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Homemade Marshmallows with Proteins

Author
Cookinero 28 Feb 2025
7220
Homemade Marshmallows with Proteins

Making marshmallows at home is not as difficult as it may seem. There are many recipes for making this delicacy. For example, homemade marshmallows with proteins. The active cooking process takes only 30 minutes, but it will take a day for the dessert to harden and dry out. For protein marshmallows, you need to make puree and syrup, then combine them and beat them into a fluffy mass.

How to cook Homemade Marshmallows with Proteins

Step 1

Homemade Marshmallows with Proteins

Prepare applesauce. Bake the cut apples in the oven for 20-30 minutes. Peel the finished apples, mash them, add granulated sugar and vanilla, and mix. Let the mixture cool for about 1 hour.

Step 2

Homemade Marshmallows with Proteins

Prepare agar-agar. Pour water into a saucepan, add lemon juice, agar-agar, stir and leave for 1 hour.

Step 3

Homemade Marshmallows with Proteins

Prepare the syrup. After an hour, place the pan with agar-agar on the fire, bring it almost to a boil, turn off the fire. Add the sugar prepared for the syrup, stir constantly until the sugar dissolves. Let it cool.

Step 4

Homemade Marshmallows with Proteins

Combine the bases. Beat the applesauce with a mixer, add the egg white. Pour the cooled syrup in a thin stream, do not stop beating. Beat until a white fluffy mass, it should increase in size by 2 times.

Step 5

Homemade Marshmallows with Proteins

Make marshmallows. Form marshmallows with a spoon or pastry bag. Leave for 24 hours to dry.

Homemade Marshmallows with Proteins - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute agar-agar with an equal amount of gelatin. However, gelatin sets differently, so you may need to adjust chilling times for the marshmallows to firm up properly.
These marshmallows stay fresh for up to 1 week when stored in an airtight container at room temperature. Avoid humidity to prevent them from becoming sticky.
To make vegan marshmallows, replace the egg white with aquafaba (chickpea brine). Whip it just like egg whites for a similar fluffy texture.
Yes, you can use a sugar substitute like erythritol. Note that the texture might be slightly different, and agar-agar may require adjustments for proper setting.
Use two spoons to scoop and shape the mixture, or spread it in a lined pan and cut into squares once set for evenly shaped marshmallows.
Yes, freeze them in a single layer on a tray before transferring to an airtight container. Thaw at room temperature for 30 minutes before serving.
Drying allows excess moisture to evaporate, resulting in a firmer texture. Skipping this step may leave them too soft or sticky.
Absolutely! Mix in cocoa powder, cinnamon, or fruit powders before shaping for unique flavors. Adjust sugar if adding sweet ingredients.

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