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 cooking method. For example, sheet candy, which is dried for a very long time, and then rolled into rolls or cut into strips; marshmallow reminiscent of marmalade or Turkish delight; marshmallow similar to souffle. The unifying factor of all types of marshmallows is that it is necessarily prepared on the basis of fruit puree or juice.

Apple pastille, similar to soufflé, is the most delicate, the lightest variety. In its texture, it very much resembles marshmallow, but even more delicate. If we compare homemade apple marshmallow with homemade marshmallows, then the first has a number of unconditional advantages. Yes, marshmallows will not be as beautiful as marshmallows. But at the same time, almost half as much sugar is used for its preparation, which reduces the calorie content and creates a more delicate texture. And also, in comparison with marshmallow, it is much easier to cook apple marshmallow at home, because there is no need to whisk the mass "correctly" to the required temperature for the dessert to keep its shape. This means that even a novice culinary specialist can cook it.

Choose apples for the marshmallow recipe rich in pectin. For example, the "Antonovka" variety is perfect. The apple marshmallow has a delicate, sweetish taste, with a barely noticeable sourness, which is most often emphasized by vanilla.

Cooking time: 30 min. + 12-14 hours. for hardening and drying
Finished product yield: 450 grams.

Ingredients

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

How to make apple marshmallow at home

First, mix agar with water and leave to soak.

Peel the apples and cut them into halves.

Bake the apples until tender, so that the pulp is soft. To do this, it is convenient to use a microwave oven - in it the fruits will be ready in 4-5 minutes.

Use a teaspoon to scoop out the apple flesh to separate it from the skin.

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

Stir to disperse the sugar due to the residual temperature. Leave the mass to cool completely.

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

Add the remaining 160 grams of sugar and stir.

Once the syrup boils, boil it for a minute.

Add the protein to the applesauce with sugar and beat on high speed until the mixture lightens and becomes fluffy, and then, without interrupting whipping, add hot syrup in a thin stream.
After adding the syrup, reduce the mixer speed and beat the mixture until it is evenly mixed with the syrup.

Pour half of the liquid into a mold covered 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 decorative purposes.

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

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

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

Apple pastila at home © Volshebnaya Eda.RU

I often make this simple apple dessert to replace all sorts of high-calorie cakes and pastries. This is a very good option for a sweet treat when you want to arrange fasting days and take a break from too high-calorie baked goods. And if you have your own garden, and apple trees grow in it, then you will definitely have to make apple marshmallows. You can store it in the refrigerator, wrapping it tightly with cling film. But, I want to tell you that it is eaten very quickly, and absolutely everyone likes it, so by wrapping pieces of apple marshmallow in rolls and beautifully wrapping it, you can give it as a sweet gift. Such a natural and low-calorie sweetness will suit both those on a diet and for a change in fasting.

To prepare marshmallow from apples at home (in the oven), you need a minimum of ingredients - in fact, the apples themselves, and preferably green ones, they have more pectin. Usually I make marshmallow from Semerenko apples, add quite a bit of sugar and water. If you take apples with a sweeter taste, then you don't even need to add sugar.

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

Now put the apple slices in a saucepan or stewpan.

We pour in water.

Cover with a lid and set on a small fire. The apples should be softened, this will take 20-30 minutes. When outwardly they look like in the photo, remove the pan from the heat, let the apples cool slightly so as not to burn themselves, and carefully drain the resulting juice. You can just drink it, because it is very tasty and even resembles not juice, but jelly.

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

Pour sugar into the resulting applesauce and put on low heat again and simmer for 15 minutes. Then we turn it into a homogeneous mass with the help of an immersion blender.

Cover the baking sheet with parchment and grease with a small amount of vegetable oil. This will make it easier to remove the finished marshmallow from the parchment. Spread the applesauce evenly on top of the parchment.

We put the baking sheet in the oven and dry the pastille at 130 degrees for an hour and a half, open the door a little while drying. To do this, I simply put a spoon between the door and the oven itself.

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

And now, prying on one side, remove the pastille from the parchment paper and roll each piece into a roll.

These are the rolls of apple marshmallows we got.

And if you want to present such a delicacy to your loved ones, then wrap each roll with pieces of parchment, tie it with a string or a bright ribbon and put it in a beautiful box. A sweet gift is ready!

A slice of such a sweet dessert won't hurt you, even if you eat it in the evening. Bon Appetit!

