Homemade Apple Purée Marshmallows

Name: Homemade Apple Purée Marshmallows
Prep time: 1 h 30 min
Cook time: 30 min
Total time: 2 h
Yield: 10 servings
Ingredients: 125 g Apple puree; 2 v. š. Powdered sugar

Tender, airy, natural, and very tasty! The purée for this apple zefir is made from fresh apples, and agar-agar is used as the gelling agent. The dessert is fairly easy to make - even a beginner can handle it. But it’s best to have a kitchen thermometer on hand.

4.7

(15)

Updated : 09 March, 2026

Easy

More than 1 hour.

Ingredients

125 grams

Apple puree

300 grams

Sugar

1

Egg whites

75 milliliters

Water

7 grams

Agar-agar

Crumble

2 tablespoon

Powdered sugar

Table

Table of volume measurements:

teaspoon - 5 ml
dessert spoon - 10 ml
tablespoon - 20 ml
glass - 200 ml

Preparation

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Step 1

How do you make apple zefir? Prepare the ingredients. We’ll make the apple purée ourselves. If you already have ready-made purée and it’s sweetened, use only 200 g sugar for the syrup. I used 10 g agar-agar, as I wasn’t fully sure about its quality. Choose firm green apples - they contain more pectin.

Step 2

Wash the apples well and cut into quarters. Remove the cores and place the pieces in a baking dish skin-side up. Bake in an oven preheated to 200°C / 392°F for 30 minutes.

Step 3

Remove the baked apples from the oven and let cool slightly. My apples weren’t firm and completely softened during baking. Separate the peel from the flesh. If your flesh isn’t smooth enough, blend it with an immersion blender. Mine turned out tender and airy.

Step 4

Press the purée through a sieve to remove any firm bits or peel remnants. Measure out 125 g.

Step 5

Put the purée into a heavy-bottomed saucepan. Add 100 g sugar. If your purée is ready-made, skip these steps.

Step 6

Place the saucepan over low heat and, stirring, dissolve the sugar. Bring the purée to a boil and cook for 2-3 minutes. Then immediately pour it into another container and let it cool. Once it cools slightly, put it in the freezer until fully cold - his will take only 5-10 minutes.

Step 7

While the purée cools, soak the agar-agar. Pour water over it, mix well, and let it swell.

Step 8

Transfer the cooled purée to a bowl and add the egg white.

Step 9

Beat the egg white with the purée using a mixer until very stiff peaks form. This will take about 15 minutes.

Step 10

Into a heavy-bottomed saucepan, measure the remaining 200 g sugar and add the swollen agar-agar.

Step 11

Place the saucepan over low heat and bring the syrup to a boil. The sugar will dissolve completely.

Step 12

Cook the syrup to 110°C / 230°F.

Step 13

Turn the mixer back on and carefully pour the hot syrup into the whipped whites in a thin stream. Pour it down the side of the bowl so it doesn’t wrap around the mixer beaters. Traditionally, you whip the whites and cook the syrup at the same time, but since I was alone without a stand mixer, I did it in stages - and it worked.

Step 14

After all the syrup is added, continue beating for about 5 minutes more. The mixture should become thick and stable again. Immediately transfer it to a piping bag. With agar-agar you must work quickly, because it starts setting already at 40°C / 104°F.

Step 15

Line a baking sheet with parchment. It’s best to do this in advance for the reason above. Pipe the marshmallow halves onto it in any shape you like.

Step 16

Leave the zefir to dry and stabilize for 24 hours at room temperature.

Step 17

Dust the finished zefir generously with powdered sugar through a sieve.

Step 18

Pair the halves together. From this amount, I got 24 halves, or 12 whole marshmallows. They didn’t all fit on one tray.

Author note

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