Homemade marshmallows with apples - step-by-step recipe with photos

Friday, October 9, 2020

The most delicate sweet delicacy, a fragrant snow-white dessert that simply melts in your mouth... Literally a couple of years ago I didn’t even think about making marshmallows at home. But the kids love him so much! Now we no longer buy marshmallows in the store - I make them myself without any problems.

The homemade marshmallow recipe that I decided to share with you today is made with applesauce. For this dessert, choose sweet and sour winter apples (for example, Antonovka, which contains a lot of pectin). I just have some late ones, I don’t know the variety, but they are dense, juicy and bake well and then gel.

In general, there are many subtleties and nuances of making marshmallows at home, but there are only two main ones. First of all, this is the presence of agar-agar. I have never tried making marshmallows using gelatin or pectin, so I can’t say anything about this. Well, the second thing is a sufficient degree of density of the marshmallow mass. That is, you must make sure that before planting it holds its shape perfectly and does not flow.

If you (like me) love to experiment, you will probably enjoy my humble selection of marshmallow recipes. I definitely suggest you try it

Cooking step by step:

The homemade apple marshmallow recipe includes the following ingredients: fresh apples, granulated sugar, water, fresh egg white, agar-agar and a pinch of vanilla (can be replaced with a teaspoon of vanilla sugar). The number of apples may vary - I have 5 medium-sized apples. We just need exactly 250 grams of thick applesauce without sugar. I’ll show you how to easily prepare it below.

So, first we’ll make homemade applesauce, for which we need to bake the apples. We don’t need extra moisture in the puree, so, for example, there’s no need to steam apples. I bake them in the microwave: for a medium apple - for a minute at the highest power. That is, if I have 5 apples, then we cook them for 5 minutes. You can place the apple halves cut side down or up - it's not that important. You can also bake them in a preheated oven - about 15-20 minutes at 180 degrees.

We immediately begin turning the finished baked apples into puree while still hot.

To do this, take out the pulp with a spoon and rub it through a sieve. You can, of course, use an immersion blender, if you have one.

The finished applesauce should be smooth, tender and completely homogeneous. We measure out the required amount (250 grams), and if there is any left, just eat it.

Add 250 grams of granulated sugar and a pinch of vanillin (a teaspoon of vanilla sugar) to the still warm puree.

Mix everything thoroughly and let cool completely. Let it sit on the table for half an hour.

After this, soak agar-agar in 160 milliliters of cold water (I always buy agar in the Bread House online store). 8 grams is approximately 4 level teaspoons. Stir and set aside for now.

When the applesauce and sugar has cooled, you can begin making homemade marshmallows. Since I have a stationary mixer, which means I don’t need to hold it in my hands, I first make sugar syrup with agar. I put the agar-agar dissolved in water on medium heat, let it heat up well, and then pour in the remaining granulated sugar - 475 grams. If you pour sugar into cold water, the marshmallows may not harden (this is often written on forums, but I haven’t checked),

Cook the syrup over low heat for about 5 minutes, stirring until it reaches a thin thread. That is, behind the spoon that you remove from the saucepan, the syrup will flow down in a thin stream. If you have a thermometer, bring the syrup to 110 degrees. I haven’t gotten rich yet, so I do it by eye. The sugar syrup is ready - turn off the heat and let it cool slightly.

Without wasting any time, put cold applesauce with sugar and half the chilled egg white into a mixing bowl.

Begin beating at medium speed until the mixture becomes light in color.

Then add the second half of the protein and beat everything at high speed.

Applesauce with protein will noticeably increase in volume and turn white. The main thing is not to stop whipping if the mass is not yet stiff enough.

See how lush and thick the foam is. More precisely, it’s not foam, but a mass, like meringue, only denser.

Now, without ceasing to beat, pour in the still hot sugar syrup with agar-agar in a thin stream. Once all the syrup is in the container, beat the mixture for a couple more minutes.

The whisk has difficulty coming out of the marshmallow base - it is so tight and dense.

