Apple marshmallow at home - old recipes with photos. How to cook apple marshmallow in the oven. Homemade marshmallow - recipes Homemade marshmallow how to make

Cooking knows many methods for preparing marshmallows: recipes passed down from generation to generation, original methods and new dishes adapted to a specific area. Very tasty based homemade dessert there are constant ingredients: apples, egg whites and sugar or its equivalent.

The main components are:

• Sugar or its substitute.
• Pectin or agar-agar.
• Fruit based puree.
• Drinking water.

The beneficial substances of sweets make it valuable source vitamins Pastille is prepared at home using high temperature, which will help minerals not to disintegrate, but remain in a form convenient for absorption. The product is enriched with calcium and magnesium, which has a positive effect on the condition of bones, hair and skin. There are no fats in marshmallows, it is perfectly processed and absorbed, nourishes the body useful substances and supplies the brain with glucose, improves memory and increases vitality.

Pectin removes toxins, strengthens the immune system and restores the microclimate in the intestines. Apples are an iron-containing fruit, and marshmallows contain plenty of this substance to increase hemoglobin. There are also contraindications: allergic reactions, obesity and weight gain with uncontrolled consumption; diabetics should not eat it if it is made with sugar.

Recipe for classic Belev marshmallow

The birthplace of Belevskaya marshmallow is the Tula region. The recipe was invented 150 years ago. Its uniqueness lies in the fact that only one variety of apples is used in its production - “Antonovka”, with a subtle sourness, delicate taste and amazingly intense aroma.

The recipe is simple and requires few ingredients. However, it takes a lot of time to prepare, but the result is pleasing in appearance and taste. Most of the minutes spent are spent on drying the dish and bringing it to a ready-made state, so the intervention of the cook here is minimal, but do not forget about checking the product in the oven when baking.

Ingredients

Servings: 20

• Antonovka variety apples 2 kg
• chicken proteins 2 pcs
• sugar 200 g

Per serving

Calories: 72 kcal

Proteins: 0.6 g

Fats: 0.4 g

Carbohydrates: 16.1 g

5 o'clock 30 min. Video recipe Print

Wash whole apples, remove seeds and stems. Leave the peel - it will come off as you rub the fruit.

Place the apple parts in a specially prepared container and bake at 180 °C until they “float”. After this, wipe with a sieve.

Carefully pour 1⁄2 cup of sugar into the resulting mass and beat the mixture using a whisk or whisk.

Beat the whites. Add the remaining sugar, spoonful at a time and continue stirring. Readiness can be judged by the elasticity of the resulting mass, the so-called “hard peaks”. The volume will at least double.

Having set aside 2-3 spoons from the whipped whites, fold them into the main mass with gentle movements. applesauce.

Cover the baking sheet with baking paper or use a special silicone (Teflon) mat. Spread the mixture in a thin layer.

To dry with the door slightly open, keep the composition for 7 hours at a temperature of 100 °C.

Cut the mixture into 4 parts, brush with the remaining protein mixture and place one underneath the other. Place in the oven for 2 hours.

Take it out after the time has elapsed and enjoy the taste and aroma of the finished product.

Belevskaya marshmallow without sugar

Ingredients:

• 1 kg of Antonovka apples;
• To taste - honey.

How to cook:

1. Peel the fruits and make jam using honey. Pass the fruits through a meat grinder, simmer until soft and beat with a blender.
2. It will take 2 to 3 hours to simmer. Remove the mixture when the apples are completely soft. If the fruits are dry, add a little water. Cook in a thick saucepan.
3. After thickening, dry the mass. To do this, place parchment paper on a baking sheet, coat it with refined sunflower oil and pour a thin layer (7-8 mm) of apple jam.
4. Open the oven door slightly. Dry at 100°C for 4 hours. When the jam stops sticking, it is ready.
5. After cooling, turn the pastille over with parchment paper, moisten it with water and leave for 5 minutes.
6. Remove the sheet, use a knife to cut the dish into rectangular pieces and roll them into tubes.
7. The marshmallow can be stored longer without adding sugar.

