0.75 cup
200 g
7 oz
6.60 fl oz
egg white
1 pc
sugar (#1)
2 tbsp
30 g
1.05 oz
0.99 fl oz
0.50 cup
150 g
5.25 oz
4.95 fl oz
baileys liquor
2 tbsp
30 g
1.05 oz
0.99 fl oz
coffee extract / instant coffee
1 tsp
4.92 ml
0.50 tbsp
8 g
0.28 oz
0.26 fl oz
sugar (#2)
1.50 cup
400 g
14 oz
13.20 fl oz



You will need:

  • 250 g applesauce | 8.80 oz
  • 1 egg white | 1.00 item
  • 30 g sugar (#1) | 1.05 oz
  • 150 g espresso | 5.30 oz
  • 30 g Baileys liquor | 1.05 oz
  • 1 tsp coffee extract or 1 tsp instant coffee | 1.00 tsp
  • 8 g agar | 0.30 oz
  • 300-400 g sugar (#2) | 14.10 oz

To make the applesauce, cut the green apples in half, and remove the core; put them cut down, and bake in the oven until they become a “gruel”, i.e. they start creeping. Remove the peel, and puree the pulp with a blender; rub it through a sieve, and get a quite thick and sticky gruel.


  1. Pour the agar into coffee, and add the liquor and coffee extract (or instant coffee); put the mix on the heat. Combine the egg white with sugar (#1) and puree in a mixer bowl (the puree should be cold, and the egg white should be at room temperature), and start whipping at a high speed.
  2. When the syrup boils, you have to pour the sugar (#2) into it, and mix well. When the syrup reaches 116C-118C (240 to 244F), pour it in a thin stream along the side of the bowl, constantly whipping the egg white mass.
  3. It is important to pour the syrup in a thin stream, otherwise the mass will lose its’ volume, and you will get a gum, not marshmallow!
  4. When the syrup is poured in, continue whipping for just a couple of minutes. Transfer the marshmallows to a pastry bag, and place the marshmallows on the parchment.

The marshmallow can be served in 4 to 5 hours, but it will be of the perfect consistency and dryness only the next day.

Bon Appetit!