A very detailed marshmallow recipe for beginners! Marshmallow is a rather capricious dessert, but if you learn how to cook it, then you won’t be able to stop)))
Homemade Applesauce Marshmallow Ingredients:
Homemade Applesauce Marshmallow Recipe:
My apples, cut in half, clean from the cores. We put the cut on a baking sheet and bake at 180 degrees for 15-20 minutes until they become very soft. If there is excess juice, drain. We interrupt the apples with a blender in mashed potatoes, along with the skin. Then grind through a fine sieve. The puree should be very thick and not fall off an inverted spoon. If still watery, then boil a little in a saucepan to evaporate excess moisture. We pack the finished puree in 125 g (1 serving) and put it in the freezer. You can put it in the refrigerator if you are going to cook soon.
In a heavy bottomed saucepan, combine agar, sugar, glucose syrup and water. If there is no glucose syrup, then replace with the same amount of sugar. Agar does not need to be pre-soaked.
We cook up to 110 degrees. We focus on a thin thread flowing from a spoon, and preferably on a thermometer.
When the syrup has reached 100 degrees, we begin to beat the chilled puree and protein at a slow speed. Gradually shift to high speed. By the time the syrup is ready, mashed potatoes with protein should be well whipped and double in size. (If the puree does not whip, then the reasons may be: the yolk got in, the dishes were not dry and clean)
Pour the hot syrup into the egg whites in a thin stream, continuing to beat the puree. Beat until a very dense mass, which holds the relief well. We deposit on parchment from a pastry bag with a nozzle. Everything must be done quickly, since the agar freezes at 40 degrees. Let the marshmallow stand at room temperature for about 5 hours. Then sprinkle with powdered sugar and connect the halves.
Note. I advise you to buy agar-agar with the marking 900 in specialized confectionery stores. Agar-agar from Kotani is not suitable, it is weak.
I will not hide, I am ready to give half the world for the tenderness and airiness of the marshmallow! Previously, it seemed to me that marmalade, marshmallows, homemade apple marshmallows are so difficult, and no recipe with a photo will help me prepare it step by step. After all, this can only be realized on an industrial scale, with the addition of secret ingredients. It's great that I was wrong) Making marshmallows at home is not difficult - you just need to follow small recommendations, which I will share with pleasure today!
Ingredients for homemade apple marshmallows:
- Applesauce - 150 gr (800 grams of peeled fresh apples will be required)
- Sugar sand - 130 gr. (in applesauce)
- Egg white - 1 pc. (we use a category 1C egg)
For agar agar syrup
- Water -100 ml
- Sugar - 170 gr.
- Agar-agar - 6 gr.
- Invert syrup (can be replaced with corn / glucose) - 80 gr.
How to cook
I like to cook marshmallows at home. Every time I try new recipes, different ratios of sugar and puree, the amount of agar - I'm looking for my ideal formula. The process of creating this airy treat captured me completely!
For beginners, I advise you to cook your first one (berries are so rich in pectin that it simply cannot fail). Follow the link to read a step-by-step recipe and see a photo of currant marshmallows at home.
Today we will cook marshmallows from apples. Choose sour varieties (Antonovka, Semirenko, Granny Smith, etc.), the ratio of pectin in those is several times higher than in yellow, red ones.
So, first, let's prepare apple puree: wash 800-900 grams of ripe fruits, put them as a whole in a mold or on a baking sheet and bake in the oven at a temperature of 200 C for 15 minutes.
Apples will become darker, many fruits will probably burst and thin skin will tear - this is normal. Cool our blanks for mashed potatoes.
Using a spoon or knife, remove the core, place the rest of the apple (pulp, peel) in a blender and grind until smooth.
Many people remove the skin, but I read in one of the cookbooks that it contains the largest amount of pectin, so you should not remove it.
Put the resulting puree in a metal sieve, wipe with a spoon in a saucepan. You can immediately weigh the puree - for the recipe we need 150 grams.
