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

Marshmallow:
First, prepare a sheet of parchment paper and a piping bag tip. I use a closed star tip with an outlet diameter of 1 cm. If you don’t have a pastry bag with a tip, you can use a small mold.

Add agar-agar, sugar, water and puree to a thick-bottomed pan.

*Agar-agar can be bought in confectionery stores or ordered online, choose strength 900.

Mix everything thoroughly and put it on the stove. Stirring, bring to a boil. Leave to cook until the temperature reaches 103-105°C or, if you don’t have a thermometer, over medium heat for 5 minutes. For me this is 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.

We return to the syrup and cook it until ready.

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 has been 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, since agar-agar hardens at room temperature. Transfer the marshmallow mixture into a piping bag with a nozzle and pipe immediately.

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

When the marshmallows have stabilized, glue the halves together.

Dust the marshmallows with powdered sugar or a mixture of powdered sugar and cornstarch to make them less sweet.

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

If you do not have a pastry bag with a nozzle, the marshmallow mass can be placed in a mold measuring 19*11 cm, having previously covered it with parchment.

When the marshmallows harden in the mold, sprinkle powdered sugar on top, turn them over, remove the parchment and cut them into pieces of the desired size.

Delicious marshmallows are ready!