Glace drink. Iced coffee and recipes for its preparation

05.03.2020 Vegetable dishes

Sweets are a favorite treat for both children and adults. However, sweet candies, in addition to taste, do not benefit the body.

But homemade natural sweets are a mixture of benefits and taste at the same time. One of these delicacies is apple marshmallow, which takes a little time and effort to cook at home.

At the same time, marshmallow is a real traditional Russian dessert, known since the 14th century. Therefore, all recipes for apple treats are time-tested and millions of connoisseurs.

Features of preparation and selection of ingredients

Before you start preparing a national treat, you need to carefully consider the choice of ingredients. After all, it is precisely the right components that are the key to successful cooking. Therefore, it is necessary to take into account the subtleties of the choice of ingredients and the peculiarities of preparation:

apples for harvesting look after sour varieties. It is these fruits that are rich in pectin - a natural gelling component that gives the dessert airiness, color and taste;
if non-acidic fruits are used in recipes, then be sure to additionally boil the prepared mashed potatoes from baked apples until thick. Or add a thickener to the apple mass;
You can also prepare marshmallow from apple cake, which remained after the preparation of juices. To do this, boil extracts with the addition of water and granulated sugar until thick, and the resulting mass is dried in any convenient way: in the oven, in an electric dryer or in the open air;
apples need to be baked with whole fruits, since apple slices darken quickly, and the pastille will acquire not a light, but a dark shade;
the most delicious treat is dried in the open air. But for the preparation of delicacies, you can also use modern kitchen appliances: an oven, an electric dryer. At the same time, such a marshmallow will not be inferior in taste.
if you overdry the treat, you will get apple chips, if you do not dry it, you will get sweet candies reminiscent of "Toffee". The degree of readiness of the product is determined as follows: if the delicacy is poorly separated from the parchment, then it is not yet ready.

Old recipe for apple marshmallow

In Russia, marshmallow was prepared according to this recipe without the use of sugar, since this product was expensive. The workpiece was dried in the open air. Now making apple marshmallows at home has become even easier using modern appliances, but the old recipe for the dessert has remained unchanged. Unsweetened dessert will appeal to those who follow the figure or limit the consumption of granulated sugar.

Ingredients:

Apples - 1 kg
Lean oil - 1 tablespoon
Water - 2 liters.

Rinse the apples under running water. Cut the fruit in half, remove the tails and seed boxes with seeds.
Cut the apples into small cubes.
Pour 200 ml of water into a saucepan with a thick bottom. Pour apple slices into bowls. Fill the container to the top with water.
Bring liquid to a boil over low heat. Close the pan with a lid. Boil the fruit slices until soft. The cooking time depends on the selected fruit variety and the degree of ripeness.
Drain the apple water from the saucepan. Cool and chop the apple slices themselves. To do this, you can use a blender or rub the softened fruits through a sieve.

Attention! The resulting apple drink can be mixed with sugar and drunk like a compote. Such a drink contains many useful substances, for example, vitamins A, PP, C, group B, iron, iodine and phosphorus.

Prepare a baking sheet. Wrap the sheet with parchment or cling film, grease with vegetable oil.
Put applesauce on parchment (film) in a thin, even layer no more than 1 cm thick.
Place the apple blank outdoors under the sun (for example, on a balcony or roof).
When the top layer of the marshmallow dries up, you need to turn the layer upside down and dry the treat.
The treat will be ready in 3-4 days.

Attention! Bring the marshmallow home at night so that it does not get wet in the rain.

Cut the dried apple layers into slices, you can grind with powdered sugar.
Transfer the marshmallow in pieces to glass containers or wooden boxes. Store treats in a cool and dark place with low air humidity.

Pastila with sugar in the oven

You can prepare a delicious and healthy dessert in the oven. To do this, you need to prepare sour apples and sugar to taste.

Apple candy from the oven

Ingredients:

Apples - 2 kg
Sugar - 1 tbsp.
Oil - 1 tablespoon
Water - 100 ml.

