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How to make homemade marshmallows from apples. Marshmallow with agar-agar at home

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

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

To make marshmallows at home, you first 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 body’s cells with natural vitamins and mineral elements.

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

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

Attention! To obtain a tasty, healthy treat, you only need natural ingredients. Carefully study the quality 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 – 150ml.,
a little powdered sugar for sprinkling, vanilla sugar for flavor.

How to make marshmallows, steps:

Soak pectin powder in water for an hour.
In the applesauce, mix a glass of sugar and vanilla on the tip of a spoon.
Bring the swollen pectin to a boil over low heat until completely dissolved, add the remaining sugar, cook for 5 minutes while stirring, and barely cool.
Mix half the egg white with the puree with a mixer until a light shade appears, then add the remaining half, beat the fruit mixture again.
Pour in the pectin in a thin thread, remembering to mix with a spoon.
Turn the mixer back on and beat the marshmallow mixture until thick.
You can form fluffy halves using pastry tools - a syringe or a bag.
Place them on parchment paper placed on a tray or baking sheet, sprinkle with powder, leave to dry for a day, then glue the balls together.

Homemade soft marshmallows based on pectin are ready to eat!

How to make marshmallows at home with agar

Ingredients:

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

Bake the apples, remove the skin, stir the pulp.
Using a mixer, shake the puree with 1 egg white, 250 g. Sahara.
Dissolve agar in water and boil it slowly for 3 – 5 minutes.
Pour the second egg white into the puree and mix the mixture with a mixer.
Add agar-sugar syrup in a thin stream, constantly mixing with a spoon.
Run the mixer into the marshmallow mass, beating it until thick and fluffy.
Then it is also laid out in balls on parchment food paper for a day to harden in the room.

The marshmallow balls turn out completely airy, almost weightless.

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

Ingredients:

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

How to make marshmallows

Place gelatin in water for an hour.
Use a blender (mixer) to turn baked, peeled apples and jelly into puree with 300 gr. Sahara.
Pour in ½ egg white and knead the mixture again.
Warming up slowly, dissolve the gelatin until dissolved, add sugar, cook the syrup for 5-6 minutes.
Mix the remaining protein with the puree and beat well.
While stirring, begin slowly filling the puree mixture with gelatin syrup.
Using a mixer, mix the marshmallow mixture until it thickens.
It is better to place the curly caps on oiled food paper, and be sure to sprinkle the 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

Marshmallow is considered a low-calorie dish, despite its abundance. Why does this happen?

Calorie content 100 gr. Apple marshmallows, prepared at home, when compared with candies, are relatively low: 290 - 320 kcal (caramel - 390 kcal or more). In addition, you can eat a huge amount of candies, especially sour ones, but marshmallows give you satiety literally after two eaten balls.

The only detrimental properties of the delicacy are the risk factors: some people may develop allergies to the products included in its composition. Apple marshmallows, even prepared at home, contain sugar and should not be eaten if you are obese. With caution - for children, so as not to spoil delicate teeth with caries.

Do you have a sweet tooth? Don't 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 the skies thanks to the candy or cookie. Marshmallows are considered one of the most “dietary” sweet options. It is light and airy not only in consistency, but also in calorie content. The fact is that, unlike cakes and sweets, marshmallows contain no fat, but they do contain pectin, calcium, phosphorus and dietary fiber that help with digestion and normalize intestinal function.

There are store-bought products, it is difficult to understand what they are made from. Marshmallow is one such example, and the thought immediately arises of the abuse of industrial technologies or chemical additives. However, in reality everything is very simple and it will not be difficult for you to prepare store-bought marshmallows at home! Marshmallow is based on gelatin, which is what makes the dessert so weightless. However, if you are preparing 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 tasty and tender, like a cloud!

Homemade marshmallows - preparing food and dishes

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

It’s not difficult to make homemade marshmallows, but in terms of taste it will not be inferior to what is 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 fruit. In this case, you will need apples (the most common base for dessert), strawberries, currants, and raspberries.