Pour sugar over applesauce and boil until thickened (depending on the juiciness of the apples, it may take 15-30 minutes). The puree should thicken considerably. This is especially true for berries and fruits with a small amount of pectin. In the table below you can see the content of pectin in various berries and fruits.
When the moisture is evaporated, applesauce gets the consistency we need. Many beginners fail to make marshmallows at home simply because they have not boiled the mashed potatoes enough. By the way, if you use ready-made canned baby food, excess moisture should also be evaporated from it.
Transfer the finished puree to another bowl and cool properly. You can make mashed potatoes in the evening, and continue the marshmallow process in the morning.
Put the cooled apple puree in a deep bowl for whipping, add protein to it. Look at the photo: the original puree should be just so thick and viscous, almost like marmalade.
We begin to beat the protein of one egg with applesauce to standing peaks. Agar-agar, which we will add to the marshmallow mass, begins to stabilize the product only after cooling. Therefore, at the time of depositing, the function of the fixative is performed by a well-whipped protein with sugar.
Only when you are convinced that the protein mass keeps its shape well, stands on the whisk with peaks and does not fall off, proceed to the next stage of preparation - boiling syrup with agar-agar. If you don't whip the white well enough, the marshmallow will spread during the jigging.
If you have a stand mixer, you can whip the egg whites and simmer the syrup at the same time. If manual - first you need to beat the protein, and then proceed to the preparation of the syrup.
To prepare the syrup, you need to mix water (100 grams) and agar (6 grams) in a saucepan. We need to activate the agar, for this we need to heat it up properly and turn it into a gel. 
Only after bubbles appear on the surface, you can add granulated sugar (170 g) and invert syrup (80 g).
I tell in a separate recipe (follow the link to see step-by-step photos of the process.
We add invert syrup (or corn, glucose) in order to extend the shelf life of the treat (such an ingredient prevents sugaring). But you can completely do without it, in this case you need to increase the amount of sugar in the recipe by 40-50 grams.
Agar does not need to be pre-soaked. This does not make sense, since it begins its action only when heated (dissolves at 90-100 C).
Cook the syrup with constant stirring over medium heat. When the syrup boils, it will rise in a foamy cap. Take care of this in advance and take a deep saucepan or saucepan. As it boils, the foam will subside.
We determine the readiness of the syrup with the help of a confectionery thermometer (cook up to 110 C) or until the test for the thread. At first, the syrup will drip from the spatula in drops, we need to wait until it flows from the spatula in a continuous thread.
You can drop a small amount of syrup on a plate and try to stretch it with your fingers - you will see a thread.
When the syrup has reached the state we need, remove it from the stove and immediately pour it into the protein mass while constantly whisking with a mixer. Be careful not to get a strand of syrup on the beaters (this can cause the sugar to crystallize and splatter).
In the photo you can see that the mixer is turned off, but at the moment I didn’t have any assistants to help take the picture, in fact, you don’t need to turn off the mixer while pouring the syrup! 
Not all of the syrup will pour out of the saucepan, some will remain at the bottom and walls, there is nothing to worry about. It is not necessary to scrape everything without a trace, since, in this case, solid pieces will come across in the finished marshmallow.
When all the syrup has been poured in, continue to beat at maximum speed for another couple of minutes until the mass becomes very thick and holds its shape. Keep in mind that agar stabilizes already at 40 degrees, so you should not beat for too long (so that your mass does not freeze right in the bowl).
We transfer the marshmallow mass to a bag with a metal nozzle (you can also use a plastic one, or even plant marshmallows without a nozzle, cutting off the corner of the pastry bag). If you don't have a piping bag, you can use a thick milk carton with one corner cut off.
Give preference to large bags (50 cm or more), if you can choose the density - give preference to the most durable. The marshmallow mass has a dense consistency, therefore, the stronger we take the bag, the better.
Squeeze the pure white mass onto a silicone mat (ideal) or good quality baking paper with a silicone top layer. Marshmallows are best detached from silicone coatings, worse - from foil. 