Video cooking

How to make apple marshmallow in a slow cooker

Ingredients:

• Sweeter apples – 1 kg;
• Natural honey - one tablespoon;
• Water – 2-3 tablespoons.

Preparation:

1. Peel the apples, cut into slices, place in a multicooker bowl, add water.
2. Simmer for 40 minutes in the “Baking” mode.
3. At the end of the process, drain the juice and leave the contents to cool along with the bowl.
4. Transfer the mixture to a blender, add honey, and grind to a puree consistency.
5. Dry the resulting jam in the oven or on the windowsill until ready.

How to cook marshmallows in the oven

1. Peel enough apples to fit into a 5 liter saucepan.
2. Pour in 1 glass of water and bring to a boil.
3. Add 5 tablespoons of sugar or honey.
4. Boil until the consistency of porridge, then grind with a blender and cook until thick.
5. Remove the mixture from the heat and cool.
6. Place the apples on a baking sheet with parchment in a layer no more than 0.5 centimeters thick.
7. Turn on the upper and lower heating in the oven (ideally, the “Convection” mode), set the temperature to 80 to 90 °C. Attention! Open the oven door slightly.
8. Dry for 3-4 hours. If you lower the temperature to 50 - 60 °C, the cooking time will increase by 1 - 2 hours, but more nutrients will be retained in the delicacy.
9. If the cutlery does not stick to the pastille, then the dish is ready.
10. Cool and cut into several pieces, then roll into a tube.

Homemade pastille in the dryer

Ingredients:

• Apples – 2 kg;
• Beet sugar – 0.2 kg;
• Cinnamon to taste.

Preparation:

1. Peel the apples and chop them with any in an accessible way(blender, food processor with fine holes). Add sugar and cinnamon, mix ingredients.
2. Dry the resulting mass in the oven. Grease parchment paper vegetable oil, spread a thin layer of applesauce.
3. Set the maximum temperature, move the baking sheet from tier to tier every hour.
4. Cooking time is from 6 to 9 hours depending on the variety of apples and the technical features of the dryer.
5. When finished, roll the pastille into a tube or cut into pieces.

Video

Calorie content of marshmallows

People who control weight or are in the process of losing it worry about the caloric content of their diet. Remember energy value Homemade marshmallows are different from store-bought ones - homemade ones have more calories.

For those on a diet, an adhesive-type product prepared using agar-agar will be useful:

• Gelatin substitute has low calorie content.
• A mixture of polysaccharides agarose and agaropectin increases the body's immune defense against viruses and bacteria.
• An extract from red and brown algae helps remove waste, harmful substances and toxins.
• Agar-agar improves peristalsis, reduces blood sugar and cholesterol levels.

The cost of adhesive-type marshmallows on the market is higher than regular ones, but the low calorie content makes it dietary.

There are several tips that will make marshmallow an unforgettable treat.

• For cooking, choose fruits that are ripe, sweet and juicy.
• Add sugar only if the fruits are sour.
• Please note that coarsely pureed fruit produces a denser marshmallow.
• To prevent the product from sticking to a sheet of parchment, grease it vegetable oil.
• Overripe fruits are great for making thick purees.
• Spread the mixture in a thicker layer in the center than along the edges.
• One tray requires half a cup of applesauce.
• The pastille is ready when it does not stick to your hands or cutlery. However, the rule is not relevant for all fruits.

Like all products, marshmallows have contraindications, but there are many more benefits. If you are moderate in your desires and carefully read the contraindications, consuming the delicacy will be safe and enjoyable.

Pastila is a very good alternative to candy. If parents want their child to grow up healthy, then one of the stumbling blocks on this path is factory-made sweets.

Personally, I have never met a single little person in my life who didn’t like sweets. The question of the usefulness and harmfulness of those same sweets arose very acutely in our family when our granddaughter was born. What alternatives were not offered! And honey, and jam, and homemade yoghurts, and dried fruits... And the child stubbornly asked for chocolates and candies.