The process for making apple marshmallows is as follows:

Prepare a baking sheet, on the bottom of which pour half a glass of purified water.
Rinse the apples and pat dry with kitchen towels. Arrange the fruits in one layer on a baking sheet.
Set the oven power to 170 degrees.
Place a sheet with apples in a preheated oven. Bake the fruit for 40 minutes.
Separate the flesh from the baked apples with a spoon.
Beat the apple pulp with a blender or rub through a sieve until smooth.
Transfer the prepared puree to a small saucepan and boil it in 2/3 parts. The mass should become thick and acquire a golden hue. Drain off excess liquid.

Attention! If for harvesting apples of the "Antonovka" variety are used, it is not necessary to boil mashed potatoes.

Cool the workpiece slightly and beat with a blender. Continuing to beat the apple mass, gradually add sugar. Beat until the granulated sugar is completely dissolved.
Prepare a clean baking sheet wrapped in parchment. Lubricate the paper with sunflower oil.
Put the apple puree blank on the parchment and spread it evenly over the surface with a thin layer.
Simultaneously heat the oven to 40-50 degrees.
Place the baking sheet with applesauce in the preheated oven. Dry the workpiece for 6 hours, leaving the door ajar. At the end of drying, turn the layer over and dry.

Attention! You can dry the marshmallow in the oven in another way. To do this, dry the workpiece for 2 hours by opening the oven door slightly. With the oven door fully open, dry the layer for 1 hour. Dry the workpiece at a temperature of 40-50 degrees until tender (another 40 minutes - 1 hour).

Cut apple slices into slices and store.

Lush marshmallow: Belevsky / Kolomna recipe

Belevsky recipe for marshmallow from apples was created more than 150 years ago in the Tula region and was kept secret for a long time. But today, the recipe for a delicious lush treat is available to everyone.

Components:

Egg whites - 2 pcs.
Granulated sugar - 0.25 kg
Apples - 2 kg.

The procedure for preparing a gourmet treat:

Rinse the apples with water, remove the peel. Cut the fruit into several parts, remove the core, tail.
Heat the oven to 180 degrees.
Put the apples on a baking sheet moistened with water and put in the oven for 15 minutes.
Cool the apple slices and rub through a sieve (grind with a blender).
Add half a glass of granulated sugar to the fruit puree. Beat the ingredients with a mixer or blender for 15 minutes, until the mass acquires a light shade.
Beat the remaining granulated sugar with the protein until stable peaks form and stir in the applesauce. Continue whisking the apple and protein mixture for another 7-10 minutes.
Put 4 tablespoons of apple mass in a separate container and put in the refrigerator, covered with cling film.
Prepare a baking sheet wrapped in parchment and greased with vegetable fat.
Spread the rest of the applesauce evenly on the parchment. The thickness of the apple layer should be 3-4 cm.
Put a baking sheet with an apple blank in an oven heated to 100 degrees. Dry the treat for 7 hours by opening the lid.

Attention! The finished treat will acquire a golden color and dense structure. You can check the readiness of the treat with a toothpick. If the wooden stick remains dry when piercing, the marshmallow is ready.

Cool the finished apple layer and separate from the parchment. Cut the workpiece into 4 identical rectangles.
Line the apple slices on top of each other, brushing each layer with the remaining applesauce.
Place the workpiece again on a baking sheet and send it to the oven for 2 hours, setting the cooking temperature to 100 degrees.
After the time has elapsed, remove the marshmallow from the oven and cool. Store treats in the refrigerator. To prevent the delicacy from becoming stale, wrap it in parchment, and wrap it with cling film on top.

Apple treat in powdered sugar

Taking this recipe as a basis, you can prepare a marshmallow that does not differ in appearance from the store one. But the usefulness in such a product is ten times greater.

Components:

Apples - 5 pcs.
Granulated sugar - 0.2 kg.
Egg white - 1 pc.
Powdered sugar - 50 g.

