Belevskaya, sugar-free apple marshmallow: how to make it yourself at home

It's no secret that apple Belev marshmallow can be prepared at home. However, this requires sugar, which is unacceptable with proper nutrition and diets. I offer an alternative recipe in which you can use either a sugar substitute, or completely (like me) do without it.

1. Apple - 1 pc.
2. Gelatin - 1 tbsp.
3. Chicken eggs (white) - 1 pc.
4. Low fat milk (0.5-1.5%) - 100 ml.
5. Dates (either honey or sugar substitute) - 50 gr. (or honey/sugar substitute to taste)
6. SOM (skimmed milk powder) - 3 tbsp.

Prepare sweet milk. To do this, add dates to low-fat milk and let it boil. Strain through a sieve and cool. See the detailed date milk recipe here >>

Or you can simply add a sugar substitute or honey to the milk to taste. The main thing is that the milk turns out really sweet. Soak the gelatin in it, it should swell.

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How to prepare plum marshmallow?

The recipe for apple marshmallow has spread across all modern forums, but apples are far from the only thing you can use to make delicious homemade marshmallow. Plum marshmallow has a more refined and delicate taste, natural sweetness and viscosity. The beauty of homemade plum marshmallow is that all you need to make it is plums and sugar. How many specific ingredients do we need:

1. We will need 1 kg of drain.
2. And sugar 250 gr.

That's all! This is enough to prepare delicious marshmallows without any difficulties at home. What will be the sequence of actions:

1. To begin, you need to wash the plums thoroughly and separate them from the pits.
2. Then put the pulp in a saucepan and cook without adding water for about an hour until completely softened.
3. Let our plums cool and rub through a sieve until a puree-like mass forms.
4. Cook the plum mixture for another two hours, stirring occasionally.
5. Half an hour before it is ready, add sugar and stir the mixture until the sugar is completely dissolved.

We get a thick plum mass. It is necessary to let it cool so as not to get burned during further actions. After the mass has cooled, do the following:

1. Cover a baking sheet with parchment paper.
2. Spread the mixture onto a baking sheet in a thin layer (the thinner the layer, the less time it will take to dry).
3. Set the oven to 80 degrees and wait 15 hours.

After this, all you have to do is decorate the finished marshmallow with powdered sugar or sugar, cut into slices and place with parchment paper to avoid sticking.

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Pastila “Taiga Fairy Tale” (lingonberries with pine nuts)

Ingredients

• cowberry;
• pine nuts.

Preparation

1. Take fresh (or frozen) lingonberries. Grind in a blender. If desired, you can add sugar to the lingonberry puree (1 tablespoon per 0.5 liter of puree).
2. Mix lingonberry puree with pine nuts.
3. Place on a lightly greased pastille tray.
4. Dry in Ezidri at a temperature of 50-55 degrees (Medium) until ready.
5. We cut the dried circle into “lozenges” and recharge ourselves with the strength and energy of the gifts of the Siberian taiga.

What are the benefits of homemade marshmallows?

As you can see from our recipe, making delicious marshmallows doesn’t require much work. The most difficult thing is to wait until the marshmallow is completely cooked; drying takes a lot of time. What are the main advantages of homemade marshmallows?

1. This pastille can be stored for about a year and can be prepared for future use.
2. An ideal solution for families with children: a healthy and affordable treat!
3. Such pastille will cost quite inexpensively.

You can make marshmallows from various fruits, it all depends on your personal preferences. However, not everyone has the opportunity to spend, in fact, the whole day preparing a healthy treat for the whole family.

Where can you buy healthy marshmallows without additives?

If you cannot devote quite a lot of time to cooking, there is another opportunity to get tasty and healthy marshmallows without harmful additives. Belevskaya pastila has a wide range of flavors and preparation methods. It is unlikely that it will be possible to prepare marshmallows completely without sugar at home, which makes such sweetness inaccessible to diabetics. The Belevskaya pastila range includes products completely without sugar, which makes this sweetness accessible to everyone!

Unusual combinations of flavors (for example, apple and lingonberry: you must admit, you can’t cook this at home), affordable prices, and the availability of gift packaging - all this is the Belevskaya pastila range!

