Apple marshmallows on gelatin at home. Zephyr apple (GOST)

2) We wash and cut the apples in half, remove the seeds, leave the peel. Place on a baking sheet lined with parchment paper, cut side down.

Bake in the oven for 30 minutes until soft.

3) Grind them with the peel through a sieve. Before this, you can additionally grind with an immersion blender. We make puree. Let it cool down completely.

4) Soak gelatin in cold water. The dishes must be resistant to high temperatures. Let it swell for 20 minutes

5) Pour water into a container with a thick bottom and pour sugar. We cook the syrup without disturbing it! After boiling on a minimum heat, cook for about 7-10 minutes until a viscous state.

6) In parallel, start beating applesauce at medium speed.

We add the protein in 2 runs, beating already at maximum speed for an increase in volume and thickening.

7) Dissolve gelatin in a water bath. Do not bring to a boil, otherwise it will lose its properties.

8) When the syrup is ready, pour it in a thin stream to the whipped mass while whisking at high speed. At first, the mass will become thinner, but as soon as it cools down, it will thicken again. For faster cooling, you can put the pan with the whipped mass in cold water.

9) Following the syrup, pour gelatin in the same way. Whip for a few more minutes. At the very end, I add a quarter teaspoon of baking soda. This will speed up the thickening process.

10) Let the mass stand for 5 minutes. The more it cools, the thicker it will become. Therefore, do not wait long, put it on a sheet of parchment in any way convenient for you. Put in the refrigerator for 4 hours.

The finished marshmallow turned out to be incredibly airy and light. It literally melts in your mouth. Moderately sweet and very tasty. Not rubber!

If you are not an ardent opponent of gelatin, be sure to try making this marshmallow. You'll like it!
Yield 9 pieces and a half)))

Video:

Time for preparing: PT02H00M 2 hours

Quite often, treats made by unscrupulous entrepreneurs at confectionery factories can cause a lot of trouble to health. They know perfectly well how to make marshmallows, but, in the pursuit of profit, they manage to spoil even such a product that is beneficial to human health.

To avoid harm, show your culinary skills. What do you need for homemade marshmallows? Correct recipe.
The process of making marshmallows from apples at home according to the recipe is not particularly difficult, it takes a little time, and the result will exceed all your expectations. Such a delicious, fragrant, delicate and airy delicacy cannot be found in stores.

To make marshmallows at home, first you need a whipped mixture of:

egg whites,
sugar syrup or molasses
with the addition of one of the gelling thickeners, fillers: agar, pectin.

You can choose any of them, each will only bring health benefits: they bind and remove toxic substances from the body, enrich the cells of the body with natural natural vitamins and mineral elements.

The difference will be noticeable only on the consistency of the marshmallow:

on pectin, the delicacy gets a denser structure;
with agar - light, airy;
gelatin gives an elastic, slightly viscous density.

Attention! To get a delicious healthy treat, you need only natural ingredients. Carefully study the qualitative composition of agar, pectin, gelatin on the label so that they do not contain additives under the letter “E”.

Recipes

How to make apple marshmallows at home with pectin

Ingredients:

sugar - 700 gr.,
delicious puree - a glass,
pectin powder - 2 tbsp. l,
water - 150 ml.,
a little powdered sugar for sprinkling, vanilla sugar for flavor.

How to make marshmallows, steps:

Soak pectin powder in water for an hour.
In applesauce, mix a glass of sugar and vanilla on the tip of a spoon.
Bring the swollen pectin over a slow flame to a boil, completely dissolve, add the remaining sugar, boil for 5 minutes while stirring, barely cool.
Mix with a mixer half of the egg white with mashed potatoes until a light shade appears, then add the remaining half, beat the fruit mass again.
Pour with a thin thread with pectin, not forgetting to mix with a spoon.
Turn on the mixer again, beat the marshmallow mass until thickened.
Lush halves can be formed using confectionery tools, a syringe or a bag.
Place them on parchment paper placed on a tray or baking sheet, sprinkle with powder, leave for a day to dry, then glue the balls.

Homemade delicate marshmallows based on pectin are ready to eat!

