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How to make apple marshmallows with gelatin. Marshmallows at home: the best recipes

A delicate, aromatic delicacy can be prepared at home - apple marshmallows! With gelatin and 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, cloud-soft, moderately sweet dessert with an apple flavor. Try to cook it, it’s as simple as that, a step-by-step recipe will help.

Applesauce-250g
Protein-1 piece
Water-150g
Sugar-400g
Agar-8gr
Powdered sugar for rolling

Bake the apples in the oven until soft, removing the centers first. Beat the baked apple pulp with a blender or grind through a sieve until a homogeneous puree is formed. Beat the egg white with the cooled applesauce.

At the same time: pour 350 g of sugar into 150 g of water, cook the syrup to 80 degrees. When the syrup reaches a temperature of 80 degrees, mix the agar with 50 grams of sugar and pour into the syrup in a thin stream. Boil the syrup to a temperature of 110-113 degrees.

After whisking the egg whites with applesauce, continue whisking and add the syrup. Beat the entire mixture for 7-10 minutes at above medium speed. The mass will increase in volume and cool slightly.

Using a pastry bag or bag, pipe marshmallows onto a silicone mat or parchment. Leave the marshmallows to dry for at least 12 hours. Then glue the appropriate halves together and roll in powdered sugar.

Recipe 2: homemade apple marshmallows

This dessert has a lot of advantages: firstly, it has an unforgettable and delicate taste, and secondly, the marshmallow turns out airy and soft, it seems to melt in your mouth. Another plus is that this delicacy can be easily and simply made even by a beginner, and without baking. Be sure to try and please yourself and your loved ones with a real oriental dessert, which is many times better than store-bought!

Chicken egg – 1 pc.
Water – about ½ cup
Gelatin – 1.5 tbsp. (about 25 gr.)
Granulated sugar – 8 tbsp.
Vanillin – 1 sachet
Apples – 4 pcs.

Marshmallows will turn out very tasty if you use a quail egg instead of a chicken egg. In addition, they contain a large amount of vitamins and minerals necessary for our body. As for apples, it is preferable to prepare them from sour varieties, for example, Antonovka. Although this is a matter of taste.

We clean the apples of everything unnecessary - seeds (they can be fed to the birds), peel. Place in the oven for 30 minutes at 180 degrees.

Soak 25 gr. gelatin 50 ml. water and stir to remove lumps. Leave for 20 minutes.

Remove the apples from the oven and cool slightly.

Grind in a blender.

Then through a sieve, but not all at once, but in small parts - smoothly and neatly. It will require patience, a little effort, but it will pay off in full with brilliant results!

Cool our puree to room temperature.

In the meantime, let's make syrup: 70 ml. pour water into a saucepan, add 200 g. sugar and place on medium heat.

The gelatin should have swollen by this point; heat it in a water bath. Don't forget to stir constantly!

We separate the white from the yolk (you can make a lot of delicious things from it), it’s convenient to do this with a special strainer, or just lightly hit the egg with a fork or knife and pour from one shell to another, it’s not difficult.

Gradually add the protein to the puree - first only half, beat gently.

After a minute, add the other half and beat further.

Then add vanillin and gelatin to the mixture with apples, constantly stirring thoroughly.

Now add hot syrup so that the protein is brewed. Remember that you need to stir!

Beat for another 10-15 minutes until thick.

Transfer the mixture into a silicone mold and refrigerate for 2 hours. Then we take it out and sprinkle it with powdered sugar, using a strainer. Cut into beautiful pieces. That's all, 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.

Preheat the oven to 180ºC.

Wash the apples, cut them in half, remove the core and stem.

Place cut side down on a baking sheet and bake in a preheated oven until soft (15-20 minutes).

Let the apples cool and puree in a blender WITH THE PEEL.

Then rub the applesauce through a sieve to remove small particles of 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 over moderate heat, bring the syrup to 80º.

Immediately after you set the syrup to boil, start whisking the applesauce with the egg white until a fluffy white mass is formed (if there are no berries).

When the syrup reaches 80º, add 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, first reducing the speed to medium speed.

After this, increase the speed and continue beating the mixture until stable peaks form. When you lift the whisk, there should be clear marks of marshmallow mixture.