In our online store you can purchase delicious and healthy marshmallows packaged or in bulk, as well as order gift sets to please your loved ones!

You might be interested:

History of Belyovskie Sweets How to choose sweets so as not to gain weight? What sweets are produced by the Belyovskie Sweets LLC factory and why have they become so popular?ul

Food preparation

To prepare the marshmallow we will need the following ingredients:

• apples - 2 kilograms;
• granulated sugar - 100 grams;
• egg - 1 piece;
• powdered sugar for sprinkling.

It is preferable to take the Antonovka variety for apples. If you don’t find any, then you can take any apples with dense and sweet pulp. You will not need the whole egg, but only its white part.

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Strawberry marshmallow

Depending on the type of fruit, the marshmallow will differ in flexibility and texture. So, if plum is denser and more flexible, then strawberry is thinner and more fragile. Cherry is very flexible and incredibly sweet. It is important to remember the differences so that, on the one hand, you do not overdry the marshmallow into trash, but also not so that it is under-dried, because this way it will become moldy during storage.

Recipe for making Belevsky marshmallow

Initially, you need to make puree from the apples. To do this, the fruits are heat treated and then pureed. There are several ways to do this:

• In the oven. The apples are washed and the wormholes are cut out. Then they are placed on a baking sheet and baked in the oven at 180 degrees until cooked, about 40 minutes. The softened fruit is then rubbed through a sieve to remove seeds and skins.
• On the stove. Apples are cut into quarters and peeled from seeds. Place the slices in a saucepan with 200 milliliters of water added, and simmer them over low heat under a lid until softened. After this, the fruits are pureed with a blender and filtered through a sieve.
• In a slow cooker. Apple slices are completely peeled and seeded. Next, the slices are placed in the multicooker bowl and cooked in the “Baking” mode for 40 minutes. To prevent the fruit from burning, add 50 milliliters of water to the pan. Baked apples are punched with a blender until smooth.

The next step is to beat the applesauce thoroughly. It is convenient to do this with a submersible mixer. Actively whipping the fruit mass should take at least 10 minutes.

After this, half the amount of sugar is introduced into the container with apples in small portions.

Separately, beat the egg white with the second part of the granulated sugar. After running the mixer, stable peaks should form.

The apple puree and whites are combined together and beaten for about 10 minutes, until the mass increases in volume and stops flowing from the spoon.

Approximately 1/5 of the resulting volume is separated. This is the future cream that will be used to lubricate the cakes in the future. To prevent the product from spoiling, it is placed in a jar with a lid and sent to the refrigerator.

The second part of the egg-apple mass is divided in half and placed on baking sheets measuring 20 x 30 centimeters. The layer of mass should be approximately 1 - 2 centimeters. To prevent the marshmallow from sticking, line the surface of the baking sheet with baking paper.

The baking sheets are sent to the oven to dry. The heating temperature should not exceed 80 degrees. The optimal option is 60 – 70 degrees. Drying time – 5 – 8 hours. Required condition: the oven door should be ajar, approximately 2 fingers. Ignoring this point may result in the marshmallow remaining raw.

After the cakes stop sticking to your hands, remove the marshmallow from the oven and let it lie on a flat surface for 2 hours until it cools completely. It is better to place them with the paper facing up.

The cooled cakes are freed from parchment. If the paper does not come off well, you can lightly wet it with water.

Next, the workpieces are lubricated with the previously prepared cream. At the same time, if you plan to make pastila in the form of a roll, then the cakes are not cut. They are simply greased with apple-egg mixture and rolled.

If you plan to form the marshmallow in the shape of a cake, then each cake is cut in half, and then alternately greased and placed on top of each other.

At the final stage, the collected Belevsky apple marshmallow is again sent to the oven for 1.5 - 2 hours. After it has completely dried in the oven, it is allowed to cool at room temperature for 2 - 3 hours.

After this, the resulting “cake” is cut into portions, each of which is generously sprinkled with powdered sugar.

