How to make homemade marshmallows from applesauce. Marshmallows at home: the best recipes

Let's cook for you and me apple marshmallows at home, recipe with photos, which will not only be tasty, but also healthy. We will use all natural products included in it, including dye. I would like to note that no matter what thickener is added to marshmallows, be it agar-agar, pectin or gelatin, it will be useful in its own way. For example, pectin helps remove toxic substances from the body, and also strengthens the immune system and reduces the level of bad cholesterol. Gelatin has a positive effect on joints and the beauty of hair and nails, and agar-agar is good for the thyroid gland, as it is extracted from seaweed.

Now we will learn in more detail which variety of apples is ideal for making homemade marshmallows, as well as what kind of processing the apples need to undergo to make the dessert uniform. It is also important how long you need to cook the apples so that the marshmallows keep their shape. Let’s also find out what egg whites should be like when adding them to applesauce so that the marshmallows are not runny? And so in order:

To make homemade marshmallows, sour apples grown in your country are ideal. For example, the Antonovka apple variety. They contain the largest amount of pectin, which will allow our dessert to harden properly.
To make the structure of the marshmallow uniform, we bake the apples in the oven directly in the skin, but without seeds. Place the apple halves cut side down to allow excess moisture to evaporate. And you need to bake them for at least 30 minutes.
The whites are not added whipped into the pureed applesauce, but only lightly mixed. This is done in two steps.

These are perhaps the main subtleties that it conceals marshmallow recipe. Let's get started.

Marshmallow ingredients

Marshmallow preparation method step by step with photo

Thus, homemade marshmallow recipe, relatively inexpensive, but tastier, more aromatic and healthier than in stores. Bon appetit!

Today we will prepare delicious, natural apple marshmallows at home. Everyone loves this delicacy, but when buying it in a store, we cannot be sure of its naturalness and freshness. Sometimes sweet manufacturers add various flavoring additives and non-natural dyes, which can negatively affect our health and cause allergies.
Homemade marshmallows are very easy to prepare; by preparing your favorite delicacy once a week, you will provide your family with natural sweetness for tea.

Marshmallow is especially useful for a growing body; it is recommended instead of chocolate for preschool and school-age children and teenagers. Of course, everything is good in moderation, and since the body still craves sweets, treat it with a marshmallow.

The approximate calorie content of one marshmallow (weight 30-35 g) is 108 kcal.

Even the most avid dieters can afford 1-2 marshmallows a day.

Despite the fact that marshmallows contain a lot of calories, they do not contain fat, which makes them a healthy product for us compared to pastries, cakes and candies with cookies.

Marshmallows prepared with gelatin help improve the condition of bones, heal wounds, and have a beneficial effect on the condition of nails, hair, skin and joints.

Marshmallows can be made using agar. Agar is a natural plant gelatin, a gelling agent obtained from red and brown algae, it is 10 times stronger than gelatin.
Marshmallow on agar is rich in iodine, calcium, iron and vitamins.

The harm of marshmallows

Marshmallows are good for the body, but this does not mean that you can eat a lot of them. One or two pieces a day will replace your body's need for sweets.

It is contraindicated for obese people.

Fructose-based marshmallows are suitable for diabetics.

Let's start making homemade apple marshmallows.

Recipe for apple marshmallows with gelatin

6 apples
7 proteins
3 tbsp gelatin
1 tbsp sugar
One pinch of citric acid

Soak the gelatin in cold water and leave for 1.5-2 hours. Add warm water and stir.
or microwave until soft, separate the skin and grind with a blender, you can rub through a sieve.

Add sugar and citric acid to the puree and cook, stirring until thickened.
Add gelatin and mix thoroughly, cool until warm.
Beat the egg whites until stiff and add to the applesauce, mixing well.
Place the mixture in a pastry bag and squeeze out the shapes onto a tray lined with parchment paper. You will get a lot of marshmallows, it is better to prepare several trays at once.
Place the marshmallows in the refrigerator for a couple of hours and you can enjoy them.

To color marshmallows, use the juices of chokeberry, cranberry, pomegranate, and blueberry.

Recipe for apple marshmallows with agar

We found out what agara is; you can buy it in a regular store. Marshmallows made with agar are lower in calories than with gelatin.

8 g agar (4 teaspoons)
6 apples
1 egg
800 g sugar

Soak the agar in a glass of cold water.
Place in the oven or microwave to soften. Remove the peel and core from them and grind them with a blender. Add 300g sugar, 1 egg white, beat until foamy
Place the agar on the fire, add the remaining sugar, bring to a boil and boil for 5 minutes. Remove from heat, let cool slightly, pour into puree in a thin stream, stirring constantly.

