Homemade apple pastille, however, is not only a delicacy, it is also a wonderful dessert, a light dinner, and a dish for children's and dietary nutrition. There are many recipes - one tastier than the other.
Classic homemade apple pastille
By classic we mean apple marshmallow, the ingredients of which are only apples (a small amount of sugar can be added). The cooking process itself is long, but not complicated.
Many gardeners will be pleased to know that to make apple marshmallow at home, you can use any fruit - fallen, overripe and unripe, with dark sides; this will not affect the quality of the product in any way. As for the apple variety, Antonovka or other sour varieties with a high pectin content are recommended.
For homemade apple marshmallow, first prepare applesauce:
- wash the apples, place them on a baking sheet or in a saucepan, adding half a glass of water, bake or boil until soft;
- soft fruits are cooled, rubbed warm through a sieve or crushed in a blender;
- the resulting applesauce is placed in a saucepan, boiled over low heat, stirring, for about half an hour, until about a third of the volume is gone and the puree itself becomes thick and has a pleasant golden color;
- The finished puree is cooled, the released juice is filtered off so that the pastille does not settle after cooking.
Then the process of preparing the marshmallow itself begins:
- beat the applesauce until the mass begins to lighten and increase in volume (at this stage you can add sugar, but not much, so that the marshmallow does not become viscous);
- the whipped mass is placed on a baking sheet or in cardboard boxes covered with parchment in a layer 2-3 cm thick (if you plan to roll the marshmallow into a roll, then the layer should be thinner - no more than 5 mm);
- Dry the marshmallow at room temperature or expose it to the sun during the day (drying will take 2-3 days), or you can dry the mass for 6-7 hours in a slightly heated (up to 100 degrees) slightly open oven; To complete drying, turn the marshmallow over for a while with the paper facing up.
Ready homemade apple marshmallow should be dry and elastic. If you make puff pastille, then each subsequent layer must be placed on the dried previous one.
Homemade apple pastille with egg whites
Puff pastille with the addition of egg whites is also called Belevskaya. This recipe has been known for more than a century and a half; the Tula region is considered its homeland.
For preparation you will need apples, egg white, sugar (calculation: for 500 g of applesauce - 200 g of sugar and 1 egg white).
For homemade Belevskaya marshmallows, only Antonov apples are used.
- The fruits are washed, peeled, placed on a baking sheet, and placed in the oven to bake for 15 minutes.
- Soft baked apples are pureed into applesauce.
- Beat the puree with half a glass of sugar for at least 15 minutes, beat the whites separately, adding sugar one spoon at a time (beat well until stiff).
- Mix applesauce with the protein mass, set aside 3-4 tablespoons of the mixture (they will be needed later).
- The mixture is placed on a baking sheet on baking paper and placed in a slightly open oven to dry at 100 degrees (the drying process takes 5-7 hours, the marshmallow should become golden brown, dense and elastic).
- Let the marshmallow sit for a while, then cut it into 3-4 parts, place one layer on top of the other, spreading the reserved apple-protein mixture between them.
- Place the marshmallow again in a slightly open oven preheated to 100 degrees for another 2 hours.
You can rub powdered sugar into the prepared puff pastille sticks.
White homemade apple pastille
This pastille tastes like marshmallows, it is just as airy and tender.
Ingredients: apples, sugar, egg whites, gelatin or agar-agar (as a thickener), powdered sugar.
For white apple marshmallow, first prepare the puree - just like for Belevsky, mix the puree with sugar and beat well. Then do the following.
- Add egg white to the applesauce and sugar and beat the mixture again until it becomes a white elastic foam.
- Pre-soaked gelatin is heated over fire, thoroughly dissolved, cooled and added to the puree, mixing well (you can use a mixer at this stage).
- The mass is spread on parchment paper in a thin layer (up to 1 cm), left to dry and harden for 1-2 days.
- The dried marshmallow is laid out on the table with powdered sugar scattered over it, cut, sprinkled with powder again and left to dry for another day.