How to cook marshmallows at home with agar

Ingredients:

3 fragrant, juicy apples,
500 gr. Sahara,
100 ml of water
2 egg whites
agar - powder: a tablespoon.

Bake apples, remove the skin, stir the pulp.
Shake the puree with 1 protein with a mixer, 250 gr. Sahara.
Dissolve agar in water, boil it slowly for 3-5 minutes.
Pour the second protein into the puree, mix the mixture with a mixer.
In a thin stream, add agar-sugar syrup there, constantly mixing with a spoon.
Run the mixer into the marshmallow mass, whisking it until thick splendor.
Then it is also laid out in half balls on parchment food paper for a day to solidify in the room.

Marshmallow balls are completely airy, almost weightless.

How to make marshmallows at home on pink gelatin from apples and berry jelly

Ingredients:

4 apples
750 gr. Sahara,
2 teaspoons of red currant jelly,
2/3 cup water
1 protein
½ tsp powdered sugar.

How to make a marshmallow

Place gelatin in water for an hour.
Turn baked, peeled apples and jelly with a blender (mixer) into puree with 300 gr. Sahara.
Pour in ½ of the egg white, knead the mass again.
Slowly warming up, dissolve the gelatin until dissolved, add sugar, cook the syrup for 5-6 minutes.
Mix the rest of the protein with the puree, beat well.
While stirring, start slowly filling the mass of puree with gelatin syrup.
With a mixer, mix the marshmallow mixture until it increases.
It is better to plant curly hats on oiled food paper, and be sure to sprinkle pink marshmallows with snow-white powdered sugar.

A day later, they can decorate any festive feast, or serve tea to your beloved relatives.

Why homemade apple marshmallows are better than candy

Zephyr is considered a low-calorie dish, despite the abundance. Why is this happening?

Calorie 100 gr. apple marshmallow, cooked at home, when compared with sweets, is relatively low: 290 - 320 kcal (caramels - 390 kcal or more). In addition, you can eat a huge amount of lollipops, especially sour ones, but marshmallows give saturation literally after two eaten balls.

The only darkening properties of delicacies are risk factors: some people may experience allergies to the products included in its composition. Marshmallow from apples, cooked even at home, with sugar and should not be eaten with obesity,. With caution - for babies, so as not to spoil delicate teeth with caries.

During my childhood, my favorite delicacy was marshmallows and no matter what - simple, chocolate, fruity ... My parents often went on business trips and brought sweets for me. The most desirable was the marshmallow. And now, having become an adult and my mother herself, I wonder - why is the taste from childhood the most memorable? After all, there were no additives, flavorings, preservatives, newfangled agars then. Cooking technology strictly according to GOST. And the taste was - mmmm, the current generation can no longer recognize it, but you can’t convey it in words. Nostalgia came over me and I bought a pink marshmallow, as they say, take my soul away. She took a bite and put it aside - not that. Perhaps I am picky, but for myself I have long concluded that everything that is cooked at home is much tastier than the purchased one. This is not a mass production for the consumer, but a piece goods for loved ones. I have been collecting culinary recipes for a long time and I have a recipe for making marshmallows from apples. Sweet lovers, I suggest you watch it step by step with a photo.

Marshmallow from apples at home with agar agar

I will make a reservation right away, you can take any apples, sweet and sour, according to my observations, the Antonovka variety is the best for making marshmallows. They are large, juicy, one apple is almost 100 grams. And I decided on agar-agar. One must also find out what kind of overseas miracle it is and how it is better than gelatin. After cooking once, I knew the difference. Now it's just him. Agar is now sold in large markets or can be ordered through online stores. But without eggs, marshmallows, it seems to me, cannot be cooked, or it will be something else.

Ingredients:

4-5 medium-sized apples;
750g sugar, 400g fruit base, 350g syrup;
150ml warm water;
1 egg white;
8g of agar-agar;
1 tbsp vanilla sugar;
powdered sugar for sprinkling.