Apple candy is cooler than any candy! How to cook apple marshmallow at home and dishes with it

Pastila is a delicacy from childhood.

In the past, a homemade product was prized for its affordability.

Now the main trump card of marshmallow is naturalness.

There is nothing harmful, chemical or dangerous in it.

Let's make a healthy dessert ourselves?

Apple pastila - general cooking principles

Any fruit is suitable for marshmallow: small, large, overripe, broken. Wormy places and damage can always be cut off. Apples are steamed, baked or stewed until soft, then chopped. Sometimes it is more convenient to chop the fruit first, then boil it. Then the puree is spread in a thin layer and dried. Using the oven or exposing the treat to the sun.

In addition to thin marshmallows, there is a lush dessert on agar-agar. Sometimes it is replaced with gelatin. According to the recipe, egg white is also used, which gives a special structure and airiness. This pastille does not need to be dried; it is left for several hours to harden.
Classic sugar-free apple marshmallow

The recipe for the simplest marshmallow that has been prepared for many years. Sugar is not even added to it, which makes the delicacy even healthier and more natural. For harvesting, you only need apples in any quantity.

Preparation

1. Cut the washed apples into slices with skins. We immediately discard the cores with the seed pods.

2. We put the fruit in a cauldron or in a saucepan with thick walls. If the apples are not very juicy, then you can pour in a couple of glasses of water, it will still boil later anyway.

3. Turn on the fire, cover and simmer the skins until soft. Depending on the apple variety, this will take 1.5 to 4 hours.

4. Cool the apple mass and grind in mashed potatoes. We do it with a blender. Can be twisted through a meat grinder.

5. Take a sheet of parchment, put it on a baking sheet and spread the puree. If in doubt whether the paper will stick, you can smear it with a drop of oil. The maximum layer thickness is 7 millimeters, but it is better to make it thinner.

6. Put the marshmallow in the oven. We make the minimum temperature, it should not rise above 100 degrees.

7. Or we take out into the sun and dry until tender.

8. Then turn the sheet upside down with parchment and sprinkle with water. The paper comes off easily. We twist the marshmallow with tubes.

Apple pastila at home with protein

A variant of a very delicate apple marshmallow at home, which turns out to be fluffy and soft. You will need any applesauce, it is better to cook it yourself. Moreover, this is done very simply. Fruits are steamed and chopped in any way.

Ingredients

0.5 kg puree;

1 crude protein;

0.17 kg sugar;

A little bit of powder.

Preparation

1. Put the puree in a bowl, add granulated sugar and stir. If the apples were cooked on their own, then it is better to pour the sand into a warm mass, then cool.

2. In a clean bowl, beat the protein until firm foam.

3. Combine the egg white with the apple mass and beat together for a few more minutes.

4. We transfer the tasty mass to a baking sheet, which must be covered with parchment.

5. Align the layer with a spatula, which should turn out to be about three centimeters.

6. We put in an oven preheated to 70 degrees, bake for about five hours.

7. Cool the pastille, cut it into small pieces with a knife. To prevent the blade from sticking, you can moisten it in cold water.

8. Dip the treat in powder, and it's done!

T onkaya marshmallow from apples with sugar

The recipe for a sweet thin apple marshmallow at home, which is prepared using a slightly different technology.

Ingredients

1 kg of apples;

0.1 kg of sugar;

50 ml of water.

Preparation

1. Take apples, cut into slices. There is a weight of pure product without tails and seed pods with stubs.

2. Twist through a meat grinder along with the skins.

3. Put on the stove, pour in water and add granulated sugar. Let the mass boil.

4. Make the heat lower than medium and cook the mass for about half an hour. We do not go far and stir regularly, the mashed potatoes may burn.

5. Cool the mass.

6. Cover the baking sheet with oiled parchment, spread a thin layer of apples about 4 millimeters. It is convenient to do this with a flat spatula.

7. Dry in any way until tender.

Homemade apple pastille with agar-agar

Recipe for a fluffy and soft marshmallow apple marshmallow. It is often sold in stores, and few people know that it is very easy to make a treat yourself. You will need agar agar, which can be purchased from the bakery department.

Ingredients

4 apples;

0.4 kg of sugar;

60 ml of water;

4 grams of agar;

1 protein;

Vanilla, powder.

Preparation

1. Combine agar-agar with prescription water, leave to dissolve.

2. Remove the middle from apples, cut the fruit in half, bake in the oven until soft. But you can also use a microwave oven. In it, the apples will be ready in five minutes.