But grandma Lena (my in-law) prepared marshmallows, and I heard from my daughter that my granddaughter was more willing to eat it than dried fruit. I decided to try making this delicious dish.

How to make marshmallow

I didn’t have any marshmallow recipes at hand; I gained all my experience by trial and error. I started with strawberry. I prepared the marshmallow in the following sequence: chopping the berries, adding honey, drying on a tray greased with homemade cream. I liked it, but the smell of cream still prevented me from enjoying the aroma of strawberries. I realized that the fat that is used to lubricate the trays plays a very important role in the preparation of marshmallows.

Important note: if honey is used in the preparation, the marshmallow should be dried at a temperature of no more than 45°.

After strawberries, it was the turn of apricots.

The composition of the marshmallow is similar: fruits are crushed, honey is added to taste, and everything is dried on a special tray, greased with oil so that no streaks are visible. I do this with cotton wool. This time it turned out so good that when I tried these delicacies, I felt like small child, who reaches into a jar of jam with his palm. It was impossible to stop trying.

I liked these sweets so much that I set up a whole assembly line for the production of marshmallows from all sorts of combinations of fruits and vegetables.

Experiments and findings

It is best to take rapeseed honey. It crystallizes very well and does not have a strong odor. By the way, they say marshmallows don’t taste as good with sugar. It never even occurred to me to make it with sugar. If you take acacia honey, the marshmallow may not even work out: it will not dry out, it will be soft and sticky. And if, for example, it’s buckwheat, then it can cover up the smell of fruit.

According to my observations, fruits can be viscous and fragile. This is very important for pastila. Made from viscous fruits and berries (mulberries, cherries, sweet cherries, plums, currants, gooseberries, grapes), it takes a very long time to dry, but it still sticks and the pieces stick together in the jar. But almost all vegetables are fragile and dry out quickly - the result is not marshmallow, but “chips”. Only the tomatoes are sticky, and the pastille made from them is delicious. I prepare it without adding sweets, I simply chop the tomatoes in a blender and dry it like pastille.

I have adapted to combining fruits in such a way as to compensate for the excessive viscosity of some with the fragility of others: apples-plums, pears-grapes, apples-cherries, apples-cherries-pears, apricots-cherries, apricots-plums. By the way, apple pastille is generally one of the most delicious.

I do the same with zucchini. But more about them. For a long time I was solving the problem of where to use these vegetables, which are always in abundance. You can make zucchini jam, but how can you use so much of it? And I came up with the idea of ​​making pastille.

So: zucchini, fruits and berries, herbs, a little purified water and honey. I don’t like to write proportions to leave room for creativity. I believe that any food is created in tune with the food. You just need to make the crushed mass so thick that it is convenient to pour it onto a tray. And it should be delicious!

By analogy with zucchini, I make pumpkin marshmallow: I combine apricots, grapes or nightshade with pumpkin. Actually, black nightshade is a poisonous plant, but ripe dried berries can be consumed. In this case, dried apricots are used. I pre-soak them in warm water for 12 hours, and then grind them in a blender along with some water, pumpkin and honey.

Another find of mine: I sprinkle pieces of pastille made from viscous fruits and berries with herbal powder (the herbs are dried and then ground using an iron strainer).

If only you knew how delicious it is: cherry marshmallow in cherry leaves, plum marshmallow in plum leaves, raspberry marshmallow in raspberry leaves, and grape marshmallow in powder made from grape leaves, mustaches and flowers! This is not only tasty and healthy, but also solves the problem of raspberries, plums, and cherries. In addition, it is now very easy to regulate the load of grape bushes: all excess bunches are sent for drying just before flowering. And everyone is happy!

Apple marshmallow is the best sweet for a healthy diet; it’s very easy to prepare it at home: classic or custard.

