Apple marshmallows. A simple recipe with agar-agar, gelatin, how to cook at home

For me, there is no more beautiful and delicious picture than tea with marshmallows. Despite the wide variety of dessert choices in the modern confectionery world, marshmallow remains the favorite sweet cloud. First of all, the composition of marshmallows is pleasing. Homemade natural marshmallows contain only natural thickeners and nothing extra.

What are marshmallows made from?

Marshmallow contains pureed apples or berries, a natural thickener agar-agar, protein and sugar. By the way, this recipe for making marshmallows contains less sugar than recipes on the Internet according to GOST.

Such marshmallows are allowed to be consumed while breastfeeding, because you know what they are made from, there are no prohibited components. You can read more about agar-agar in the article about the harmlessness and benefits of agar-agar.

From the indicated quantities of ingredients you will get approximately 20 halves.

The benefits of marshmallows

The apple type of airy marshmallow consists of fruit puree, which determines the beneficial effect of the dessert on the body.

Apple marshmallow recipes

Marshmallow has the following effects on the body:

• removes toxic substances, pesticides and waste;
• has a calming effect on peptic ulcers;
• normalizes blood cholesterol levels;
• normalizes blood circulation;
• stabilizes the functioning of the thyroid gland;
• saturates bone tissue with calcium;
• prevents the appearance of stretch marks;
• restores the quality of nails and hair;
• improves joint elasticity.

Vegetable gelatin substitute

Instead of crystalline gelatin, we will use agar, which is quite popular in cooking. Now let's explain what it is.

Agar-agar is a vegetable substitute for gelatin, and is available in the form of plates, yellowish-white powder and other varieties.

The product consists of a mixture of polysaccharides agarose and agaropectin, obtained by extraction from red and brown algae growing in the waters of the Pacific Ocean, the White and Black Seas.

Algae from which agar-agar is produced

Agar is much stronger than gelatin in gelling. Moreover, the composition is repeatedly thermoreversible. That is, the mixture turns from a liquid composition into a dense product, and vice versa, many times over. We know the beneficial properties of gelatin, but agar-agar is also rich in calcium, iodine and iron. Products containing the ingredient help remove toxins and waste from the human body, improve the functioning of the gallbladder and liver, and strengthen ligamentous tissues and cartilage. In retail sales there is also a product containing agar.

Packaged marshmallows: ingredients contain agar

If we consider agar as a substitute for crystalline gelatin, then it is worth using a ratio of 1:4, and this is enough for making jelly, jellies and marshmallows.

What to watch out for

The use of such a healthy treat as marshmallows has limitations.

Dessert can be harmful to health:

• A large amount of refined sugar determines its high energy value, which, if consumed uncontrolled, leads to extra pounds and obesity.
• For the same reason, desserts with sugar are contraindicated for diabetics.
• In store-bought versions, the bright color is a sign of the presence of dyes in the composition.
• Marshmallows sprinkled with coconut or chocolate glaze have a higher calorie content.
• The product should not be used by people suffering from carbohydrate metabolism.

Calorie content of the product

Marshmallow dessert is prepared with the addition of a large amount of sugar, which is a simple carbohydrate. This factor determines the high calorie content of the treat. This is not critical, since marshmallows weigh very little, and you can get enough of just 2-3 hemispheres. A dish with agar-agar is lower in calories than with gelatin.

...If you don't have a scale or a thermometer?

Of course, if you don't have a scale, you can use measuring cups and spoons to measure out the required amount of sugar, agar and water. Or even use a table of weights and measures. The temperature of the syrup is more difficult. From my own experience, I can say that on an electric stove over high heat, the temperature of the syrup reaches 80 degrees in 5-7 minutes, but on a gas or induction stove it is 2 times faster. Determining when the temperature has reached 110 degrees is easy. -small bubbles – 110 degrees, large bubbles – already about 130; -drop a drop of syrup into cold water and try to roll it into a ball. It didn’t work out - the temperature was about 100 degrees, the result was a very soft ball - 110, a plastic ball - 120-130 degrees

Homemade apple marshmallows: classic recipe

Homemade apple marshmallow, a simple recipe for which is described below, is considered a classic. This delicate delicacy with a pleasant texture of a stable soufflé is distinguished by its natural taste and light apple aroma.

Homemade apple marshmallows

Food set for cooking:

• puree from 5-6 sweet juicy apples (about 250 g);
• white of 1 egg;
• sugar – 200 g;
• powdered sugar - 3 tbsp. l. for sprinkling;
• vanilla extract – 10 g.