3. Take out the pulp from the apples, discard the skins.

4. Add 250 grams of sugar to the apples and throw in a pinch of vanilla for flavor. Beat the mass with a blender until smooth.

5. Add the remaining sand to the agar-agar, put on fire and boil the syrup. We boil for a minute.

6. Add protein to the cooled puree and beat at maximum speed of the mixer until clarified and fluffy.

7. Introduce hot syrup, stir with a mixer for another minute.

8. We take any shape, cover the inside with cling film.

9. Pour out the apple mass and leave to solidify at room temperature for three hours.

10. Ready marshmallow is cut, rolled in powder.

Spicy apple marshmallow and cinnamon plum

To make such a marshmallow from apples at home, you will also need plums. We take fruits in equal quantities. But if something is more or less, then it's not scary.

Ingredients

1 kg of apples;

1 kg of plums;

0.15 kg sugar;

1 tsp cinnamon;

Oil on parchment.

Preparation

1. Cut the apples into large pieces, put them in a saucepan. Discard the bits.

2. Divide the plums in half, remove the seeds. We send to apples.

3. Pour in a glass of water, steam until soft under the lid. Stir occasionally.

4. Cool, rub through a coarse sieve.

5. Add sugar and cinnamon, stir the puree.

6. Smear on oiled paper with a layer of about five millimeters.

7. Leave to dry in the sun or put in the oven.

8. We release the finished marshmallow from paper, twist it into tubes, cut it into pieces.

Apple pastila at home on gelatin

Another option for soft and white apple marshmallow at home. This recipe is for those who couldn't find agar agar. This marshmallow tastes very much like marshmallow chewing marshmallows.

Ingredients

0.4 kg of sugar;

0.5 kg of apples;

60 ml of water;

20 grams of gelatin;

1 crude protein;

Preparation

1. Cut the apples into 4 pieces, remove the middle, put them on a microwave-safe dish and bake at maximum power for no more than 6 minutes.

2. Cool, remove the soft pulp.

3. Combine gelatin with water, let it swell for half an hour.

4. Add 250 grams of prescription sugar to the applesauce.

5. Put the rest of the sugar in the gelatin and heat it in a water bath until all the grains are dissolved. In no case do we let the syrup boil.

6. Whisk the protein and combine with the applesauce.

7. Submerge mixer and whisk together for about five minutes.

8. Introduce gelatin in a thin stream, stir with applesauce at low speed. You can throw in some vanilla.

9. Pour the marshmallow into a mold covered with foil, leave to freeze in the refrigerator. This will take about five hours.

10. Take out the finished delicacy, remove the film, cut into pieces and roll in powder. You need to store the gelatinous pastille in the refrigerator.

Delicate salad with apple marshmallow and bananas

For the salad, you will need an airy candy on agar-agar or gelatin. Low-fat sour cream is used as a dressing.

Ingredients

100 grams of marshmallow;

2 bananas;

2 tablespoons of nuts;

100 ml sour cream;

Powder to taste, vanilla.

Preparation

1. Peel bananas, cut into cubes.

2. Peel the kiwi, cut it a little smaller and transfer it to the bananas.

3. Cut the apple marshmallow into cubes. To prevent the treat from sticking, we moisten the knife. You can dip each cube in powder. We shift to the fruit.

5. Fry nuts, chop. Poppy can be used.

6. Sprinkle the salad with nuts and serve. The same salad can be collected in layers, it will look more interesting.

Roll with apple marshmallow at home

The recipe for an oriental marshmallow roll, for the filling of which you will need boiled condensed milk. You can buy a can in a store or cook it yourself. Condensed milk should be thick.

Ingredients

150 grams of walnuts;

1 sheet of pastille;

1 can of condensed milk.

Preparation

1. We sort out the nuts, put them in a frying pan and fry. Cool, chop into small pieces.

2. Lay out a sheet of marshmallow on the table. The larger it is, the thinner the roll will be.

3. Open the condensed milk, knead until smooth.

4. Lubricate the marshmallow with condensed milk, leave 2 centimeters intact from the opposite edge.

5. Sprinkle nuts on top of the thickened layer.

6. Take the nearest edge and twist the tight roll.

7. Put in the refrigerator for two hours.

8. We take out the roll, cut it with a sharp knife into transverse pieces. Any size.

9. Put on a dish, serve with tea.

Sweet rolls with cottage cheese and apple marshmallow

Amazing recipe for sweet rolls made from thin marshmallow. Curd filling on gelatin. If the cottage cheese is weak in consistency, then we take less milk.