The result is a delicious homemade apple paste - soft inside, with a thin sweet crust, which makes it look like marshmallow.
Homemade apple paste with nuts and honey
For this delicacy you will need: 1.5 kg of apples, about 60 ml of water, 1/2 cup of peeled walnuts, 1 tbsp. honey, 1 tbsp. vegetable oil.
The cooking process is as follows.
- Apples are prepared for heat treatment: washed, cut in half, cored.
- Pour water into a thick-walled pan, add the prepared fruits, and place on low heat.
- After boiling, cook for 20 minutes, stirring; With Boiled apples are crushed in a saucepan by hand or with a blender.
- Chopped walnuts are poured into the apple mixture, add honey, and mix well.
- Cook the mixture again over low heat, stirring all the time, for 20 minutes.
- Line a baking tray with baking paper, grease with oil, and heat to 110 degrees.
- The apple mass is placed on a baking sheet, leveled, the thickness should not be more than 5 mm.
- Place the baking sheet with marshmallows in the oven on the middle level and leave for 6-7 hours with the door ajar.
The oven can be replaced with a device for drying fruits. Homemade apple paste with nuts and honey is ready if it is dry and does not stick to your hands. The finished dish is removed from the baking sheet and cut into pieces. You can serve the marshmallow with jam or powdered sugar.
Any marshmallow is stored at room temperature, wrapped in parchment or placed in a closed cardboard box.
Tasty, healthy, low-calorie - that's all it is, homemade marshmallow. But it’s not cheap in the store, and it’s also unknown what the manufacturer put in there - probably just chemicals so that it doesn’t spoil longer.
Well, we won’t be sad, but we’ll try make it yourself. Pastila can be prepared at home from almost any fruit and berry puree and jam. We'll tell you how. Watch and memorize recipes.
Read also:
So. To prepare marshmallow, you need to take a slightly cooled jam and spread it in a thin layer on baking sheets or wooden boards lined with oiled parchment paper, and then dry it in the oven or in the sun.
Process Features
- To prevent the finished dish from acquiring foreign odors, it is better suited for impregnating paper. olive or boiled sunflower oil.
- For more uniform drying, the layers must be turned over during drying.
- The finished layers should be rolled with a wooden roller (compressed) to give the same thickness, and in addition, after this technique, the marshmallow will acquire a glossy tint.
- The delicacy is considered ready if the dried layers do not stick to the fingers and have same thickness.
- For preparing marshmallows, enamel dishes and a wooden spoon for stirring are best suited.
- Also, this delicacy can be considered ready if, when stirring, the hot mass reaches for the spoon and freely separates from the bottom of the dish.
Homemade marshmallow recipes
Apple marshmallow
To prepare apple marshmallow, you will need 1 kilogram of ripe apples and 100 grams of granulated sugar. And some water to boil the apples.
Before cooking, apples must be thoroughly washed, all existing wormholes removed, divided into parts and the seeds removed along with the seed pod.
Better cut the apples into smaller pieces for faster boiling and add water. Place the container with fruit on the fire and bring to a boil. Cook everything over low heat until completely cooked.
Boiled apples are rubbed through a sieve to remove the skin. Applesauce should be homogeneous and slightly runny. You need to pour it into the pan again, put the required amount of sugar there and mix well, and then put it back on low heat.
The puree should be boiled to the consistency thick sour cream. After this, the boiled puree is laid out on a baking sheet, which has been previously covered with oiled parchment paper and is evenly leveled in a thin layer.
Place the baking tray with applesauce in the preheated oven up to 80 degrees.
When pressed with a finger, it becomes elastic and does not remain on the fingers. You can dry the marshmallow in the sun, but it will take about two days.
Apricot marshmallow
For 1 kg of apricots you will need 800 grams of sugar and about a glass of water.
First of all, prepare the apricot puree. To do this, the apricots are washed well, after all the seeds are removed from them. Then the apricots are filled with water and simmer over low heat until they are boiled. After this, the apricots are rubbed through a sieve to obtain a puree. After adding granulated sugar, the puree is boiled until completely cooked with constant stirring.
