step by step pictures from whipping the meringue, to adding the butter and syrup to make the homemade marshmallow - ptichye moloko.

  • Pour the marshmallow mixture into the lined baking pan and set for 4 hours at room temperature. Then, cut into squares and coat in cocoa powder or powdered sugar.

Pouring the ptichye moloko mixture into the mold, then dredging it in cocoa powder.

How to store the Ptichye Moloko Marshmallow 

Place the coated marshmallows into an airtight container and refrigerate for two weeks.

Looking for more Candy Recipes? Check out these

Homemade Marshmallow cubes on a plate, each coated in a different coating.

Homemade Marshmallow (Ptichye Moloko)

Russian Marshmallow in a glass bowl.
5 from 4 votes

Ptichye Moloko is soft, buttery, fluffy and is the best homemade marshmallow recipe. Coat it in powdered cocoa, or dip it in chocolate, or eat it as is - it's all amazing!

Author: Marina | Let the Baking Begin
Course: Dessert
Cuisine: Russian
Keyword: homemade marshmallow, ptichie moloko, ptichye moloko
Calories: 132 kcal
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 4 hours 30 minutes
Servings: 36 pieces



Agar-Agar syrup



How to make the Homemade Marshmallow

  1. Line a 9"x9" baking pan with 2 inch tall sides with parchment paper so that it comes up the sides. Set aside

  2. Whip the buttercream: Whip 1.5 cup room temperature butter on high for about 5 minutes, scraping down the sides often, until the butter looks fluffy and whiter in color. Add 2/3 cup sweetened condensed milk in thirds, minimally whipping after each addition.

  3. Cook the syrup: to a medium-sized saucepan add 1 cup water and 9g of agar-agar. Cook until it comes to a boil, then add the 2 cups sugar and continue cooking and stirring until the sugar dissolves. Cook until the syrup is thick, and lifting a spoon from the syrup, the syrup pulls in a thin thread. If you're using a thermometer, the mixture should be around 110℃ or 230℉. Take off the heat.

  4. Whip egg whites: now whip the 3 egg whites, 2 tbsp of sugar, and 3/4 tsp of citric acid for about 2 minutes. Then, while continuing to whip, add the agar-agar syrup in a slow drizzle until it is fully incorporated. Continue whipping for about 8-10 minutes.

  5. Combine the meringue and the buttercream with a spatula carefully folding it in, or by adding the buttercream into the meringue by whipping on slow speed.

  6. Pour the prepared ptichye moloko into the prepared mold quickly as it sets at room temperature. Allow to set for 3-4 hours at room temperature

  7. Portion: Cut the marshmallow into 1.5-inch cubes. Remove the marshmallow from the mold by pulling onto the parchment paper ends. Coat each marshmallow with unsweetened cocoa powder, or melt some dark chocolate melts and dip each piece in the melted chocolate.

How to store marshmallow

  1. Refrigerate ptichye moloko marshmallow in a closed container.

Nutrition Facts
Homemade Marshmallow (Ptichye Moloko)
Amount Per Serving
Calories 132 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Cholesterol 22mg7%
Sodium 80mg3%
Potassium 30mg1%
Carbohydrates 14g5%
Fiber 1g4%
Sugar 14g16%
Protein 1g2%
Vitamin A 250IU5%
Vitamin C 0.2mg0%
Calcium 20mg2%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.

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Marina | Let the Baking Begin

Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...

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  • Chirs Burford

    Just wanted to confirm the heating temperature for cooking the syrup. The directions in the receipt state that if you’re using a thermometer, the temperature needs to reach 110 degrees F. Is that correct…only 110 degrees F.? Just wanted to make sure that 110 wasn’t celsius and the syrup temperature needed to get to something like 230 to 240 degrees F.? Thank you.

    · Reply
  • Tanya

    Hi there! Love your site! Such cute desserts and ideas 🙂 Would love to try this recipe; however, just want to make sure I have my proportions correct. The recipe states 1.5 cups butter. But the pictures shows only 2 sticks of butter which usually equals to only 1 cup. Which is correct? Thanks so much!

    · Reply
    • Hi Tanya,
      Thank you so much!
      The recipe is correct as written. Sometimes, when I take pictures of the process I increase or decrease a batch, but the recipe is always correct in the recipe card as it has the final and most accurate proportions.

      · Reply
      • Tanya

        Thank you! These turned out delishious! Such a fun dessert 🙂

        · Reply
  • Jillian

    Hi! i’ve made these twice and they’ve come out heavy, can you help me pin point the problem? also, how can i measure 9g of agar without a scale?

    · Reply
    • Hi Jillian!
      Before I try to help you troubleshoot, I have to ask you – have you had this type of marshmallow before? Pitch moloko marshmallow is a bit different than just a typical American style marshmallow, and it is a bit denser and heavier for the size. I’m just trying to find out first if they were heavier than they were supposed to, or you were expecting American marshmallow and got pitche moloko type marshmallow 🙂

      Also, to measure 9 g of agar check the nutrition label of your agar agar. Typically it will say 1 serving, 5 g or 1 tsp (for example). So knowing how much 1 tsp weighs you’ll be able to figure out how much 9 g is.

      · Reply
      • jillian

        Hi Maria!

        I actually haven’t had them before making this recipe, I know American marshmallows are lighter than these but mine came out without any air pockets like yours. They were basically hard and didn’t taste like much besides butter. I’m sure its my lack of candy skills because yours look amazing.

        Btw I love your blog, thanks for sharing slavic recipes!! I follow many others like momdish and natashas kitchen but your blog is the ABSOLUTE BEST!!! <3

        · Reply
        • I just noticed that you replied to my comment, but I never replied to yours 🙁 I apologize for that.

          Make sure you’re using the proper amount of agar-agar (it’s not gelatin) for this recipe. Less agar-agar than needed would make the egg whites deflate too much after adding the butter.

          Then, make sure you’re whipping your egg whites enough, so they’re not just lightly fluffy, but thick, glossy and hold peaks well. If the egg whites are well whipped, they won’t deflate too much once you add the butter and condensed milk mixture.

          Lastly, do not whip too long once you add the butter and condensed milk mixture. Just mix enough to incorporate but don’t go all crazy and whip for too long. Butter deflates the egg whites, and some volume loss is expected once the two are combined, but whipping the two together for too long will knock too much air out of the mixture and it will become dense and heavy.

          · Reply
        • Oh, and thank you so much for your kindness! I appreciate your support and you following me ❤️

          · Reply
  • Momsdish

    This looks like an incredible treat to add to hot chocolate. My boys would love it too.

    · Reply

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