Syrup:

• purified water – 100 ml;
• agar-agar – 8 g packet;
• granulated sugar – 300 g.

Step-by-step method for preparing dessert:

1. To make the puree, the apples are peeled and the centers cut out. The pulp is cut into slices.
2. The apples are placed in a baking tray and baked at 180 degrees for 20-30 minutes until soft.
3. Place the baked fruits in a bowl and puree them with an immersion blender.
4. The mass is ground with a sieve until smooth.
5. Add 200 g of sugar and vanilla extract to 250 g of puree, after which the mass is cooled and placed in the refrigerator for 2 hours.
6. Agar-agar is filled with water and left to stand for the time indicated on the package.
7. The puree contains egg white. The mixture is whipped at high speed with a mixer for 15 minutes until the mass increases by 3 times.
8. Agar-agar with water is placed on the stove and heated until hot.
9. 100 g of sugar is poured into it and mixed.
10. The syrup is brought to a boil, and a high foam appears on its surface. The mixture is boiled over medium heat. The syrup should flow from the spoon in a thin viscous stream.
11. The finished syrup cools for 10 minutes.
12. The syrup is poured into the airy apple-white mass in a thin stream, while the mass is constantly whipped.
13. The mixture will be glossy, snow-white and elastic. If necessary, you can beat the mixture longer.
14. The marshmallow is formed before the mass has cooled, as agar-agar hardens quickly. By this time you need to prepare boards covered with cling film or plastic baking sheets.
15. Delicate pyramids are placed on a baking sheet using a pastry bag. The blanks are left for 1-2 days to dry.
16. The finished marshmallow is sprinkled with powdered sugar.

If desired, the halves are fastened together to create a delicious delicacy. It can be served with a cup of aromatic black tea or coffee.

Homemade marmalade. Pectin marmalade

For homemade marmalade, you can use any fruit or berries, including frozen ones. The cooking technology will be the same everywhere, but the proportions will be different. This directly depends on the amount of “native” pectin in the berry itself and on its acidity. For example, if the berry is sweet but low in pectin (for example, strawberries), then you need more pectin and acid (lemon juice). Today I will share my proven recipe for black currants; as I prepare marmalade from other berries, I will add information.

And you share your proven proportions in the comments!

• Blackcurrant puree/any other fruit puree - 0.5 kg;
• Pectin - 20 g;
• Sugar - 350 gr;
• Lemon juice - 1 tbsp.

Preparation:

1. So, I put the freshly frozen currants in a saucepan (preferably with a thick bottom), wait for defrosting over medium heat, stirring occasionally. If using fresh berries, add a little water (1-2 tbsp).
2. As soon as the berries are defrosted, turn off the heat and puree with an immersion blender until smooth.
3. I grind the berry puree through a sieve to remove the peels and seeds. It’s convenient if the sieve is metal (and not like mine this time)), and it’s also better to grind with an iron spoon rather than a wooden spatula (this is more effective).
4. I add 300 grams of sugar to the puree. I put it on fire. Stirring until the sugar is completely dissolved. I cool it a little.
5. I mix 50 grams of sugar with pectin.
6. I return the puree to the heat (its temperature by this time should be 40 C). If you don’t have a thermometer, you can determine the temperature by eye: there should be no steam coming from the puree, and it should be hot when you put your finger down. I add sugar and pectin to the puree in a thin stream - “rain” with constant stirring and cook for another 10 minutes (to a temperature of 106 C). At some point it will seem that the temperature has frozen in place, but this is not so! I am patient and get it to heat up to the desired temperature.
7. When the temperature reaches 106 C, I turn off the fire.
8. I add 1 tbsp. l. lemon juice, stir.
9. I pour the puree into a mold (you can use a regular round or square mold, and then cut the finished marmalade into portioned pieces). This time I'm using silicone heart shaped ones. Attention! There is no need to cool the marmalade mass much, because it thickens quickly. There is a risk that it will harden right in the saucepan! To check the marmalade mass for readiness, you can do the following test - drop the mixture onto a saucer or a cold spoon; if it does not spread, then you can pour it!
10. Carefully place the marmalade mass into each cell (it thickens before your eyes). I never grease a silicone mold, but if you don’t trust your mold, you can grease it with vegetable oil to be on the safe side.
11. I leave it to harden for several hours (about 2-3) at room temperature.
12. After this time, you can take out the marmalade and let it dry on the other side.
13. All you have to do is sprinkle some sugar and you can drink tea!

Homemade apple marshmallows with agar-agar

The freshest mint dessert based on applesauce, which simply melts in your mouth, is easy to prepare at home.