How to make marshmallows from apples

Preparing the fruit base. These are apples, sugar, protein. We need fresh, juicy apples. Let's bake them. From this amount, 250 grams of puree should be obtained. Some chefs advise not to bother and buy ready-made baby food. But that's not for me. I see what I cook and how. My fruit, cut into 2 halves, remove the core, leave the skin.
We bake them in the microwave or in the oven at a temperature of 180 ° C for 10-15 minutes. The cooking time depends on the hardness, it is necessary that the pulp is completely baked. We remove it from the skin with a spoon, transfer it to a large saucepan, beat it with a blender or rub it through a sieve. Pour sugar, mix thoroughly and let cool.
When the applesauce has cooled well, add half the protein to it. To split the whites in half, you first need to loosen them a little with a fork. Beat the mass with a mixer, preferably very powerful. The mass should become light and increase in volume. Then add the remaining half of the protein and continue to beat at maximum speed for another 2 minutes. The consistency of the mass will be thick and smooth.
Pour cold water into a saucepan, add agar-agar, sugar and put on fire. Let it boil and cook over medium heat, stirring regularly for 5 minutes. If thin threads stretch behind the spoon, then the syrup is ready. We take it off the stove.
Pour the hot syrup in a thin stream into the apple-egg mass. It will immediately increase greatly in volume and will thicken (this can be clearly seen in the step-by-step photos below). We punch with a mixer for another 5-7 minutes.
The agar solidifies very quickly, 40°C is sufficient. So it's worth hurrying up with the molding. You can use a pastry syringe (bag) or a large mold. I did not begin to deposit marshmallows with a syringe, precisely because of the rapid solidification of the agar. Instead, I lined the bottom of the mold with sides with cling film, you can also line it with parchment.
There is no need to cover the top with anything, let the workpiece dry. We leave the form with the future marshmallow in a warm room overnight to stabilize. In the morning you will see a crispy crust on the surface.
Sprinkle the marshmallows with powdered sugar, cut into squares directly in the form. Or turn over on parchment paper previously sprinkled with sugar, remove the cling film and cut into different shapes. Dust this side again with powdered sugar. You can roll them completely in powder and store them in a vase, if you can ...
We store in a container, sprinkled with a little powdered sugar.

I did not add dyes, even food ones. You can tint with berry juice. But I am for the purity of the experiment. I succeeded 100%

Here is a recipe. The marshmallow turned out to be very tender, it just melted in the mouth and everyone liked it without exception. So you too - cook, enjoy, pour tea, coffee and allow yourself this little joy - homemade apple marshmallow.

Do you like sweet things? Do not answer, because we know - of course, yes! It is impossible not to love sweets not only for the taste, but also for the mood that rises to heaven thanks to a candy or a cookie. One of the most "dietary" sweet options is marshmallows. It is light and airy not only in consistency, but also in calorie content. The fact is that, unlike cakes and sweets, there are no fats in marshmallows, but there is pectin, calcium, phosphorus and dietary fiber that help digestion, which normalize bowel function.

There are store-bought products, it is difficult to understand what they are made of. Marshmallow is one such example, and the thought of abuse of industrial technology or chemical additives immediately arises. However, in reality, everything is very simple and it will not be difficult for you to cook store-bought marshmallows at home! Marshmallows are based on gelatin, which makes the dessert so weightless. However, if you are preparing a dessert at home, you can make it according to another recipe, for example, based on cream or fruit. However, no matter what recipe you choose, the resulting dish will turn out delicious and tender, like a cloud!

Homemade marshmallows - preparing food and dishes

Curiously, marshmallow is a French delicacy (from French this word can be translated as “light wind”), which the culinary specialists have remade from our Russian marshmallow. Therefore, the recipe for making marshmallows and marshmallows is very similar.

Homemade marshmallows are easy to make, but in terms of taste, they will not be inferior to those sold in the store. You will need gelatin, sugar or powdered sugar, vanilla - if we are talking about the usual marshmallows, which we are used to seeing in the store. But marshmallows can also be made from fruits. In this case, you will need apples (the most common dessert base), strawberries, currants, raspberries.

