Marshmallow on agar

Name: Marshmallow on agar
Total time: 8 h
Yield: 8
Cuisine: French
Ingredients: Apples - 350 g; Chicken egg - 60 g; Powdered sugar - 50 g; Water - 54 g; Sugar - 200 g; Agar-agar - 4 g

Cookinero 23 Apr 2025

11510

Homemade marshmallow with agar-agar is a dessert made from a plant-based base without the use of gelatin. Agar-agar is obtained from red algae growing in the Black and White Seas. Marshmallow on agar is healthier, and with this ingredient the dessert hardens well and holds its shape. The recipe for marshmallow on agar includes step-by-step instructions for preparing the dessert - from applesauce to the finished result.

How to cook Marshmallow on agar

Step 1

Make applesauce. Cut apples into cubes, put in a saucepan, pour in 100 ml of water, bring to a boil, cook for 5 minutes, drain the water. Transfer the boiled apples to a blender, grind into a puree. Transfer the puree to a saucepan, add sugar, stir, bring to a boil. Remove the puree from the heat, let cool and put in the refrigerator for 7-10 minutes. While the puree is cooling, separate the yolk from the white. Remove the puree from the refrigerator. Beat the white with the applesauce until fluffy.

Step 2

Prepare the syrup. Combine agar-agar, 60 ml of water and sugar in a saucepan with a thick bottom. Put on the fire. Stirring constantly, bring the mixture to a boil and simmer until the syrup thickens.

Step 3

Prepare the marshmallow mass. Pour the syrup into the apple-protein foam in a thin stream and beat with a mixer at maximum power. Transfer the finished mass into a pastry bag. Cover the baking sheet with parchment. Place the marshmallow on the baking sheet. Leave the marshmallow on the table to dry for 6 hours. Sprinkle the dessert with powdered sugar and leave on the table for another hour. Separate the halves from the parchment and connect two pieces together.

Marshmallow on agar - FAQ About Ingredients, Baking Time and Storage

Can I use gelatin instead of agar-agar for this marshmallow recipe?

No, agar-agar sets firmer than gelatin and requires boiling to activate. Substituting gelatin may result in a texture that's too soft or sticky. Stick to agar-agar for best results.

How should I store homemade marshmallows, and how long do they last?

Store marshmallows in an airtight container at room temperature for up to 1 week. Avoid refrigeration, as moisture can make them sticky. Separate layers with parchment to prevent sticking.

Can I make this recipe sugar-free for a low-carb version?

Yes! Replace sugar in both the applesauce and syrup with a keto-friendly sweetener like erythritol or allulose. Note that texture may differ slightly from the original.

What’s the best way to pipe marshmallow shapes without sticking?

Lightly grease your piping tip and parchment paper with neutral oil (e.g., coconut or vegetable oil) for easier release. Work quickly before the agar sets.

Can I freeze marshmallows for later use?

Yes! Freeze in a single layer on parchment, then transfer to an airtight container for up to 2 months. Thaw at room temperature for 30 minutes before serving.

Why is my marshmallow mixture not fluffing up?

Ensure your mixing bowl and beaters are completely grease-free, and the apple purée is fully cooled. Room-temperature egg whites whip best for maximum volume.

Can I use store-bought applesauce instead of homemade?

Yes, but opt for unsweetened applesauce to control sweetness. Reduce added sugar slightly, as commercial versions may already contain some.

How can I make this recipe vegan?

Replace egg whites with aquafaba (chickpea brine). Use 3 tbsp aquafaba per egg white, whipped to stiff peaks before adding applesauce.

What’s a creative way to serve these marshmallows?

Try sandwiching them with dark chocolate, dipping in melted caramel, or cubing them for hot cocoa. They also make delightful cake or cupcake toppers!

My marshmallows are too sticky—what went wrong?

This often happens if the agar syrup wasn’t boiled long enough (aim for 110°C/230°F) or if humidity is high. Dust liberally with powdered sugar or cornstarch to reduce stickiness.

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