When 5-6 hours have passed since the formation of the marshmallow, sprinkle the airy treat with powdered sugar through a sieve. On a sticky surface, the powder will lie in a thin, even layer.
Homemade marshmallows from apples should harden at room temperature for 8-12 hours (do not need to be taken out to the balcony, put in the refrigerator). The optimum temperature for stabilization and drying of the marshmallow is 20-22 C. After this time, the marshmallow will be very easy to separate from the surface.
To form marshmallows, you can use a variety of nozzles. I like metal nozzles (with the help of them you get the most distinct shape), I prefer large nozzles (so that the bottom part is 2-3 cm in diameter).
The bottom of the marshmallow will be sticky, so you can easily pair marshmallows in pairs for one cake, then pack it in an airtight box or container.
The photo shows the bottom surface of the marshmallow.
Zephyr can be stored without losing its freshness and airiness for a week. Then it will begin to dry out and become covered with a thin sugar crust, it will become more viscous in taste.
This is what a tender delicacy looks like in a rift.
From this amount of products, approximately 450 grams of marshmallows are obtained.
Delicious and healthy, homemade apple marshmallows will delight both children and adults. A great alternative to store-bought sweets that contain chemical preservatives and other harmful substances.
In addition, agar-agar, a plant analogue of gelatin, is produced from brown and red algae, has a positive effect on intestinal motility, lowers blood cholesterol levels, and removes toxins from the body.
I hope I haven't forgotten anything, but if you have any questions, please ask, I'll be happy to answer. Tag me in the photo on Instagram, put the hashtag #pirogeevo #progeevo so that I don’t miss the publication.
A video on how to make marshmallows from currants can be viewed on our You Tube channel:
Good luck with your experiments! Cook with joy! Eat with pleasure!
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Do you like sweets, but want to lose a few extra pounds? Then you will definitely need recipes for pp marshmallows.
Marshmallow is one of the favorite treats of all losing weight. And the point is not only that the calorie content of ordinary marshmallows is much less than the calorie content of chocolate, for example. 100 grams of regular marshmallow contains about 300 calories. However, this figure may vary depending on the various additives. Often, manufacturers add various syrups, chocolate, which leads to an increase in the calorie content of marshmallows.
How many carbs are in marshmallows? 100 grams of regular marshmallow contains as much as 79 grams of carbohydrates, so eating 100 grams of marshmallow without harming the figure will not work.
How many marshmallows can you eat per day? Here, nutritionists are of the opinion that you can eat no more than 2-3 marshmallows per day. However, it should be borne in mind that if you adhere to proper nutrition in order to lose weight, then even such an amount of marshmallows can be harmful to your figure. Why? Because 1 marshmallow weighs about 30 grams, and three marshmallows will have a lot of carbohydrates.
We should not forget about the glycemic index of marshmallows, which is equal to 65 units. Although this is much less than the chocolate index, it is still not worth abusing this product when losing weight.
How is marshmallow useful for the body? Marshmallow contains a lot of pectin, which helps the body get rid of toxins, as well as gelatin, which strengthens the ligaments. In addition, there are practically no fats in marshmallows, so this dessert is very often recommended by dietitians to obese patients.
100 grams of marshmallow contains 0.1 grams of fat, but 100 grams of chocolate contains as much as 31 grams of fat, so the choice in favor of marshmallows, if you stick to proper nutrition, is obvious!
Is it possible to have marshmallows on pp? Definitely yes! Especially if it is a dietary marshmallow prepared by you. Marshmallow recipes do not contain sugar and other harmful additives. As part of such a marshmallow - fruit puree, protein, agar-agar or gelatin and a sweetener. Thus, you significantly reduce the calorie content of marshmallows and the carbohydrate content. On average, 100 grams of marshmallows contains from 50 to 70 calories! And about 7-10 grams of carbohydrates! Such marshmallows should definitely be included in your weight loss menu, and you can even eat it for dinner! There will be no harm! Another plus of self-made marshmallows is the complete absence of dyes that manufacturers love to put on for beauty! So if you are preparing marshmallows with natural sweeteners, this dessert is possible not only for adults, but also for children!