Immediately put the mixture into a pastry bag and squeeze out the figures onto previously prepared trays with parchment paper. Try to squeeze out quickly, as agar solidifies at 40 degrees.
Delicious apple marshmallow is ready, let it stand for a couple of hours and you can serve it.

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I would like to bring to your attention another video recipe for homemade marshmallows.

Homemade marshmallows are tender, weightless and airy. Just a magical treat. But this magic can be created with your own hands.

The culinary world knows two related types of sweets, created by whipping fruit or berry puree with sugar. These are marshmallows and marshmallows. Their connection is rooted in ancient Russian national cuisine. Then in Russia they made pastille from apple-honey jam and cut it into pieces. It looks like marmalade, doesn't it? But no, this is not marmalade. Another “secret” ingredient was added to the pastille recipe – egg white. It gave the dessert whiteness and a certain lightness.

Five centuries later, this Russian secret became known to French confectioners. And they also added protein to their fruit marmalade, but significantly changed the proportions. This is how snow-white and airy marshmallows were born.

More than a century has passed since then. Zephyr returned to his homeland, but during this time, thanks to innovative culinary inventions, he was greatly transformed. The airy dessert has acquired new colors, tastes and aromas. They began to cover it with sugar and chocolate icing and waffle crumbs, and include nuts, marmalade and candied fruits in the recipe.

Another sweetness has something to do with marshmallows. Marshmallow - sugar lozenges. This delicacy was invented in America. In consistency and content, it really resembles marshmallows, but the airy lightness and whiteness of traditional marshmallows is provided not by protein, but by a combination of grape syrup and corn starch.

Zephyr has a rich pedigree, but we fell in love with it for the taste of childhood. Modern marshmallows have beautiful packaging, but often that’s where their advantages end. Little benefit and a lot of calories. Marshmallows made at home are another matter. Natural products, delicious recipes and mother's love. Let our children have a tasty and healthy “marshmallow” childhood.

5 recipes for making marshmallows

Recipe 1. Apple marshmallows (with gelatin)

Ingredients for apple marshmallows: 500 g of sour apples, 200 gram glass of sugar, 2 teaspoons of vanilla sugar, 1 egg white, 25 g of gelatin, teaspoon of beet juice.

Cut the apples with the skin into two parts, cut out the core and place cut side down on a baking sheet lined with baking paper. Bake for 30 minutes at a temperature not lower than 180 degrees. It is this ratio of time and temperature that will dry out half of the liquid from the apples, which will be unnecessary in the finished marshmallow.
Let's start preparing the gelatin. For marshmallows, agar-agar is usually used. But with strict adherence to the technological process, gelatin will perfectly cope with the mission assigned to it.
Gradually pour 50 ml of water into fresh gelatin (in this order) and stir well. Leave to soak for 20 minutes or more.
Place the baked apples in a blender and blend until smooth. This also needs to be done together with the skin. It contains 10 times more pectin than pulp.
Place the whipped apple mixture in a sieve and grind to separate large pieces from the pulp. Pour vanilla sugar into a smooth and beautiful puree and stir.
Let's prepare sugar syrup. Thanks to him, the marshmallow will receive a delicate, shiny core.
Pour sugar into a saucepan with water (70 ml) and put on fire. Don't interfere! You can only tilt the saucepan in different directions so that the liquid mixes evenly and does not crystallize. Bring the syrup to a boil and then to 118 degrees. It is this temperature that will ensure the smoothness of the syrup and, accordingly, the marshmallow mass.
You can determine the readiness of the syrup using cold water - drop a little syrup into it and taste the curdled drop by touch. Soft elasticity indicates readiness.
Place the swollen gelatin in a steam bath (not a water bath!) and heat it so that it mixes better with the rest of the ingredients.
Beat the applesauce with a mixer (half a minute). It will lighten and be filled with air bubbles.
Separate the white from the yolk and shake lightly with a fork. Add half of the mass to warm applesauce, beat, and then add the other half. Beat the egg whites and puree for several minutes until smooth.
Pour syrup into the apple-white mixture in a thin stream along the sides of the bowl. Don't worry about the whites curdling. At high mixer speed, the syrup will simply brew it. The mass will become airier and denser. Beat all ingredients for 5-8 minutes.
At the end of the process, while continuing to beat, slowly add warm gelatin. The mixture will thicken and set quickly.
Cool the marshmallow mass. To do this, place the bowl in a container with water and ice and continue whisking. As soon as the mass begins to thicken and hold its “cap” shape, remove from the ice bath.
At this stage, the marshmallow mass can be divided into 2 parts, and add a teaspoon of beet juice to one. Mix everything carefully and slowly with a spoon.
Transfer the mixture into a pastry bag with a carved tip and “plant” the plump marshmallows on a parchment-lined board or baking sheet.
The marshmallows should harden in the refrigerator for at least 2 hours.
Fasten the marshmallows together into “roses”. The side with which it was attached to the parchment remained wet and both zifirkas would stick together easily. Sprinkle apple marshmallows with cornstarch mixed with powdered sugar.