Apples – 1100 g
Sugar - 60 g
Water – 50 ml
Vegetable oil - for greasing parchment

To prepare apple marshmallow at home (in the oven), you will need a minimum of ingredients - in fact, the apples themselves, and preferably green ones, they contain more pectin. I usually make marshmallows from Semerenko apples, adding just a little sugar and water. If you take apples that taste sweeter, then you don’t even need to add sugar.

First, wash the apples and cut them into slices, removing the cores.

Now let's add apple slices into a saucepan or stewpan.

Add water.

Cover with a lid and place on low heat. The apples should soften, this will take 20-30 minutes. When they look like in the photo, remove the pan from the heat, let the apples cool a little so as not to get burned, and carefully drain the resulting juice. You can simply drink it, because it is very tasty and resembles not even juice, but jelly.

Now the apple slices need to be peeled. You can do this through a sieve, grinding the whole mass in parts or removing the peel from each slice separately with a spoon.

Pour sugar into the resulting applesauce and again put it on low heat and boil the puree for 15 minutes. Then we turn it into a homogeneous mass using an immersion blender.

Line a baking sheet with parchment and grease a small amount vegetable oil. This will make it easier to remove the finished pastille from the parchment. Spread the applesauce in an even layer on the parchment paper.

Place the baking sheet in the oven and dry the marshmallow at 130 degrees for an hour and a half, opening the door a little while drying. To do this, I simply place a spoon between the door and the oven itself.

The finished apple marshmallow looks like this. While it is hot, it will be a little soft, just leave it there room temperature, it will cool and harden. To make it easier to remove from the parchment, cut the parchment together with the marshmallow with scissors.

Now, prying on one side, remove the marshmallow from the parchment paper and roll each piece into a roll.

These are the apple marshmallow rolls we made.

Recipe 2: Homemade Belevsky apple pastille

• apple – 800 gr
• sugar - 170 gr
• powdered sugar - 3 tbsp.
• egg white - 1 pc.

So, first of all, let's prepare applesauce. To do this you will need to bake fresh apples in the oven or microwave oven. This time I used the oven, so I baked the apples whole. By the way, thanks to this the pulp will not darken and the puree will be light.

You need to bake apples for about 30 minutes (depending on the size of the fruit) at 180 degrees. But, again, look at the readiness of the apples: when pierced with a fork, the pulp should be completely cooked and become very soft. You see, some even burst - this is normal.

Now, while the apples are still hot enough, we get the pulp. To do this, it is convenient to use a fork to hold pieces of fruit and a spoon to remove the pulp.

Punch it with an immersion blender or rub it through a sieve to get a homogeneous, smooth puree. We measure exactly 500 grams. If there is any left, just eat it yourself or give it to your little one. My son helped me in the kitchen while preparing marshmallows, so he happily ate the leftover puree and also licked the bowl - a very tasty and natural homemade delicacy.

Stir and leave the puree with sugar until it cools completely. You can stir the mixture for a couple of minutes, then the sugar will dissolve very quickly in the warm puree.

When the applesauce has cooled completely (you can put it in the refrigerator to speed up the process), transfer it to a large bowl and add one egg white. Remember that when whipping, the mass will greatly increase in volume, so the dishes should be spacious.

Beat the puree with the egg whites with a mixer at high speed for about 5-7 minutes, maybe more (I don’t know what the power of your mixer is). The main thing is that you get a snow-white fluffy mass, quite dense - like marshmallow.

Now this airy apple mass will need to be dried. To do this, take a rectangular pan with sides (about 20x30 centimeters) and cover it with baking paper. Spread the snow-white cream and smooth it with a spatula. Approximately 1 cup of the workpiece should be left to lubricate the layers - just leave it in the refrigerator.

You need to dry the apple marshmallow in a slightly open oven at 100 degrees for about 3-4 hours. You will see how the mass becomes creamy and settles a little. In addition, it will stop sticking to your fingers.