Ingredients

Pastille sheet;

300 grams of cottage cheese;

Sugar to taste;

1 banana;

70 ml of milk;

1.5 tsp gelatin.

Preparation

1. Pour gelatin with milk, leave to swell according to the time indicated on the package.

2. We heat milk with gelatin to a liquid state.

3. Beat cottage cheese with sugar to your liking, add melted gelatin. Stir the cream.

4. Spread a sheet of marshmallow and grease with curd cream.

5. Cut the banana into long strips and place it in a row at the nearest edge.

6. Twist the roll.

7. Put in the refrigerator for 3 hours until solidification.

8. Cut sweet rolls into pieces of 2 centimeters, nicely lay out on a plate. Serve with condensed milk, jam, whipped cream.

Apple Pastila - Useful Tips and Tricks

If a thin pastille is being prepared for long-term storage, then the sheets must be thoroughly dried. Otherwise, mold may develop in them.

If the marshmallow is dried in the oven. Then the door must be opened. Otherwise, moisture will not come out, and the process will drag on for a long time.

The pastille turns out to be softer if the fruit is wiped through a sieve, and the skins are thrown away. But on the other hand, it hardens faster if you prepare a delicacy with a peel.

If the candy is dried naturally, then you can spread the prepared mass on sheets of cellophane. The layers are easily removed from them.

Pastila is a delicacy that has been prepared in our country for a long time.

It is tasty and healthy, contains a large amount of vitamins, and is stored for a long time.

Both adults and children like marshmallows.

If you want to feast on natural sweets made with your own hands, you will definitely love the carefully selected homemade marshmallow recipes.

Pastila at home - general principles of preparation

Prepare marshmallow from any berries and fruits. The cooking process, although painstaking and not fast, is worth it - the finished product turns out to be very tasty, aromatic and most importantly useful, the result of the work will meet all expectations.

For preparation, the initial product is thoroughly washed and twisted, whipped, and mashed. Next, the mass is boiled down, if necessary, adding sweeteners: sugar or honey, after which it is lined on parchment paper and dried in the sun.

If you want to enjoy marshmallow in the winter season, then you can dry the mashed potatoes in the oven, lining it with a thin layer on a baking sheet.

The finished marshmallow becomes dense, but at the same time, not hard and overdried. It can be easily folded or bent.

The finished product can be stored for up to 4 months at room temperature in a well-ventilated area in canvas bags.

Recipe 1. Sugar-free apple marshmallow at home

Ingredients:

Two kilograms of sweet apples;

Cooking method:

1. Thoroughly wash the apples, cut off the peel with a thin layer, cut in half, remove the core. Then cut the fruit into small slices.

2. Put the apples in a thick-walled saucepan, preferably in a cauldron or in a saucepan, but not in an enamel container, otherwise the apples will burn, and the taste of the finished marshmallow will turn out with bitterness.

3. Fill the fruit with cold water, the amount of water should be no more than one centimeter from the bottom of the pan so that the apple mass does not burn.

4. Simmer apple slices for one hour over low heat.

5. After the allotted time, the apples will begin to disintegrate into mashed potatoes, then remove the stewpan from the heat and filter the fruit mass.

6. Pass the remaining apple mass through a sieve with small holes, as a result we get a delicate brown mass.

7. Line a baking sheet with parchment paper, spread the applesauce in an even layer of 5-6 mm.

8. We put the baking sheet in an oven preheated to 120 degrees, dry the marshmallow with the door open for an hour.

9. Gently turn the marshmallow, leave it for another 2.5 hours, reducing the temperature to 90 degrees.

10. Remove the finished apple marshmallow from the parchment, cut into pieces, ribbons, shapes.

Recipe 2: homemade apple marshmallow with sugar

Ingredients:

300 grams of apples;

One chicken egg white;

60 ml of water;

10 g agar agar;

150 g sugar.

Cooking method:

1. Peel the apples, cut out the core, cut into slices.

2. Put the fruit in a saucepan, pour a third of a glass of cold water, close the saucepan with a lid.

3. Simmer the apples for about forty minutes, until they begin to fall apart.

4. Remove the pan from the stove, cool the apples and rub through a sieve.

5. Add one chicken protein to the applesauce, beat until smooth, the color of the mass should turn pale brown.

6. Fill the agar-agar with 60 ml of cold water, set aside for 15 minutes, then add sugar and put on low heat. We warm up the mixture to 105 degrees.