Watch the video from the channel “Cooking with Irina Khlebnikova” about the method of preparing Belevsky apple marshmallow at home

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Cooking apple marshmallow like Belevskaya

In the previous recipe, I briefly described the history of Belevsky marshmallow and showed how we make it. I'll give you another recipe. But this time we will roll it into a roll, we will get something similar to an apple roll.

Ingredients:

• Apples
• Sugar – 100g per 1kg of puree
• Egg white – 2 pcs per 1 kg of puree

Wash the apples, cut them in half, remove the seeds and all rotten places. Although you don’t have to do this, it will make it easier to rub through a sieve.

Place the apple halves on a baking sheet and place in the oven at 170-200 degrees for 20-30 minutes to bake.

Hot baked apples are first blended with a blender and then rubbed through a sieve to obtain a homogeneous puree.

Then we begin to beat this puree with a mixer at maximum speed. After a minute, start adding sugar. The puree will begin to turn white and rise. Beat for another 2-3 minutes.

Since everyone's apple varieties are different, add sugar according to your taste.

When all the sugar has dissolved, add the egg whites. Continue beating at maximum speed. After some time, the mixture will begin to turn white and greatly increase in volume, approximately 2-3 times.

Then spread the entire mass onto a baking tray lined with baking paper in a layer of about 1cm. We do not lubricate the paper with anything. We leave a little mass for subsequent coating of layers.

Place the baking sheets with the apple mixture into the oven and set the temperature to no higher than 100 degrees, do not close the door completely, make a small gap to allow moisture to escape. Bake for 6 hours.

The time is arbitrary and depends on your oven and the thickness of the layer. Check readiness by pressing with your finger; the pastille should become elastic. If you roll it into a roll, it is advisable not to overdry it.

After the oven, the marshmallow can be cut into layers, spread with the left apple mixture between them and get large and thick pies, or coated with the mixture and rolled into a roll. We'll twist.

Coat the plate with marshmallow with apple mixture and carefully roll it up.

Coat the outside and put it back in the oven for 1-3 hours at a temperature no higher than 100 degrees.

The outer layer will be ready in 30-40 minutes, you can take it out. In this case, the consistency of the treat inside will be very soft and tender. For more drying, leave for another couple of hours. In general, the time depends on what you want to get in the end.

That's all. Cook with pleasure.

Bon appetit!

Belevskaya marshmallow without sugar

If you are an ardent fan of sugar-free dishes, then the Belevsky marshmallow recipe can be modernized. To do this, granulated sugar and powder can be completely eliminated, and the apple variety can be replaced with a sweeter one. Also, you can add cinnamon or vanillin to the fruit mass to flavor it, and food coloring to change the color.

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"The Joy of Creation"

Ingredients

• cherry cake;
• sugar;
• ginger;
• dried apples.

Preparation

1. Add sugar to the cherry pulp to give flexibility to the finished marshmallow. Add sugar no more than 1/10 of the total mass of berries.
2. Add ginger to the resulting mass.
3. Spread the mixture onto a marshmallow sheet.
4. Lay out the pattern with dried apples. If necessary, you can use scissors.
5. Dry until ready.

Belevskaya marshmallow: recipe. Belevskaya apple marshmallow: recipe

Belevskaya pastila, the recipe for which we will describe below, is a regional variety of Russian pastila. As you know, it began to be produced since the end of the 19th century. This happened in the Tula region, or more precisely, in the city of Belyov. Hence the name of the presented delicacy.

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Belevskaya apple pastille: step-by-step recipe

It often happens that at the end of the summer season, so many sweet apples ripen in the orchards that the summer resident cannot even imagine what can be made from such a huge amount of fruit at home. Jam, jam, compote - many housewives know how to prepare all these products for the winter. But what to do if you are pretty tired of these sweets and want to surprise your family members with some original delicacy? In this case, we recommend preparing you a dessert such as Belyovskaya marshmallow. We will present the recipe for this product right now.