Turn the finished apple marshmallow over onto another sheet of parchment paper. To ensure that the sheet that was in the mold can be easily removed, just moisten it a little with water and wait about 5 minutes. Then it can be easily removed. Otherwise, you will not delete it without loss.

Using a sharp knife, cut the layer of loose marshmallow into 3 equal parts. Just be careful, since the marshmallow is very tender, it seems to be riddled with air bubbles.

Remember, we left about a glass of applesauce whipped with egg white - now we need it. Coat three layers of marshmallow with the mixture.

When the marshmallow has cooled completely, rub powdered sugar into it. We don’t sprinkle it, but rather rub it in with our fingers.

Well, actually, this is the whole recipe for homemade Belev marshmallow. The result is an apple-pre-apple, very tender, sweet and aromatic delicacy. Of course, you'll have to tinker, but it's worth it!

Recipe 3: simple apple pastille “White filling”

• apples (“White filling” variety) – 1 kg;
• sugar – 100 g;
• water – 100 ml.

First, let's prepare the products. Apples can be of any degree of ripeness (except for completely green ones, they should not be used). Let's wash them, cut out the core, and remove problem areas. It is better to use bottled water for marshmallows.

Cut the apples into pieces as desired (cutting is not important in our recipe). Place it in a metal ladle and fill it with the required amount of water.

Then put the mixture into a blender container. By starting the device, we get homogeneous applesauce.

Next, put the apple mass back into the ladle and, stirring, boil it down to 1/3 of the original volume. This should take from 1 to 2 hours (depending on the intensity of the fire and the amount of liquid). During this cooking period, the puree boils strongly, splashes in different directions, turn the heat to low and stir the mass often.

Then put the amount of sugar into the saucepan with the puree and cook the contents for another 15 minutes, stirring constantly. Next, turn off the fire.

Now our mass needs to be dried until ready. This is best done in an electric dryer. Cover the entire inside of the container with high-quality food parchment. It is very important to lubricate it with vegetable oil so that there are no problems with removing the finished marshmallow.

Place the slightly cooled apple mixture from the ladle onto the parchment in a thick layer (12–15 mm). Let's turn on the drying device. After about five hours, our apple marshmallow will reach its optimal level of doneness. The first sign of this: the apple layer is easily separated from the paper and holds its shape.

Apple pastille in the dryer turns out to be quite dry, but not overdried, holds its shape well and curls easily.

Cut the marshmallow into strips 5–7 cm wide and roll into tubes. You can start tasting.

Recipe 4: homemade sour apple pastille in the oven

Belevskaya pastila, which is easy to prepare at home.

• sour apples - 1.3 kg;
• sugar - 80 gr.;
• egg (white) - 1 pc.;

Wash the apples, cut them into halves or quarters (so they will fit more tightly on the baking sheet) and cut out the center and tail. There is no need to remove the peel. Place the apple slices on a baking sheet lined with foil. Place in the oven at 150°C until done (45-60 minutes)

Cool the baked apples and grind them in a blender. I got 960 grams of finished puree. Apple marshmallow can be made without sugar, but if the apples are sour, you can add sugar, but not much.

I added 80 grams of sugar to the puree, half directly into the puree, and half into the whipped egg whites. The white should be whipped into a strong foam, as for meringue; if desired, add sugar and beat until it dissolves. With protein and sugar, the structure of the marshmallow is a little porous and, in my opinion, better than without them.

Gently mix the puree with the egg whites and pour onto a baking sheet lined with foil. We send the applesauce to dry in the oven set to the lowest heat. If you have a fruit dryer, then making marshmallows is very easy for you.

Every housewife knows her oven, so she can adjust the temperature and time. The main thing is to make sure that the pastille does not burn. I dried mine intermittently: 2 hours in the oven, then completely cooled, then again 1 hour in the oven, cooled, then turned it over and back into the oven for 30 minutes.

The almost finished marshmallow releases well from the foil.

