The history of world cooking knows thousands of recipes for sweet dishes and desserts. There are original ones, invented by modern confectioners, and traditional ones, characteristic of a particular country or locality. Pastila is a dish based on apples, egg whites and sugar. Three simple ingredients help create not only a tasty, but also a very healthy dish.
Fruit marshmallows are a healthy sweet that is suitable for girls and young children who are losing weight. Pastila is prepared only from fruits and berries, with or without the addition of a small amount of sugar. This is the case when sweets are not only not harmful, but also healthy. After all, all the benefits of vitamins, microelements and fruit fiber remain.
Pastila can be purchased ready-made. Now this delicacy is very popular and you can buy it not only in specialized stores, but also in any supermarket. Or you can cook it yourself. This is done very simply and quickly, and the cost of homemade marshmallows will be several times lower.
How to make apple marshmallow at home - photo recipe
To make marshmallows, you only need apples, berries such as cranberries and a little sugar. First you need to make the base - thick fruit and berry puree. The base must contain berries or fruits rich in pectin, not watery, such as apples or plums. But as a flavoring additive, you can use absolutely any berries to your taste.
Cooking time: 23 hours 0 minutes
Quantity: 1 serving
Ingredients
- Apples, berries: 1 kg
- Sugar: to taste
Cooking instructions
To prepare the puree, peel the apples and clean out the insides. Cut the apples into small pieces and place in a saucepan.
If the berries have rough skin or seeds, then it is better to rub them through a sieve so that only a delicate berry puree gets into the marshmallow. To do this, first grind the berries in a blender or meat grinder.
Then rub this mass through a sieve.
The cake will remain in the sieve, and the homogeneous puree will fall into the pan with the apples.
Add some sugar.
Without adding water, cook the apples with berry puree over low heat until soft.
Grind the contents of the pan until smooth. If you used juicy berries, then boil the puree a little until thick.
Cover a baking sheet with parchment. The quality of the parchment is key. If you are not sure about it, grease the parchment with a small amount of vegetable oil.
Place the fruit mixture on parchment and distribute evenly over the entire area. The thickness of the fruit layer should be only a few millimeters, then the marshmallow will dry quickly.
Place the baking sheet in the oven, turn it on at 50-70 degrees for 20 minutes. Then turn off the oven and open it slightly. After a few hours, repeat the warm-up. As a result, you need to dry the mass to the point where it becomes a single layer and will not break or tear.
You can check this by lifting the corner. The pastille should easily come off in a single layer. Usually the marshmallow dries in 1-2 days until it is ready.
When the marshmallow dries, cut it into convenient size layers directly on the parchment.
Homemade Belev pastila - a classic recipe
Belevskaya marshmallow has been one of the hallmarks of the Tula region for the last one hundred and fifty years. For its preparation, only Antonov apples are used, which give the finished dessert a surprisingly delicate taste with a slight sourness and aroma.
The proposed recipe contains a small amount of ingredients; the preparation process is simple, but quite time-consuming. Fortunately, time is needed to dry the marshmallow and bring it to the desired condition; the participation of a cook is practically not required. Sometimes she will need to go to the oven to monitor how the process is going and not miss the moment of readiness.
Ingredients:
- Apples (Antonovka variety) – 1.5-2 kg.
- Egg white – 2 pcs.
- Granulated sugar – 1 tbsp.
Cooking algorithm:
- Antonov apples must be thoroughly washed and removed from stems and seeds. Peeling is not necessary since the applesauce will still need to be passed through a sieve.
- Place the apples in a fireproof container and place in the oven, heated to a temperature of 170-180 degrees. As soon as the apples “float”, remove from the oven and pass through a sieve.
- Add half the norm of granulated sugar to the apple mass. Beat with a broom or blender.
- In a separate container, using a mixer, beat the whites with sugar, first only the whites, then, continuing to beat, add sugar (the second half) a spoonful. The protein should increase in volume several times; readiness is determined, as housewives say, by “hard peaks” (protein slides do not blur).
- Set aside 2-3 tablespoons of whipped egg white and stir the rest into the applesauce.
- Line a baking tray with baking paper, place a fairly thin layer on it, and place in the oven to dry. Oven temperature is 100 degrees, drying time is about 7 hours, the door should be slightly open.
- After this, carefully separate the marshmallow from the paper, cut it into 4 parts, coat with the remaining protein, stack the layers on top of each other and put them in the oven again, this time for 2 hours.
- The marshmallow turns out to be very light, aromatic, and can be stored for a long time (if, of course, you hide it from your household).
