Calories: Not specified
Cooking time: Not indicated

Marshmallow is considered not only tasty, but also a healthy sweet. It belongs to confectionery products that are recommended for baby food. Marshmallows are beneficial for the development of children and adolescents because they promote mental activity and improve digestion. However, you need to eat it in reasonable quantities. The most delicious and natural banana marshmallows can be prepared at home, from fruit puree, agar-agar, syrup and egg white. It's not easy, but still, with our step-by-step photo recipe, it's quite possible. Also, based on the basic recipe, a variety of marshmallow flavors is possible.
Marshmallow is good on its own and as an ingredient for other desserts, for example.

Ingredients for the fruit base:
- banana – 1 pc.;
- apples – 2 pcs.;
- lemon juice – 1 tsp;
- water – 2 tbsp.

Ingredients for puree:
- fruit puree – 140 g;
- sugar – 100 g.

Ingredients for syrup:
- agar-agar – 6g;
- sugar – 200g;
- water – 80g.

Ingredients for marshmallow mass:
- boiled puree – 170g;
- egg white – 1 pc.;
- food coloring - optional;
- powdered sugar - for sprinkling.

How to cook with photos step by step

Peel the banana, cut into pieces for convenience and mash with a fork into a puree. Transfer to a saucepan. To prevent the mixture from darkening, add lemon juice and stir.




Wash the apples, peel and seeds, cut into cubes. Combine with banana puree. Add water and stir. Place on low heat. Simmer covered until the apples soften.




Use a blender to puree the still warm apple-banana mixture. You can also rub the mixture through a sieve.






Measure out the required amount of finished puree (140g) and add sugar. Place on the fire and cook until the sugar dissolves and the mixture thickens (about 5 minutes). Cool the boiled puree and place it in the refrigerator for several hours to cool.




When the puree is very cool, you can start making marshmallows. Two processes: boiling the syrup and whipping the marshmallow mass must be carried out simultaneously. So, for the syrup, mix agar-agar with sugar in a saucepan. Stir.




Then add water and place the syrup over medium heat.






Separately, combine the boiled puree and egg white in a bowl. They should be very cold. Beat the mixture with a mixer until it doubles in volume.




Meanwhile, keep an eye on the syrup, stirring occasionally. Cook the syrup for about 5-7 minutes until the temperature reaches 110C.




A banana can make the marshmallow mixture look greyish. To make the marshmallows more attractive, you can color the mass in the desired shade using food coloring.




How do you know that the syrup has reached the desired temperature without a special thermometer? It’s very simple: the finished syrup should flow from the spoon like a thin thread. Another way: drop a little syrup into a bowl of cold water. If you can form a soft ball from it, the syrup is ready.






When the protein-fruit mass has reached the desired consistency, and the syrup is ready, you need to mix these mixtures together. To do this, without stopping whipping, add the hot syrup into the whipped mixture in a thin stream, being careful not to get on the mixer beaters. Beat the mixture until stable. It should keep its shape well.




Try to act quickly so that the mass does not cool down, because agar-agar begins to harden already at 40C. Place the marshmallow mixture into a prepared piping bag fitted with a star tip. Squeeze the blanks onto parchment paper. Leave the banana marshmallows to stabilize for 10-12 hours.




The marshmallow is ready when it easily comes off the paper. Connect the pieces in pairs and roll in powdered sugar. Shake off excess powder.




Well, that’s all, homemade banana marshmallows are ready. Brew aromatic

Fragrant and delicious banana marshmallows at home. There's nothing easier than making your own marshmallows! Like any dessert, marshmallows have their secrets. You just need to take into account a few rules and you can show off and treat your friends and family to delicious marshmallows!

Ingredients:

• Banana - 250 g
• Agar-agar - 5 g
• Sugar - 360 g
• Water - 75 g
• Egg white - 1 pc.
  

