Light and airy homemade marshmallows made from apple or mixed berry puree, perfect for a sweet treat with a delicate fruity flavor and fluffy texture.
Why You’ll Love This Recipe
Homemade marshmallows, also known as zephyr, offer a delightfully soft texture and a naturally fruity taste unlike any store-bought version. Made with fresh fruit puree, whipped egg whites, and agar-agar instead of gelatin, this recipe yields a light and airy confection that’s both elegant and satisfying. They’re ideal for gifting, serving with tea, or adding a handmade touch to your dessert table.
Ingredients
250 g apple puree or a mix of apple and berry puree
200 g sugar
1 egg white, room temperature
350–400 g sugar (for syrup)
160 g water
8 g agar-agar
Powdered sugar (for dusting)
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Directions
Prepare the Syrup
Dissolve the agar-agar in 160 g of water in a saucepan. Heat the mixture until the agar-agar is fully dissolved and the solution begins to simmer.
Cook the Puree and Sugar
In a separate saucepan, combine the fruit puree and 200 g sugar. Heat gently until the sugar is dissolved and the mixture is warm.
Make the Sugar Syrup
In another pan, combine 350–400 g sugar and a small amount of water. Heat until the mixture reaches the soft-ball stage (approximately 115°C or 239°F).
Combine the Mixtures
Gradually pour the hot sugar syrup into the warm fruit puree mixture while whisking continuously. Ensure the mixture remains smooth and well blended.
Add the Egg White
Whip the egg white in a clean, dry bowl until stiff peaks form. Gently fold the whipped egg white into the puree and syrup mixture until fully incorporated and fluffy.
Set the Marshmallows
Pour the mixture into a parchment-lined mold dusted with powdered sugar. Spread evenly and let it set at room temperature for several hours or overnight until firm.
Finish and Serve
Once set, cut the marshmallows into desired shapes and dust all sides with powdered sugar to prevent sticking. Serve as is or store in an airtight container.
Servings and timing
Makes 8 servings
Prep time: 15 minutes
Cooking time: 20 minutes
Total time: 1 hour 30 minutes (including setting time)
Calories: Approximately 150 kcal per serving
Variations
- Use raspberry, strawberry, or blueberry puree for a vibrant berry flavor.
- Add a few drops of natural vanilla or citrus extract for added complexity.
- Pipe the marshmallow mixture into decorative shapes for special occasions.
- Mix in finely chopped freeze-dried fruit for texture and extra flavor.
- Replace part of the puree with mango or peach for a tropical twist.
Storage/Reheating
Store homemade marshmallows in an airtight container at room temperature for up to 5 days. Avoid refrigerating or freezing, as moisture will affect their texture. Do not reheat; these are best enjoyed fresh.
FAQs
Can I use gelatin instead of agar-agar?
This recipe is designed for agar-agar. Substituting with gelatin will require different proportions and setting times.
Why is my mixture not setting properly?
Ensure the agar-agar was fully dissolved and boiled to activate its setting properties.
Can I use store-bought fruit puree?
Yes, but choose unsweetened and high-quality purees for best results.
Is this recipe suitable for vegetarians?
Yes, it uses agar-agar, which is plant-based.
Can I skip the egg white?
The egg white contributes to the airy texture. For an egg-free version, experiment with aquafaba (chickpea brine).
How long does it take for the marshmallows to set?
Typically 4–6 hours, but overnight is recommended for the best texture.
What kind of mold should I use?
Use a shallow, flat mold lined with parchment paper for easy removal.
Can I flavor the marshmallows with spices?
Yes, ground cinnamon or cardamom can complement fruity flavors well.
How do I cut the marshmallows cleanly?
Use a sharp knife dusted with powdered sugar to prevent sticking.
Can I color the marshmallows?
Yes, add natural food coloring during the mixing stage for visual appeal.
Conclusion
Homemade Marshmallows (Zephyr) are a light, flavorful confection that brings together the natural sweetness of fruit with the elegance of a handmade dessert. With a soft, pillowy texture and refreshing taste, they make a charming addition to any dessert spread or gift box. This simple yet refined treat showcases how delightful homemade sweets can be.
Homemade Marshmallows (Zephyr)
Light and airy homemade marshmallows made from apple or mixed berry puree, perfect for a sweet treat with a delicate fruity flavor and fluffy texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 30 minutes including setting
- Yield: 8 servings 1x
- Category: Dessert
- Method: Whipping and setting
- Cuisine: Eastern European
- Diet: Vegetarian
Ingredients
- 250 g apple puree or a mix of apple and berry puree
- 200 g sugar
- 1 egg white, room temperature
- 350–400 g sugar (for syrup)
- 160 g water
- 8 g agar-agar
- Powdered sugar (for dusting)
Instructions
- Dissolve agar-agar in water and heat until fully dissolved.
- Combine the puree and 200 g sugar in a saucepan and heat gently.
- In a separate pan, heat 350-400 g sugar and water until it reaches soft-ball stage (~115°C/239°F).
- Slowly add the hot syrup to the puree mixture while whisking constantly.
- Whip the egg white to stiff peaks in a separate bowl.
- Carefully fold the whipped egg white into the puree and syrup mixture.
- Pour the mixture into a mold lined with parchment paper and dusted with powdered sugar.
- Allow to set for several hours or overnight.
- Cut into desired shapes and dust with additional powdered sugar before serving.
Notes
- Use smooth, seedless puree for best texture.
- Ensure syrup reaches the soft-ball stage for proper setting.
- Marshmallows must set completely before cutting for clean edges.
- Store in an airtight container at room temperature for freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 150 kcal
- Sugar: Approx. 30 g
- Sodium: Approx. 10 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: Approx. 35 g
- Fiber: Approx. 1 g
- Protein: Approx. 1 g
- Cholesterol: Approx. 0 mg