Kolomna pastila recipe
Kolomna, according to various archival sources, is the birthplace of marshmallow. For several centuries it was produced in fairly large volumes and sold in various regions of the Russian Empire and abroad. Then production died out, the traditions were almost lost, and only at the end of the twentieth century Kolomna confectioners restored the recipes and technologies. You can prepare Kolomna pastila at home.
Ingredients:
- Apples (best sour, autumn, Antonov type) - 2 kg.
- Sugar – 500 gr.
- Chicken protein - from 2 eggs.
Cooking algorithm:
- The rules are almost the same as in the previous recipe. Wash the apples and pat dry with a paper towel to remove excess moisture.
- Remove the core from each and place on a baking sheet (previously lined with parchment or foil). Bake until softened, being careful not to burn.
- Scoop out the apple pulp with a spoon; you can rub it through a sieve to make more puree. It needs to be squeezed out, you can use a colander and gauze; the less juice remains in the puree, the sooner the drying process will take place.
- Beat the applesauce until fluffy, gradually adding sugar (or powdered sugar). Separately, beat the egg whites with half the amount of sugar and carefully combine with the apple mixture.
- Line a baking sheet with high sides with foil, lay out the mixture, and place in the oven to dry (for 6-7 hours at 100 degrees).
- The finished dish should be sprinkled with powdered sugar, cut into portioned squares, and carefully transferred to a dish. You can invite your family to a tasting!
How to make marshmallows without sugar
Some housewives make sure that the dishes for their beloved household members are not only tasty, but also healthy. It is for such cases that the sugar-free apple marshmallow recipe is suitable. Of course, this option cannot be called classic, but this recipe is a solution for dessert lovers who track the calorie content of their dishes and want to lose weight.
Ingredients:
- Apples (Antonovka variety) – 1 kg.
Cooking algorithm:
- Wash the apples, dry them with a paper or regular cotton towel, and cut them into 4 parts. Remove the stalk and seeds.
- Place on low heat, simmer, and use an immersion blender to grind the “floating” apples into puree.
- The resulting puree must be passed through a sieve to remove the apple peel and remaining seeds. Using a mixer (blender), beat until fluffy.
- Line a baking tray with baking paper and spread the aromatic apple mixture in a fairly thin layer.
- Heat the oven. Reduce temperature to 100 degrees. The drying process continues for at least 6 hours with the door ajar.
- But then such marshmallow can be stored, wrapped in parchment, for quite a long time, unless, of course, children find out about it.
Have you ever tried making homemade peach marshmallow? What do you think of the pumpkin marshmallow recipe? At home, you can prepare delicious and healthy marshmallows from any fruits, berries and even vegetables bought at the market or grown in the garden. By adding lemon or cranberries, you can achieve a balanced taste, while spices and nuts will add a piquant touch to your delicacy.
Homemade marshmallow recipes
Quince marshmallow
Try making quince pastille with apples. Its delicate aroma is perfectly preserved during heat treatment.
You will need:
- Sweet and sour apples – 800 g;
- Quince – 1.5 kg;
- 2 liters of water;
- Sugar – 1.3 kg;
- Lemon – 2 pcs.
- Wash the quince, cut into four parts and remove the seeds. Peel and core the apples and cut into slices.
- Place the prepared apples and quince in a saucepan with a thick bottom, add water and cook over low heat for 1 hour.
- Grind the resulting mass with a blender (it is better to rub through a sieve) and add sugar and the juice of two lemons.
- Simmer over low heat for another 15-20 minutes until thickened, stirring constantly.
- Place the mixture on parchment paper or a cutting board in a 1 cm thick layer.
- Dry in a ventilated area for 2-3 days.
Cut the finished marshmallow into cubes or roll into a roll.
Plum marshmallow
The multicooker, beloved by many, is perfect for making marshmallows. Here, for example, is a recipe for making a healthy plum treat.
- Fresh plum – 1.5 kg
- 1 kg sugar
- 2 lemons
How to make plum marshmallow in a slow cooker
- Wash the plums, separate the seeds, add sugar and let stand for an hour until the juice appears.
- Add half a glass of water (100 ml) to the multicooker bowl and cook for 20 minutes in the “Stew” mode, while making sure that the foam does not spill over the edge.
- Cool the mixture, transfer it to a blender and puree it. You can use a hand blender or meat grinder. For greater homogeneity, we recommend rubbing the mixture through a sieve.
- Add the zest and juice of two lemons to the preparation and set the “Simmering” mode for 5 hours. You can use the “Multi-cook” mode by setting t◦ 110. Don’t forget to stir the future marshmallow from time to time to prevent it from burning.