Preparation:

1. First of all, soak the agar-agar in 75 milliliters of cold water. 5 grams is approximately 2 heaped teaspoons. Stir and set aside for swelling.
2. Now let's get to the bananas. In total, we need 250 grams of fresh pulp without skin, so take 2-4 bananas (the weight depends on the size of the fruit). Place the peeled pulp in a saucepan or small saucepan.
3. Add 150 grams of sugar (take from the total amount) and mash everything with a fork or masher. If desired, you can puree immediately using an immersion blender.
4. Boil over medium heat with constant stirring for about 3-4 minutes after boiling.
5. Then we punch the banana mass with an immersion blender or rub it through a sieve to get a completely homogeneous and smooth puree.
6. Let the banana puree cool by simply putting the bowl in the freezer for 10 minutes.
7. Then pour the cooled banana puree into a large bowl in which we will beat the marshmallow mixture. In general, when preparing any homemade marshmallows, remember that the bowl must be large enough in size, since when whipping the mixture increases in volume several times. Add half the raw egg white to the puree.
8. At the same time, prepare sugar syrup with agar-agar. Place the agar-agar dissolved in water over medium heat, let it heat well (boil), and then pour in the remaining granulated sugar - 210 grams. If you pour sugar into cold water, the marshmallows may not harden later.
   
9. We begin to beat the fruit puree with half the egg white with a mixer at medium speed until the mass becomes light in color. After 3 minutes, add the second half of the egg white, without stopping beating. We gradually increase the speed to maximum.
   
10. Cook the syrup over a slightly lower than medium heat for about 5 minutes, stirring vigorously all the time, until it reaches a thin thread. That is, behind the spoon that you remove from the saucepan, the syrup will flow down in a thin stream. If you have a thermometer, bring the syrup to 110 degrees.
    
11. The sugar syrup is ready - turn off the heat and let it cool slightly (let it sit on the table for just a minute).
    
12. Banana puree with protein will noticeably increase in volume and become lighter in color. The main thing is not to stop whipping if the mass is not yet stiff enough. Without ceasing to beat, pour in the still hot sugar syrup with agar-agar in a thin stream. Once all the syrup is in the container, beat the mixture for a couple more minutes.
    
13. The marshmallow mass will grow in volume right before your eyes, which is why it is so important to select suitable containers in advance.
    
14. The whisk has difficulty coming out of the still warm banana base - it is so tight and dense.
    
15. Without hesitating for a minute, we begin to deposit the sweet and airy preparations, since agar-agar begins to harden already at 40 degrees. To do this, you first need to prepare pieces of baking paper on which the marshmallow halves will dry. In addition, make sure you have a cooking bag with a nozzle. If you don't have one, just scoop out the marshmallow mass with a tablespoon or use a new plastic bag (cut off the corner with scissors). In total, from the specified amount of ingredients, you can plant 24 halves for the future banana marshmallows, but the amount of the finished dessert depends on their size.
    
16. Leave the pieces to harden at room temperature for about overnight if you are making marshmallows in the evening. The next day the marshmallows will be ready - they come off the parchment perfectly. For convenience, sprinkle the halves with powdered sugar.
    
17. Now we fasten the banana marshmallow halves together in pairs. The lower parts easily and simply stick together and you get a whole marshmallow. Roll them in powdered sugar, simply remove the remainder (put several ready-made marshmallows in a sieve and shake it gently).

Bon Appetit everyone!

Delicate, delicious homemade apple and banana marshmallows. If you give it the shape of a Christmas tree, it will become a wonderful decoration for the New Year's table and will delight the kids, or you can give a box of homemade treats to relatives and friends.

Author of the publication

• Recipe author: Daria Bliznyuk
• After cooking you will receive 30 pcs.
• Cooking time: 120 min

Ingredients

• 2 pcs. apple
• 2 pcs. banana
• 550 gr. sugar
• 10 gr. vanilla sugar
• 9 gr. agar-agar
• 160 ml. water
• 1 PC. egg white
• food coloring

Cooking method

Cut apples in half, remove cores and seeds. Place cut side down on a plate and microwave (baking time in minutes is equal to the number of apples). The apples should become soft, this can be checked by piercing them with a fork or knife, they can also be baked in the oven at 180 degrees.

Separate the pulp from the finished apples, peel the bananas and puree together with the apples using a blender. Transfer the puree to a saucepan, bring to a boil over low heat and cook for about 10 minutes, stirring occasionally, until the moisture has evaporated and the puree becomes thick. Measure out 250 grams of puree (the rest can be given to the children or eaten yourself), add 150 grams of sugar (set aside the rest of the sugar for making syrup) and vanilla sugar.

Stir and set the puree aside to cool. Place the agar in a saucepan, add water and set aside for 10 minutes to allow it to swell.