7. Cool the syrup to 65-70 degrees, pour it into the applesauce, beat the mass with a mixer at the lowest speed.

8. Line the baking sheet with cling film, fill the apple mass with an even layer, let the mass brew for 12 hours under the scorching rays of the sun in a well-ventilated room.

9. Then carefully take out the film with the marshmallow, cover the baking sheet with baking paper, turn the marshmallow sheet onto it. You can cut a large sheet into small strips or squares.

10. Dry the marshmallow for another two days in the sun or for an hour and a half in an oven preheated to 100 degrees with the door open.

Recipe 3: Quince pastilles at home

Ingredients:

800 grams of sweet and sour apples;

One and a half kilograms of quince;

Two liters of water;

1.3 kilograms of sugar;

Two lemons.

Cooking method:

1. Thoroughly rinse the quince and wipe it off with a towel. Cut into four parts, remove the bone, put in a saucepan.

2. Cut off the peel from the washed apples, cut out the core. Cut the fruit into slices, put it in a saucepan with the quince.

3. Pour in water, cook on low heat for about an hour.

4. Wipe the resulting mass through a sieve, add the juice of two lemons and granulated sugar.

5. Put the heat back on again, cook the mixture, stirring occasionally, for 15 minutes until thickened.

6. Put a viscous and well-cooked mass on a clean large wooden board moistened with water.

7. We level the mass with a wide knife so that the thickness of the layer is no more than one centimeter.

8. Cover the marshmallow with dry gauze, put it in a well-ventilated room for drying for a day.

9. A day later, turn the dried pastille over on a baking sheet lined with paper, dry it in the oven for three hours. In this case, the oven must be warmed up to 110 degrees in advance, and during cooking the oven door must remain ajar.

Recipe 4: homemade jam pastilles

Ingredients:

One liter of thick fruit jam;

Three chicken proteins.

Cooking method:

1. Put the jam in a blender bowl, beat, rub through a sieve.

2. Add chicken egg whites to the jam, beat the mixture until smooth at slow speed.

3. We line the mass of jam on a baking sheet with an even layer, covering it with baking paper.

4. Dry the jam in an oven preheated to 120 degrees for one hour on one side, another hour on the other. Do not forget to leave the door ajar so that air can circulate inside the oven.

Recipe 5: Raspberry candy at home

Ingredients:

A kilogram of fresh raspberries;

Vegetable oil;

A liter of raspberry juice;

Powdered sugar.

Cooking method:

1. Put the raspberries in a colander, rinse them, leave them for a while to let the glass excess water.

2. Transfer the berries to a saucepan, place it in the oven, simmer in a preheated oven for about 30 minutes.

3. Wipe the steamed raspberries through a strainer.

4. Mix raspberry puree with raspberry juice, put on low heat. Boil the mass, stirring, until it halves in volume.

5. Line the form with parchment paper, grease it with vegetable oil, pour in raspberry puree, level it.

6. Dry in direct sunlight or in an oven preheated to 80 degrees.

7. Cut the finished raspberry marshmallow, sprinkle with powdered sugar.

Recipe 6: Plum marshmallow at home

Ingredients:

A kilogram of yellow plum;

Vegetable oil for lubricating the mold.

Cooking method:

1. Thoroughly rinse the plums, remove the seeds, put them in a saucepan. Grind with a submersible blender in puree.

2. Pour the mashed potatoes into an enamel pan, simmer, stirring occasionally, until the plum mass is reduced by 2.5 times.

3. Cool the mass and pour it into a lined and oiled form in a two centimeters layer.

4. Preheat the oven to 70 degrees, lay out the forms with plum mass.

5. Dry for three hours with the cabinet door ajar.

Recipe 7: Pear marshmallow at home

Ingredients:

A kilogram of pears;

Vegetable oil;

Half a glass of sugar.

Cooking method:

1. Cut the washed pears into slices, cut off the core.

2. Boil the prepared fruit, pass it through a sieve.

3. Add sugar to the pear mass.

4. Put the puree on low heat. We boil the mass twice.

5. We line the paper in a mold, grease it with oil.

6. We spread the pear in a thin layer, dry the marshmallow in the oven, heated to 70 degrees, for two hours.

Recipe 8: Apricot pastille at home with the addition of apricot kernels

Ingredients:

Two kilograms of apricots;

750 grams of sugar;

200 grams of apricot kernels;

Vegetable oil;

Two pinches of cinnamon.