You can make homemade marshmallows in the following way:

Put the prepared apples on a baking sheet and bake in the oven at 180-200 degrees for 30 minutes.
Cool the fruits a little, separate the pulp from the skin and seeds.
Rub the pulp through a sieve or chop with a blender.
Introduce granulated sugar into the resulting fruit puree. After cooling the mass, add the egg white. Beat the mass with a whisk or blender for 7 minutes, until the mass has increased several times. Set aside a glass of apple mixture and refrigerate.
Put the apple mixture in a round fireproof dish and send to the oven heated to 70 degrees. Dry the workpiece for 8 hours with the oven door ajar.
Remove the marshmallow from the oven, cool and cut into small rectangles.
Take 3-4 rectangular pieces and stack on top of each other, brushing each layer with the remaining applesauce.
Dry the resulting blanks in the oven for 2 hours at a temperature of 70 degrees.
Remove the treat from the oven, cut off the uneven edges.
Dip each bite in powdered sugar.
Serve the marshmallow to the table with tea or milk. Store treats in the refrigerator.

Apple treat with honey and nuts

From apples, honey and nuts, you can make a real fortified treat for the whole family. Homemade apple candy will delight you with a pleasant taste and strengthen the immune system during the period of influenza and SARS.

Components:

Fruit - 1.5 kg
Lean oil - 30 ml
Water - 60 ml
Honey - 30 g
Peeled nuts - 0.5 tbsp.

The process of making an apple treat:

Rinse apples, cut off damaged, rotten places. Cut the fruit in half and remove the seed boxes.
Put the apple halves in a thick saucepan and pour in the water. Cook apples over low heat for 20 minutes after boiling.
Cool the boiled fruits. Grind the fruit with a blender or rub through a sieve.
Mix the apple mass with honey and finely chopped walnuts. Set the pot of puree on low heat. Cook the mass for 20 minutes, stirring constantly.
Heat the oven to 110 degrees. Send the baking sheet with parchment paper, which grease with vegetable fat.
Put the apple mass with honey and nuts on a baking sheet, spreading it evenly over the entire surface with a wooden spatula. The thickness of the apple layer should be no more than 0.5 cm.
Put the sheet with applesauce in the oven. Dry the workpiece for 8 hours by opening the oven door.
Cut the finished delicacy into squares, wrap it in parchment and store it in a cardboard box or glass container.

Pastila with cinnamon, orange zest and currants

The recipe for making pastille with the addition of spices and spices is distinguished by its ease of preparation, a special aroma of delicacies and an unsurpassed taste.

Ingredients

Components:

Orange zest - from half an orange.
Apples - 1.5 kg
Currant - 0.2 kg
Cinnamon - 5 g
Honey - 30 g.

Apple Treat Cooking Plan:

Cut the washed fruits in half, remove the cores and skin. Cut the fruit into cubes.
Transfer apples to a saucepan, pour water. Cook the apples over low heat until soft.

Attention! It is most convenient to boil apple slices in a multicooker in the "Cooking" mode.

Puree the cooled apple mass with a hand blender.
Add cinnamon, crushed zest and honey to the puree.
Boil the currants until soft, adding a little water. Cool the berries and rub through a sieve.
Mix berry and applesauce.
Spread the resulting blank on a baking sheet covered with parchment paper.
Dry the mass on the middle level of the oven for 3 hours, setting the temperature to 100 degrees. Then turn the layer upside down and dry for another 2 hours.

Attention! You can also dry the workpiece in an electric dryer, distributing the puree on pallets, previously sent with parchment and oiled with vegetable oil.

Cut the finished product into squares, dip in powdered sugar and store in a cardboard box.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

For those with a sweet tooth, the transition to proper nutrition is especially difficult, since it is difficult to find useful delicacies in stores: some dangerous "ingredient" will break the harmonious composition. Professionals advise lovers of sweets to figure out how to make marshmallow at home, and to ease the complexity of the right diet for themselves with this step.