Ingredients needed for dessert:

• sweet and sour apples – 6 pcs.;
• granulated sugar – 400 g;
• purified water – 150 ml;
• white from 1 egg;
• agar-agar – pack 8 g;
• mint branches – 4-5 pcs.

  
  Homemade apple marshmallows with agar-agar

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Preparation of mint marshmallows step by step:

1. All necessary equipment is prepared in advance.
2. The mint is washed and 150 ml of boiling water is poured until the water cools completely.
3. Peeled apples are freed from the center, cut into cubes and baked in the oven at 170-180 degrees until soft.
4. The finished fruits are pureed using a submersible blender.
5. The mass is transferred to a saucepan, placed on the stove and boiled until the puree thickens, with constant stirring.
6. Readiness is determined with a spoon. It should leave a trail on the surface.
7. 250 g of puree is combined with 100 g of sugar and left to cool.
8. The mint water is filtered and agar-agar is added to it.
9. Applesauce is mixed with ½ egg white. The mass is whipped with a mixer until light.
10. The rest of the protein is introduced. The puree is whipped until thick (as for meringue).
11. Agar-agar is placed on the stove and completely dissolved. 300 g of sugar is added to it.
12. With stirring, the syrup is brought to a boil.
13. The syrup is cooked for 5 minutes from the moment it boils. It should be pulled behind the spoon with a thin thread.
14. Add the apple mixture to the slightly cooled sugar syrup in a thin stream and beat with a mixer.
15. Beat the mixture for 5 minutes until fluffy and thick. To add brightness to the dessert, you can add a couple of drops of green food coloring.
16. Using a pastry bag, marshmallows are placed on a silicone mat.
17. The aromatic delicacy is left to dry for 12 hours and sprinkled with powdered sugar.
18. The halves are glued together in pairs and left to sit for another 30 minutes.

The delicately mint aromatic dessert turns out lush and airy. You can serve it with mint tea or fragrant coffee.

Homemade apple marshmallows with gelatin

Homemade apple marshmallow, a simple recipe for which will allow you to quickly prepare it at home, is light and airy not only in texture, but also in energy value. Gelatin makes the treat almost weightless.

Homemade apple marshmallows with gelatin

Product set for lemon-apple marshmallows:

• granulated sugar – 200 g;
• lemon juice – 1.5 tsp;
• egg whites – 6 pcs.;
• sweet apples – 6 pcs.;
• powdered gelatin – 1 tbsp. l.

Step-by-step process for preparing the treat:

1. Peeled and cored apples are baked on a baking sheet moistened with water.
2. The fruits are pureed, it is placed on the stove, covered with sugar and cooked until thick.
3. Gelatin is diluted according to the instructions.
4. The whites are whipped until thick with a mixer. Cooled puree is added to it and mixed.
5. Add lemon juice and swollen gelatin and mix.
6. The mixture is placed onto a baking sheet using a pastry bag and left to dry.

Slightly dried tender marshmallows are served with powdered sugar and citrus tea.

Mousse fillings for everyone

In the Andreevskaya confectionery workshop, so-called marshmallows and mousse cakes are prepared using agar-agar or gelatin. These flavor fillings are somewhat reminiscent of a classic soufflé, however, with much richer and more intense flavor tones. Such fillings, for the most part, are prepared for true connoisseurs of natural berries or juicy fruits. So, if you want to order a cake for a woman that would delight her not only with its appearance, but also with its rather piquant, bright taste, then opt for mousse fillings. Moreover, you can completely freely choose a mousse with the type of berries or fruits that your beloved adores. Berry mousses are truly one of the greatest inventions of classic French cooking and are truly worth trying. At least for the sake of interest or just to get acquainted with the recognized masterpiece of haute national cuisine.

* Our production mainly uses agar-agar

Vanilla apple marshmallow

The subtle vanilla aroma of apple marshmallow is combined with a weightless texture and mouth-watering taste.

Vanilla apple marshmallow

Components:

• baked fruit applesauce – 250 g;
• sugar – 250 g;
• egg white;
• vanilla sugar – 1 packet;
• sugar for syrup – 480 g;
• water – 150 ml;
• powdered gelatin – 10 g.

Recipe with step-by-step description of the process:

1. Add plain and vanilla sugar and egg whites to the applesauce. The mass is whipped with a blender.
2. Combine 480 g of sugar with 100 ml of water in a container. The syrup is being cooked.
3. Gelatin is added to the mass and stirred.
4. Combine applesauce and sugar syrup. Everything is whipped with a mixer.
5. The mass is poured into a square silicone mold and left in the refrigerator for a day.
6. Hearts are cut out from frozen marshmallows using a mold.