Cooking method:

1. Remove the pits from the apricots, twist the fruits themselves in a meat grinder or grind them in a blender, and thoroughly rinse the pits and dry them in the oven on a dry baking sheet.

2. Take out the nuts from the dried kernels, grind them.

3. Put the apricot puree on low heat, bring to a boil, add chopped nuts, cinnamon and sugar.

4. Boil the mass, stirring occasionally, two to three times.

5. Spread the marshmallow hot on a baking sheet lined with oiled paper, 1-1.2 cm thick.

6. We expose the baking sheet for 4 hours in an oven heated to 50 degrees.

Pastila at home - secrets, tricks

Apple peels, which have to be peeled before cooking, can be used to make homemade compotes.

It is not necessary that the marshmallow should be from one type of fruit or berries, you can safely experiment by mixing different fruits.

Do not forget to open the oven door slightly if you are drying puree in the oven. So the marshmallow will grab faster.

Cover it with a piece of dry gauze if you're drying it in the sun.

It is convenient to store the finished marshmallow by cutting it into long strips or small squares.

The finished pastille can be stored not only in canvas bags, but also in dry glass or plastic containers.

Home-made apple marshmallow is a delicious and healthy delicacy that can be given even to small children for testing without any fear. According to the original recipe, it is prepared without adding sugar, and the missing sweetness can be replenished by adding honey to applesauce.

Previously, pastille was air dried in direct sunlight. Many who have this opportunity continue to make the treat in this natural way. And in a city apartment or in bad weather conditions, you can use a dryer or oven.

How to make applesauce at home from applesauce - dryer recipe

Ingredients:

• fresh apples;
• - taste;
• ground cinnamon to taste.

Preparation

Preparing marshmallow with a dryer is as easy as shelling pears. To do this, take fresh apples, wash them, wipe them dry and get rid of the stalks and cores with seeds. Now we cut the fruit into pieces, which we put in a blender container and grind until a tender applesauce is obtained. While the appliance is in operation, you can add honey and ground cinnamon to taste. We coat the drier tray with refined vegetable oil or simply line it with a piece of parchment paper and put the prepared apple puree on it. We distribute the mass in an even layer about one centimeter thick.

On medium mode, the marshmallow can dry for up to twelve hours. A sure sign of its readiness will be the lag of the fruit layer from the pallet or paper.

Now it can be rolled up and cut into certain pieces. Also, the marshmallow can be made in small plates (squares or rhombuses) by cutting the common layer into fragments of the desired size and shape.

Homemade apple marshmallow - recipe in the oven

Ingredients:

• fresh apples;
• berries of your choice - to taste;
• peeled - to taste;
• honey to taste.

Preparation

If you do not have a dryer in your arsenal of kitchen appliances, then the delicacy can also be prepared in the oven. To do this, we remove the washed fresh apples from the seeds along with the core, cut into pieces and grind with a blender until they are almost homogeneous applesauce. If desired, the taste of the marshmallow can be diversified by adding berries or sunflower seeds. Honey will also not be superfluous. It must also be added to your liking. In conclusion, we punch the applesauce with additives with a blender again, after which we put it on a baking sheet, having previously covered it with a silicone mat or a piece of cling film, which must be additionally smeared with vegetable oil without aroma.

The apple layer should not be thinner than one centimeter, otherwise the pastille will dry for a very long time. The oven temperature during the entire drying period of the delicacy should be minimal and not exceed sixty degrees, and the oven door should be ajar. It is best to place the baking sheet on the topmost rack and use convection if available. This will dry faster.

We determine readiness in the same way as when preparing marshmallows in a dryer, according to a well-lagging apple leaf.

To make the marshmallow not so dark, you can sprinkle it with juice after cutting the apples, pour a small portion of water and put it in a saucepan on the stove to cook. As soon as the slices begin to disintegrate well, remove the vessel from the stove, let the apple mass cool, then season it with honey to taste and punch it with a blender until smooth. You can dry such a marshmallow both in the dryer and in the oven under the same conditions. In this case, lemon juice and heat treatment of apple fruits will prevent their oxidation and the marshmallow will turn out to be much lighter.