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Required inventory

What will you need? You involuntarily wonder what equipment will be useful to get such a beautiful and unusual delicacy as Belevsky marshmallow? The recipe for this product requires the use of clean and dry dishes. Namely, you will need:

• mixer, blender and meat grinder;
• sieve;
• large spoon;
• large baking dish;
• pot;
• baking tray measuring 20 x 30 centimeters;
• baking paper;
• culinary spatula;
• the knife is sharp.

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Fruit selection and processing

Now you know what needs to be prepared in order for you to get a real Belev pastille. The recipe for preparing the presented delicacy recommends using Antonovka apples as the main product. What is the reason for this choice? Firstly, the presented fruits are very sweet and tasty. Secondly, they are easy to heat treat.

Thus, before preparing marshmallows, you should purchase the required number of apples. They should not be soft, have wormholes, or putrefactive parts. To make a delicious marshmallow, you need to take only ripe and fresh apples, just picked from the trees.

Before using this product to make marshmallows, it should be thoroughly processed. To do this, all purchased apples must be washed under warm water. Next, the fruit must be divided into 4 slices, and then the seed box must be cut off and the stalk removed. As for the peel, you can leave it. But this is only if the apples were not purchased in a store and were not covered with a wax film.

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Pastila "Marble"

Ingredients

• melon;
• cowberry.

Preparation

1. We take sweet aromatic melon and fresh (or frozen) lingonberries.
2. Grind (separately) in a blender.
3. Pour into a lightly greased marshmallow tray, alternating melon and lingonberry puree.
4. Dry in Ezidri at a temperature of 50-55 degrees (Medium) for 7 hours.
5. We wrap it in rolls and cut it into “lozenges” and enjoy the contrasting taste of lingonberry sourness and aromatic melon sweetness.

Fruit chopping

Are the baked apples ready? Now they need to be carefully removed from the oven and placed in a deep saucepan. Next, you need to grind the fruit into a homogeneous puree using a mixer, meat grinder or blender. It is best to carry out this process with the last device.

Having accomplished the plan and obtained a homogeneous pulp, it should be ground through a very fine sieve. This is done so that the finished marshmallow is tender and tasty, and also does not include large pieces of apples.

After all the applesauce has passed through the sieve, it needs to be beaten again. It is advisable to carry out this process with a mixer for a long time (from 30 to 180 minutes). During this period, the airy applesauce will be well saturated with oxygen and become fluffy and light.

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Pastila "Boyarochka"

Ingredients

• hawthorn berries;
• sugar to taste;
• nuts.

Preparation

1. Take hawthorn berries, blanch or steam in a juicer.
2. Rub through a sieve.
3. You can add sugar to taste.
4. Place on a marshmallow sheet and add nuts. Dry until ready.

You can add grapes, chokeberry, raspberries, and sea buckthorn to hawthorn puree.

In the photo there is marshmallow with dark grapes and sea buckthorn.

Heat treatment process in the oven

After laying the protein-apple base on the sheets, they should be immediately placed in the oven. It is recommended to bake such products on very low heat (approximately 140-155 degrees) for several hours. In this case, the marshmallow should not burn, but only dry well. By the way, many experienced cooks recommend keeping the oven door slightly open.

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"Almond sweets"

Ingredients

• apples;
• Brown sugar;
• nuts;
• coconut flakes.

Preparation

1. Peel ripe apples from local varieties and add a little cinnamon.

2. Grind until smooth. If the apples are not sweet enough, you can also add brown sugar or honey to taste.

3. Apply the apple mixture onto a tray greased with vegetable oil and set to dry. But do not bring it to readiness, but catch the moment when the marshmallow is no longer liquid, but still sticky and plasticine like plasticine.

4. Cover the nuts with marshmallows to form small candies, roll in coconut flakes and leave to dry for a few more hours.

5. Well-dried candies do not stick together and are perfectly stored in glass or tin jars. Can be a nice gift.

Decorating the treat

Finally, powdered sugar should be rubbed into the prepared dessert. You heard right, you don’t need to sprinkle the treat with sweet powder, but rather rub it in from all sides, including the sides.

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Can it be done in the dryer?