Yes, I almost forgot: choose dishes for beating a large volume, so that later half of it doesn’t end up on the table.

Well, now you need to quickly plant homemade apple marshmallows. While the mixture was whipping, I had already prepared the baking paper and boards on which I placed it. If you don't have a piping bag, you can simply spoon out the marshmallow mixture using a tablespoon. Of course, it won’t turn out so beautiful, but it’s still delicious.

Don’t hesitate - agar-agar begins to harden already at 40 degrees, so work with warm marshmallow mass. Our work is finished for today - I got 54 halves of apple marshmallows. Leave them to harden at room temperature for about overnight if you are making marshmallows in the evening.

The next day the marshmallows will be ready - they come off the parchment perfectly.

For convenience, sprinkle the halves with powdered sugar (I didn’t list it in the ingredients, a couple of tablespoons is enough).

Now we fasten the marshmallow halves together in pairs. The lower parts easily and simply stick together and you get a whole marshmallow. I have 27 standard size pieces.

Help yourself, my dears! According to GOST, homemade apple marshmallows are much more tender than store-bought ones, without unnecessary, not entirely healthy additives that plague the food industry today, and incredibly delicious.

Today, September 19, 2020, almost a year after the release of this recipe and several dozen batches of the airy dessert, I decided to share with you some more nuances of making homemade marshmallows. In particular, I discovered this attachment. I won’t say exactly what it’s called, but it seems to be either a closed rose or a closed star.

Recipe of dish.

Let's prepare the ingredients. To create marshmallows, it is better to take sour varieties of apples, as they contain more pectin.

Agar-agar must be of good quality, then our sweetness can dry out even in an hour. But if this ingredient has little strength, then the dessert will not hold its shape well, and the inside will remain like “porridge.”

First you need to pour agar-agar (4 tsp) with water (160 ml) and leave it to swell until we need it.

The ingredient shown in the photo is the most common in hypermarkets, but is not the best choice. Making marshmallows using this brand will take more than a day.

I advise you to find your own brand of this ingredient, one whose product will stabilize the dessert well without giving it an extraneous smell or taste.

Now let's deal with the main pectin-containing (responsible for thickness) product of our delicacy - apples. They need to be washed, peeled and seeds removed.

Then the fruits need to be softened, that is, boiled or baked. I use a double boiler for this purpose and cook the apples for 20 minutes.

After the fruits have become soft, they must be pureed. To do this, I use a sieve to make the mixture soft and airy, without solid impurities.

If you don’t have time to prepare fruit, you can buy ready-made applesauce, for example, Frutonyanya baby food; we will need 250 g of this product.

Now mix applesauce (250 g) with sugar (250 g) and vanilla (1.5 g). It is necessary that the bulk product is completely dissolved; for this purpose, you can even slightly heat the mass over low heat in a saucepan.

Cool the finished fruit mixture to room temperature, and then put it in the refrigerator for 5-10 minutes.

Separate the white from the egg. The container in which we place it must be fat-free, and there should not be a drop of yolk in it, since this is the same fat, and if it is present, the protein will not whip up.

Now mix the cooled puree with the protein. We begin to beat the ingredients with a mixer at low speeds, gradually increasing the speed, until we obtain a fluffy, white, thick mass.

Then we move on to preparing the second component of marshmallows - syrup. To do this, combine the swollen agar-agar with sugar (475 g) in a saucepan and set the dishes to heat over medium heat.

From the moment a lush foam appears on the surface, cook the syrup for another 4-5 minutes, then check it for readiness (temperature 110 C). If you scoop up a little liquid with a spoon and then squeeze the drop between two fingers, then when you separate them, a thin thread should form, and the mass should flow very slowly from the spoon, as if being pulled from it.

As soon as the syrup is ready, turn on the mixer again, immerse it in a bowl of whites and pour the sweet mixture into the air mass in a thin stream along the edge of the bowl, preventing the sugar liquid from solidifying.

We continue to beat the marshmallow base until it reaches a thick, shiny consistency that holds its shape well and does not spread; it took me about 10 minutes.