How to make apple marshmallow at home

One of the most famous factories that produced such a delicacy was and remains Belevskaya: apple marshmallow, which was prepared according to an old technology, was delivered even to Europe. To this day, this technology is an unspoken quality standard. Such an apple marshmallow is a full-fledged dessert, similar to a small cake. Several of its features:

The most dietary homemade marshmallow is dark, thin, dense. This dessert is dried in the sun, so it can only be prepared in summer.
An airy dessert, familiar to most from factory sweets, is a protein one: sweeter and more difficult to prepare, but you can start creating it at any time of the year.
If your oven has a minimum temperature of 100 degrees, it is better not to use it - the treat will burn out.
The owners of the fruit dryer are very lucky - they can prepare the traditional "clean" apple cider marshmallow: it will be dried in a day.
The fruit saucepan must not be enameled, otherwise the food will burn.
If you intend to cook protein pastille from apples with heat treatment, keep in mind that the product will greatly decrease in size, losing moisture. Make a thick layer (1-1.5 cm), otherwise the pastille will simply dry out.
Traditional apple candy at home for drying in the open air is laid out in a layer of 5-6 mm.

Apple pastila in a slow cooker

The recipe is slightly different from the classic one with an additional ingredient in the form of nuts - it is best to use pine nuts. The calorie content of such a marshmallow increases, but with moderate use, the dessert continues to be considered dietary. If you are worried about your figure, remove the nuts from the list of ingredients: this will not affect the consistency of the working mass.

The composition of the product:

green apples - 1.5 kg;
sugar - 300 g;
nuts - 75 g;
lemon juice - 1/5 cup.

How to cook marshmallow at home using a multicooker? Proceed like this:

Chop the washed and cut apples with the middle liquidated, pour into a blender, scroll until puree.
Drain the mass into a slow cooker, add sugar, mix. Close the lid, set the cooking mode.
After an hour, add lemon juice, crushed nut kernels. Stir again.
If the mass is too liquid, cook it for another half hour.
When the excess water evaporates, spread the thick puree over the paper, smoothing well. Put on the windowsill, dry for 4-5 days (depending on the climatic conditions of the room).

Pastila in the oven

The fastest way to get a delicious natural treat that you can use the previous recipe for by changing only the last steps of the work. After the apples have been steamed and mashed, you need to follow these steps:

Line a baking sheet with parchment.
Pour the thick puree, spread with a spatula. Approximate thickness is 7 mm.
Dry at 50 degrees for 6 hours, check: if the sheet comes off the parchment easily, you can remove the marshmallow. If not, continue drying.
Cut the finished delicacy into strips, twist into tubes, remove.

How to cook marshmallow outdoors

It is recommended to use this recipe in the summer, when the sun is very active. The composition of the classic marshmallow consists only of apples, so the list of ingredients is not given: only the technology of cooking at home deserves attention. The calorie content of such a marshmallow is equal to the calorie content of apples: remember the original volume of the product, weigh the output, and calculate the moisture loss.

Traditional pastille preparation technology:

Wash the apples, peel, cut into several pieces, focusing on the size of the fruit: large by 8, small by 3-4.
Fold the slices in a saucepan with thick walls. Pour in boiled water to make a layer 1-1.5 cm thick.
Cook the apples until they are soft: large apples will cook for about two hours, small apples can be reached in half an hour.
Allow the puree to lose some of the moisture without a lid for another quarter of an hour, strain the rest through a sieve. The thick mass that has gathered in it is the basis of the marshmallow. It should be laid out on a baking sheet with parchment in a very dense layer, exposed to the sun.
It will take 3-5 days to dry using this technology; at night, the marshmallow is brought into the house. After that, you need to turn it over and hold it for a few more hours under the sun's rays.

How to make sugar-free marshmallow from apples

In addition to the previous traditional recipe, there are ways to do without the most harmful sweetener, replacing it with a more natural one. Professionals suggest using liquid honey: floral or buckwheat honey is ideal. The set of ingredients for such a marshmallow at home is simple:

ground cinnamon;
apples.