It should be noted that it is not necessary to use an oven to prepare such a dessert. Then how is Belyovskaya marshmallow made? A recipe in the dryer is the most common method for those who value their time and do not like to tinker with culinary delights for a long time. After all, thanks to this device you can make this delicacy much faster than using an oven. To do this, place the mixture of applesauce and whipped egg whites on baking paper and then place it on an eclectic drying rack. In a few hours, the tasty and soft product will be completely ready. Subsequently, a stable protein foam should be placed on it and rolled into a roll. In this form, Belev marshmallow can be stored in the refrigerator, having previously wrapped it in cling film.

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Pastille for colds

Ingredients

• orange;
• raspberry leaves and berries;
• rhubarb petioles;
• cornflower flowers;
• calendula flowers;
• plantain;
• nettle;
• coltsfoot;
• bananas;
• honey.

Preparation

1. Select the necessary herbs and grind them with the orange in a meat grinder.
2. Add bananas to make the marshmallow more flexible.
3. Mix the resulting mass with honey.
4. Place on a marshmallow sheet and dry until ready.

Sugar-free marshmallows at home: reviews, how to prepare?

• Stabilizes sugar levels for a long time
• Restores insulin production by the pancreas

To learn more.

One of the brightest attractions of the Tula region is Belevskaya marshmallow; it has been known throughout the country for a century and a half. For a long time, the recipe for the delicacy was kept strictly secret, the product won the hearts of Russian and European sweet lovers.

The pastille is made from fresh apples, sugar and egg whites; the natural composition makes the product similar to homemade sweets made without the use of preservatives, dyes or thickeners. The unique sweet and sour taste of the delicacy makes the marshmallow unique; its airy texture melts in the mouth and leaves a pleasant aftertaste.

The manufacturer follows ancient traditions and prepares marshmallows exclusively by hand without the use of kitchen appliances. Environmentally friendly materials are used for packaging. Belevskaya marshmallow without sugar is also produced; patients with diabetes are allowed to eat it; the glycemic index of the product is low.

Belevskaya dietary pastila without sugar has an energy value of 52 calories, 13 g of carbohydrates. The product can be stored at temperatures from 8 to 10 degrees (9 months), from 10 to 25 degrees (2 months), air humidity no more than 80%.

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Apple marshmallow with agar-agar and protein at home

As you already understand, the prepared treat according to the recipes described above is stored for quite a long time. Therefore, you can choose any option for long-term storage.

In the next method, egg whites will also be added to the main ingredients. You will get the most real, fragrant and snow-white apple marshmallow!

Ingredients:

• Water - 160 ml;
• Agar-agar - 10 g;
• Apples - 4 pcs. (250 g puree).;
• Sugar - 250 gr. + 475 gr.;
• Citric acid - 3 g;
• Powdered sugar - 100 gr.;
• Vanillin - 2 sachets;
• Egg - 1 piece.

Cooking method:

1. Wash the fruits and peel them from the skin and seeds. Cut into slices and then microwave for 6 minutes.

2. Next, grind the softened fruit through a sieve or grind in a blender.

3. Now add 250 g to the resulting puree. Sahara. Stir the mass.

4. Pour in the vanilla and stir the contents again.

5. Add citric acid and blend the puree again.

6. Separate the white from the yolk. Add protein to puree.

7. Beat the mixture with a blender until a dense mass is formed.

8. Let's start preparing the syrup. Pour agar-agar into a ladle, pour water and add 475 g. granulated sugar. Mix everything well and leave for 10 minutes.

9. Next, place the ladle on low heat and stir continuously. Cook until the syrup begins to “give” thin threads.

Do not overcook the syrup. This will affect the taste and color of the sweetness.

10. Pour the finished syrup into the puree with sugar and egg white, without cooling, slowly and in a thin stream. At the same time, continue to whisk the mixture continuously. Now transfer the finished contents to a baking tray, which you have previously covered with baking paper. Level the mass. Leave the workpiece for three hours at room temperature. The contents should freeze, if this does not happen, increase the time.

11. After 3 hours, cut the layer into pieces.

12. Sprinkle them with powdered sugar. Place on a saucer.

This recipe, of course, is best used to eat the treat right away.