To determine the readiness of the marshmallow, take the mixture with a spoon and place it on a chilled plate. When cooled, the finished mass acquires the thickness of jelly.
Then it is laid out on a baking sheet and carefully leveled in a thin layer. The cooled mass should be cut into diamonds or other shapes, sprinkled with powdered sugar and folded together in two pieces. The pastille should be stored in a tightly sealed container in a dry place.
Pear pastille in Slovakian style
To prepare, you need to take 125 grams of granulated sugar for 1 kg of pears.
You can also put this fruit in it, read the link.
Ripe pears are cut into small pieces and boiled until soft with the addition of a small amount of water.
Then this mass is rubbed through a sieve and the required amount of granulated sugar is added to the resulting puree, put on low heat and with constant stirring, it is necessary to boil the mass until it thickens.
Place parchment paper lightly coated with vegetable oil on a baking sheet, onto which the hot mixture is thinly spread. The marshmallow should be dried in a moderately heated oven. Ready-made yummy rolls up. For storage fits into glass jars, which are tightly closed and placed in a cool place.
Blackcurrant marshmallow
- To prepare you need to take:
- Black currants in the amount of 1 kg and
- Sugar in the amount of 600 g
- It is enough to take ¾ cup of water.
Currant berries should be sort through carefully to remove all debris and wash thoroughly. Then they are placed in an enamel pan and filled with water. Cover the pan with a lid and place on low heat.
Boil black currants until completely softened. After this, the digestion is rubbed through a sieve. The required amount of granulated sugar is added to the resulting mass and everything is thoroughly mixed. The bowl with the berry mass is again placed on the stove and, with constant stirring, is boiled to the consistency of thick sour cream.
The prepared marshmallow is placed in wooden trays and placed to dry in an oven heated to 80 degrees for about 12 hours. The delicacy made in this way should be cover with parchment and store in a dry and cool place that is well ventilated.
Having collected a rich harvest of apples, many housewives do not know how to process it.
In addition to compotes, jam and marmalade, you can prepare an excellent treat at home - apple marshmallow.
Words cannot describe the amazing taste of this product. Delicate apple soufflé is a work of culinary art.
Cooking methods
Previously, this delicious product was prepared exclusively in a Russian oven. The heat in it slowly decreased, therefore, the marshmallow dried out gradually, which was ideal for obtaining a delicate taste. In modern conditions, you can also prepare this apple sweetness in several ways:
To make apple marshmallow at home, you just need to follow the recipe.
Recipe in the oven
It's easy to make homemade apple marshmallow. The oven recipe is simple. You just need to take into account that the process will not be fast and the heating temperature of the oven should not exceed 100 degrees.
Cooking steps:
Readiness can be determined by color and stickiness: it does not stick to your hands and is orange in color. It is better to place the dried product on a cutting board with the parchment facing up and cover with a damp cloth so that the paper comes off easily. The top of the treat can be sprinkled with powdered sugar.
Pastila in a slow cooker
Apple marshmallow recipe in a slow cooker:
If desired, you can add ground kernels of any nuts, dried berries, or pieces of candied fruit to the recipe.
Electric dryer to the rescue
You can prepare apple marshmallow using a fruit and vegetable dehydrator. The recipe for apple marshmallows at home using an electric dryer is as follows:
- Before cooking, it is better to peel the apples and grate them on a coarse grater;
- then you need to boil the resulting mass until thick; it is not necessary to add water to juicy apple varieties;
- for 1.5 kg of apples add one glass of sugar, but the amount of sugar will depend on taste preferences;
- to obtain a more tender marshmallow, beat the cooled puree with a mixer;
- Next, place a circle of parchment on the grid of the electric dryer and distribute the resulting mass in an even layer; To ensure that the marshmallow is thin and easily rolled into a tube, the layer thickness should not exceed 5 mm. To obtain six circles of the finished product, you will need 1.5 kg of apples.