How to cook dessert? There are several options. You can leave the dessert in the refrigerator - then it will be more creamy, with a slightly moist center. Such a marshmallow will resemble marshmallow. Another option is to let the marshmallow dry in the fresh air or dry it a little in the oven. Then such a homemade marshmallow in taste will be comparable to a store-bought delicacy, only it will turn out to be more weightless and light.

Homemade marshmallow recipes:

Recipe 1: Homemade Marshmallow

Let's prepare marshmallows according to a very simple recipe based on gelatin and sugar. This recipe does not require baking or complex manipulations, but you will have to wait a day before you can enjoy ready-made homemade marshmallows. The resulting dish will be very similar to marshmallow.

Gelatin 25 grams
Sugar 300 grams
Soda 1 teaspoon
Vanillin

Gelatin pour half a glass of water, preheated. Leave it to swell.
Mix half a glass of water with granulated sugar and put the mixture in a saucepan on fire. It takes about eight to ten minutes to boil the syrup.
Pour the swollen gelatin into the syrup and stir.
Remove the liquid from the heat and start whisking with a mixer. Beat for seven minutes.
Add citric acid. Beat five more minutes.
Now it's the turn of soda and vanilla. Add more vanillin if you want a dessert with a bright vanilla flavor. Beat the mass for another four minutes.
The finished white thick mass must be laid out on the form. Take a container with edges, grease with oil and cover with parchment paper. If you use a silicone mold, you can do without paper, but you also need to grease it with oil, otherwise you will not be able to remove the marshmallow without damaging its appearance.

Pour the mass into the mold and leave for a day in the refrigerator. After this time, take out the marshmallow by cutting it with a knife. Roll each piece of treat in powdered sugar so that the marshmallows do not stick to each other.

Recipe 2: Homemade marshmallows on fruit jelly

This recipe is simpler than the previous one. Using this cooking method, you can make homemade marshmallows with any taste - depending on which jelly you take. It is fruit jelly that will be the basis of the delicacy.

Fruit jelly 1 pack
Gelatin 10 grams
Sugar 140 grams
Powdered sugar

Pour the fruit jelly from the package with water at room temperature (about half a glass). Stir and leave for 10 minutes.
In a separate container, fill the gelatin with water and leave to swell.
Put the mixture on fire, add sugar, mix. Once the mixture boils, remove from heat. Cool to room temperature.
Add the swollen gelatin to the sugar mixture. Start beating with a mixer. You need to beat for about 15 minutes until you get a thick white mass.
Take a form, cover it with parchment (if the form is metal), grease with oil and pour the resulting mass into it. Leave the marshmallow for a day in the refrigerator, then cut it with a knife, sprinkle each piece with powdered sugar and serve.

Recipe 3: Homemade Marshmallow with Gelatin Baking

We already know how to make homemade gelatin-based marshmallows, but in the previous case, we considered the option when marshmallows are cooked without baking. The downside of this method is that you have to wait a long time for dessert, the whole day! Thanks to this recipe, we can prepare a dessert in just one hour.

Packing gelatin (20 grams)
Sugar 3 cups
Water 1 glass
Citric acid 1 teaspoon
Soda 1 teaspoon
Powdered sugar

Pour gelatin with water and leave to swell for ten minutes.
At this time, we cook syrup from sugar and water. As soon as the mixture of sugar and water boils, pour gelatin into it, remove from heat and quickly begin to mix with a mixer. We interfere for about seven to ten minutes.
Add citric acid, mix for another four minutes.
Add soda and vanilla. Stir for another four minutes.
Moisten the baking sheet on which you will bake marshmallows with water.
With a spoon, and preferably with a confectionery syringe, spread the mass in portions on the deck.
Put the marshmallows to dry in the oven for thirty to forty minutes at a temperature of 120 degrees.
Connect the resulting marshmallow halves and roll the product in powdered sugar.

Recipe 4: Homemade Strawberry Marshmallow

The recipe for such homemade marshmallows can be tried out in the summer, when ripe red berries are on sale.