I have a baking tray measuring 20 by 35 cm. The thickness of the marshmallow is approximately 0.4 cm. The weight of the finished marshmallow is 220 grams.

Recipe 5: how to make apple marshmallow in powdered sugar

• Apples - 5 pcs.
• Sugar - 170 g
• Egg (egg white) - 1 pc.
• Powdered sugar (to taste)

Place clean apples on a baking sheet and bake in the oven for about 30 minutes. Preheat the oven at 180-200 degrees. The skin of the apples should crack, the flesh will become soft - which means it’s time to remove the apples. Baked apples It is necessary to cool, then peel and remove the cores. Transfer the apple pulp into a sieve.

We rub the apple pulp through a sieve, you can also use a blender.

Add sugar to the applesauce and mix, then let the puree cool a little and add egg white to it. Whisk the mixture for approximately seven minutes. The volume of the mixture should increase three times, but in principle it will be enough to double it.

Transfer the resulting mixture into a fireproof form (the form must be selected so that it is about 20 cm by 30 cm in size), leaving one glass in order to then coat the marshmallow. put in the oven preheated to 70 degrees C for 8 hours.

Remove from the oven, let the marshmallow cool, then carefully remove it from the mold, transfer it to a cutting board and cut it into rectangles with a well-sharpened knife.

We lay the marshmallows one on top of the other in a rectangular stack, coat each layer with the reserved cream, then dry it in the oven again for another two hours, at the same temperature of 70 degrees.

We take the pastille out of the oven, cut off the edges that are not even with a knife. Then roll the pastille in powdered sugar in a separate bowl.

Place the marshmallow ready to serve on a dish and bring it to the table. It goes very well with tea and milk.

Recipe 6: dietary apple pastille at home

• 2 dozen medium-sized apples (any flavor, even sour)

Wash the apples for marshmallow and cut out the core. I cut them into 4 pieces and clean them, but you can do it in other ways. For example, if the knife is long and sharp, pierce the apple right through and “circle” the core in a circular motion until it falls out. Or, if there is a special knife on the farm, use it!

Place the apples on a dry baking sheet and bake in the oven for 20-30 minutes. If the top or bottom of the apples “sticks” a little, it’s not scary.

Grind the apples with a blender. If it comes with a bowl, just add them in portions (if necessary, you can add a little boiled water). If the blender is submersible, you need to put the apples in a deep saucepan and beat them for about 10 minutes. The final mixture turned out to be lumpy, but still suitable for making apple marshmallow.

Place a sheet of parchment paper on a baking sheet and spread a thin layer of applesauce on it. It can be “spread” thicker around the edges than in the center.

Dry the apple marshmallow according to the recipe in the oven over low heat for 2-3 hours. Important: since you don’t end up with a lot of product, I would recommend using several baking trays at once (if you have them). Or you can take one baking sheet and one silicone baking mat (place the mat on a wire rack in the oven). Can you set the desired temperature in the oven yourself? It should not exceed 100 degrees.

Recipe 7: homemade apple pastille with honey

A simple recipe for apple marshmallows at home, with the addition of spices.

• apples (sour) – 1 kg
• honey - 2 tbsp.
• cinnamon, vanilla - to taste

Wash the apples thoroughly, remove the peel and seeds, and cut them into small slices.

Bake the apples in the oven for 40 minutes until soft at a temperature of 160-170 degrees with 100 ml of water.

Puree the baked apples using a blender and set them to boil over low heat.

Beat the finished puree with a mixer until light (3 minutes). This way we will saturate the apples with air bubbles, and the marshmallow will turn out more elastic and manageable.

Add honey or sugar and spices to the finished applesauce to taste.

And beat until the mass becomes homogeneous again. If you added sugar, make sure that all the grains melt, otherwise the apple paste will tear when dried.

If you are preparing apple marshmallow for children or want to diversify your healthy diet, do not add sugar to the marshmallow; it will be just as good with honey.

Spread the sweet applesauce in a thin layer on greased baking paper.

