Pastila is a sweets made from fruit puree with the addition of nuts, raisins and other dried fruits. It is easy to prepare apricot pastilles at home, especially if the kitchen is equipped with a food processor and dryer: chopping devices help prepare a first-class fruit mixture, and the dryer keeps vitamins and nutrients in the treat. In addition, in the dryer, the pastila thickens faster and takes on the desired consistency.

How to prepare apricot marshmallow at home: a simple recipe

Ingredients

Apricots 300 grams

• Servings: 2
• Cooking time: 12 minutes

How to make apricot marshmallow: recipe with photo

Wash 300 grams of apricots. Extract the pits from the fruit, then:

1. Grind the apricots in a food processor or blender.
2. Try mashed potatoes and add sugar, guided by your own taste. Stir the mixture again using a food processor or blender.
3. Take out the silicone drier tray. Soak a cotton pad in vegetable oil and lubricate the future marshmallow holder with it, including the inner and outer sides of the rim.
4. Place the silicone tray on the plastic rack of the dryer.
5. Place the apricot puree in a tray. Spread the fruit mixture evenly over the entire area with a spoon.
6. To make the puree have a uniform consistency, make a couple of movements from side to side, as if sifting flour.
7. Place the tray on the dryer along with the plastic support. Place the lid on the appliance.
8. Choose the second drying mode, which allows you to preserve nutrients and enzymes in the fruit.

The apricot pastille should be in the dryer for 12 hours. The finished delicacy sheet has a solid solid consistency. It easily leaves the pallet and does not tear. If there are still traces of puree on the silicone base, place the oriental sweetness in the dryer for a while.

With proper storage, the pastille will lie quietly for 3-4 months. If you make a large number of blanks at once, you can forget about store sweets for the whole autumn and winter.

The basic storage rules are as follows:

1. The pastille must be rolled up in a tube, wrapped in cling film and placed in an airtight package - a special container or glass jar. In this case, the treat can be kept at room temperature.
2. Also, the dessert can be wrapped in edible paper, tied with a rope and placed in the refrigerator.

How to make sugar-free apricot marshmallow? The recipe looks exactly the same, but you don't need to add granulated sugar at the stage of turning apricots into puree. If desired, it can be replaced with honey.

Once a swift wind Zephyr carried an unusual, airy delicacy to the Mediterranean coast. Since then, the tasty treasure was transported from the East to the West as precious gifts, and in the Russian hinterland they knew how to cook marshmallow since ancient times without any ancient gods.
Incredibly airy, fragrant and tender homemade apple and currant marshmallow. If you can't get agar-agar, but you want marshmallows, I suggest you a step-by-step photo recipe for making fruit marshmallows like in a store! By the way, today I specially looked at the composition of the marshmallow at different companies, everywhere they write "thickeners", they hide something ...

A variant of a store-bought pastille on agar-agar. I never did anything on agar-agar, but somehow I was interested in where you can buy it, and it turned out that it is so rare that I didn't bother ordering it online, and the recipes for marshmallow only on agar-agar ... A couple of days I was looking for him in the shops, everywhere they told me, there is no such thing .. But there is gelatin! Only I didn't find a recipe on gelatin. That is, everywhere they write that replace agar-agar with gelatin boldly and everything will work out. I replaced it, and nothing worked ... But it did not work because the agar-agar needs to be brought to a boil and it freezes already at 40 degrees (that is, at room temperature), and gelatin cannot be brought to a boil, it immediately loses its properties ... Since I did it according to the recipe on agar-agar, but "boldly replaced it with gelatin", as advised, the marshmallow did not freeze either in a day or in two !!!

Well, nothing, attempt # 2 was a success with some adaptations for gelatin. I share with you! (I will still order agar-agar to compare and understand the difference)

I have no scales, but I had to measure it exactly, so I searched the Internet. To help people like me, deprived of the scales:

Applesauce: 1 tbsp spoon = 50 gr. 1 glass = 350 gr.

Agar-agar 1 tsp = gelatin 4 tsp (i.e. agar agar goes 1 to 4 relative to gelatin)

Basis recipe:

Apples - 5 - 6 pcs. medium sour * We need to get 5 tbsp. tablespoons of mashed potatoes with a slide
Sugar - 250 gr.
Protein - 1 tbsp spoon
Vanilla sugar - 1 tsp
* Powdered sugar - for dusting
Syrup recipe:
* I made with juice obtained from frozen red currants. Can be done simply on the water

Currant juice - 50 gr.
Sugar 150 gr.
Gelatin filling recipe:

Gelatin - 4 tsp * I took Dr. Oetker Gelatin Instant
Currant juice - 50 gr.