Strawberries 480 grams
Sugar 180 grams
Egg white 6 pieces
Gelatin 1 tablespoon
Vanilla

Pour gelatin with water and leave to swell.
Wash strawberries and puree through a sieve.
Pour sugar into strawberry puree and cook for about seven minutes on the stove until thickened.
Egg whites need to be cooled, then beat with a pinch of salt in a thick foam.
We mix the proteins with the cooled strawberry puree, add gelatin and mix again with a mixer for about six to seven minutes.
Spread the mass on a baking sheet moistened with water and leave for several hours.

Recipe 5: Homemade Apple Marshmallow

This is another option for making homemade marshmallows with fruits, only this time the dessert will be based on apples. Apples should be well baked in the oven, then the finished dessert will be very tender and regular in shape.

Protein from fresh eggs 1 piece
5-6 medium apples
Cream 300 ml (fat and thick)
Sugar 1.5 cups
Citric acid 1 teaspoon

Wash the apples, clean them from the tails and the middle, and then bake them in the oven. Grind the baked chilled apples through a sieve.
Beat the chilled egg white for about five to six minutes with a pinch of salt, then add applesauce, citric acid and sugar to it. Continue whisking for another 5 minutes.
In a separate bowl, whip the cream on medium speed. We combine them with the apple mass and mix with a spoon.
We lay out the resulting mass in molds and let it cool in the refrigerator.

Recipe 6: Homemade lemon-apple marshmallow

If you liked marshmallows from the previous recipe, then this variation of homemade marshmallows will not leave you indifferent either! Try making lemon-apple marshmallow with gelatin.

Sugar 200 grams
Lemon juice 1.5 teaspoons
Egg white 6 pieces
Sweet apples 5-6 pieces
Gelatin 1 tablespoon

Wash the apples, remove the middle and bake on a dampened baking sheet. Pass through a sieve and purée them.
Transfer the puree to a saucepan and put on fire. Add sugar and cook until mixture thickens.
Pour gelatin with water and let it swell.
Beat the egg white with a mixer until thick. Enter it into the chilled puree and mix with a mixer.
Add lemon juice and swollen gelatin, mix.
Spread the resulting mass into molds and leave to dry in the fresh air. Moisten molds with water first.

Recipe 7: Homemade Berry Marshmallow

A delicious "summer" marshmallow will take you to the most desirable time of the year. This is another of the options for preparing a fruit treat, only this time we will take blackcurrants and raspberries for the base of the dish. The peculiarity of this recipe is that we will serve marshmallows not just like that, but in the form of cakes on a biscuit.

Cream fat and thick 400 ml
Sugar 170 grams
Currant 1 cup
Raspberries 1 cup
Lemon zest
Lemon juice 1.5 teaspoons
Thin biscuit or cookie base

Wash the berries and grind through a sieve (or chop with a blender).
Take two containers of different diameters. Pour ice into a larger container, pour cream into a smaller container. Beat the cream in the cold with a mixer at medium speed until it turns into a thick mass.
Add sugar, lemon juice, zest, berry puree to the cream. Stir with a spoon.
Put the resulting mass into a silicone mold and refrigerate for three to four hours.
To make the marshmallow easy to remove, dip the mold in cold water, then turn it over. Serve the finished treat by cutting it into pieces and laying it on pieces of biscuit or cookies.

If you are making homemade marshmallows using egg white, then know that it will whip up much more magnificently if you add a pinch of salt. In addition, there should be no liquid in the container where the proteins are whipped, and put the protein in the refrigerator for at least a few minutes before whipping.
The prepared dessert should be stored exclusively in a dry and not warm place.
Do not forget to roll the finished homemade marshmallows in powdered sugar - this must be done so that it does not stick together during storage.
Marshmallows can also be made in glaze. To do this, combine cocoa, sugar and water, boil the mixture in a saucepan. Dip marshmallows into the resulting glaze and put it in the refrigerator.
Homemade marshmallows can be used as a cream base for a cake, especially if you make it with cream.
Replace one-fourth of the sugar in the recipe with molasses and then you will extend the "life" of the marshmallow by a week. When dried, such a marshmallow will have a tender and airy center.
If you are preparing marshmallows based on apples, then the most suitable variety is Antonovka. The puree should be thick, then the finished marshmallow will keep its shape for a long time.
Another secret to the perfect marshmallow shape is the long whipping of the ingredients. Do not regret not silt, not time! That is why each step in the recipe has its own time definition for how many minutes you need to beat the ingredients with a mixer. In addition, the mass should be of an ideal homogeneous consistency, no matter what components you use - fruit or gelatin with sugar.