Cooking principle:

The volume of each ingredient is not specified on purpose, since it is selected individually: the main product is apples. Honey and cinnamon are only responsible for the taste.
Wash, peel, cut the main fruit. Simmer until soft in a saucepan.
Grind with a grater or do it with a blender, add warmed honey, cinnamon. Mix carefully.
Distribute the puree on the tray, send to the dryer for 10-12 hours. After taking out in the sun, cook for several more days in the air.

Homemade marshmallow with egg white

An old recipe of the Belevskaya manufactory, which can be used by any hostess. A simple composition, a short algorithm of actions - such an apple marshmallow at home is prepared for 6-7 hours and requires accuracy when working with each product. A natural delicacy can be stored for a long time if it is hermetically sealed, but the candy is so tasty that it is eaten faster than it can get into the refrigerator.

For Belevsky homemade dessert you will need:

unsweetened apples (preferably Antonov's) - 2 kg;
granulated sugar - 260 g;
eggs - 3 pcs.;
powdered sugar - for sprinkling.

Making marshmallows at home looks like this:

Wash and peel the apples, cut out the stalk and seed part. Fold into a small saucepan, put in a hot oven. Bake until soft; waiting time depends on the size and variety of apples.
Cool the baked fruit, chop with a blender, then rub through a colander with very fine cells: the mass should be like a puree for a baby.
Pour in half of the sugar, beat with a mixer until the color changes and the volume of the apple mass increases.
Break the eggs into a dry (important!) Bowl, remove the yolks. Beat the whites, gently adding the rest of the sugar with teaspoons. When they take the form of a thick dense foam, you can move on to a new step.
Separate about 3 scooped scoops of whipped egg white, add the rest in small portions to the applesauce.
Cover teflon baking trays of the same size (preferably small) with paper, making sides about 2.5-3 cm. Pour a layer of puree to this height, carefully level with a wooden spatula. Sprinkle with powdered sugar.
Dry on an average oven level for 5 hours, temperature - 85-90 degrees.
Cover with the previously set aside whipped egg white, lay the marshmallows on top of each other, dry for another couple of hours.
Turn over, hold in the oven for an hour, remove. Cool, divide into portions.

This delicate delicacy, familiar from childhood, has won the hearts of sweet tooths all over the world. The ancestors of marshmallows and marshmallows, more reminiscent of meringue in their composition, appeared in antiquity in Southeast Asia. Their main ingredients were whipped egg whites and granulated sugar. Then the resulting viscous mass was dried in the sun or baked in an oven. Some chefs decorated the sweetness with pieces of fruit, others added nuts to it.

Recipes for oriental sweets, along with merchants, migrated to Europe. In each country they were improved in their own way. In Russia, the process of creating a new dessert also interested confectioners, because Russian people have always loved delicious food. Ambrose Prokhorov is considered the creator of the apple marshmallow recipe, which is now present on every counter. We will also consider how apple marshmallows are prepared at home.

There was a legend in the Prokhorov family that their great-grandfather got rich in Peter's times selling bast and bought land along the Oka. In his domain, he planted a huge apple orchard, which bore fruit perfectly.

Once the family of the descendant of the first owner of the orchard received a rich harvest of apples and baked some of them. Delicious cooked fruits were also impossible to finish, and Ambrose Prokhorov suggested trying to beat them with whites and dry them. The apples were so sweet that little sugar was added to the mass.

The marshmallow dried in a Russian oven was named Belevskaya, after the lands near the Oka. Two years later, the delicacy won the first medal at the St. Petersburg gardening exhibition. The newspapers glorified the healthy sweetness, and the Prokhorovs were proud of both the head of the family and the garden that had become famous.

There were no more apples left, since they all went to the preparation of Belevskaya marshmallow. Ambrose opened stores in Moscow, St. Petersburg and other cities of Russia.

Nowadays marshmallow is also made according to his recipe in Kolomna, where the Museum of Marshmallows is opened in an old wooden estate. The delicacy is quite dense, it needs to be cut with a knife, but it is as tasty and natural as at the end of the 19th century.