Marshmallow PP without sugar
You can always prepare PP marshmallows without sugar using baby fruit puree. There are only 58 calories in 100 grams of this dessert. BJU - 5/0.32/7
- 150 grams of any baby puree. Be sure to choose sugar-free purees. If desired, you can mix several types of fruit puree.
- 10-15 grams of gelatin. If you like a denser pp marshmallow, then use 15 grams.
Dilute gelatin in 90 ml of water and put on a small fire until completely dissolved. No need to boil gelatin! Then we combine gelatin with mashed potatoes and beat thoroughly with a mixer. Get ready to whip long and hard. We spread the thick mixture on parchment and wait until the marshmallows harden.
Diet marshmallow recipe
You can make diet marshmallows from peaches. There are only 55 calories per 100 grams of this marshmallow. BZHU 4/0.3/10.
- 3 medium peaches. The secret of this diet marshmallow is that we will not boil the peach puree. Peel the peaches, remove the pit and beat in a blender. This way you save more fiber in diet marshmallows. You will get approximately 150 grams of natural peach puree.
- Gelatin. We will use 15 grams.
- Any sweetener to taste.
Dissolve gelatin in water and put on a slow fire until completely dissolved. Then mix it with peach puree, put a sweetener to taste. Allow the mass to cool slightly, then beat thoroughly with a mixer. Put on parchment paper and leave for a couple of hours.
PP marshmallow with agar-agar at home
- There are only 56 calories in 100 grams of such a dietary dessert. BJU - 5/0.1/7
- Fruit puree. We will use two types: apple and raspberry. You can use ready-made puree, or you can make your own. The main thing you have to do is boil down the fruit puree. At the output, you should get 100 grams of apple and 80 grams of raspberry puree.
- 10 grams of agar agar. This organic product contains no calories at all, but it is replete with fiber. Another plus of agar-agar is that it does not retain fluid in the body.
- 100 grams of erythritol. It is a natural sweetener. If the apples are sour, then you can add more.
- 150 ml water
- 1 protein
The first thing to do is to soak the agar-agar in water.
Once you have your applesauce ready, let it cool down a bit. Meanwhile, add agar-agar, 70 grams of sweetener to the raspberry puree and bring to a boil. Also let cool. Beat one protein with the rest of erythrol and add to the cooled applesauce. Beat for 2 more minutes. Then gently mix the mass with berry puree and whisk again. We leave the mass to cool slightly, and then put it into molds.
Curd marshmallow
This pp marshmallow is a real storehouse of proteins. BJU- 14/0/2 and 67 calories per 100 grams. This recipe is really worth including in your proper nutrition.- Cottage cheese will need fat-free. Take about 400 grams.
- 200 ml of milk. Here we will use not skimmed, but regular milk of 2.5% fat.
- 1 tablespoon gelatin
- sweetener
- Cooking a curd diet dessert is easy! Beat the cottage cheese with the sweetener with a blender until a homogeneous mass is obtained. If you want to add color to your marshmallows, you can add some of any berries. For this dessert, gelatin will be soaked in milk, not in water. Follow the instructions on the gelatin packet exactly. When gelatin is ready, gently mix it with cottage cheese. Pour into molds and put in the refrigerator.
PP marshmallow from apples at home
You can also make marshmallows from apples. There are only 60 calories per 100 grams of this marshmallow. BJU - 4 / 0.3 / 10.
- Apples. We will need about 1 kg of ripe and tasty apples. It is best to use Antonov apples, as they have a high content of pectin. They should first be washed, peeled and cut into thin slices. Put them in the oven for 15 minutes. Then grind the apples in a blender until puree.