Preparation of the base:

We clean the apples, cut them

We put in the oven for 200 gr. and bring it to softness. (20 minutes)

We go over hot apples with a mixer or blender until puree (2-3 minutes). We postpone 5 tbsp. heaped spoons of mashed potatoes * Eat the rest or give to the kids :)

Pour 250 gr in mashed potatoes. sugar, vanilla sugar and leave to cool

After cooling, the puree will be so viscous

Add half of the protein to the cooled puree * To measure half, beat the protein with a fork to break the structure of the egg

We start whipping at maximum speed

Beat until standing peaks and white. * Beats pretty quickly, about 10 minutes

Syrup preparation:

Pour boiling water over the berries and rub through a sieve. Pour 100 ml from the resulting juice.

Pour gelatin into half of the juice and leave to swell. * If you have instant, then enough time while we are fiddling with the syrup. If you have regular gelatin, then you need to put it to swell earlier, before we start making the marshmallow.

Pour 150 gr into half of the juice. sugar and begin to cook the syrup. * Place a bowl of cold water next to it to check if the syrup is done. The ball turns out the same as when preparing protein cream
As soon as the syrup has boiled and bubbled, drip into a bowl of cold water drop by drop. If the drop can be collected in a ball, the syrup is READY! It will take about 5 minutes to cook the syrup

Pour the hot syrup into the apple base, stirring constantly with a mixer at low speed * Brew the protein

Preparation of gelatinous filling:

Immediately after the syrup was introduced, we heat the swollen gelatin. *VERY IMPORTANT! We heat no higher than 60 gr. That is, do not even put a saucepan with gelatin on the fire, because there is very little liquid, it boils instantly. Just hold over the stove, stirring, until the gelatin becomes liquid.
Pour the gelatinous filling into the brewed base, stirring constantly with a mixer.

For another couple, three minutes, go over the pastille with a mixer and proceed to molding.

Molding the pastille:

In a not very large form with sides, we line the cling film.
Pour our marshmallow and put it in the refrigerator until it solidifies. * You can clean at night. I removed it for 4 hours.

As the marshmallow hardens, sprinkle it with icing sugar on top, not sparing it

Turn it over onto a board or parchment

Sprinkle with powdered sugar again

Cut into pieces, squares

Roll in powder on all sides

All right, you're done! You can already eat, which my children did. Half have eaten already ... Half lies in powdered sugar, winds up to the state of the store, tomorrow I will put it in a bag, if they do not eat it earlier. To taste - apples are much more felt than in the store. The pastille is very tender and airy, now, after 3 hours after cutting, it is all covered with a crust. Very sweet, but due to the sourness from apples and currants, you can eat a lot of it! Therefore, be careful that nothing sticks together anywhere.

If you don't have agar, try gelatin! And when I get the agar, I will definitely prepare and write the difference between marshmallow on gelatin and agar-agar. So far, we are very tasty!

Almost all year round, you can make airy marshmallows from store-bought apples - a delicious fruit dessert. But in the fall, there is an opportunity to create it from fruits from your garden. The airy candy, the recipe for which is presented on this page, turns out to be very tasty. It is moderately sweet, and due to the addition of apples, it has a sour refreshing aftertaste.

Puffed Pastille Ingredients

To prepare this delicious dessert, you need to prepare the following foods:
- apples, peeled and peeled - 600 grams;
- two teaspoons agar agar or two gelatin sachets, each of which is designed for five hundred milliliters of liquid;
- chicken egg whites - 2 pieces;
- granulated sugar - 450 grams;
- water - 200 milliliters;
- a tablespoon of lemon or orange juice(if you want the marshmallow to turn out sour);
- one fresh apple(not necessary).

Puffed apple candy. Recipe

Apples need to be cut into quarters, then peeled and peeled from each of the cores and crumbled. Then the apples should be placed in a saucepan and a little water should be poured there so that it covers the bottom. Cook the apples until they are soft. Another way to make apples soft is to put them in a double boiler and cook. Then, using a blender, the apple slices need to be mashed.

There is a third way to make applesauce - chop the peeled fruit quarters in a food processor and then simmer in a saucepan until tender. And then you can grind the apple mass in puree using an immersion blender or leave it as it is. With this method of preparation, the airy marshmallow turns out to be very tasty with sour apple pieces.