Recipe 2. Classic white marshmallow according to GOST

The proportions and process for preparing marshmallows according to this recipe are taken from an industrial technological reference book. According to GOST, it is prepared exclusively from Antonovka apples. It is from this that the puree turns out thick, contains a lot of pectin and gels perfectly.

In industrial production, syrup with molasses or glucose syrup is used. Thanks to this, the marshmallows are stored longer, and the middle does not dry out. Agar-agar enhances the pectin properties of apples, and it is it, and not gelatin, that is added according to the GOST recipe.

Ingredients for classic marshmallows: 250 g applesauce or 4 apples, 250 g granulated sugar, 1 egg white, a bag of vanilla sugar.
For syrup: 475 g sugar, 160 g water, 8 g agar (4 level spoons).

Start the work by soaking the agar in the specified amount of water.
If you don’t have ready-made applesauce, you should start preparing it. To make 250 g of puree, you will need about 400 g of apples.
Cut the sour Antonovka in half, remove the middle and place in the microwave or oven for baking.
Carefully scrape out the baked pulp from the finished apples with a spoon.
Pass the apple pulp through a sieve, or beat with a blender. The puree should have an absolutely uniform consistency.
Pour granulated sugar (250 g) into the warm puree, stir and leave for an hour.
Place the agar and the water in which it was soaked on the stove and boil, stirring continuously. After 2-3 minutes, the agar will dissolve and become jelly-like. As soon as this happens, add sugar (475 g). Cook agar syrup, stirring, over medium heat. Bring it to a boiling point of 110 degrees. If you don’t have a thermometer, you can determine the degree of readiness by dipping a spoon into the syrup. When the thread is pulled behind it, remove the syrup from the cooking surface. It is important not to overcook, otherwise the syrup will become sugary and the agar will lose its gelling properties.
On average, this procedure takes 6-7 minutes. Cool the finished syrup slightly.
Beat applesauce with half the egg whites. After a thick foam appears, add the second part of the protein. Beat the mixture until it begins to lighten and increase in volume.
Pour hot syrup into the fluffy mixture in a thin stream. At this time, you need to beat at the highest speed of the mixer. After a few minutes, the mass will increase and become similar in consistency to meringue. The marshmallow mass should stand undisturbed for 5-6 minutes until it sets slightly.
Fill a piping bag with a toothed tip and pipe marshmallows onto parchment paper.
The marshmallows will set at room temperature within 24 hours. After a day, a sugar crust should appear on its surface. At this stage, the most difficult thing is to protect the marshmallows from premature tasting.

Recipe 3. Zephyr Marshmallow

The name of this marshmallow dessert comes from “marsh mallow,” which translates as “swamp mallow.” The American dessert got this name because lozenges were originally made from marshmallow root, and only in the 50s of the 20th century did they begin to use starch and gelatin in the recipe. Traditionally, Marshmallow is made without applesauce or egg whites.

The range of applications for this type of marshmallow is very wide. It is baked under the grill on a sponge cake, added to coffee and hot chocolate to form foam on their surface. Another delicious dessert is made from Marshmallow over an open fire. Toasted lozenges become caramel-crispy on the outside and chewy on the inside. You can eat them right away, or you can put them together with chocolate between the cookies. This dessert is called Smors.

Ingredients for Marshmallow marshmallows: 400 g sugar, 100 ml water, 30 g gelatin, 2 egg whites (optional without whites), 100 g frozen blueberries, 50 g corn starch, 150 g powdered sugar.