- Protein. We will be using a lot of this ingredient. We will need as much as 180 grams, so use a kitchen scale for accuracy.
- 20 grams of gelatin
- Sweetener. In this recipe, we will use a natural sugar substitute - agave syrup.
To get started, prepare the gelatin, to do this, just follow the instructions on the bag. On average, gelatin will take about 10 minutes to swell well. Whilst the gelatin swells, beat the egg whites to peaks. Carefully add gelatin to warm applesauce, then add this mass to the proteins. Just do it in several steps. We also put agave syrup there and mix everything well. It remains to put the marshmallows in molds and send to the freezer for 20 minutes.
Zephyr with gelatin
You can also prepare dietary marshmallows on gelatin alone. This low-calorie recipe is in great demand among all those who are losing weight. The calorie content of this marshmallow is only 35 calories per 100 grams. BZHU 7/0/4.
- 250 ml of water. Divide into 100 and 150 ml in two separate containers.
- 25 grams of gelatin. Since this is our main ingredient, we will use it a lot. Use instant gelatin.
- 1 protein
- Any sweetener of your choice.
- A pinch of citric acid
- A little vanilla for flavor.
Soak gelatin in 100 ml of cold water and wait until it swells. In the meantime, put 150 ml of water on the fire, put any sweetener of your choice there. As soon as the water starts to boil, add gelatin to it and stir constantly until the gelatin is completely dissolved. Beat the protein to white peaks and add citric acid and vanillin to it. Gently mix the resulting mass with gelatin. We spread the marshmallows on a baking sheet with a spoon or a pastry syringe.
Marshmallow on stevia
You can also prepare marshmallows on the natural sweetener stevia. There are only 50 calories in 100 grams of this dessert. BJU - 5/0.32/6
- Any berries. We will use currants. We need 300 grams.
- 15 grams of gelatin
- Stevia to taste
Soak gelatin in water. Grind the berries and rub through a sieve. Put the resulting berry puree on the fire and add stevia to your taste, bring to a boil. Add the swollen gelatin to the puree and stir until completely dissolved. Don't forget to chill the mass. Now you need to thoroughly beat the berry mass with a mixer. You will need at least 10 minutes to get a thick and fluffy mass. Transfer to molds and place in the refrigerator.
Zephyr on fit parade
Phytaparade is another popular sweetener that is convenient to use when preparing diet marshmallows. There are only 52 calories in 100 grams of this dessert. BJU - 5/0.32/7
- 3 pears. Wash, peel, bake in the oven or microwave and beat with a blender until a fruit puree is obtained.
- 3 egg whites.
- 20 grams of dry gelatin.
- Fitparad. 4 sachets or to taste
50 ml water
Pour gelatin with warm water and let it brew. Then put on the stove, add phytaparade, vanillin and, stirring, bring to a boil. Whisk the egg whites to white peaks and gently add the pear puree to them, stirring constantly. Then pour gelatin into the apple mass, mix and pour into a silicone mold. Let cool and cut into cubes.
Diet berry marshmallow
The calorie content of this diet marshmallow is only 57 calories. BJU 5/0.32/7
- 200 grams of berries. We will be using strawberries in this recipe, but you can substitute any other berry you like. You don't have to use fresh strawberries, you can substitute frozen ones.
- 15 grams of gelatin
- Any sweetener to taste.
- Lemon juice. Use half of one lemon.
Grind the berries with a blender until a homogeneous puree is obtained. Add gelatin and leave for a few minutes to swell. We also put a sweetener and lemon juice in the berry puree. We put the marshmallows on a small fire and cook until the gelatin is completely dissolved. Remove from fire and let cool. Now you need to beat our marshmallows with a mixer. Do this at high speed so that the mixture expands faster. We spread the pp marshmallows in a mold and leave for a couple of hours.
Fruit salad with marshmallow
A fruit salad with marshmallows will also be an ideal low-fat dessert. This dessert is especially good in summer, when you want light and low-calorie delicacies.