An ancient delicacy
Belevskaya marshmallow is a delicacy produced using ancient technology in the city of Belev, Tula region. This protein dessert has received well-deserved leadership among other similar products. To make apple marshmallow according to this recipe, you need take 2 kg of Antonov apples, two egg whites, a glass of sugar and spend some time.
Cooking steps:
Joy for children
There is a recipe for soft apple marshmallow that resembles a soufflé. This recipe is suitable for small children.
To prepare you need:
- Dilute gelatin or agar-agar (4 grams) in 50 ml of warm water and leave to swell for 15-20 minutes;
- ripe apples should be cut in half, cored, placed in a cup with a small amount of water and placed in the microwave for 5 minutes;
- Add a glass of sugar and vanillin to taste to the resulting pulp and mix well;
- Place agar-agar or gelatin on low heat, add another glass of sugar, and cook for one minute, stirring constantly;
- Add egg white to the cooled applesauce and beat until the mixture becomes light in color;
- then add sugar syrup and continue beating for a while;
- Pour the resulting product into special molds and leave at room temperature for 6-7 hours;
- Cut the finished marshmallow into cubes and sprinkle with powdered sugar.
For tasty and tender marshmallow, you need to use sour apple varieties, such as Antonovka, Bely Naliv, Bessemyanka and Granny Smith. Non-succulent types are more suitable: with them the process of evaporation of liquid will take less time.
Do not use enamel cookware as the product will burn in it. “Harmful” sugar can be replaced with a more natural component; liquid flower honey is suitable for this. To avoid getting burned by the boiling mass, it must be constantly stirred. To obtain a thin and smooth plate, it is recommended to use a wide wooden spatula.
You can add other fruits to apples: they go best with pears, plums and cherries. When using different products, it is better to cook them separately and mix the already whipped masses. If the marshmallow sticks to the parchment, you need to carefully moisten it with water or cover the finished product, turned upside down with the parchment facing up, with a damp towel.
The finished product should be stored at room temperature in a dark place and in tightly closed glass jars. Loved by both adults and children, homemade marshmallow is rich in vitamins and is an excellent dessert.
This delicate delicacy, familiar from childhood, has won the hearts of sweet tooths all over the world. The ancestors of marshmallows and marshmallows, which were more reminiscent of meringue in their composition, appeared in ancient times in Southeast Asia. Their main ingredients were beaten egg whites and granulated sugar. Next, the resulting viscous mass was dried in the sun or baked in an oven. Some cooks decorated the sweetness with pieces of fruit, others added nuts to it.
Recipes for oriental sweets migrated to Europe along with traders. Each country has improved them in its own way. In Russia, the process of creating a new dessert also interested confectioners, because Russian people have always loved to eat tasty food. Ambrose Prokhorov is considered to be the creator of the recipe for apple marshmallow, which is now present on every counter. Let's look at how to prepare apple marshmallow at home.
There was a legend in the Prokhorov family that their great-grandfather got rich in Peter’s time by selling bast and bought land along the Oka. On his property he planted a huge apple orchard, which bore fruit beautifully.
One day, the family of a descendant of the first owner of the garden received a rich harvest of apples and baked some of them. It was also impossible to finish the delicious cooked fruits, and Ambrose Prokhorov suggested trying to beat them with egg whites and dry them. The apples were so sweet that practically no sugar was added to the mass.
The marshmallow dried in a Russian oven was named Belevskaya, named after the lands near the Oka. Two years later, the delicacy won the first medal at the St. Petersburg horticulture exhibition. Newspapers sang the praises of 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 extra apples left, since they were all used to prepare Belevsky marshmallow. Ambrose opened stores in Moscow, St. Petersburg and other cities of Russia.
Nowadays, marshmallows according to his recipe are also made in Kolomna, where the “Museum of Marshmallows” has been opened in an old wooden estate. The delicacy is quite dense and needs to be cut with a knife, but it is just as tasty and natural as it was at the end of the 19th century.
Most popular recipes
Preparing apple pastille at home is quite simple. It requires few products, but the appearance and taste of the dessert directly depend on their quality.