- After the end of the program, check the readiness of the marshmallow. It turns out to be quite thick, does not run off the spoon, and lies in layers.
- We put the resulting mass into molds and put it in the refrigerator to harden.
This marshmallow, which looks like a very thick jam, is good to serve for breakfast or spread on toast.
Apricot marshmallow
Pastila prepared at home can be an excellent replacement for store-bought treats, such as churchkhela or nougat. Try adding nuts or chopped dried fruit to applesauce or mixed fruit. The result will please you. Here, for example, is a recipe for apricot pastille with walnuts. By the way, you can use slightly spoiled or overripe fruits to prepare it.
- Ripe apricots - 5 kg
- Walnuts, finely chopped or minced - 300 g
- Sugar - 0.5 kg
- 2 tbsp. tablespoons vegetable oil for greasing the mold
How to make apricot marshmallow with nuts
- We remove the pits from the apricots, cut them into pieces or grind them in a blender.
- Add sugar and lightly cook over low heat, then cook, stirring constantly, for 20-30 minutes. You can add sugar first and let it sit.
- Add chopped walnuts.
- Dry the resulting mass in the oven with the door ajar at t◦ 100 or on parchment in the open air in the sun. Layer thickness – 1 cm. Don’t forget to grease the baking sheet or paper with oil. In summer, the marshmallow dries out in 5-7 days. If you want it faster, make the layer thinner.
- Cut the finished layer into bars or squares.
The resulting lozenges taste like toffee - they stretch slightly and crunch pleasantly on the teeth. It is better to store them in a glass jar with a tightly closed lid.
Jam marshmallow
You can make an excellent marshmallow from thickened jam or marmalade. A good recipe for thrifty housewives.
- 1 liter jar of apple, plum or apricot jam.
- 3 eggs – white only.
- Grind jam or seedless jam using a blender and rub through a sieve.
- Beat the egg whites, preferably separately, and mix with the jam.
- Place the mixture on a baking sheet greased with vegetable oil or lined with baking paper.
- Dry in the oven with the door ajar at t◦ 100-120 for an hour. Then turn the layer over and dry for another hour.
- Cut the finished marshmallow into pieces and roll in powdered sugar or starch.
Let's sum it up
So what is so good about homemade marshmallow, and why do children and adults like it so much?
- Natural. This is an excellent delicacy made from fresh fruits and berries. No preservatives or chemical additives.
- Sugarless. The amount of sugar can be reduced to a minimum. If the fruit is ripe and sweet, you can omit it at all or replace it with a spoonful of honey.
- Useful. Pectin, which is found in apples and plums, has a beneficial effect on digestion and promotes weight loss.
- Delicious. The number of variations is incalculable. You can use any garden or store-bought berries and fruits, add seeds, nuts and spices.
- Beautiful. Thin slices of marshmallow can be rolled into rolls and cut crosswise. Squares and cubes made from a mixture of fruits and nuts look good.
- Economical. Overripe fruits and sour berries are suitable for making marshmallows. Even last year’s jam or marmalade will be used. The finished marshmallow is perfectly stored in tightly closed jars or containers and does not require the purchase of lids or sterilization.
Pastila is an original Russian delicacy that was invented in Kolomna. You can read more about the history of this dessert and the etymology of its name here.
The main product for the production of marshmallows is apples, or rather, a puree based on them. But over time, many recipes for its preparation from other fruits and berries were invented. Usually they are processed fresh, but we suggest you try making a delicacy from a seemingly non-standard raw material - jam. This is probably the fastest and easiest way to try homemade marshmallows. See for yourself!
Apricot jam marshmallow recipe
You will need:
- 250 g jam;
- powdered sugar.
The raw materials must be transferred to a pressure cooker; the heat spreads more evenly in it than in a regular pan, which avoids burning. Place the container on low heat. Add as much powdered sugar to the jam as needed so that the mass becomes viscous during the heating process.
Next, you need to prepare a baking sheet - cover it with baking paper, lightly grease it with vegetable oil. Spread the fruit mixture in an even layer about 5mm thick and place in the oven overnight, leaving the door slightly ajar. The temperature for drying should be 60-80 o C.
Cut the finished marshmallow into strips, roll in powdered sugar and store in paper bags or glass containers.
Plum jam pastille with nuts
You will need:
- 1 jar of apricot jam;
- 200 g walnuts.
This recipe does not involve cooking, but for it the raw materials you use should not contain large pieces of fruit, and also be quite thick.