The thinner the layer of apples, the faster the marshmallow will dry.

Dry the marshmallow in the oven at 100 degrees with the door open.

Drying time takes approximately 2-3 hours depending on the thickness of the marshmallow layer.

Do not close the oven door; the steam from the puree must escape, otherwise your pastille will simply burn.

After 2-3 hours, check: the marshmallow should stop sticking to your hands (only if you didn’t use honey, then it will still remain a little sticky), become thinner and can be easily removed from the wax paper.

Remove the finished apple marshmallow from the sheet, cut it into squares and roll it into rolls.

Having collected a rich harvest of apples, many housewives do not know how to process it.

In addition to compotes, jam and marmalade, you can prepare an excellent treat at home - apple marshmallow.

Words cannot describe the amazing taste of this product. Tender apple soufflé is a work of culinary art.

Cooking methods

Previously this delicious product cooked exclusively in a Russian oven. The heat in it slowly decreased, therefore, the marshmallow dried out gradually, which was ideal for obtaining a delicate taste. In modern conditions, you can also prepare this apple sweetness in several ways:

To make apple marshmallow at home, you just need to follow the recipe.

Recipe in the oven

It's easy to make homemade apple marshmallow. The oven recipe is simple. You just need to take into account that the process will not be fast and the heating temperature of the oven should not exceed 100 degrees.

Cooking steps:

Readiness can be determined by color and stickiness: it does not stick to your hands and is orange in color. It is better to place the dried product on a cutting board with the parchment facing up and cover with a damp cloth so that the paper comes off easily. The top of the treat can be sprinkled with powdered sugar.

Pastila in a slow cooker

Apple marshmallow recipe in a slow cooker:

If desired, you can add ground kernels of any nuts, dried berries, or pieces of candied fruit to the recipe.

Electric dryer to the rescue

You can prepare apple marshmallow using a fruit and vegetable dehydrator. The recipe for apple marshmallows at home using an electric dryer is as follows:

• Before cooking, it is better to peel the apples and grate them on a coarse grater;
• then you need to boil the resulting mass until thick; it is not necessary to add water to juicy apple varieties;
• for 1.5 kg of apples add one glass of sugar, but the amount of sugar will depend on taste preferences;
• to obtain a more tender marshmallow, beat the cooled puree with a mixer;
• Next, place a circle of parchment on the grid of the electric dryer and distribute the resulting mass in an even layer; To ensure that the marshmallow is thin and easily rolled into a tube, the layer thickness should not exceed 5 mm. To obtain six circles of the finished product, you will need 1.5 kg of apples.

An ancient delicacy

Belevskaya marshmallow is a delicacy produced using ancient technology in the city of Belev, Tula region. This protein dessert has received well-deserved leadership among other similar products. To make apple marshmallow according to this recipe, you need take 2 kg of Antonov apples, two egg whites, a glass of sugar and spend some time.

Cooking steps:

Joy for children

There is a recipe for soft apple marshmallow that resembles a soufflé. This recipe is suitable for small children.

To prepare you need:

• Dilute gelatin or agar-agar (4 grams) in 50 ml of warm water and leave to swell for 15-20 minutes;
• ripe apples should be cut in half, cored, placed in a cup with a small amount of water and placed in the microwave for 5 minutes;
• Add a glass of sugar and vanillin to taste to the resulting pulp and mix well;
• Place agar-agar or gelatin on low heat, add another glass of sugar, and cook for one minute, stirring constantly;
• Add egg white to the cooled applesauce and beat until the mixture becomes light in color;
• then add sugar syrup and continue whisking for some time;
• Pour the resulting product into special molds and leave at room temperature for 6-7 hours;
• Cut the finished marshmallow into cubes and sprinkle with powdered sugar.

For tasty and tender marshmallow, you need to use sour apple varieties, such as Antonovka, Bely Naliv, Bessemyanka and Granny Smith. Non-succulent types are more suitable: with them the process of evaporation of liquid will take less time.