So, you will need:
- PP marshmallow. You can use any marshmallow from our recipes.
- Any fruit. It is good to use ripe pears and grapes. But here the choice is entirely yours!
- Yogurt. Use only natural yogurt, no added sugar or other additives.
- Any honey.
To begin with, we are preparing a dressing for our fruit salad with marshmallows. Just mix yogurt with honey and stir well.
Cut the marshmallow into pieces. Put a layer of marshmallows on the bottom of the container, pour over with yogurt and then lay out a layer of fruit. We constantly alternate layers of marshmallows and fruits, thoroughly watering each layer with yogurt! Our fruit salad with marshmallows is ready! The calorie content of this pp dessert will depend on which fruits you used and in what quantity. Don't forget to weigh all the ingredients before cooking!
Diet marshmallows are a great option if you're on a diet or a healthy diet. Due to the low calorie content, you can include this dessert in your menu at least every day. Be sure to try our marshmallow recipes, enjoy yourself and treat your family and friends!
For marshmallows, according to GOST, it is proposed to take 4 apples, bake and beat them in mashed potatoes with sugar. In this recipe for how to make marshmallow apple jam, I just skipped those steps to cut down on the cooking time.
Preparation description:
Here is a very tasty and healthy dessert. Zephyr is prepared on the basis of agar-agar. This natural gelatin is practically not absorbed by our body, but it gives a feeling of satiety and speeds up metabolism. Agar-agar, unlike gelatin, should be boiled. You need to work with it quickly, as it freezes already at 40 degrees. This is its only drawback, which turns into a virtue: dishes with it do not melt at room temperature.
I cooked marshmallows for the first time in my life. I always thought that this is a difficult process that I can not do, but it was interesting to try. And I did it! Therefore, do not put off this recipe for a long time, but try it now! Have fun in the kitchen!
Ingredients:
- Apple Jam - 250 Grams
- Protein - 1 Piece
- Agar-agar - 4 teaspoons (without a slide)
- Water - 150 milliliters
- Sugar - 400 Grams
- Vanillin - 1 Pinch
Servings: 20
How to make Marshmallow Apple Jam
Be sure to prepare the work surface in advance for piping marshmallows and a pastry bag. Line two baking sheets with baking parchment. Since then you will not have enough time for this, because agar-agar solidifies quickly enough at room temperature.
Prepare all the necessary ingredients.
Soak agar-agar in cold water for an hour.
Then bring the mass to a boil. Add sugar and vanillin, stir, bring to a boil and boil for 5-10 minutes over low heat, so that a thin thread stretches behind the spoon taken from the syrup, which quickly hardens.
Remove syrup from heat.
Beat apple jam with egg white until fluffy light mass for 5 minutes.
Whisking constantly, add the hot syrup in a thin stream. Beat for 7 minutes until the mass holds its shape.
Fill a pastry bag with the warm mixture and quickly pipe the marshmallow onto the parchment paper. I got 52 halves for two baking sheets. Put the baking sheets with marshmallows to harden in a dry place for 1 day.
Then sprinkle the marshmallows with powdered sugar, fold in 2 halves and serve.
Bon Appetit!
A delicate, fragrant delicacy can be prepared at home - apple marshmallows! With gelatin, agar-agar, you will get a real gourmet treat!
From the very beginning I want to say that homemade marshmallows can never be compared with those sold in the store. This is an unusually airy, soft as a cloud, moderately sweet dessert with a hint of apple. Try to cook, because it's easier, simple, step by step recipe will help.
- Apple puree-250g
- Protein-1pc
- Water-150gr
- Sugar-400g
- Agar-8gr
- Powdered sugar for boning
Bake the apples in the oven until soft, first remove the middle. Beat the pulp of a baked apple with a blender or grind through a sieve until a homogeneous puree is formed. Beat the egg white with the cooled applesauce.