Place the soaked agar on the fire, bring almost to a boil so that the agar dissolves and becomes like starch. Add 400 grams of sugar, bring to a boil, reduce heat and simmer, stirring, for about 5-7 minutes. The temperature of the syrup should reach 110 degrees, the finished syrup stretches in a thin stream from the spatula to the bowl. While the syrup is cooking, start beating the applesauce.

Place the cooled fruit puree with sugar into a mixer bowl and start beating; as soon as the mixture lightens, add the egg white in two additions and beat the puree into a fluffy, stable mass at medium-high speed. After the mixture becomes thick and dense (it should not move if you tilt or turn the mixer bowl too much), you can add dyes if your idea requires it (you can add a few drops of yellow and blue dye to give it a soft green color).

Continuing to beat the protein-fruit mixture at medium-high speed, slowly pour in the hot syrup in a very thin stream, directing it to the center of the bowl. After adding the syrup, the mass will begin to greatly increase in volume, becoming fluffy, glossy, reminiscent of a beautiful meringue (meringue).

Transfer the marshmallow mixture into a large piping bag fitted with the appropriate tip (this recipe used an open star tip) and pipe the marshmallows into a Christmas tree shape onto the parchment.

This marshmallow mass can be placed on cookies or biscuit rounds, or made into caps for cupcakes.

Leave to stabilize marshmallows for a day.

After which, you can optionally sprinkle it with powdered sugar through a sieve.

Bon appetit!

Banana marshmallows are easy to make. This airy delicacy is not only tasty, but also healthy: homemade banana marshmallows are rich in fiber, microelements, and protein.

The principle of preparing this dessert is to beat fruit puree with egg white. Next, you need to mix this mass with glucose or sugar syrup, honey, molasses. The result is a light and beautiful delicacy that is an ideal addition to tea or coffee.

To make the marshmallows have a dense structure, apple puree is added to the banana puree. It contains pectin - a substance that allows you to stabilize the marshmallow mass and give it a clear and beautiful shape. Green, firm apples contain more pectin than red ones. To prepare marshmallows, it is recommended to use fruits of the Antonovka or Semerenko variety. In order for the marshmallow to harden, gelling components are used: agar-agar or gelatin (less often).

Confectioners give greater preference to agar when making banana marshmallows. This component of plant origin allows you to achieve quick and uniform thickening of the marshmallow mass. In addition, agar is easy to use and affordable: it can be purchased at any confectionery store.

To obtain banana puree, you can grind the fruit in a blender and weigh out the finished mass in accordance with the recipe. An alternative could be baby food: banana puree or a mixture of banana and apple. Before use, it is recommended to boil it to reduce it: this will help increase the pectin content in the finished product and achieve a denser marshmallow structure: the roses will not float when deposited and will retain their shape well.

Secrets of making banana marshmallows

Novice confectioners are hesitant to take up making marshmallows, since they associate this dessert with complex technology and the need to use a large amount of sophisticated equipment. However, this is not at all true: banana marshmallows are easy to make at home.

We will need:

• blender,
• mixer (preferably stationary),
• dishes for heating syrup and agar,
• culinary scales,
• wooden spatula for mixing,
• pastry bag,
• "star" bag attachment
• silicone mats or wooden boards for depositing marshmallows.

Ingredients:

• 250 g banana puree (or 125 g banana puree + 125 g apple puree),
• 475+250 g sugar,
• vanilla sugar - 1 packet (10 g),
• 8 g agar-agar,
• 150 ml water,
• 1 large egg white.

Mix water with agar and wait 10-20 minutes. After this, put the mixture on the fire and bring to a boil. Add 475 g of sugar to the water and wait until it completely dissolves. The syrup should be quite thick: when stirred with a wooden spoon, it flows in a thin stream.

Boil the fruit puree until thick, weigh out 250 g.

Add the mixture to a deep mixer bowl and start beating. Add the egg white, continuing to beat the mixture vigorously. The mixture should increase in volume up to 4 times and lighten. After this, slightly cooled sugar syrup with agar is added to the resulting mixture. In this case, whipping continues until the marshmallow mass becomes thick, airy and dense. On the mixer whisk it will remain in the form of peaks without flowing down.

The mass is quickly transferred into a pastry bag and jigging begins. Agar hardens at room temperature within a few minutes, so the marshmallows must be deposited with precise and quick movements. The dessert is laid out on silicone mats or wooden boards. After this, the marshmallows should be left to dry for 24 hours. This will allow a tasty crust to form, while the inside of the delicacy will remain soft and tender, like a soufflé.