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Marshmallows with cranberries

Author
Cookinero 28 Mar 2025
5640
Marshmallows with cranberries

Traditionally, marshmallow is considered a French dish. But historians are sure that the French borrowed the recipe from the merchant Ambrosy Prokhorov, who was engaged in the production of Belevskaya pastila. Translated from one of the most romantic languages of the world, French, "marshmallow" means "breath". It is almost impossible to make marshmallow without agar-agar. But it also needs help in the form of sugar and water.

How to cook Marshmallows with cranberries

Step 1

Marshmallows with cranberries

Make applesauce. Place apples cut side down on a plate and microwave for 8 minutes. Scoop out the pulp with a spoon when done.

Step 2

Marshmallows with cranberries

Prepare the marshmallows. Puree the cranberries using a blender and then rub through a sieve. Transfer the resulting mass to a saucepan. Add 2 tbsp. sugar. Bring to a boil over medium heat. Cook for another 5 minutes. Then cool. Combine the cranberry puree with the apple puree and egg white. Beat with a mixer until fluffy. At the same time, mix 400 g of sugar, water and agar-agar in a saucepan. Bring to a boil over medium heat. Then pour the resulting syrup in a thin stream into the cranberry-apple puree. Beat with a mixer until stable peaks form. Pipe the marshmallows onto parchment using a pastry bag. Leave it to dry for 10 hours.

Marshmallows with cranberries - FAQ About Ingredients, Baking Time and Storage

Yes, you can use unsweetened store-bought applesauce (about ½ cup) to save time. Just ensure it’s smooth and free of added sugars or spices for the best texture and flavor.
Store marshmallows in an airtight container at room temperature for up to 2 weeks. Avoid humidity to keep them from becoming sticky.
Replace egg white with aquafaba (chickpea brine). Use 3 tbsp, whipped to stiff peaks, for similar fluffiness. Agar-agar is already plant-based!
The sugar is essential for texture (especially in the syrup), but you can reduce the 2 tbsp added to the cranberries. Avoid altering the syrup’s sugar, as it stabilizes the marshmallows.
Use a large star or round piping tip for even shapes. Lightly grease the parchment and bag tip to prevent sticking, and pipe quickly before the mixture sets.
Yes! Freeze in a single layer on parchment, then transfer to an airtight container for up to 3 months. Thaw at room temperature for 1 hour before serving.
It’s naturally gluten-free if using pure agar-agar (check the label). Ensure all other ingredients (e.g., cranberries) are certified gluten-free.
Serve alongside dark chocolate for dipping, crumble over yogurt, or use in hot cocoa. They also make lovely edible gifts in decorative jars.

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