Contemporary and competitor of Prokhorov, merchant A.I. Abrikosov forced his workers to use only the ripest fruits without the slightest blemish. For the sake of the high quality of sweets, he planted his own orchards, and workers picked pears, apples and berries from them.
There are several recipes for marshmallows originally from Russia, the East and Southern Europe. You can try several options to find the one that best suits the tastes of your 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 powdered sugar.
The cooking procedure is as follows.
- Wash the apples, dry them and cut off any blemished skins. Remove the twig and the skin underneath. Place the apples on a baking sheet and place it in the oven. Bake the 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 half a share of granulated sugar.
- Beat the egg white with the remaining half of the sugar until a thick mass forms.
- Combine the puree and protein-sugar mixture and beat for a few more minutes until smooth. When ready, separate a small part (a few tablespoons) of the mixture and put it in the refrigerator.
- Preheat the oven to 60-70 degrees. Place cakes up to 1.5 cm thick one at a time on a baking sheet covered with baking paper. Dry them in the slightly open oven for 5 hours. Once the toothpick remains dry when pierced, remove them and cool.
- Coat the cakes with the previously separated whipped mixture and place one on top of the other. Ideally, the marshmallow should be 3-4 layers. After this, return it to the oven and bake at the same temperature for about an hour. Sprinkle the cooled top and bottom cakes with powdered sugar and cut the marshmallow into portions.
Sugarless
The recipe can be made healthier if you do not add granulated sugar to it. In this case, you will also need juicy and dense, but very sweet apples. For an additional hint of marshmallow flavor, add a pinch of vanillin or cinnamon to the whipped mass.
Those who like to be original use food coloring to add different shades to their cakes.
Kolomenskaya with sugar
Kolomenskaya pastila is looser and sweeter than Belevskaya. It will require many times more sugar and fewer apples. Due to this, the cake will be airy. Product composition:
- 800 g of juicy sour apples;
- 170 g granulated sugar;
- 1 egg;
- 10 g powdered sugar.
- Wash the apples, dry them and cut out any spoiled pieces. Bake them in the oven at 180 degrees until soft. After freeing them from the core and skin using a fork and knife or rubbing them through a sieve, beat the pulp into a puree. Its weight should be 500 g.
- While the puree has not completely cooled, pour all the sugar into it, stirring. It will quickly dissolve in warm puree, after which the mass must be cooled to room temperature.
- Pour the protein into it and 10 minutes. beat the mixture with a mixer until a thick white substance is obtained. Immediately separate a few tablespoons of the mixture and put it in the refrigerator.
- Pour the remaining mixture onto a baking tray 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 place it on the table to cool.
- After cooling completely, use a sharp knife to carefully cut the cake into 3 parts (it is very loose). Coat each with the mixture from the refrigerator, including both sides of the top crust and sides. Place the resulting semi-finished product back in the oven 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 variety of marshmallow consists of rolls made of hard thin cakes. They do not contain egg white, but even with it, honey would still prevent the cakes from becoming airy.
Product composition:
- 1 kg apples;
- 2 tbsp. spoons of honey;
- 100 ml water;
- a pinch of cinnamon.
The cooking procedure is as follows.
- Peel and seed the apples and cut into thin slices. Place them in a pan, add 100 ml of water and bake in the oven at 160 degrees until soft.
- Beat the finished apples into a puree and place it on the stove over low heat to simmer until golden brown. When ready, beat it again with a mixer.
- While whipping, pour honey into it and add cinnamon. Spread the mixture in a thin layer on a baking sheet covered with baking paper.
- Dry the cakes with the oven slightly open for 2-3 hours. The warm cake will be soft, then it will harden, so cut it into squares and roll it into rolls without allowing it to cool completely.
Outdoors
The same procedure can be done without an oven. In the sun, the marshmallow will also dry in 4-5 days, but you need to protect it from flies and wasps by covering it with gauze. At night, treats should be brought into the house.