How to prepare 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 marshmallows will resemble marshmallows. Another option is to let the marshmallows dry in the fresh air or dry them a little in the oven. Then such homemade marshmallows will be comparable in taste to store-bought treats, only they will be more weightless and light.

Homemade marshmallow recipes:

Recipe 1: Homemade marshmallows

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

Gelatin 25 grams
Sugar 300 grams
Soda 1 teaspoon
Vanillin

Pour gelatin into half a glass of preheated water. Leave it to swell.
Mix half a glass of water with granulated sugar and place the mixture in a saucepan on the fire. You need to cook the syrup for about eight to ten minutes.
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 for another five minutes.
Now it’s the turn of soda and vanillin. Add more vanilla if you want a dessert with a strong vanilla flavor. Beat the mixture for another four minutes.
The finished white thick mass should be placed on the mold. Take a container with rims, grease with oil and line 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 end up not being able to remove the marshmallows without damaging their appearance.

Pour the mixture into the mold and leave it in the refrigerator for a day. After this time, remove the marshmallows by cutting them with a knife. Roll each piece of treat in powdered sugar to prevent the marshmallows from sticking 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 flavor - depending on what kind of jelly you use. 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 the fire, add sugar, stir. Once the mixture boils, remove from heat. Cool to room temperature.
Add the swollen gelatin to the mixture with sugar. Start beating with a mixer. You need to beat for about 15 minutes until you get a thick white mass.
Take a mold, cover it with parchment (if the mold is metal), grease it with oil and pour the resulting mass into it. Leave the marshmallows in the refrigerator for a day, then cut them with a knife, sprinkle each piece with powdered sugar and serve.

Recipe 3: Homemade marshmallows with gelatin-based baking

We already know how to make homemade marshmallows using gelatin, but in the previous case we considered the option of preparing marshmallows 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 dessert in just one hour.

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

Fill the gelatin with water and leave to swell for ten minutes.
At this time, prepare 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 stirring with a mixer. Stir for about seven to ten minutes.
Add citric acid and stir for another four minutes.
Add soda and vanilla. Stir for another four minutes.
Moisten the baking sheet on which you will bake the marshmallows with water.
Using a spoon, or better yet, a pastry syringe, place the mixture in portions on the deck.
Place the marshmallows to dry in the oven for thirty to forty minutes at 120 degrees.
Combine the resulting marshmallow halves and roll the product in powdered sugar.

Recipe 4: Homemade strawberry marshmallows

The recipe for such homemade marshmallows can be tried in the summer, when ripe red berries are freely available.

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

Fill the gelatin with water and leave to swell.
Wash the strawberries and grind them through a sieve into a puree.
Pour sugar into the strawberry puree and cook for about seven minutes on the stove until thickened.
Egg whites need to be cooled, then whisk with a pinch of salt into a thick foam.
Mix the whites with the cooled strawberry puree, add gelatin and mix everything again with a mixer for about six to seven minutes.
Place the mixture on a baking sheet moistened with water and leave for several hours.

Recipe 5: Homemade apple marshmallows

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

1 fresh egg white
Apples 5-6 medium size
Cream 300 ml (fat and thick)
Sugar 1.5 cups
Citric acid 1 teaspoon

Wash the apples, remove the stems and cores, and then bake them in the oven. Grind the baked chilled apples through a sieve.
Beat the cooled egg white with a pinch of salt for about five to six minutes, then add applesauce, citric acid and sugar to it. Continue beating for another 5 minutes.
In a separate container, beat the cream at medium speed. Combine them with the apple mixture and mix with a spoon.
We put the resulting mass into molds and let it cool in the refrigerator.