Thaw blueberries. To speed up the process, the berries can be thrown into a saucepan and put on fire for 5 minutes. Rub through a sieve to obtain juice.
Prepare sugar syrup. Pour water into a saucepan, add sugar and cook over medium heat without stirring. When the syrup reaches 118 degrees (check with cold water), turn off the stove.
Soak fresh gelatin in water and let it swell for 15-20 minutes. Then melt it in a steam bath, carefully ensuring that it does not overheat. Gelatin should not be brought to a boil!
Beat the egg whites, one at a time, until light but dense foam appears.
Pour the hot sugar syrup slowly and in a thin stream into the protein mass, without stopping the whisking process at high power of the mixer. Whisk until bowl is almost completely cooled.
Add warm gelatin and stir everything well, but carefully (so as not to damage the fluffiness of the proteins). The mass will be less airy than marshmallow, but viscous and smooth. Divide it into 2 parts and pour 2 tbsp into one. spoons of blueberry juice, stir.
Line a baking sheet with parchment paper and sprinkle with a mixture of cornstarch and powdered sugar. It will prevent the Marshmallow pieces from sticking to the parchment and to each other.
Fill a bag with a cylindrical nozzle with the mixture and squeeze thin “sausages” onto a baking sheet. Also dust the top of the candy with powder and starch.
After two hours, tie some of the “sausages” into knots, and cut some into small sticks.
Serve homemade Marshmallow with coffee or hot chocolate.

Recipe 4. Chocolate marshmallows

Ingredients for chocolate marshmallows: 2/3 tbsp. drinking water, 2 teaspoons of gelatin in granules or leaf (1 sheet), 2 tbsp. spoons of sugar, 2 tbsp. spoons of liquid honey, 100 g of milk or dark chocolate, 3-4 tbsp. spoons of cocoa powder, a pinch of vanillin.

Prepare two large bowls. Place gelatin in one and fill it with warm water. After 3-5 minutes, pour sugar into the bowl. Place the sugar-gelatin mixture in a steam bath. Heat, stirring, until gelatin and sugar melt. Make sure the mixture does not boil! Otherwise, the marshmallows won't harden.
Break the chocolate into the second bowl and place it in a steam bath, where there was a bowl with gelatin and sugar. Melt the chocolate, stirring with a wooden spoon. Do not heat it above 60 degrees.
Cool both bowls, but they should remain warm.
Beat the sweet gelatin mass. As soon as bubbles appear, stirring, add a tablespoon of melted chocolate into it. Add vanilla sugar.
Continuing to stir the mixture with a whisk, pour in honey. If it is sugared, melt it in a bathhouse, like chocolate and gelatin.
Well-mixed masses should also be whipped using a blender. After 7-10 minutes, the mixture will be filled with air bubbles, which is what was required from the blender.
Pour the chocolate mixture into molds or pour into one large tray in a thin layer and refrigerate for 2 hours.
When the chocolate marshmallows have hardened, cut them into squares or diamonds with a sharp knife.
Roll marshmallows in cocoa powder and serve with tea, coffee or compote.

Recipe 5. Marshmallow with raspberries and chili peppers without sugar

Spices and spices will help compensate for the lack of sugar, thanks to which the taste of natural products is enhanced. Don't be afraid of chili peppers. It will not spoil the dessert, but will leave only a light, piquant and very pleasant aftertaste.

Ingredients for spicy raspberry marshmallows: 250 g applesauce, 300 g raspberries, half a chili pepper, 4 teaspoons agar-agar, 1.5 tbsp. spoons of honey, 4 egg whites.

Pour agar-agar into half a glass of water. Leave to swell for 15 minutes.
Place raspberries in a blender and puree until smooth. Pass the raspberry mass through a fine sieve so that not a single grain gets into the puree.
Place applesauce in a saucepan and add chili pepper (without grains), raspberry puree and agar-agar.
Place the raspberry-apple mixture on low heat and cook for 3 minutes.
Unlike gelatin, agar-agar acquires its gelling properties under the influence of high temperature. Gelatin, on the contrary, loses them.
Carefully separate the whites from the yolks and beat into a thick foam, add honey and continue the whipping process. Without ceasing to beat, add hot raspberry-apple puree with agar-agar into the marshmallow mass in a thin stream. In time, the mass should be whipped until it cools and until it triples in size.
Pipe raspberry chilli marshmallows onto parchment paper using a piping bag fitted with a marshmallow tip.
The dessert needs to cool for at least 12 hours.
Serve marshmallows with raspberries and peppers, garnishing them with fresh raspberries and mint leaves.

Delicate, light, airy and weightless like a cloud... In order for homemade marshmallows to live up to these beautiful epithets, you need to listen to the advice of the best confectioners.

Pectin is perhaps the main component, without which marshmallows will not receive the desired structure. Therefore, apples must be taken of the sour variety. Sweet apples will make the marshmallows too wet and they won't hold their shape.
The egg white will whip easier and become fluffier if you cool it and add a gram of salt before this procedure.
The secret to the ideal shape and density of marshmallows is the long process of whipping the components.
The marshmallows should be placed on the paper very quickly, otherwise the mass in the bag will cool and thicken, since agar-agar sets at a temperature of 40 degrees.
Almost any type of homemade marshmallow can be frosted. To do this, combine sugar with water and cocoa and boil. Dip the marshmallows into the resulting glaze and leave them to cool in the refrigerator.
Marshmallow mass can be used as a cream base for cakes and pastries.
A well-made marshmallow has an even, crack-free layer of powder or glaze. When pressed with a finger, it should quickly regain its shape.