We transfer the contents of the bowl into a pastry bag with a nozzle of the required shape (I have a closed star) and place the marshmallows on a baking sheet covered with a silicone mat or baking paper.

We leave our halves to dry at room temperature, this process may take up to 24 hours. The time for marshmallows to stabilize depends on the quality of the agar-agar and environmental conditions. During the heating season, when the room is dry and warm, it will take less time than in a cool and humid place.

Sprinkle the finished dessert with powdered sugar to remove stickiness from the surface.

Powder can be made from sugar by grinding it in a coffee grinder.

We connect the halves with the sticky bottom part to each other, and our delicacy is ready.

You can serve it to the table.

Enjoy your tea!

Both adults and children love marshmallows. Some nutritionists even consider this sweet delicacy to be useful - the gelling substances included in its composition are beneficial for the circulatory system. Below is a recipe for marshmallows at home to suit your taste - classic, chocolate or berry version. The main component of real marshmallows is an apple, or rather, applesauce. Then you can get creative - color it with a couple of drops of food coloring, add a little lemon juice, or experiment with spices such as ground cinnamon or vanillin.

Apple marshmallows with agar-agar

Making tender and tasty marshmallows from apples at home is not so difficult. A simple recipe uses the simplest and most accessible ingredients. True, you will have to actively work with the mixer to make the dessert tender and airy.

Ingredients:

5-6 green apples;
1 egg white;
200 g sugar;
1-2 tbsp. l. powdered sugar;
10 g vanilla sugar.

For the syrup:

100 ml water;
8 g agar-agar;
300 g sugar.

Preparation:

For marshmallows, we take sour apples, such as Antonovka, Granny, etc. We peel the fruits, cut them into halves and cut out the seeds.

Place the fruit slices in a mold and place in the oven for 20 minutes, temperature 180°C. You can use a microwave; to do this, heat the fruit at the highest power for 2 to 5 minutes.

Place the hot, softened apples in a bowl and use an immersion blender to puree them. To make the fruit mass completely homogeneous, pass it through a sieve.

For the recipe you will need 250 ml of applesauce, which we mix with regular and flavored sugar. Leave the sweet and aromatic puree on the table until it cools completely, and then put it in the refrigerator for 1-2 hours.

Pour 100 ml of water into the bowl, add agar-agar, stir and set aside for now.

Take out the cooled puree, pour in the egg white and beat at high speed for 10-15 minutes. The mass should turn white and increase in volume by 3 times, and this is very important, otherwise the marshmallows will not hold their shape. The consistency of the whipped mass should be the same as meringue and even thicker.

Now put the swollen agar-agar on the stove, heat it up and add sugar. Bring to a boil and boil the syrup to 110 °C. Without a thermometer, it is difficult to determine the readiness of the syrup, so we focus on a thin thread, that is, the syrup should flow from the spoon in a thin stream, like a thread. On average, preparing the syrup will take 5 minutes, but it all depends on the stove and the thickness of the walls of the saucepan.

Cool the finished syrup for 7-10 minutes and pour it into the fluffy mass of puree and protein. Turn on the mixer and beat for 5 minutes, the mass should become snow-white, elastic and glossy.

And now we don’t waste time, since the mass will begin to harden quickly, put it into a pastry bag and place the pyramids on a baking sheet with parchment.

Leave the products at room temperature for 1-2 days to dry.

Now we simply sprinkle the pyramids with powdered sugar, separate them from the parchment and mold two halves together. We also store the dessert at room temperature.

Apple marshmallows on gelatin

Marshmallow, made at home from apples on gelatin, is a delicate, light and tasty dessert that will delight all those with a sweet tooth. The recipe is simple, the ingredients are available, the main thing is to have a mixer and a pastry bag on hand.

Ingredients:

3-4 apples;
300 g sugar;
1 egg white;
80 ml water;
25 g gelatin;
dye as desired.