I often have a desire to eat something sweet. And about my desire, I often run to the store for sweets or chocolates. But sometimes, when I have the mood and desire, I make something sweet myself, and then I eat it with pleasure. Today I will tell you how to make marshmallows from apples at home with gelatin and then a step-by-step recipe with a photo. Of course, it is much more pleasant to buy sweets in the store, but they do not taste like what you make yourself.

For a long time I did not dare to cook apple marshmallows at home, but curiosity still got the better of me, especially after I got marshmallows. Inspired by my small successes, I decided to go further.

Unfortunately, this time I didn't like the result. No, the marshmallow itself turned out to be delicious, tender and very airy, melting in your mouth. But then I expected something completely different, I wanted to achieve such a taste as that of a store-bought marshmallow. Unfortunately, the difference is very big. I don’t know, maybe I did something wrong, but I tried to follow the recipe I liked exactly.

How to make marshmallows from apples with gelatin recipe with photo

Products:

Apples - 4 large (sour varieties)
Sugar 200 grams
Water - 120 ml. (50 ml for soaking gelatin and 50 ml for sugar syrup)
Gelatin - 25 gr.
Egg - 1 pc.

A step-by-step recipe for making apple marshmallows with a photo at home

Immediately pour gelatin with water, let it swell.

Next, you need to prepare applesauce. To do this, wash the apples, remove the core and put on a baking sheet lined with foil or parchment paper. We send apples to a preheated oven to 220C for 20 minutes.

Put the baked apples in a deep bowl and beat with a blender.

Now rub the resulting mass through a sieve.

When I was looking for a marshmallow recipe on the internet, I met conflicting information. On some sites and in videos, it was recommended to remove the skin from apples, on other sites, on the contrary, they assured that this should not be done, since the peel contains substances that allow the future marshmallow to get the desired consistency and shape. I decided not to peel. And now it seems to me that the skin still had to be removed, since hard particles are felt in the marshmallow, despite the fact that I chopped the apples with a blender and then rubbed them through a sieve.

You can add vanilla sugar to the resulting applesauce, mix and set aside for now, the path cools.

In the meantime, you need to prepare the syrup and dissolve the gelatin.

Pour 70 ml into a saucepan. water and pour 200 grams of sugar and put on fire. Cook the mass over medium heat for 5-8 minutes. In general, you need to boil the syrup until the effect of a soft ball. Checking the readiness of the syrup is easy. To do this, pour a little syrup with a spoon into cold water and try to make a ball out of it with your hands. If the ball is easily molded and does not spread, then the syrup is ready.

While the syrup is cooking, you can dissolve the gelatin in a water bath until smooth. You can not bring gelatin to a boil, otherwise it will lose its properties.

Beat applesauce a little with a mixer.

Add the egg white to the puree and beat the mixture until it becomes fluffy. The mass will increase slightly in volume.

Without stopping to beat the mass, you need to pour in a thin stream of sugar syrup. You need to beat until the mass has completely cooled down.

Continuing to beat the mass, pour in the gelatin in small portions and beat for another 5 minutes.

Now the resulting mass can be transferred to a pastry bag with an asterisk nozzle and squeeze the marshmallow of the desired shape onto a pre-prepared form covered with parchment. To be honest, I didn’t really want to mess with all this, then wash the bags. Yes, and for some reason I don’t know how to use pastry bags quite accurately, I’ll definitely get all smeared. Therefore, I covered a large form with oilcloth, poured the resulting marshmallow mass into it and put the form in the refrigerator for several hours (at least two hours). At the end, I simply cut the resulting mass into equal squares.

That's all, marshmallow from an apple with gelatin is ready, as you can see, it's not so difficult to cook it at home. But still, it worries me why the taste is different from the store. Although homemade marshmallows are more delicate and airy, they just melt in your mouth. Very tasty. Enjoy your meal!