Homemade apple marshmallows

Country kitchen

The taste of store-bought marshmallows is simply incomparable to homemade ones. Homemade marshmallows are incredibly flavorful, tender, and soft, and most importantly, they're all-natural.

This popular confectionery product is prepared at home in various ways, the simplest recipe being apple marshmallows using agar-agar.

The process is divided into four main steps: make the applesauce, boil the syrup, whisk everything together, and pipe the marshmallows onto parchment paper. Even a beginner can handle it; the key is to carefully follow the simple recipe with photos and maintain the correct proportions.

Ingredients:

For the base:

apples – 300-350 g;
granulated sugar – 200 g (1 cup);
chicken egg white – 1 pc.

For the syrup:

drinking water – 80 ml;
granulated sugar – 220 ml;
agar-agar – 4 g;
food coloring - a pinch (optional);
vanilla extract or natural vanilla – optional.

How to make apple marshmallows

To achieve the perfect marshmallow consistency, it's important to maintain the correct ingredient proportions. It's recommended to use a kitchen scale to measure the ingredients; it's impossible to accurately measure the ingredients by eye.

Apples are used as the base for homemade marshmallows, and to ensure the dessert is tasty and aromatic, it is essential to use ripe, soft, sweet fruits.

Cut each apple in half, peel and core, and remove the stems.

Cut the apple halves into smaller pieces and bake in the oven or microwave, or boil in a saucepan until soft. If the apples release a lot of juice after baking, drain it, otherwise the marshmallow mixture will be too runny. Add sugar to the baked apples.

Blend until smooth. You should get 200g of product in total. Cool the puree.

By the way, you can use homemade applesauce prepared for the winter or baby food for the marshmallow base.

Add half the egg whites to the applesauce and begin whisking with a mixer. As you whisk, the mixture will lighten in color and increase in volume.

After 3-4 minutes, add the remaining protein and continue beating for another 2-3 minutes.

Prepare the syrup. To do this, combine the food coloring and agar-agar in a heat-resistant container.

Pour sugar there too.

Pour out the water.

Place on the stove and cook the syrup over medium heat after boiling for 5 minutes.

Begin beating the puree and egg whites again at medium speed, simultaneously pouring in the syrup in a thin stream. The marshmallow mixture will double-three times in volume and become thick. Beat for a total of 5-8 minutes.

Place the mixture in a pastry bag fitted with a decorative tip and pipe the marshmallows onto parchment paper. If you're unsure about the quality of the parchment paper, it's best to lightly grease it first to make it easier to separate the marshmallows.

Leave the marshmallows to dry at room temperature for 8-12 hours. It's important to keep the room at moderate to low humidity, otherwise the dessert won't set and will remain sticky.

Sprinkle the finished marshmallows with powdered sugar and, if desired, pair the pieces together.

Enjoy your tea!