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Apple marshmallow

Author
Cookinero 30 Apr 2025
25570
Apple marshmallow

Apple marshmallows can be considered a healthy homemade treat. The low-calorie dessert is made by making marshmallows from applesauce. In order for homemade apple marshmallows to hold their shape well, they need to be made with gelatin. According to the apple marshmallow recipe, you need to make puree from baked fruits. Apples contain natural pectin, which has a gelling effect. Together with gelatin, they will help the marshmallows hold their shape.

How to cook Apple marshmallow

Step 1

Apple marshmallow

Prepare the apples. Place the apples on a baking sheet and bake for 30 minutes at 180 degrees. Remove from the oven and let cool. Beat the apples with a blender, rub through a sieve to avoid lumps.

Step 2

Apple marshmallow

Soak gelatin in 30 ml of water.

Step 3

Apple marshmallow

Cook the syrup. Dissolve sugar in 50 ml of water. Bring to a boil, cook for 5-6 minutes, stirring.

Step 4

Apple marshmallow

Make the marshmallow mass. Beat the applesauce with the egg white at medium speed with a mixer. Add the diluted gelatin and vanilla. Mix with a mixer for 1 minute. Pour the sugar syrup into the mass, beat for 10-15 minutes. Transfer the mass into a pastry bag, place the marshmallow on a baking sheet with parchment or a silicone mat. Put the marshmallow in the refrigerator for 3 hours.

Apple marshmallow - FAQ About Ingredients, Baking Time and Storage

Yes, agar-agar is a great vegetarian alternative. Use 1 teaspoon of agar-agar powder dissolved in 30 ml of water, then bring to a boil and simmer for 2 minutes before adding it to the mixture.
Store marshmallows in an airtight container in the fridge for up to 1 week. Keep them between parchment paper to prevent sticking.
Yes, you can reduce the sugar by 1/4 or use a sugar substitute like erythritol, but the texture may be slightly less firm.
Opt for sweeter varieties like Fuji or Gala, as they provide natural sweetness and smooth texture. Tart apples can also work if you prefer a tangier flavor.
Yes, freeze them in a single layer on a tray first, then transfer to an airtight container. Thaw in the fridge for 2-3 hours before serving.
A resealable plastic bag with a corner snipped off or a spoon works well for shaping marshmallows—just smooth with a damp finger.
Skip the egg white and use aquafaba (chickpea brine) as a vegan substitute—whip 3 tablespoons until stiff peaks form before adding.
Absolutely! Add 1/4 teaspoon of ground cinnamon or nutmeg to the applesauce for a warm, spiced twist.
Ensure the syrup reaches the soft-ball stage (115–118°C/240–245°F) and whip the mixture long enough—10–15 minutes is crucial for firmness.

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