Homemade Marshmallows with Proteins

Name: Homemade Marshmallows with Proteins
Total time: 3 hours 40 minutes
Yield: 8
Cuisine: European, French
Ingredients: Apples - 400 g; Vanillin - 7 g; Chicken egg white - 33 g; Water - 80 g; Lemon juice - 10 g; Sugar - 250 g; Agar-agar - 4 g

Cookinero 28 February 2025

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

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

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

Step 3

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

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

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

Can I replace agar-agar with gelatin in this recipe?

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.

How long do these homemade marshmallows last, and how should they be stored?

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.

Is there a way to make this recipe vegan?

To make vegan marshmallows, replace the egg white with aquafaba (chickpea brine). Whip it just like egg whites for a similar fluffy texture.

Can I reduce the sugar for a lower-carb version?

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.

What’s the best way to shape marshmallows without a pastry bag?

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.

Can I freeze these marshmallows for later use?

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.

Why do the marshmallows need to dry for 24 hours?

Drying allows excess moisture to evaporate, resulting in a firmer texture. Skipping this step may leave them too soft or sticky.

Can I add flavor variations to this recipe?

Absolutely! Mix in cocoa powder, cinnamon, or fruit powders before shaping for unique flavors. Adjust sugar if adding sweet ingredients.

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