Cannot be used for enamel dishes, the product will burn in it. “Harmful” sugar can be replaced with a more natural component; liquid flower honey is suitable for this. To avoid getting burned by the boiling mass, it must be constantly stirred. To obtain a thin and smooth plate, it is recommended to use a wide wooden spatula.

You can add other fruits to apples: they go best with pears, plums and cherries. When using different products, it is better to cook them separately and mix the already whipped masses. If the marshmallow sticks to the parchment, you need to carefully moisten it with water or cover the finished product, turned upside down with the parchment facing up, with a damp towel.

The finished product should be stored at room temperature in a dark place and in tightly closed containers. glass jars. Loved by both adults and children, homemade marshmallow is rich in vitamins and is an excellent dessert.

Everyone can enjoy sweet apple marshmallow, because it is one of the most harmless desserts. There are quite a few types of marshmallows depending on the preparation method. For example, sheet marshmallow, which is dried for a very long time and then rolled into rolls or cut into strips; marshmallow, reminiscent of marmalade or Turkish delight; pastille, similar to soufflé. The unifying factor of all types of marshmallows is that they must be prepared on the basis of fruit puree or juice.

Apple pastille, similar to soufflé, is its most delicate, lightest variety. Its texture is very similar to marshmallows, but even more tender. If we compare homemade apple marshmallows with homemade marshmallows, the former has a number of unconditional advantages. Yes, marshmallows will not be as beautiful as marshmallows. But at the same time, almost half the amount of sugar is used for its preparation, which reduces the calorie content and creates a more delicate texture. And also, compared to marshmallows, making apple marshmallow at home is much easier, because there is no need to “properly” beat the mass to the desired temperature for the dessert to keep its shape. This means that even a novice cook can prepare it.

For the marshmallow recipe, choose apples rich in pectin. For example, great suitable variety"Antonovka". The taste of apple marshmallow is delicate, sweetish, with a barely noticeable sourness, which is most often emphasized by vanilla.

Cooking time: 30 min. + 12-14 hours for hardening and drying
Yield of finished product: 450 grams.

Ingredients

• apples 4 pieces
• sugar 410 grams
• water 60 grams
• egg white 10 grams
• agar 4 grams
• vanillin
• food coloring
• powdered sugar for sprinkling

Preparation

First, mix the agar with water and leave to soak.



Peel the apples from seeds and cut them into halves.



Bake the apples until the flesh is tender. To do this, it is convenient to use a microwave - in it the fruit will be ready in 4-5 minutes.



Using a teaspoon, scoop out the apple pulp to separate it from the skin.



Thoroughly blend the apples into a smooth puree with a blender or rub it through a sieve, and then mix with 250 grams of sugar and vanilla.



Stir so that the sugar dissolves under the influence of the residual temperature. Leave the mixture to cool completely.



While the puree is cooling, you can prepare the syrup. To do this, heat the syrup with agar over low heat. The syrup will thicken and become jelly-like.



Add the remaining 160 grams of sugar and stir.



Once the syrup boils, cook it for a minute.



Add the egg whites to the applesauce and sugar and beat at high speed until the mixture turns light and fluffy, then, without interrupting the whisking, add the hot syrup in a thin stream.
After you add the syrup, reduce the mixer speed and beat the mixture just until it is evenly mixed with the syrup.



Pour half the liquid into a mold lined with cling film.



Add food coloring to the remaining half and stir.



Pour the mixture over the white layer and use the handle of a spoon to make streaks for decoration.



Leave the marshmallow at room temperature for 4-6 hours to harden.
After this, generously sprinkle the marshmallow with powdered sugar.



Remove it from the mold, peel off the film and sprinkle powder on the other side. Cut the marshmallow into long pieces and roll each one in powder on all sides.



Let the apple marshmallow dry for another 6-8 hours, then transfer it to a sealed storage container (it should be stored at room temperature).
Serve apple marshmallow with unsweetened fruit or herbal tea.