With walnuts
In the East, nuts are added to many sweets. In this way the cook makes their taste more refined. Pastila was no exception.
It will require:
- 2 kg apples;
- 150 g granulated sugar;
- 1 cup walnuts;
- 100 ml water.
The cooking procedure is as follows.
- Peel the apples, cut into small slices, add water and bake in the oven until soft. Then beat them into a puree and simmer on the stove until dark.
- Finely chop the walnut kernels. Pour them and granulated sugar into the puree and cook, stirring, for another 10 minutes.
- Place the finished mixture 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 take longer to dry.
- Cut the finished marshmallow into strips and, if desired, sprinkle with powdered sugar.
With agar-agar
Pastille made with agar-agar is similar to marshmallows. It turns out more elastic than one based on whipped egg whites.
It will require:
- 1 kg apples;
- 400 g granulated sugar;
- 1 egg;
- 4 g agar-agar;
- 60 ml water.
The cooking procedure is as follows.
- Make apple puree and beat it with a mixer. Add 250 g of sugar during the process. Pour the egg white into the cooled homogeneous mass and beat for 10 minutes.
- Dissolve agar in water. Add 150 g of sugar and 1 min. boil on fire. Once it has cooled a little, pour it into the whipped mixture and continue beating with the mixer for a couple more minutes. In this case, it is important to observe one condition: do not let the syrup cool completely, but also do not brew the protein with it.
- Pour the finished mixture into the 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. It is enough to beat 2-3 bananas well with a mixer, add applesauce and place the mixture on a baking sheet covered with foil or baking paper.
The banana paste dries for about 8 hours and becomes dark brown.
Apple marshmallow prepared at home should be wrapped in paper and placed 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 this time. The delicacy is too tasty for family members to forget about it.
The baking paper will not come off easily from the finished marshmallow crust unless it is moistened with water for a few minutes. Only after this you won’t have to peel it off, and the surface of the cake will remain smooth.
To prepare dessert, apples should be carefully selected. If their flesh is cottony, the dessert will not work. Only dense, juicy pulp will give the cake mixture the necessary viscosity and the finished pastille a rich taste.
Conclusion
Apple marshmallow prepared at home will make a special impression on children. And adults will also love that a dessert usually bought in a store is made at home. Knowing several recipes, you can choose the appropriate one and adjust the amount of sugar. Some people try to avoid it, while others have nothing against the airy, sugary sweet marshmallow cakes.
The photo shows how delicious they are. The 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 sprinkle of small multi-colored dots or sugar flowers.
You can add food coloring to part of the mixture 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 exceed 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. Currently I help 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 positivity and give inspiration. In my spare 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 simply give you pleasant moments. You need to dream about something beautiful, then it will come true!
Apple pastille is better than any candy! How to prepare apple marshmallow at home and dishes with it
Pastila is a delicacy from childhood.
Previously, a homemade product was valued for its availability.
Now the main trump card of marshmallows is naturalness.
There is nothing harmful, chemical or dangerous in it.
Let's prepare a healthy dessert ourselves?
Apple marshmallow - general principles of preparation
Any fruit is suitable for marshmallows: small, large, overripe, broken. Wormy spots and damage can always be cut off. The apples are steamed, baked or stewed until soft, then chopped. Sometimes it is more convenient to chop the fruit first and then boil it. Then the puree is spread into a thin layer and dried. Use the oven or place the treat in the sun.
In addition to thin marshmallows, there is a lush dessert made with agar-agar. Sometimes it is replaced with gelatin. The recipe also includes egg white, which gives it a special structure and airiness. This pastille does not need to be dried; it is left for several hours to harden.
Classic apple pastille without sugar
The recipe for the simplest marshmallow, which has been prepared for many years. No sugar is even added to it, which makes the treat even healthier and more natural. For the preparation you will only need apples in any quantity.
Preparation
1. Cut the washed apples into pieces with skins. We immediately discard the cores with seed pods.
2. Place the fruit in a cauldron or pan with thick walls. If the apples are not very juicy, then you can pour in a couple of glasses of water; it will boil away later anyway.
