Applesauce marshmallows

Step-by-step preparation

Cooking time: 1 day

1. STEP 1

   

   How to make apple marshmallows? Prepare your food. We will make our own apple puree. If you have ready-made puree and it is already sweet, then take only 200 grams of sugar for syrup. I put 10 grams of agar-agar, I had a little doubt about its quality. It is better to choose firm and green apples, they have more pectin.

2. STEP 2

   

   Wash the apples well and cut into quarters. Cut out the center and place in a baking dish, skin side up. Place in the oven preheated to 200°C. Bake the apples for 30 minutes.

3. STEP 3

   

   Remove the finished apples from the oven and cool slightly. My apples were not firm and completely melted during baking. Separate the skin from the pulp. If your pulp is not too homogeneous, then punch it with an immersion blender. My pulp turned out tender and airy.

4. STEP 4

   

   Press the puree through a sieve to remove any solids or remaining skin. Separate 125 grams.

5. STEP 5

   

   Place the puree in a thick-bottomed saucepan. Add 100 grams of sugar. If your puree is ready, then skip these steps.

6. STEP 6

   

   Place the saucepan with the puree on low heat, stirring until the sugar dissolves. Bring the puree to a boil and cook for 2-3 minutes. Then immediately pour the puree from the saucepan into another bowl and leave to cool. When the puree has cooled a little, put it in the freezer until it cools completely. This will take very little time, 5-10 minutes.

7. STEP 7

   

   While the puree is cooling, soak the agar-agar. To do this, fill it with water, mix well and leave to swell.

8. STEP 8

   

   Place the cooled puree in a bowl and add the egg whites.

9. STEP 9

   

   Beat the egg whites and puree with a mixer until very stiff peaks form. This will take about 15 minutes.

10. STEP 10

    

    Measure the remaining 200 grams of sugar into a thick-bottomed saucepan and pour in the swollen agar-agar.

11. STEP 11

    

    Place the saucepan on low heat. Bring the syrup to a boil. The sugar will completely dissolve.

12. STEP 12

    

    Boil the syrup to a temperature of 110°C.

13. STEP 13

    

    Turn the mixer back on and carefully pour the hot syrup into the whipped egg whites in a thin stream. Pour carefully along the side so that the syrup does not wrap around the mixer blades. In general, according to technology, you need to beat the whites and cook the syrup at the same time, but since I was alone in the kitchen without a planetary mixer, I did it in stages. And everything worked out.

14. STEP 14

    

    When all the syrup has been poured in, continue whisking the mixture for about 5 minutes. It should become thick and stable again. Immediately transfer it to a piping bag. When working with agar-agar, you must act quickly, as it begins to harden already at 40°C.

15. STEP 15

    

    Cover a baking sheet with parchment. It is better to do this in advance for the reason stated above. Place halves of future marshmallows of any shape on it.

16. STEP 16

    

    Leave the marshmallows to dry and stabilize for 24 hours at room temperature.

17. STEP 17

    

    Sprinkle the finished marshmallows generously with powdered sugar through a strainer.

18. STEP 18

    

    Connect the halves in pairs. From this amount of products I got 24 halves or 12 whole marshmallows. They couldn't fit everything on one baking sheet.

Comments on the recipe

Masha

17.10.2023

5

Thank you for the great recipe. For the first time I made marshmallows from applesauce at home and really liked it, although I didn’t have time to take a photo of the total finished quantity, my husband was the first to do it ☺️ (he said that this is the first time he’s seen marshmallows made at home) The taste is indescribable 😋

Olga

17.10.2023

4.5

Apples need to be baked exactly as long as indicated in the recipe, which is 30 minutes, otherwise the peel will burn and there will be an unpleasant smell in the house. The puree turned out excellent, similar to children’s purees in jars. By the way, anyone who has little ones can make purees for them using this recipe. It’s a pity that I only saw this recipe now, the children have already grown up with purees. I did everything strictly step by step, boiled the puree with sugar, boiled it, cooled it, and beat it with the egg white. I poured agar over the sugar and cooked it until a soft ball formed, dropping it into cold water; I don’t have a thermometer. I poured it in a stream into the egg whites and puree, at this stage I beat it longer than the specified time, achieving stable peaks. I set out the marshmallows and left them to dry for 24 hours, and I ate the remaining cream with tea, it was so delicious, it was delicious. A day has passed - the marshmallows are ready! Marshmallows made from applesauce at home are very tasty, and their advantage over store-bought ones is the naturalness of the products used. Thanks for sharing the recipe with us too!

Testomania

17.10.2023

4.5

Marshmallow made from applesauce at home turned out to be successful - light, airy, delicate in texture and, indeed, without that sweet cloying characteristic of store-bought marshmallows. I made the puree on the stove, not in the oven - peeled and chopped apples with a small amount of water (1-2 tablespoons) stewed in a saucepan, then pureed with a blender and boiled in the same saucepan until thick, then measured 125 g on the scales and left to cool . The agar was not soaked, but combined with sugar and water immediately before cooking the syrup. Otherwise I followed the recipe exactly. My marshmallows dried out for almost a day. The result is excellent! It turned out to be an excellent treat for children and adults for tea, without any harmful store-bought additives. The taste is very delicate and apple. Thanks for the recipe!

mother of a sweet tooth

17.10.2023

4.6

Impossible beauty! I really love marshmallows, and here all the products are natural. This is inspiring! I haven’t made marshmallows yet, thanks!

Crazy KARAMEL

17.10.2023

4.6

The marshmallows really taste like store bought ones. The only thing that seemed to me was that they didn’t dry out completely after 1 day. Thanks for the recipe!

Inna

17.10.2023

4.6

Thank you very much for the recipe. He's really working. The marshmallow turned out very tender. It became dense even after laying it out to dry. After 24, I sprinkled it with powdered sugar, it held its shape well. It turned out to be a sufficient amount of these ingredients, it was even enough to decorate the cake with them. It can’t be compared to store-bought, it’s much tastier and more tender👏👏👏I didn’t put the halves together, it’s tastier this way😀