Most popular recipes

Making apple marshmallows at home is quite simple. It requires few products, but the appearance and taste of the dessert directly depend on their quality.

Prokhorov's contemporary and competitor, merchant A.I. Aprikosov, forced his workers to use only the ripe fruits without the slightest flaw. For the sake of high quality sweets, he planted his own orchards, and workers picked pears, apples and berries in them.

There are several recipes for marshmallows from Russia, the East and Southern Europe. You can try several options to find the one that best suits the tastes of family and friends.

This type of marshmallow is prepared with a minimum amount of sugar. The main ingredient in it is apples. It will require:

2 kg of sweet and sour apples;
100 g granulated sugar;
1 egg;
10 g icing sugar.

The cooking procedure is as follows.

Wash the apples, dry them and cut off the flawed skin. Remove the twig and the skin underneath. Arrange the apples on a baking sheet and place in the oven. Bake apples until they are completely softened.
After cooling the apples, grind them through a sieve to separate the grains and skins from the puree. Beat the finished puree for 10 minutes. with a half share of granulated sugar.
Beat the egg white with the remaining half of the sugar until a dense mass is formed.
Combine the puree and the protein-sugar mixture and beat for a few more minutes until smooth. When ready, separate a small part (a few tablespoons) of the mass and put it in the refrigerator.
Preheat the oven to 60-70 degrees. On a baking sheet covered with baking paper, alternately lay out the cakes, up to 1.5 cm thick. Dry them in a slightly open oven for 5 hours. After the toothpick remains dry when pierced, remove and cool.
Smear the cakes with the whipped mass separated at the beginning and put one on top of the other. Ideally, the pastille should be 3-4 layers. After that, return it to the oven and bake at the same temperature for about an hour. Sprinkle the cooled top and bottom cakes with icing sugar and cut the marshmallow into portions.

Sugarless

The recipe can be made healthier by not adding granulated sugar. In this case, you will also need juicy and dense, but very sweet apples. For an additional flavor of the marshmallow, a pinch of vanillin or cinnamon is added to the whipped mass.

Lovers of originality use food coloring to give the cakes different shades.

Kolomenskaya with sugar

Kolomenskaya marshmallow is looser and sweeter than Belevskaya. Sugar for it will require several times more, and less apples. Due to this, the cake will be airy. Products composition:

800 g of juicy sour apples;
170 g granulated sugar;
1 egg;
10 g icing sugar.

Wash the apples, dry them and cut out the spoiled pieces. Bake them in the oven at 180 degrees until soft. Having freed them from the core and skin with a fork and a knife or rubbed through a sieve, beat the pulp in mashed potatoes. Its weight should be 500 g.
Until the puree has cooled completely, add all the sugar to it, stirring occasionally. In warm mashed potatoes, it will quickly dissolve, after which the mass must be cooled to room temperature.
Pour protein into it and 10 minutes. beat the mixture with a mixer until a dense white substance is obtained. Separate several tablespoons of the mass at once and put in the refrigerator.
Pour the remaining mixture onto a baking sheet covered with baking paper and dry for 5-6 hours in a slightly open oven at 60-70 degrees. As soon as the cake turns golden and stops sticking to your hands, remove it from the oven and put it on the table to cool.
After cooling completely with a sharp knife, carefully cut the cake into 3 parts (it is very loose). Spread each mixture from the refrigerator, including both sides of the top cake and sides. Put the resulting semi-finished product in the oven again and dry for another hour at 60 degrees.
Sprinkle all sides of the finished cooled marshmallow with powdered sugar and cut into narrow high strips.

This type of marshmallow is a roll of tough thin cakes. Egg white is not included in their composition, but even with it, honey would still not allow the cakes to become airy.

Products composition:

1 kg of apples;
2 tbsp. spoons of honey;
100 ml of water;
a pinch of cinnamon.

The cooking procedure is as follows.