3. Turn on the heat, cover and simmer until the skins are soft. Depending on the variety of apples, this will take from 1.5 to 4 hours.
4. Cool the apple mass and grind it into puree. We do this with a blender. You can twist it through a meat grinder.
5. Take a sheet of parchment, place it on a baking sheet and spread the puree. If you are in doubt whether the paper will come off, you can lubricate 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 keep the temperature to a minimum; it should not rise above 100 degrees.
7. Or take it out into the sun and dry until ready.
8. Then turn the sheet over with the parchment facing up and sprinkle with water. The paper will come off easily. Roll the pastille into tubes.
Apple marshmallow at home with protein
A version of very delicate apple marshmallow at home, which turns out fluffy and soft. You will need any applesauce, it is better to prepare it yourself. Moreover, this is done very simply. The fruits are steamed and crushed in any way.
Ingredients
0.5 kg puree;
1 raw protein;
0.17 kg sugar;
A little powder.
Preparation
1. Place the puree in a bowl, add granulated sugar and stir. If you prepared the apples yourself, then it is better to pour sand into the warm mass, then cool.
2. In a clean bowl, beat the egg whites until stiff foam.
3. Combine the egg white with the apple mixture and beat together for a few more minutes.
4. Transfer the tasty mixture onto a baking sheet, which must be covered with parchment.
5. Using a spatula, level the layer, which should be about three centimeters.
6. Place in an oven preheated to 70 degrees and bake for about five hours.
7. Cool the pastila and cut it into small pieces with a knife. To prevent the blade from sticking, you can wet it in cold water.
8. Roll the treat in powder and it’s ready!
T thin apple pastille with sugar
A recipe for sweet thin apple marshmallow at home, which is prepared using a slightly different technology.
Ingredients
1 kg apples;
0.1 kg sugar;
50 ml water.
Preparation
1. Take apples and cut them into pieces. The weight of the pure product without tails and seed pods with cores is indicated.
2. Twist through a meat grinder along with the skins.
3. Place on the stove, pour in water and add granulated sugar. Let the mixture boil.
4. Turn the heat below medium and cook the mixture for about half an hour. Do not go far and stir regularly, the puree 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 ready.
Apple marshmallow at home with agar-agar
Recipe for lush and soft apple pastille, reminiscent of marshmallow. It is often sold in stores, and few people know that the delicacy is very easy to prepare yourself. You will need agar-agar, which you can buy in the baking aisle.
Ingredients
4 apples;
0.4 kg sugar;
60 ml water;
4 grams agar;
1 protein;
Vanilla, powder.
Preparation
1. Combine agar-agar with the recipe water and leave to dissolve.
2. Remove the cores of the apples, cut the fruit in half, and bake in the oven until soft. But you can also use a microwave oven. The apples will be ready in just five minutes.
3. Remove the pulp from the apples and discard the skins.
4. Add 250 grams of sugar to the apples and add a pinch of vanilla for flavor. Beat the mixture with a blender until smooth.
5. Add the remaining sand to the agar-agar, put it on the fire and cook the syrup. Boil for a minute.
6. Add the egg whites to the cooled puree and beat at maximum mixer speed until the mass is light and fluffy.
7. Add hot syrup, stir with a mixer for another minute.
8. Take any shape and cover the inside with cling film.
9. Pour in the apple mixture and leave to harden at room temperature for three hours.
10. The finished marshmallow is cut and rolled in powder.
Spicy apple and plum pastille with cinnamon
To prepare this apple marshmallow at home, you will also need plums. We take equal quantities of fruit. But if there is more or less of something, then it’s not scary.
Ingredients
1 kg apples;
1 kg plums;
0.15 kg sugar;
1 tsp cinnamon;
Oil, parchment.
