This marshmallow recipe is super easy – you don’t have to bake the apples or boil the puree. We use ready-made baby puree, which is easy to find at any store. It’s quick and convenient.

Ingredients for the recipe:

Baby food marshmallows
• 35 g protein
• 35 g sugar
• a pinch of citric acid

Syrup:

• 40 ml of water
• 4 g of agar-agar
• 100 g of baby puree (I used apple puree)
• 120 g of sugar
+ 2 tsp of powdered sugar or powder + cornstarch.
* recipe for a hand mixer, for a planetary mixer all ingredients need to be doubled.

Marshmallow:

First, prepare a sheet of parchment paper and a piping bag nozzle. I use a closed star nozzle with a 1 cm opening. If you don’t have a piping bag with a nozzle, you can use a small mold.

In a thick-bottomed saucepan, add agar-agar , sugar, water, and puree.

*Agar-agar can be purchased at confectionery stores or ordered online, choose a strength of 900.

Mix everything thoroughly and put on the stove. Stirring, bring to a boil. Leave to cook to a temperature of 103-105 ° C or, if there is no thermometer, over medium heat for 5 minutes. I have this mode 6 out of 9.

It is important to stir the syrup so that the agar does not stick to the bottom.

While the syrup is boiling, beat the egg whites with a pinch of citric acid until fluffy.

*Citric acid helps balance flavor, reduces excess sweetness, and stabilizes protein.

Gradually add sugar and continue beating until stiff peaks form.

Return to the syrup and cook until tender.

Mix the finished syrup thoroughly and pour it into the beaten egg whites in a thin stream, continuing to beat at medium speed.

When all the syrup is added, increase the mixer speed to high or maximum and beat for another 2-3 minutes.

The marshmallow mass will be airy and dense.

Now you need to act quickly, as agar-agar hardens at room temperature. Transfer the marshmallow mass to a pastry bag with a nozzle and immediately pipe it.

Let the marshmallows stabilize at room temperature for 8-10 hours. However, after 15-20 minutes, they will stop sticking and you can try them.

When the marshmallow stabilizes, glue the halves together.

Sprinkle the marshmallow with powdered sugar or a mixture of powdered sugar and cornstarch to make it less sweet.

Marshmallows can be stored at room temperature in a sealed container.

If you don’t have a pastry bag with a nozzle, you can put the marshmallow mass in a 19*11 cm mold, having previously lined it with parchment.

When the marshmallow in the mold has hardened, sprinkle powdered sugar on top, turn it over, remove the parchment, and cut it into pieces of the desired size.

The most delicious marshmallow is ready!