In parallel: pour 350 g of sugar into 150 g of water, boil the syrup to 80 degrees. When the syrup reaches a temperature of 80 degrees, mix the agar with 50 grams of sugar, and lead a thin stream into the syrup. Boil the syrup to a temperature of 110-113 degrees.
After whipped proteins with applesauce, continuing to beat, we introduce syrup. Beat the whole mixture for 7-10 minutes at a speed higher than average. The mass will increase in volume and cool slightly.
With the help of a piping bag or bag, transfer marshmallows to a silicone mat or parchment. Leave the marshmallow to dry for at least 12 hours. Then glue the suitable halves, and roll in powdered sugar.
Recipe 2: apple marshmallows at home
This dessert has a lot of advantages: firstly, it has an unforgettable taste and tender, and secondly, the marshmallow turns out to be airy and soft, it seems to melt in your mouth. Another plus is that this delicacy is easy and simple to make even for a beginner, and without baking. Be sure to try and please yourself and your loved ones with a real oriental dessert according to GOST, which is many times better than the purchased one!
- Chicken egg - 1 pc.
- Water - about ½ cup
- Gelatin - 1.5 tbsp. (about 25 gr.)
- Sugar sand - 8 tbsp.
- Vanillin - 1 sachet
- Apples - 4 pcs.
Marshmallows will turn out very tasty if you use a quail egg instead of chicken. In addition, they contain a large amount of vitamins and minerals necessary for our body. As for apples, it is preferable to cook from sour varieties, for example, Antonovka. Although this is a matter of taste.
We clean apples from everything superfluous - seeds (they can be fed to birds), peel. Put in the oven for 30 minutes at 180 degrees.
Soak 25 gr. gelatin 50 ml. water and stir to remove lumps. We leave for 20 minutes.
We take out the apples from the oven, cool slightly.
Grind in a blender.
Then through a sieve, but not all at once, but in small parts - smoothly and accurately. It will require patience, a little and strength, but it will pay off in full with a brilliant result!
Let your puree cool down to room temperature.
In the meantime, let's make syrup: 70 ml. pour water into a saucepan, add 200 gr. sugar and put on medium heat.
Gelatin should already swell by this point, heat it in a water bath. Don't forget to stir constantly!
We separate the protein from the yolk (you can make a lot of delicious treats from it), it’s convenient to do this with a special strainer or just lightly tap the egg with a fork or knife and pour from one shell to another, it’s easy.
Gradually introduce the protein into the puree - at first only half, gently beat.
After a minute, add the other half and beat further.
Then we put vanillin and gelatin to the mixture with apples, without stopping to mix thoroughly.
Now add hot syrup - so that the protein is brewed. Remember to stir!
Beat for another 10-15 minutes until thick.
We shift the mass into a silicone mold and put it in the refrigerator for 2 hours. Then we take out and sprinkle with powdered sugar, substituting a strainer. Cut into nice pieces. That's it, now you know how to make homemade marshmallows! Bon Appetit!
Recipe 3: homemade apple marshmallows with agar-agar
- apples (Antonovka or other sour variety) - 4-5 pcs.
- water - 150 gr.
- sugar - 400 gr.
- agar-agar - 8 gr.
- egg white - 1 pc.
We heat the oven to 180ºС.
Wash apples, cut in half, remove core and stem.
Place cut side down on a baking sheet and bake in preheated oven until soft (15-20 minutes).
Let the apples cool and puree in a blender TOGETHER WITH THE PEEL.
Then we rub the applesauce through a sieve to get rid of small particles of the peel.
Mix 50 grams of sugar with agar-agar and set aside to wait in the wings.
In a small saucepan, mix water and 350 grams of sugar, and bring the syrup to 80º over moderate heat.
Immediately after you put the syrup to boil, start whipping applesauce with protein until a fluffy white mass is formed (if there are no berries).
When the syrup reaches 80º, pour agar-agar in a thin stream, continuously stirring with a whisk.
Then, with constant stirring with a whisk, bring the syrup to 110º.