Preparation
1. Cut the apples into large pieces and throw them into the pan. We discard the cores.
2. Divide the plums in half and remove the pits. Let's go to the apples.
3. Pour in a glass of water and steam until soft under the lid. Stir occasionally.
4. Cool, rub through a large sieve.
5. Add sugar and cinnamon, stir the puree.
6. Spread it on oiled paper in a layer of about five millimeters.
7. Leave to dry in the sun or put in the oven.
8. Remove the finished pastille from the paper, roll it into tubes, and cut it into pieces.
Homemade apple marshmallow with gelatin
Another option for soft and white apple marshmallows at home. This recipe is for those who were unable to find agar-agar. This pastille tastes very similar to chewing marshmallow marshmallows.
Ingredients
0.4 kg sugar;
0.5 kg apples;
60 ml water;
20 grams of gelatin;
1 raw protein;
Preparation
1. Cut the apples into 4 parts, remove the middle, place 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 and let it swell for half an hour.
4. Add 250 grams of prescription sugar to the applesauce.
5. Place the rest of the sugar in the gelatin and heat it in a water bath until all the grains are dissolved. Under no circumstances let the syrup boil.
6. Beat the whites and combine with applesauce.
7. Immerse the mixer and beat together for about five minutes.
8. Add gelatin in a thin stream, stir with applesauce at low speed. You can throw in a little vanilla.
9. Pour the marshmallow into a mold lined with film and leave to harden in the refrigerator. This will take about five hours.
10. Take out the finished treat, remove the film, cut into pieces and roll in powder. Gelatin marshmallows should be stored in the refrigerator.
Delicate salad with apple pastille and bananas
For the salad you will need an air pastille 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 the bananas and cut them into cubes.
2. Peel the kiwi, cut it a little smaller and add it to the bananas.
3. Cut the apple marshmallow into cubes. To prevent the treat from sticking, wet the knife. You can dip each cube in powder. Transfer to fruit.
5. Roast the nuts and chop them. You can use poppy.
6. Sprinkle the salad with nuts and you can serve. The same salad can be assembled in layers, it will look more interesting.
Homemade apple pastille roll
Recipe for an oriental marshmallow roll, for the filling you will need boiled condensed milk. You can buy a jar in a store or cook it yourself. Condensed milk should be thick.
Ingredients
150 grams of walnuts;
1 sheet of marshmallow;
1 can of condensed milk.
Preparation
1. 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 and knead until smooth.
4. Lubricate the marshmallow with condensed milk, leaving 2 centimeters on the opposite edge untouched.
5. Sprinkle the condensed layer on top with nuts.
6. Take the nearest edge and roll it into a tight roll.
7. Place in the refrigerator for two hours.
8. Take out the roll and cut it into transverse pieces with a sharp knife. Any size.
9. Place on a dish and serve with tea.
Sweet rolls with cottage cheese and apple pastille
An amazing recipe for sweet rolls made from thin marshmallows. Curd filling with gelatin. If the cottage cheese is weak in consistency, then use less milk.
Ingredients
Marshmallow leaf;
300 grams of cottage cheese;
Sugar to taste;
1 banana;
70 ml milk;
1.5 tsp. gelatin.
Preparation
1. Pour gelatin with milk and leave to swell according to the time indicated on the package.
2. Heat the milk with gelatin until liquid.
3. Beat cottage cheese with sugar to your taste, 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 them in a row at the nearest edge.
6. Roll up the roll.
7. Place in the refrigerator for 3 hours until hardened.
8. Cut the sweet rolls into 2-centimeter pieces and place them beautifully on a plate. Serve with condensed milk, jam, whipped cream.
Apple marshmallow - useful tips and tricks
If thin marshmallows are prepared for long-term storage, then the sheets must be thoroughly dried. Otherwise, mold may appear in them.
If the marshmallow is dried in the oven. Then the door must be opened slightly. Otherwise, the moisture will not come out, and the process will take a long time.
The marshmallow turns out more tender if you rub the fruit through a sieve and discard the skins. But it hardens faster if you prepare the delicacy with the peel.
If the marshmallow is dried naturally, then you can spread the prepared mass onto sheets of cellophane. The layers are easily removed from them.