Recipe 6: Homemade lemon-apple marshmallows

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

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

Wash the apples, remove the centers and bake on a dampened baking sheet. Press through a sieve and puree them.
Transfer the puree into a saucepan and put on fire. Add sugar and cook until the mixture becomes thick.
Fill the gelatin with water and let it swell.
Beat the egg white with a mixer until thick. Add it to the cooled puree and mix with a mixer.
Add lemon juice and swollen gelatin, stir.
Place the resulting mass into molds and leave to dry in the fresh air. Pre-moisten the molds with water.

Recipe 7: Homemade berry marshmallows

Delicious “summer” marshmallows will take you to the most desirable time of the year. This is another option for preparing a fruit treat, only this time we’ll use black currants 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 sponge cake.

Heavy and thick cream 400 ml
Sugar 170 grams
Currants 1 cup
Raspberries 1 cup
Lemon zest
Lemon juice 1.5 teaspoon
Thin sponge cake or cookies as a base

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

If you make homemade marshmallows using egg whites, then know that it will whip up much more fluffy if you add a pinch of salt. In addition, there should be no liquid in the container where the whites are beaten, and before you beat the whites, put them in the refrigerator for at least a few minutes.
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 they do not stick together during storage.
Marshmallows can also be made with glaze. To do this, combine cocoa, sugar and water, boil the mixture in a saucepan. Dip the marshmallows into the resulting icing and place them in the refrigerator.
Homemade marshmallows can be used as a creamy 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 span” of the marshmallow by a week. When dried, such marshmallows will have a soft and airy center.
If you are making marshmallows based on apples, then the most suitable variety is Antonovka. The puree should be thick, then the finished marshmallow will hold its shape for a long time.
Another secret to the perfect marshmallow shape is beating the ingredients for a long time. Do not spare any time! That is why each stage in the recipe has its own time definition, how many minutes you need to beat the ingredients with a mixer. In addition, the mass must be an ideal homogeneous consistency, no matter what components you use - fruit or gelatin with sugar.

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 as needed.
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 mashed 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!

Marshmallow was already known to the ancient Egyptians, who prepared it from honey and marshmallow juice, which has thickening properties. It is no coincidence that the English name for marshmallow marshmallow is translated as “marshmallow.” In Ancient Egypt, only very rich people enjoyed this dessert, as in Ancient Greece. The Greeks loved the light, airy delicacy so much that they named it after the god of the winds, Zephyr. Much later, the recipe was improved by the French, and the dish began to be considered a French invention. But pastila is an original Russian sweet, and in the name, derived from the word “to lay,” you can already guess the method of preparation - fruit puree was rolled out on a baking sheet and dried in the oven. Now all these sweets can be bought in the store, but homemade marshmallows and marshmallows, of course, are tastier and more natural. You probably want to know how to make homemade marshmallows and marshmallows to pamper your loved ones with a new delicacy and surprise your guests. So, let's make marshmallows and marshmallows at home!

What is the difference between marshmallows and marshmallows?

These sweets are a little similar, but are prepared completely differently. Marshmallow is made from fruit puree, which is whipped with egg white or sugar with the addition of cream and thickeners - gelatin, agar-agar, pectin or furcellaran, which is extracted from seaweed. The marshmallows are placed in a mold, lightly dried in the oven or allowed to harden naturally.

Pastille is prepared from fruit and berry puree, whipped with sugar or honey, but without adding gelling components, although some manufacturers add marmalade mass or agar-agar to it. The pastila is simply dried in the oven or in the sun, and then cut into cubes. Marshmallows are softer and airier, while marshmallows are usually denser and harder.

Recipe for homemade marshmallows with gelatin

There are two ways to cook tender - baking at a low temperature in the oven or finishing without baking. In the second case, you will have to wait a day, and not everyone can stand this, especially if you live with a sweet tooth. In the first case, after a little heat treatment, you can enjoy marshmallows right away.