Preparation:

Stir the gelatin in the water and leave it to swell, while at this time we peel the apples from seeds and cut them into 4 parts.

Place the fruit slices on a baking sheet with parchment and into the oven for 15 minutes, temperature 180°C.

Afterwards, we carefully take out the baked apples and grind them through a fine sieve and at the end we get 200 g of fruit puree.

Now add sugar to the resulting apple mass and begin to beat. As soon as the puree begins to turn white and thicken, pour in half the egg white, and after 5 minutes - the second half.

We work with the mixer until the mass becomes white, fluffy and thick; if desired, at this stage you can add any color dye.

Tips for making marshmallows at home

Marshmallow is exactly the kind of sweet that lovers of diet food can please themselves with. Light, airy, low-calorie, and, moreover, sweet and very tasty, it does not contain fat, but it contains many useful components, including pectin, phosphorus and calcium.

You will never know for sure what the marshmallows sold in stores are made from. But if you prepare the delicacy yourself, you will be 100% sure of its high quality and freshness. All flavors and chemical dyes can be replaced with natural ingredients, which will give the dish both aroma and a natural, beautiful shade.

Marshmallows are prepared on the basis of gelatin or agar-agar, although some recipes do not contain such ingredients, and the airiness of the dish is achieved by adding cream or egg whites. Sugar or powdered sugar, vanillin, applesauce or other berries and fruits are also added to homemade marshmallows.

Marshmallows are often prepared without baking; they are simply kept in the cold for several hours. This way you can get a soft, creamy and slightly moist dessert, somewhat reminiscent of marshmallow. The delicacy can also be dried in the open air or placed in a slightly heated oven for a while. In this case, you will prepare lighter and more porous marshmallows that taste very similar to store-bought ones.

Marshmallows at home

Apple and banana marshmallows

Another simple recipe for making a delicate delicacy at home is apple and banana marshmallows. An excellent combination of flavors gives an amazingly delicious dessert.

Ingredients:

100 g apples;
2-3 bananas;
8 g agar-agar;
600 g sugar;
140 ml water;
1 egg white.

Preparation:

Cut the bananas into small pieces, put them in a saucepan, put them on the fire and cook until pureed for 3-4 minutes. Immediately beat the banana puree with an immersion blender to grind the small fibers.

Cut the apples in half, remove the seeds and place in the oven for 20-25 minutes, temperature 180 °C. Then we grind the apples, just like the bananas, to a puree consistency.

Pour the agar-agar into a saucepan, fill it with water and put it on the fire, heat for 2-3 minutes.

Then pour in all the sugar, stir and, as soon as all the sweet grains have completely dissolved, bring the syrup to a temperature of 100 °C.

Place completely cooled and even chilled applesauce and banana puree into the mixer bowl, pour in the egg white and beat for 3-4 minutes.

Pour the finished syrup directly into the fruit mixture while hot in a thin stream. At this stage, you can add any color dye if desired.

After all the syrup has been added, beat the mixture for another 1-2 minutes; the end result should be thick and stable.

Immediately transfer the mixture into a pastry bag and place it on parchment, leaving for 5-6 hours.

As soon as the products are dry, sprinkle with powdered sugar, separate the halves from the parchment and glue them together.

Homemade strawberry marshmallows

In summer, instead of apples, you can use berries, for example, fresh strawberries. Moreover, during the fruiting season it is available, sold on almost every corner and is not that expensive. Homemade strawberry marshmallows are a wonderful alternative to store-bought ones, because they do not contain synthetic flavors, and the wonderful berry smell comes from natural ingredients. We will need the following ingredients:

fresh strawberries – 0.5 kg;
sugar – 200 g;
egg whites – 6 pcs.;
gelatin – 1 tbsp;
vanilla sugar – 1 sachet.