Here it is important not to overbeat the mass, because, firstly, it will begin to settle, and secondly, agar-agar can solidify before your eyes (agar freezing point is 40º).

As soon as the mixture is ready, immediately transfer it to a pastry bag with a star tip 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 Marshmallows with Gelatin

1 tbsp. applesauce,
1 tbsp. Sahara,
1 protein,
1 tsp. vanillin,
475 g sugar,
160 ml. water,
pack of gelatin.

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.

Beat thoroughly.

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.

Recipe 5: how to make vanilla marshmallows 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, add water and boil until soft. You can simply 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 the syrup.

Add gelatin to it and stir well.

Combine applesauce and sugar syrup. Beat everything very well with a mixer.

Pour the future marshmallows into a square silicone mold and leave it in the refrigerator for a day.

Then cut out hearts using a metal mold. You can make such delicious apple marshmallows too.

Recipe 6: pink marshmallows from apples (with photos step by step)

Marshmallow on agar-agar made from applesauce turns out very tasty and healthy. It’s not always possible to buy agar-agar, but if you want, you can look for it in health food stores or order it online. It does not cost much more than gelatin, you will need 3 times less, but the benefits are much greater.

To prepare marshmallows on agar-agar from applesauce, we will need:

egg white - 1 pc. (I used 2 whites from small eggs).

For the applesauce:

apples (I have Pinova, Antonovka is better or firm green ones, for example, Renet Simirenko) - 4-6 pcs. large (weight of peeled apples 400 g);
sugar - 200-250 g.

For the syrup:

water - 150 g;
agar-agar - 4 tsp. (8 g);
sugar - 450 g.

I divided the ingredients into 2 parts and prepared 2 types of homemade marshmallows. I made one type of marshmallow only from applesauce, and in the second I added a handful of frozen black currants (I heated the currants in the microwave for 2 minutes at full power in a sealed container, then rubbed them through a sieve and added them to one half of the puree). I give the recipe for a full portion: 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 substance), 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 holds its shape. It is important!!!

Immediately, while the mass is still warm, pipe the marshmallows using a star tip through a pastry bag (or through a file, a bag of sour cream, kefir, cutting off the tip) onto parchment paper. The pastry bag should be prepared in advance.

We do everything quickly, because agar sets immediately, much faster than gelatin.

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I very often have a desire to eat something sweet. And in response to my desire, I often run to the store for candy or chocolates. But sometimes, when I am in the mood and desire, I make something sweet myself, and then 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 photos. Of course, it is much more pleasant to buy sweets in a store, but the taste cannot be compared to what you make yourself.

For a long time I hesitated to make apple marshmallows at home, but curiosity still got the better of me, especially after I made marshmallows. Inspired by my small success, I decided to go further.

Unfortunately, this time I didn’t really like the result. No, the marshmallow itself turned out delicious, tender and very airy, melting in your mouth. But I expected something completely different, I wanted to achieve a taste like store-bought marshmallows. 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 photos

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.

Step-by-step recipe for making apple marshmallows with photos at home

Immediately pour the gelatin with water and let it swell.

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

Place 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 came across conflicting information. Some sites and videos recommended peeling 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 obtain the desired consistency and shape. I decided not to peel the skin. And now it seems to me that the skin still had to be removed, since there are hard particles in the marshmallows, despite the fact that I crushed the apples in a blender and then ground them through a sieve.

You can add vanilla sugar to the resulting applesauce, mix and set aside until it cools.

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

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

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

Beat the applesauce a little with a mixer.

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

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

Continuing to beat the mixture, add gelatin in small portions and beat for another 5 minutes.

Now the resulting mass can be transferred to a pastry bag with a star tip and squeezed marshmallows of the desired shape onto a pre-prepared pan covered with parchment. To be honest, I didn’t really want to bother with all this and then wash the bags. And for some reason I don’t know how to use pastry bags completely carefully, I’ll definitely get all dirty. Therefore, I lined a large mold with oilcloth, poured the resulting marshmallow mass into it and put the mold 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, apple marshmallows with gelatin are ready, as you can see, preparing them at home is not so difficult. But it still bothers me why the taste is different from the store bought one. Although, homemade marshmallows are more tender and airy, they simply melt in your mouth. Delicious. Bon appetit!

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.

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.