This beautiful vanilla delicacy is served in portions, sprinkled with powdered sugar.

Video on how to prepare marshmallows on agar-agar according to GOST (recipe from 1974)

What delicious marshmallows were in childhood! Maybe because there weren’t as many sweets in the store at that time as there are now. Therefore, various goodies were remembered. Sometimes you really want to try this taste of “childhood”. This recipe is from that distant time, from 1974.

It also has a quality standard, called GOST at that time. Previously, this definition was given only to products of the highest quality, made using a certain technology and only from natural ingredients.

Nowadays you can hardly find such a delicacy in a store. But you can cook it at home even every day. In this version it is prepared with raspberries. But of course you can make it from apples and applesauce.

Pink apple marshmallows

To eliminate last year's canning, it is fashionable to prepare healthy marshmallows from jam prepared for the winter from autumn apples.

Pink apple marshmallows

Food set for cooking:

• jam – 500 g;
• granulated sugar – 500 g;
• protein – 2 pcs.;
• agar-agar – 4 tsp. without slide;
• drinking clean water – 230 ml;
• lemon acid - a pinch;
• package of vanilla sugar;
• powdered sugar - for coating the finished dessert.

Description of preparation step by step:

1. The agar is soaked 30 minutes before cooking in 160 ml of cool water.
2. The jam is whipped using a blender.
3. Pour sugar for the syrup into the pan, add 70 ml of boiling water and stir until the sugar spreads. The foam is removed. Citric acid and agar pulp are added to the syrup.
4. The syrup is cooked for another 4 minutes.
5. Add 1 egg white to the jam and beat with a mixer.
6. Next, the second protein is introduced and whipping occurs until the mass increases in volume by 4 times.
7. Vanilla sugar is added to the whipped apple mixture. Syrup is introduced into the apple mass in a thin stream.
8. Use a pastry bag to place the marshmallows onto a silicone mat.
9. The dessert dries on the table for a day, after which it is sprinkled with powdered sugar.

When broken, the marshmallow pulp looks smooth and shiny, the dessert smells pleasant and tastes very good.

Apple marshmallows with cinnamon

The combination of apples and cinnamon is classic. The bright aroma of cinnamon goes perfectly with the soft apple taste of the delicacy.

Required components:

• apple puree – 150 g;
• granulated sugar – 130 g;
• cinnamon powder - a pinch;
• egg white – 1 pc.
• For the syrup:
• sugar – 170 g;
• drinking water – 100 ml;
• agar-agar – 6 g;
• invert syrup – 80 ml.

  
  Apple marshmallows with cinnamon

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Cooking method with step-by-step description:

1. Apple puree is ground on a sieve. 150 g of puree is mixed with cinnamon and 130 g of sugar. Everything is mixed and placed on the stove.
2. The mixture is cooked until the sugar dissolves.
3. The puree is placed in a container, covered with cling film and left in the refrigerator for 12 hours.
4. Cold puree is mixed with 1 egg white.
5. Place the apples and egg whites in a mixer bowl and beat initially at low speed, which soon increases.
6. Water, invert syrup and agar-agar are poured into a thick-bottomed pan. The mass is cooked over low heat. When it boils, foam rises. The mixture continues to cook, and readiness is determined if the syrup flows from the spoon in a stream.
7. Applesauce with egg white should rise, thicken and lighten when whipped. The mixer is set to high speed. While beating, add syrup in a thin stream to the applesauce and continue beating for another 3-4 minutes.
8. Using a pastry bag, shaped marshmallows are placed in pyramids on a tray.
9. The workpiece is left for 12 hours so that the marshmallows have time to dry. The surface will be covered with a thin film and will no longer stick to your hands.
10. The halves are removed, glued with the lower parts and sprinkled with powdered sugar.

Desserts made with agar-agar harden much faster than desserts made with gelatin, and they also set better and don’t “float.” In addition to apple marshmallows, you can also make currant or cherry marshmallows using this recipe.

With honey

We need to take:

• 500 g applesauce;
• 500-600 g of berries (raspberries and strawberries);
• 1 stack green tea;
• 8 egg whites;
• 3 table. l. honey;
• 2 table. l. agar-agar;
• 1 stack water.

