Apple marshmallow

Apple marshmallow

Today we will learn how to cook soft, tender homemade apple marshmallow.  It is convenient that in the recipe there is absolutely no need to beat the mass for a long time and prepare sugar syrup. Everything is fast and simple, and the result will please you. Marshmallows on gelatin keep their shape perfectly even at room temperature.
5 from 2 votes
Cook Time 20 minutes
Frozing time 2 hours
Total Time 2 hours 20 minutes
Course Dessert
Cuisine European
Servings 15 people
Calories 66 kcal


  • 2 mix bowl
  • 1 microwave
  • 1 blender or sieve
  • 1 mixer
  • 1 piping bag or pastry syringe
  • 1 baking paper or silicone mat


  • 3 pcs apple
  • 250 g sugar
  • 1 pc egg white
  • 1 tbsp gelatin
  • 100 ml water
  • 2 drop food coloring
  • powdered sugar optional


  • Prepare everything you need. Pour gelatin with cold water and leave to swell in accordance with the instructions on the package. Pastry bag or syringe and a silicone mat or baking paper should be prepared in advance. 
    1 tbsp gelatin, 100 ml water
    Ingredients for apple marshmallow
  • Peel apples from peel and core. Cut at random, put in a bowl and, covered with a lid, put in the microwave at maximum power for 5-7 minutes, depending on the size of the pieces. As a result, the apples should become very soft. You can also bake them in the oven or use a ready-made thick apple or other fruit puree.
    3 pcs apple
    Apple slices
  • Puree with an immersion blender or rub through a fine sieve. Allow to cool. Add sugar.
    250 g sugar
    Sugar, apple puree
  • Beat until the sugar grains disperse. Pour in half of the egg white.
    1 pc egg white
    Eggs white
  • Turn on the mixer again. After a minute, enter the remaining protein. Beat until the mass becomes fluffy and almost white. This will take about 5 minutes of intensive work of the mixer. If desired, add food coloring.
    1 pc egg white, 2 drop food coloring
    Process of cooking marshmallow
  • Mix. Melt the swollen gelatin in a water bath or in a microwave. But in the latter case, be careful that it does not boil, otherwise it may lose its gelling properties. Introduce it into the protein-apple mass in a thin trickle, without stopping whipping.
    Swollen gelatin
  • The mixture will almost immediately begin to thicken, increase in volume and become, as it were, wound on the beaters of the mixer. After the introduction of gelatin, it is enough to beat for 1-2 minutes.
    Mixture for cooking apple marshmallow
  • Next, you need to act without delay, since the marshmallow mass freezes very quickly, becomes loose and viscous. Plant small marshmallows. But do not be upset if the mixture is very thick and you do not have time to finish everything, just put the mass in the microwave for a couple of seconds, and it will become soft again.
    Blanks of the apple marshmallow
  • Leave at room temperature for 6-8 hours, and if you take it out in the cold, the marshmallows will be ready in 2 hours. It separates perfectly from the substrate. Sprinkle with powdered sugar, glue in pairs.
    Powdered sugar
  • Marshmallows on gelatin turn out to be soft, porous and a little stringy, which is especially liked by children.
    Apple marshmallow


Calories: 66kcalCarbohydrates: 17gProtein: 0.4gFat: 0.1gSodium: 2mgPotassium: 1mgFiber: 0.005gSugar: 17gVitamin A: 0.1IUVitamin C: 0.01mgCalcium: 1mgIron: 0.01mg




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