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 piece 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 cupcake caps.
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, and 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 finished product and achieve a denser marshmallow structure: the roses will not float when deposited and will hold their shape well.
Secrets of making banana marshmallows
Novice confectioners do not dare to take up making marshmallows, since they associate this dessert with complex technology and the need to use large quantity complex 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 intensively. 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.
After the banana marshmallows have dried, you can sprinkle them with powdered sugar or water them chocolate icing. It is very simple to make: you need to mix 1 tablespoon of cocoa, 3 tablespoons of powdered sugar, 30 grams of butter and 2 tablespoons of milk. Heat the mixture slowly, then cool slightly and dip the marshmallows into it, returning it to the silicone mat. After this, the dessert can be placed in the refrigerator for a short time so that the glaze hardens.
The finished dessert should be stored in the refrigerator in a container tightly closed with a lid.
This is not the first time I’ve made this marshmallow, it turns out very tender and very sweet, but that’s how marshmallow should be, right? The cooking process is quite long, so we will have patience and time, the active cooking time for marshmallows is about 2 hours, then it will take 24 hours for the marshmallows to stabilize and acquire the desired structure at room temperature.
Unfortunately, homemade marshmallows do not last long, because they are completely natural (not counting optional dye). And how can such a delicacy be preserved? But still, for 4-5 days in an airtight container at room temperature, the marshmallow will remain fresh and tasty, then it will begin to dry out, and the sugar in its composition will crystallize, that is, the marshmallow will become “grainy.”
To make banana marshmallows, you will need ripe bananas and, preferably, sour apples. We start cooking with a fruit base.
Cut the apples in half, remove the seed pod and cut into arbitrary pieces, place in a saucepan, add 1-2 tbsp. water (this water is not included in the ingredients).
Bring the apples to a boil, reduce the heat to low, cover the saucepan with a lid and simmer the apples until soft (about 15 minutes). Next, we rub the apples through a sieve, peel the bananas and cut them into arbitrary pieces, transfer them to a blender glass, and add applesauce there.
Using an immersion blender, grind the apples and bananas together until a homogeneous puree is obtained, put it in a saucepan and begin to simmer over low heat without covering. This is a very important stage - the fruit base MUST be boiled down well, the excess moisture evaporated, otherwise the marshmallows will be wet at the end.
During boiling, the puree will “spit” and gurgle, so be careful and stir constantly. During boiling, the puree will become dense and decrease in volume; if you push the puree to one side of the saucepan with a spatula, it will not flow, but will slowly and lazily return back. This step took me about 15 minutes.
To make marshmallows, we will need 250 grams of the resulting puree. I only have a couple of tablespoons of extra puree left. Of course you can eat them.
So, mix 250 g of fruit puree with 150 g of sugar, add vanilla and set aside for now.
Pour agar into a clean saucepan and fill it with water (160 ml), leave for 15-20 minutes.
Next, a VERY active and almost continuous process begins, or rather, we will do two processes in parallel: cooking agar-sugar syrup and whipping the fruit base with protein, so by this point everything should be at hand.
Place the saucepan with the soaked agar on low heat and start heating, bring almost to a boil, stir occasionally. By the time you add sugar, the agar should be almost completely dissolved.
While the agar comes to a boil, transfer the fruit base into a suitable container and begin beating with a mixer at high speed. Beat until the mixture turns light and slightly increases in volume.
As soon as this happens, add half the egg white and continue beating, the mass will turn white and increase even more.
Add the rest of the egg white and continue beating until a thick, fluffy mass forms and reaches a soft peak. Now the mixture can be tinted, I started with two drops of green dye - it took 4 drops to get the color I wanted (soft mint).
We continue to beat the mixture until the color is uniform, the consistency is a hard peak - as for making meringue.
The most convenient way to make marshmallows is a stand mixer, but I use a hand mixer, so I have to stop and get distracted by cooking the syrup.
So, as soon as the agar boils, add the remaining sugar (400 g). Stirring, bring the syrup to a boil, reduce heat and cook, stirring occasionally. In terms of time - this is about 10 minutes, visually the syrup will greatly increase in volume, will actively boil and stretch like a thread if you pry it with a spatula. If you have a culinary thermometer, even better, cook to a temperature of 110 degrees.
The agar-sugar syrup is ready, remove it from the heat and let it cool for just a few minutes so that the boiling process of the syrup stops, but do not cool the syrup below 80 degrees.
Turn on the mixer again. Pour the hot syrup down the side of the bowl into the egg white mixture, continuing to whisk. Make sure that the hot syrup does not get on the mixer beaters, otherwise hot splashes will fly in all directions.
After adding the syrup, the mass will greatly increase in volume and become glossy. Beat until the mass cools, but remember that the agar begins to stabilize already at temperatures below 40 degrees, that is, we begin to plant the marshmallows when the mass becomes pleasantly warm. I check when to stop whipping like this: I dip the tip of my finger into the mixture, if the mixture holds its shape confidently (hard peak), then I transfer it to a pastry bag.
You can make any shape of banana marshmallows, I made the classic shape, as well as the shape of Christmas trees, maybe the idea will be useful to you before the New Year and Christmas. Leave the marshmallows to stabilize at room temperature for 24 hours, uncovered. Sprinkle the finished marshmallows generously with powdered sugar.
Figured marshmallows can be decorated like Christmas trees, or made into funny snowmen. For this I used confectionery gel, you can use melted chocolate.
And a little more imagination, and banana marshmallows turn into a delicious decoration for hot chocolate.
Bon appetit!
Tender, airy, melt-in-your-mouth marshmallows prepared at home cannot be compared with store option. Therefore, I strongly advise you to prepare it yourself. If you read the recipe to the end and do everything as described below, you will certainly get the right marshmallows.
I would like to note right away that to make marshmallows you need high-quality agar-agar. It is better to purchase it in confectionery stores. One more important point is a properly prepared syrup. If it is not fully cooked, your marshmallow will not be stable or textured. And the last thing you need to pay a lot of attention to is a well-cooked puree. Excess liquid in its composition can also hinder a good result.
The marshmallows in this recipe have a pronounced banana flavor, and despite the large amount of sugar, it is not cloyingly sweet.
Ingredients:
- banana puree – 140 g;
- applesauce – 110 g;
- agar-agar – 10 g;
- sugar – 550 g;
- water – 140 ml;
- protein – 40 g.
How to make banana marshmallows for tea
Let's prepare necessary ingredients. You can buy store-bought applesauce or make your own. To do this, you need to bake the apples in the oven and then grind them through a sieve. You can also peel the apple, remove the seeds, cut into cubes and cook in a saucepan with a small amount of water added. Next, the apples must be pureed in a blender and boiled to a thick puree.
Peel the banana and use a blender to puree it. Place it in the refrigerator for 1 hour.
Let's prepare the syrup. To do this, put agar-agar in a bowl and pour water into it.
When the mixture takes on the appearance of jelly, you can add sugar.
Cook the syrup on medium with constant stirring.
At the same time as cooking the syrup, we begin to beat the fruit purees and egg whites. All of them must be chilled.
The syrup bubbles a lot when cooking, so I advise you to take deep dishes.
Cook the sugar syrup until it flows in a continuous thread or reaches a temperature of 110 degrees.
Whipped puree with protein should turn white and become stable.
Next, pour the hot syrup into the whipped mixture in a thin stream, without stopping whipping. Beat for another 2 minutes. As a result, we get a very stable, airy marshmallow mass.
Place it in a piping bag fitted with a star tip.
Place marshmallows with a diameter of 4-5 cm into a silicone mat.
Let them dry for about 4-5 hours.
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.