Peel and seed apples, cut into thin slices. Put them in a saucepan, pour 100 ml of water and bake in the oven at 160 degrees until soft.
Beat the finished apples in mashed potatoes and put it on the stove over low heat to boil until golden brown. When ready, beat it again with a mixer.
In the process of whipping, pour honey into it and add cinnamon. Put the mass in a thin layer on a baking sheet covered with baking paper.
Dry the cakes with a slightly open oven for 2-3 hours. The warm cake will be soft, then it will harden, so cut it into squares and twist the rolls without letting it cool completely.

Outdoors

The same procedure can be done without an oven. The marshmallow will also dry in the sun in 4-5 days, but you need to protect it from flies and wasps by covering it with gauze. At night, the treat should be brought into the house.

With walnuts

In the East, nuts are added to many sweets. Thus, the chef makes their taste more exquisite. Pastila was no exception.

It will require:

2 kg of apples;
150 g granulated sugar;
1 cup walnuts
100 ml of water.

The preparation procedure is as follows.

Peel the apples, cut into small slices, add water and bake in the oven until soft. Then beat them in mashed potatoes and boil on the stove until browning.
Finely chop the walnut kernels. Pour them and granulated sugar in mashed potatoes and cook, stirring occasionally, for another 10 minutes.
Put the prepared mass on a baking sheet covered with baking paper and dry in a slightly open oven over low heat for 6-8 hours. The thickness of the future cake should not exceed 1.5 cm, otherwise it will dry longer.
Cut the finished marshmallow into strips and, if desired, sprinkle with powdered sugar.

With agar agar

Pastila made on the basis of agar-agar is similar to marshmallows. It turns out to be more elastic than on the basis of whipped protein.

It will require:

1 kg of apples;
400 g granulated sugar;
1 egg;
4 g agar agar;
60 ml of water.

The cooking procedure is as follows.

Puree the apples and beat with a mixer. In the process, add 250 g of sugar. Pour protein into the cooled homogeneous mass and beat for 10 minutes.
Dissolve agar in water. Add 150 g of sugar and 1 min. boil over a fire. As soon as it cools a little, pour it into the whipped mixture and continue beating with a mixer for a couple of minutes. At the same time, it is important to observe one condition: do not allow the syrup to cool completely, but also do not brew protein with it.
Pour the finished mass into a mold and leave to harden at room temperature for several hours.

With banana

Banana is very sweet, so no sugar is added to it. Its structure is quite airy, and there is no need for protein either. Beat 2-3 bananas well with a mixer, add applesauce and put the mass on a baking sheet covered with foil or baking paper.

The banana pastila dries for about 8 hours and turns dark brown.

Homemade apple marshmallow should be wrapped in paper and put in a bag. This well-baked product can be stored in the refrigerator for several months, but it is unlikely that it will remain intact until that time. The treat is too tasty for family members to forget.

The baking paper from the finished marshmallow cake will not come off easily if it is not moistened with water for a few minutes. Only after that it will not have to be peeled off, and the surface of the cake will remain smooth.

For the preparation of the dessert, apples should be carefully selected. If their pulp is cottony, the dessert will fail. Only dense juicy pulp will give the crust mass the necessary viscosity, and the finished pastille will give a rich taste.

Conclusion

Homemade apple marshmallow will make a special impression on children. Adults will also love that the dessert, usually bought in the store, is made at home. Knowing several recipes, you can choose the right one and adjust the amount of sugar. Someone tries to avoid it, while others have nothing against airy sugary sweet marshmallow cakes.

The photo shows how delicious they are. A natural delicacy does not require additional decorations, but when the marshmallow is served at the festive table, it is permissible to come up with a sprinkling of small multi-colored dots or sugar flowers.

You can add food coloring to some of the mass left for greasing the cakes and, without cutting the marshmallow, turn it into a bright scarlet cake. For each event, it is worth choosing a special decor for sprinkling. There will be plenty of time for this, since the marshmallow dries in the oven for a very long time, but its delicate taste will surpass all expectations.