So, for you you will need 25 g of gelatin, 750 g of sugar, vanilla and 1 tsp. citric acid. Pour gelatin into ½ cup of not very hot water and let it swell, and at this time cook sugar syrup and 150 ml of water, to which vanillin should also be added. 10 minutes after boiling, the syrup begins to thicken, and we pour gelatin into it, previously whisked, remove the saucepan from the stove and beat its contents at maximum speed with a blender until the mass becomes white, light and airy. During the beating process, add citric acid or 1 tbsp. l. lemon juice. Some housewives also add a pinch of soda for splendor.

Squeeze the marshmallow mixture out of the pastry bag onto any surface in the form of small cookies. If you put the marshmallows in the refrigerator for 24 hours, they will turn out moist, a little loose and marshmallow-like. By leaving the marshmallows to dry in the kitchen or putting them in the oven for half an hour at 110°C, you will get a light, melt-in-your-mouth dessert.

How to make homemade marshmallows from fresh fruits and berries

For fruit, you can take apples, bananas, cherries, strawberries, pears, currants - in general, any fruit or ready-made fruit jelly. The cooking technology is a little similar in all cases. Gelatin is soaked, fruits and berries are pureed, syrup is boiled, egg whites are beaten, and all this is mixed with gelatin, and then beaten again. Sometimes the recipe also contains whipped cream, which makes the marshmallows creamy and tender. Gelatin, by the way, is not always used, since many fruits contain the natural jelly-forming component pectin.

Let's try to make a classic marshmallow from 5-6 medium-sized apples, 1 egg white, 300 g sugar, 300 g cream (the fattier the better) and 1 tsp. citric acid.

Bake apples, peeled from unnecessary tails and cores, in the oven and carefully rub through a sieve. Beat the egg white well in a blender with a pinch of salt for about 6 minutes. Combine it with applesauce, sugar and citric acid and beat again until the marshmallow mass becomes fluffy. Separately, whip the cream until it becomes thick. Combine the fruit puree with cream, stirring gently until smooth, squeeze the marshmallows out of the pastry bag and let dry.

Homemade marshmallow recipe

Marshmallow is prepared from any fruit and jam, and the preparation process is slightly different from marshmallows. Peeled fruits are simmered for a long time and slowly over low heat, crushed using a blender or sieve, sugar is added, and then cooked a little more until viscosity. The mass is laid out on a baking sheet moistened with water in the form of a layer, dried at room temperature, in the sun or in the oven, cut into pieces or rolled into a roll - it all depends on the imagination of the housewife. In some recipes, the fruit is not boiled, but only crushed with honey or cane sugar.

At home, you can whip it up from jam, preserves, marmalade or fresh berries pureed with sugar. Take 1 liter of thick jam, beat it with a blender and rub through a large sieve. Gradually add egg whites to the jam (3-4 pieces per 1 kg) and continue beating. However, proteins in marshmallows are not a necessary ingredient at all; you can completely do without them. Next, spread the sweet mass on a damp board and form a beautiful layer no more than 1 cm thick, otherwise it will take a long time to dry out. We cover our beautiful marshmallow with gauze and leave it in a dry room for a day, not forgetting to ventilate it, and then dry it in the oven and cut it into pieces of the desired shape. You can immediately dry the marshmallow in the oven in several stages on a baking sheet covered with parchment. You can make a multi-layer marshmallow by coating the layers with whipped egg whites and sugar; Despite the fact that the marshmallow takes a long time to dry, it still remains very juicy with a rich fruity taste.

It is believed that the most delicious is plum, with a pleasant sourness. Many people like marshmallows made from quince, pumpkin and apricots, marshmallows made from pineapples, almonds or lemon. There are very unusual ways to prepare these desserts with wine, carrots, rice, kefir, cornstarch and various spices. It is quite possible that your loved ones will like other recipes, the main thing is to experiment, mix fruits and prepare sweets with your own hands, because they are much tastier than store-bought desserts!

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 amount 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 over 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 bright white, 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.