Marshmallow mass
thick apple and lime puree
1 cup
250 g
8.75 oz
8.25 fl oz
egg whites
2 pc
fresh mint
1 bundle
lime zest
2 pc
white rum
0.50 cup
150 ml
4.95 fl oz
lime juice
0.25 cup
3.25 tbsp
50 ml
1.65 fl oz
0.75 tbsp
10 g
0.35 oz
0.33 fl oz
1.50 cup
400 g
14 oz
13.20 fl oz


Marshmallow mass

  • Boil 2-4 large green apples with the pulp of one lime and 150 g (5.30 oz) of sugar until thick. Choose green solid varieties, as they give less juice, and therefore the puree will cook faster. When the apple pieces have boiled down, become transparent and the water has evaporated, whip the mass with a hand blender.
  • You need 250 g (8.80 oz) of ready-made cold puree!
  • Cook a flavored mixture for syrup: alcohol + fresh juice + lime zest + mint (a couple of branches). Boil for 3 minutes and let it brew, it is better to make the mixture at the same time as the puree. Strain the liquid mixture.


  • For the syrup, you need 150 ml (5.10 fl oz) of the ready-made flavored liquid mixture!
  • Whisk the puree with cold egg whites until stiff peaks. The mass should smear along the walls and wrap around the whisk. At the same time put the syrup to boil.
  • Add the agar and stir over low heat until boiling.  Add sugar and cook again until it boils.
  • Boil up to 110 °C (230 °F) (if you do not have a food thermometer, then cook for exactly 5 minutes from the moment of re-boiling) until an gummy and continuous trickle. This method is even more reliable, since the thermometer can lie, and your eye will never deceive you. If you lift the spatula up, the syrup will drain from it continuously and the last drops will hang.
  • Pour the hot syrup gently into the whipped mass (the mixer is at minimum speed), switch to maximum and beat for another 1-2 minutes. It is not needed to whisk the mass for a long time, as it will begin to cool, and the agar-agar will begin to set.

Last steps

  • Chop a few mint leaves very finely with a knife, rub the lime zest on a fine grater and chop it with a knife so that it does not get stuck in the rays of the pastry bag nozzle. It is better to do this before whipping the mass, or, at least, at the same time, if your have some experience in cooking other types of marshmallow, and you are good in time management.
  • Add the chopped mint and zest to the marshmallow mass and mix. Place the marshmallows on a silicone mat or a baking paper and let them dry for 10 to 24 hours. The time depends on the humidity in the room. Put the ready-made marshmallow halves together and roll them in the powdered sugar.