The base of the air marshmallow is prepared as follows: in the mixer cup you need to separate two proteins of chicken eggs from the yolks and add one hundred and fifty grams of granulated sugar there. You can add a tablespoon of lemon juice to this mass. Sugar, protein and lemon juice should be whipped into a thick foam. In order to prevent liquefaction of the mass, you first need to beat the whites, and then gradually add sugar in portions. And lemon juice is only at the end.

For an airy marshmallow, you need to prepare sugar syrup - you need to put a saucepan on the fire, where you should pour all the remaining sugar - three hundred grams. One hundred and fifty milliliters of water must be poured there. The mixture must be heated until all components are dissolved. A syrup is considered ready when a solid ball forms from it, if you drop it on a plate. Usually the state of readiness of the heating sugar syrup is visible by the many small and large bubbles.

Pour fifty milliliters of water into a saucepan and add two teaspoons of agar-agar or two bags of gelatin. The mixture must be heated on a stove until the agar-agar or gelatin is completely dissolved.

The air candy is created in four parts. Put the cooled applesauce into the finished protein-sugar mass and continue to beat. The mass should become homogeneous and slightly white. When this happens, pour in a thin stream of hot syrup (you can boil it) and continue whisking. The mixture is ready when it is completely homogeneous and enlarged. Then you need to pour a mixture of water with agar-agar or gelatin into it in a thin stream.

The snow-white mass must be poured into a baking dish or into several molds and left in the refrigerator for twelve hours. After this time, the puffed apple marshmallow will be ready. It can be cut into pieces and served. By its consistency, it resembles. And the taste is unlike anything. It is airy, soft and refreshing, and therefore eats very quickly.

Ways to Improve the Taste of This Dessert

Since apple puffs are made at home using a lot of sugar, the final product may be overly sweet. In order for the airy marshmallow to taste good, you should pick up sour apples. You can add an apple, chopped with a kitchen machine or grated on a fine grater, to the finished apple-protein-sugar mass. To add sourness to this dessert, you can add lemon or orange juice. The recipe suggests adding only one tablespoon of juice. It is permissible to increase this amount.

What to do if the air marshmallow at home did not work out?

If you come across poor-quality agar-agar or gelatin, the protein-sugar-apple mass may not solidify. The same can happen if all the ingredients of the air marshmallow were not thoroughly whipped with a mixer. In this case, in the morning it will be a sweet foam, under which the syrup is poured. Put all this mass into a mixer cup and beat well again. It will turn snow white and increase in size.

While it is whipping, you need to dissolve one bag of gelatin or one teaspoon of agar agar in a little water. Then the liquid must be heated and poured into the air mass while still hot. It is necessary to whisk until the mixture becomes homogeneous. After that, it must be poured into molds again or poured into one mold. Better to cover the bottom of the mold with baking paper. It is also worth covering the edges of the form from the inside. In this case, it is very easy to remove the airy marshmallow from the apple molds. Thanks to the use of baking paper, it gets the perfect shape.

Obviously, the taste of this marshmallow will directly depend on the taste of dried apricots. How dry it is will vary the amount of moisture required to soak dried apricots. It is important to obtain a soft and as homogeneous puree as possible, which will then be dried in a thin layer.

Theoretically, you can add finely chopped nuts, coconut, spices to the puree.

A very simple recipe for marshmallow dried apricots of European cuisine step by step with a photo. Easy to prepare at home in 1 day. Contains only 283 kcal. Author's recipe for European cuisine.

• Preparation time: 5 min
• Cooking time: 1 day
• Calorie count: 283 kcal
• Servings: 4 servings
• Occasion: Fasting, dessert

• Complexity: A very simple recipe
• National cuisine: European cuisine
• Type of dish: Desserts and pastries
• We need: Oven

Ingredients for four servings

• Water 100 ml
• Dried apricots 200 g
• Sugar 1 tbsp. l.

Step by step cooking

1. Prepare dried apricots, water and sugar.
2. Rinse dried apricots, place them in a saucepan. Add water and bring to a boil, set aside for an hour. Dried apricots should soften well.
3. Place soft dried apricots in a blender bowl. Grind.
4. Add sugar.
5. Grind into a homogeneous puree.
6. Place dried apricot puree on a sheet of parchment paper, flatten.
7. The layer thickness should be approximately 5 mm. Dry in the oven at 50 ° C for 6-8 hours. Leave out of the oven overnight.
8. Remove from paper and cut into random pieces.