Marshmallow... After the birth of this unusually delicate dessert, the expression “melts in your mouth” appeared. And homemade marshmallows, velvety and moist in taste, will also become legendary if you add a pinch of skill and a drop of culinary magic to its recipe. No one will forget such a treat!

Homemade marshmallows are always a tasty, fresh and aromatic product. There are several ways to make marshmallows at home, I suggest using one of the simplest ones and making homemade marshmallows from sugar syrup with gelatin without using egg whites.

My recipe uses gelatin as a forming component, but you can also use agar-agar. In the second case, the marshmallows will turn out a little more tender. The process of preparing the dessert itself is simple and will not take much time, but you will have to wait until the marshmallow hardens to the required state, and this will take a whole day.

From the given quantity of products we got 10 pieces of homemade marshmallows with a diameter of 5 cm.

Recipe for homemade marshmallows with gelatin

Dish: Desserts

Cooking time: 1 hour

Total time: 1 hour 24 minutes.

Ingredients

250 g sugar
75 ml water
10 g gelatin
lemon juice
vanilla

Step-by-step recipe with photos

How to make marshmallows with gelatin at home

1. First, prepare the gelatin. To do this, fill it with water and leave it to swell. After the gelatin has absorbed all the water, warm it up.

2. Now let’s make a syrup by combining water and sugar.

3. Pour the mixture into a saucepan and place it on medium heat. After boiling, cook the syrup for another 10 minutes. It is necessary to obtain a syrup that has a medium consistency, that is, not thick and not liquid.

The heat can be turned off as soon as the syrup begins to acquire a golden hue and flows from the spoon in a thicker stream.

4. Combine the prepared heated gelatin with the syrup, pour in lemon juice, add vanilla sugar and start beating with a mixer at medium speed.

Lemon juice will give the sugar mass a beautiful glossy tint, as well as sourness, since the sugar will make the marshmallows quite cloying.

5. Continue beating the mixture with a mixer until it becomes brightly white; the beating time is 10 minutes. If desired, we now add dye and essence, and for lovers of a natural white hue and taste, you can proceed to depositing the marshmallow mass.

6. To form marshmallows, use a pastry bag or syringe. We put the thickened sugar mass into it and place the marshmallows on parchment paper sprinkled with powdered sugar.

7. Sprinkle a little more powdered sugar on top of the marshmallows through a sieve and leave at room temperature for a day.

Ready homemade marshmallows with gelatin are easily separated from the paper. Serve sweets with tea or a cup of coffee.

If desired, homemade marshmallows can be coated with chocolate glaze.

Calories: Not specified
Cooking time: Not specified

Nowadays, many housewives have begun to prepare various types of sweets with their own hands at home. Firstly, it’s much cheaper, and secondly, at least you know what you’re feeding your household. I cook very often, but in small quantities, because there are so many sweets and I want to try as many as possible. Not long ago, my daughter asked me to buy her marshmallows, and I promised to make it myself. I prepared quite a large number of different recipes for this delicacy, but all of them were not very tasty, and some were almost inedible. I had already given up, but then I came across a simple recipe for homemade apple marshmallows and decided to make it. The process was not difficult and did not take me much time. And within an hour we were sitting at the table and enjoying the amazing taste of marshmallows according to GOST, the taste of which reminded me of my childhood. Now this delicacy will often be on our table. By the way, I want to say that the consistency of marshmallows prepared with the addition of gelatin or agar-agar is different. In the second case, the marshmallows are more successful and tasty. Below I am posting a recipe for making marshmallows with gelatin, since I know that not everyone has the opportunity to purchase agar-agar.
Ingredients:
- 1 tbsp. applesauce,
- 1 tbsp. Sahara,
- 1 protein,
- 1 tsp. vanillin,
- 475 g sugar,
- 160 ml. water,
- a pack of gelatin.

Recipe with photos step by step:

Wash the apples under running water. Cut off the peel thinly, chop the pulp and boil until tender.

Place the apples in a saucepan and beat them with a blender.

Add sugar and egg white there.

Pour sugar into a ladle, add water and cook the syrup until tender. Then, while the syrup is still hot, dissolve the gelatin in it.

Combine applesauce with syrup.

Whisk everything, pour the mixture into the mold.
When the marshmallows have set, remove them from the mold and cut them.

As you can see, cook