Marshmallow base
applesauce (puree)
1 cup
250 g
8.75 oz
8.25 fl oz
1 cup
250 g
8.75 oz
8.25 fl oz
egg white
1 pc
fresh mint
0.75 tbsp
10 g
0.35 oz
0.33 fl oz
1.50 cup
350 g
12.25 oz
11.55 fl oz
0.75 cup
160 g
5.60 oz
5.28 fl oz
0.50 tbsp
8 g
0.28 oz
0.26 fl oz



For the marshmallow mass:

  • 250 g applesauce (puree) | 8.80 oz
  • 250 g sugar | 8.80 oz
  • 1 egg white | 1.00 item
  • 10 g fresh mint | 0.35 oz

For the syrup:

  • 300-350 g sugar | 12.35 oz
  • 160 g water | 5.65 oz
  • 8 g agar | 0.30 oz


  1. Bake the apples in the oven (about 4 pcs). Rub it through a sieve to get the apple puree.
  2. Grind the fresh mint to the puree state, and add it to the apple puree. Add the sugar, and let the sugar dissolve.
  3. Pour in 160 g (5.65 oz) of cold water into a saucepan, add the agar, and stir. Leave the mix for 10 minutes. Then place it on the heat, and bring the mixture to a boil with the constant stirring; add all the sugar at once and boil the syrup to 110C (230F). Turn off the heat, and set the syrup aside.
  4. Place the parchment on the table where the marshmallows will be dried; prepare a pastry bag and a nozzle.
  5. Add the egg white to the puree and start whisking. The mass will brighten and increase the volume.
  6. Pour in the hot syrup in a thin stream, without stopping whisking, at the highest speed of your mixer. You can add some food coloring, if you wish. Whip the marshmallow for 5 minutes.
  7. Transfer the marshmallow mass to a pastry bag with a nozzle, and form the marshmallows. Let it dry and stabilize for 24 hours. Then connect the 2 marshmallow halves, and sprinkle them with the powdered sugar.

That’s it!

Bon Appettit!