My name is Julia Jenny Norman and I am an author of articles and books. I cooperate with the publishing houses "OLMA-PRESS" and "AST", as well as with glossy magazines. I am currently helping to promote virtual reality projects. I have European roots, but I spent most of my life in Moscow. There are many museums and exhibitions here that charge you with positive emotions and give you inspiration. In my free time I study French medieval dances. I am interested in any information about that era. I offer you articles that can captivate you with a new hobby or just give you pleasant moments. You need to dream about the beautiful, then it will come true!

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 spots 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. Use the oven or expose the treat to the sun.

In addition to thin marshmallow, 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.

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 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.

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

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

Thin apple candy with sugar

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

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 can 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 pastila with agar-agar

A fluffy and soft marshmallow-like apple marshmallow recipe. 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.

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 clarification and fluffiness of the mass.

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 harden 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.

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. To taste, this marshmallow is very similar to marshmallow chewing marshmallows.

20 grams of gelatin;

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 a puffed pastille on agar-agar or gelatin. Low-fat sour cream is used as a dressing.

100 grams of marshmallow;

Powder to taste, vanilla.

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.

150 grams of walnuts;

1 can of condensed milk.

1. We sort out the nuts, put them in a frying pan and fry them. 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 it 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

An 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.

300 grams of cottage cheese;

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.

If a thin pastila 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.

Interestingly, many did not even suspect that snow-white marshmallows and marshmallows are made from apples. Indeed, there is not enough apple flavor - everything is clogged with a huge amount of sugar. Meanwhile, there are a number of old recipes with a completely different taste, albeit with a similar technology. In most of them, apple marshmallow is prepared in a similar way: mashed baked apples with sugar and egg white are whipped and dried in an oven at a temperature of 70-100C, then the dried layers are stacked on top of each other - and you're done! So that such pastel bars do not fall apart, they are glued together with a pastel mass set aside in advance, and in order to look beautiful, they are coated with it, baked and rubbed with powdered sugar. This pastila is amazingly fragrant, viscous and elastic at the same time, in general, wonderful!
Such a plan is a marshmallow from Kolomna and from Belyov, old Russian "apple" cities. In Kolomna there is even a marshmallow museum, and in Belyov this marshmallow is made and sold by local grandmothers. After looking for recipes on the Internet, I realized that they were all poured from one barrel of one bucket of apples. That is, more precisely, the recipe is the same for everyone.
Therefore, I just opened the book of the unforgettable Molokhovets, in which there are several recipes for such a marshmallow. Molokhovets suggests making marshmallow from green, unripe apples, I don’t know why. But I know that in Belyov marshmallow is made from ripe Antonovka. Why Antonovka? Because it is baked Antonovka that gives mashed potatoes with a high pectin content, which makes it possible to make an excellent marshmallow. In addition, a sour taste is what you need for such products.
Elena Molokhovets's recipe is simple and unpretentious: for two glasses of applesauce - a glass of sugar and 2-3 proteins. I used the following proportion: for 500 g of mashed potatoes (and 100 g of mashed potatoes are obtained from one baked apple) - 2/3 cups of sugar and 1 protein.
The main difficulty in cooking is that it is necessary to maintain a low temperature in the oven (70-100C) for a long time (5-8 hours). This can be achieved by cooking with the door ajar.
What else? It is better to bake the apples whole, the puree will not oxidize and it will turn out light.

500g baked Antonovka apple puree
170g sugar
1 protein
powdered sugar

tray size 20x30cm

Bake the apples until completely soft, spoon out the pulp and mash (using a blender or rub through a sieve).

Add sugar to warm puree, stir.

Cool, cold mashed potatoes are whipped better. Add the egg white and start whisking.

It takes me 5-7 minutes to get a white fluffy mass (it will definitely increase 2-3 times).

Put the mixture in a baking sheet lined with parchment (set aside the glass for spreading). Thickness - 3 cm.

Dry for 5-8 hours at 70C. I dried for 3 hours at 100C, turned it over and another 2 hours at 100C.

Remove paper. If the paper is not removed well, Molokhovets advises keeping it in the closet for a couple of days. But you can just moisten it with water and the paper will come off.