• How to make dessert without sugar? Peel the apples, cut into cubes and put on fire. Add a little water and simmer over low heat. Then remove from the stove, knead until pureed, and set to cool.
• We wash the berries, dry them and rub them through a sieve.
• Brew green tea, strain, combine with applesauce.
• Dissolve the agar in a glass of water.
• Add tea to the berry mass, combine with puree, mix well and pour in thickener.
• We put this mixture on the fire, wait for it to boil, and boil for three minutes. Remove from the stove.
• Beat cold whites until fluffy. Add honey and beat again until smooth.
• In several steps, add the protein mass into the base and beat. The volume should increase nicely.
• Cover a baking sheet or large flat dish with parchment, pipe the base with a pastry bag and leave to dry overnight. This is such a quick preparation.

Apple marshmallows with jasmine, lemon and mint

Homemade apple marshmallows, a simple recipe for which was discussed earlier, can be varied with aromatic additives and turned into an exquisite delicacy.

Apple marshmallows with jasmine, lemon and mint

Required components:

• apples – 5-6 small pieces;
• drinking water – 160 ml;
• egg white – 1 pc.;
• sugar – 470 g;
• mint extract – 5-6 drops;
• jasmine extract - to taste;
• zest of 1 lemon;
• agar-agar – 10 g.

Cooking process with step-by-step description:

1. Agar-agar is poured with cold water to swell.
2. Apples are cut and baked in the oven without core and skin.
3. The baked pulp is blended in a blender to the consistency of puree.
4. Sugar is added to the mass. Everything is mixed and cooled.
5. Agar-agar is placed on the stove, heated, flavored with sugar and cooked for 3-4 minutes.
6. Protein is added to the cooled puree. The mixture is whipped until the mixture becomes light in color.
7. Hot syrup with agar is poured into the puree in a stream, while whisking continues.
8. Finally, jasmine extract, zest of 1 lemon and 5-6 drops of mint extract are added to the treat.
9. Figured marshmallows are planted on a baking sheet and left to dry.

The dessert turns out soft, smooth and very aromatic. It is best served with powdered sugar and mint leaves.

How to make puree for marshmallows?

In most cases, the base for marshmallows is applesauce, which can be combined with berry puree or the pulp of other fruits. It is easy to obtain the product from Antonov apples, which are best suited for marshmallows. The base is used immediately or stored for future use by freezing in portioned bags for the winter.

1. Before making marshmallows at home, the apples are cut into halves and baked on a baking sheet along with the peel, placing them cut side down, in an oven preheated to 180°C for 25 minutes.
2. Transfer the fruit puree into a sieve, crushing it with a blender if necessary, and leave overnight to drain excess juice.
3. The puree is rubbed through a sieve, used for further preparation of dessert, or stored for future use, placed in bags and frozen.

Homemade apple marshmallows without sugar

Apple marshmallows made at home can be dietary. Only 60 kcal/100g. A simple recipe for a delicious dessert is described below.

Required grocery set:

• puree of ripe and tasty apples (Antonovka) – 700 g;
• egg white – 180 g;
• powdered gelatin – 20 g;
• Agave syrup (natural) - to taste.

Recipe with steps:

1. Gelatin is dissolved according to the instructions on the package and left for 10 minutes.
2. Beat the whites with a mixer until they form sharp peaks.
3. Swollen gelatin is added to warm apple puree. The mass is added to the proteins in portions.
4. Agave syrup is also sent there. All components are mixed.
5. Marshmallows are placed in molds and placed in the freezer for 20 minutes.

The aromatic and dietary dessert is prepared without sugar, so you can eat not 2 halves, but 3-4 pieces. without harm to the figure.

Apple marshmallows, homemade with love, are a healthy and tasty treat. A simple recipe allows you to prepare a delicate and soft dessert with a weightless texture and a dried, sweet surface. Additives in the form of mint, cinnamon and vanilla allow you to diversify the taste and aroma of marshmallows.

With cream

A very interesting recipe with gelatin. This makes an excellent chocolate-marshmallow treat.

What you will need:

• 80 g dark chocolate;
• 8 g gelatin;
• 110 g milk chocolate;
• 100 ml of milk and the same amount of heavy cream;
• 70 g powdered sugar.

Heat the milk and dissolve the gelatin in it. Beat the powder and cream until fluffy. Melt the chocolates in the microwave or in a water bath. Combine the cream and milk, whip again and refrigerate for 10 minutes.

For this option you need silicone molds. Pour chocolate into them, spread a thick layer on the walls, put them in the freezer for 20 minutes. Then we take it out and put the marshmallow mixture on top of the chocolate. Pour the remaining chocolate over the top and place in the freezer for another half hour. Carefully remove the marshmallows from the molds and enjoy the excellent taste.