After reaching 110º, remove the syrup from the heat and immediately pour it in a thin stream into the whipping protein mass, having previously reduced the speed to medium speed.
After that, we increase the speed and continue to beat the mass until stable peaks. When you lift the whisk, there should be clear traces of the marshmallow mass.
It is important here not to over-beat the mass, because, firstly, it will begin to settle, and secondly, the agar-agar can freeze before your eyes (the pour point of agar is 40º).
As soon as the mass is suitable, immediately transfer it to a pastry bag with a star nozzle and place the marshmallows on parchment paper.
Leave the marshmallows overnight to harden, and the next day sprinkle with powdered sugar.
Recipe 4: Homemade Apple Marshmallow with Gelatin
- 1 st. applesauce,
- 1 st. Sahara,
- 1 protein
- 1 tsp vanilla,
- 475 g sugar
- 160 ml. water,
- pack of gelatin.
Wash apples under running water. Cut the peel thinly, cut the flesh and boil until tender.
Put the apples in a saucepan and beat them with a blender.
Add sugar and egg white to it.
Shake thoroughly.
Pour sugar into a ladle, add water and boil the syrup until tender. Then, while the syrup is still hot, dissolve the gelatin in it.
Combine applesauce with syrup.
Whisk everything, pour the mass into the mold. When the marshmallow has hardened, remove it from the mold and cut it.
Recipe 5: how to make vanilla marshmallow from apples
- 250 grams of apple puree,
- 250 grams of sugar
- 1 egg white
- vanilla,
- 475 grams of sugar for syrup,
- 160 grams of water
- 10 grams of gelatin.
Immediately peel the apples, cut them, fill with water and boil until soft. You can just bake them in the oven and then use the pulp.
Add vanilla to soft apples,
egg white and beat everything very well with a blender.
In a saucepan, combine 475 grams of sugar with 100 milliliters of water. Let's make syrup.
Add gelatin to it and mix well.
Combine applesauce and sugar syrup. We beat everything very well with a mixer.
Pour the future marshmallow into a square silicone mold and leave it for a day in the refrigerator.
Then cut out with a metal shape hearts. You can make such a delicious marshmallow from apples.
Recipe 6: pink apple marshmallow (with photo step by step)
Marshmallow on agar-agar from applesauce is very tasty and healthy. It is not always possible to buy agar-agar, but if you want, you can look in health food stores or order it on the Internet. It costs not much more than gelatin, it will take 3 times less, and the benefits are much greater.
To prepare marshmallows on agar-agar from applesauce, we need:
- egg white - 1 pc. (I used 2 egg whites).
For applesauce:
- apples (I have pinova, Antonovka is better or hard green ones, for example, Renet Simirenko) - 4-6 pcs. large (weight of peeled apples 400 g);
- sugar - 200-250 g.
For syrup:
- water - 150 g;
- agar-agar - 4 tsp (8 g);
- sugar - 450 g.
I divided the products into 2 parts and prepared 2 types of homemade marshmallows. She made one type of marshmallow only from applesauce, and in the second she added a handful of frozen blackcurrants (heated the currants in the microwave for 2 minutes at full power in a sealed container, then rubbed through a sieve and added to one half of the puree). I give the recipe for a full serving: soak 4 teaspoons of agar-agar in 150 grams of water for 10-30 minutes.
Peel apples (Antonovka is the best option for marshmallows, it contains a lot of pectin, a natural gelling agent), remove the core and cut into quarters.
Add hot syrup with agar in a thin stream to the puree, whisking continuously for 5-7 minutes, or longer - 10-15 minutes, until the mass becomes very dense and keeps its shape. It is important!!!
Immediately, while the mass is still warm, we put marshmallows with an asterisk nozzle through a pastry bag (or through a file, a bag of sour cream, kefir, cutting off the tip) onto parchment paper. A pastry bag should be prepared in advance.
We do everything quickly, because agar seizes immediately, much faster than gelatin.