How to make your own strawberry marshmallows:

First, pour the gelatin into a bowl and soak in cool water. Meanwhile, wash the strawberries and grind them through a sieve. To simplify and speed up the process, you can beat the strawberries in a blender.
Combine strawberries with sugar and vanilla sugar and place the container on low heat. Cook until the liquid thickens.
Cool the whites, add a pinch of salt, and beat with a mixer at high speed until thick foam.
Cool the boiled puree and mix with proteins and gelatin. Beat it all again with a mixer.
Now transfer the resulting mass onto a baking sheet slightly moistened with water. Place in the refrigerator for 5-6 hours.
We cut the finished marshmallow into pieces, sprinkle with powdered sugar and we can enjoy its excellent taste.

Strawberry marshmallows

Apple marshmallows with strawberries

And one more simple dessert recipe that I would like to talk about is apple marshmallows with strawberries. The delicacy turns out tasty, tender and aromatic, so you should definitely try making it at home.

Ingredients:

125 g applesauce;
125 g strawberry puree;
8 g agar-agar;
1 egg white;
600 g sugar;
150 ml water;
powdered sugar.

Preparation:

Place agar-agar along with water in a saucepan, bring to a boil and add sugar.

Heat until all the grains are completely dissolved and cook the syrup until it reaches a temperature of 100 °C or flows from a spoon like a thin thread.

While the syrup is cooking, put applesauce or strawberry puree into the mixer bowl, which you can buy ready-made, but it’s better to make it yourself.

To do this, bake the apples in the oven until soft and grind through a sieve. Boil the strawberries, then blend with a blender and also pass through a fine sieve.

Now add the egg white to the fruit and berry mass and beat for 5-6 minutes, then pour in the hot syrup in a thin stream and beat until the mass becomes fluffy and elastic.

Then transfer the contents of the bowl into a pastry bag and place on parchment.

We leave the products to dry for 6-8 hours at room temperature. Then sprinkle with sweet powder and glue the marshmallow halves together.

As it turns out, getting a tasty and healthy dessert at home is not so difficult. If you wish, you can make a treat of chocolate-covered apples. To do this, choose any simple recipe you like, prepare marshmallows according to it, it must dry completely. Melt a chocolate bar in a water bath, dip the products and dry again.

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A delicate, aromatic delicacy can be prepared at home - apple marshmallows! With gelatin and agar-agar you will get a real gourmet treat!

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.

Recipe 1: homemade apple marshmallows (step-by-step photos)

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.

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 for marshmallows with gelatin with photo of the finished product

Prepare the water: heat it, but do not allow it to boil. Half a glass goes to pouring gelatin. Leave the gelatin with water in a separate bowl: give it time to increase in volume.
Dissolve sugar in water. We put the dishes on the stove. Cook the sweet syrup for eight to ten minutes. We count the time after boiling.

3. The gelatin has swollen, and it’s time to add it to the finished syrup. Remove the pan from the stove after stirring these ingredients. Let's start beating the mass, the procedure time is seven minutes.

4. Add citric acid and continue beating the mixture for another five minutes.

5. Add vanillin and soda. Beat again, but for about four minutes.

6. The result of all efforts is a lush, sweet mass of white color. However, if you prefer colored marshmallows, add any food coloring during the whipping process.

Place the mixture in a pastry bag and, after squeezing it onto greased parchment, put it in the refrigerator for one day. Make sure that there are no strong-smelling foods in it at this time, so that the marshmallows are not saturated with an inappropriate aroma. You can form the finished marshmallow using any of the methods described above.

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.

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.

Apple marshmallow

At home, housewives often prepare dessert with apples, considering it the most healthy.

We will need:

Half a kilogram of apple pulp;
A teaspoon of lemon juice;
Six egg whites;
Ten grams of gelatin.

Cooking method:

The pulp from the apples is baked in the oven, then grated very finely.
Next, you need to beat the egg whites in a cup.
Meanwhile, the gelatin is soaked in water according to the instructions on the package.
Apple puree is mixed with beaten egg whites and lemon juice.

The finished marshmallows are formed using a culinary syringe and laid out on a plate, then sent to cool.

As you can see, this recipe contains no sugar at all, so this dessert can be eaten even by those who are on a diet to lose weight.