Place a sheet of parchment or silicone baking mat on a baking sheet. Evenly distribute the jam in a thin layer and put it in the oven for 6 hours, setting the temperature to 60 o C. To ensure that the marshmallow dries and does not bake, leave the oven door slightly open. The finished product will have a dense consistency.
Grind the nuts using a blender or meat grinder, pour them onto warm marshmallow, cover the top with baking paper and roll with a rolling pin. After this, roll the delicacy into a tube and cut into portions.
There is an alternative option for preparing such marshmallows - using an electric dryer. In this case, the jam is also placed on parchment in the compartments of the device and processed for 10 hours at a temperature of 40-60 o C.
Jam pastille
You will need:
- homemade jam or preserves;
- vegetable oil.
The fastest way to prepare such a dessert. Grease a wide container suitable for a microwave oven with a small amount of oil and place a few millimeters of jam in it. To do this, you can also successfully use the glass tray that comes with each microwave.
Set the oven power to 600 W and process the marshmallow for 10 minutes 3 times with short breaks. It is important to ensure that the treat dries evenly and does not burn. Therefore, after each cycle it is necessary to check its condition.
When the marshmallow becomes elastic, cool it and cut it into pieces of the desired shape and size.
Important! Do not use store-bought jam. Due to various additives, when heated, it quickly turns into caramel.
Good luck in your culinary creativity and enjoy your tea!
All sweet tooth lovers will surely enjoy jam marshmallows. Even a child can handle its preparation. You only need one ingredient: the jam itself. It must be seedless and not spoiled. Otherwise there are no restrictions. Pastila can be made from apple, peach, strawberry, and raspberry jam. Apricot pastille in its own juice turns out to be very tasty. It is best to dry marshmallows in the summer, when dry, hot weather sets in. This cooking method is the most economical.
Ingredients
- seedless jam – 500 ml
Preparation
1. To prepare jam marshmallows, you can use last year’s preparations, if they have not been sour or candied. The jam should be moderately sweet, otherwise it simply won’t dry out. In this case, homemade canned apricots in their own juice were used. You don't need jam syrup for marshmallows. It must be separated from the fruit. To do this, place a small shir or colander over the pan and pour the jam into it. After 2-3 hours, most of the syrup will drain into the pan. It can be boiled and used to make compotes, soak cakes, or serve with tea instead of sugar.
Jam with finely chopped fruit can be immediately placed on a tray and dried. If the jam is made from large whole berries and fruits or coarsely chopped pieces, after separating them from the syrup, they should be rubbed through a sieve, passed through a meat grinder or chopped with a blender. You should get a homogeneous sweet puree.
2. Cover a flat board, baking sheet or tray with baking paper or cling film. Transfer the puree onto it. You can use several types of jam and make an original marmalade with streaks from them.
3. Distribute it evenly over the covered surface. A thin layer of marshmallow (1-2 mm) will dry in just two days. The middle layer (3-5 mm) will be ready in 3-5 days. If the puree is spread too thickly, it may never dry completely and remain sticky.
Pastila is an original Russian delicacy that was invented in Kolomna. You can read more about the history of this dessert and the etymology of its name here.
The main product for the production of marshmallows is apples, or rather, a puree based on them. But over time, many recipes for its preparation from other fruits and berries were invented. Usually they are processed fresh, but we suggest you try making a delicacy from a seemingly non-standard raw material - jam. This is probably the fastest and easiest way to try homemade marshmallows. See for yourself!
Apricot jam marshmallow recipe
You will need:
- 250 g jam;
- powdered sugar.
The raw materials must be transferred to a pressure cooker; the heat spreads more evenly in it than in a regular pan, which avoids burning. Place the container on low heat. Add as much powdered sugar to the jam as needed so that the mass becomes viscous during the heating process.
Next, you need to prepare a baking sheet - cover it with baking paper, lightly grease it with vegetable oil. Spread the fruit mixture in an even layer about 5mm thick and place in the oven overnight, leaving the door slightly ajar. The temperature for drying should be 60-80 o C.
Cut the finished marshmallow into strips, roll in powdered sugar and store in paper bags or glass containers.
Plum jam pastille with nuts
You will need:
- 1 jar of apricot jam;
- 200 g walnuts.
This recipe does not involve cooking, but for it the raw materials you use should not contain large pieces of fruit, and also be quite thick.
Place a sheet of parchment or silicone baking mat on a baking sheet. Evenly distribute the jam in a thin layer and put it in the oven for 6 hours, setting the temperature to 60 o C. To ensure that the marshmallow dries and does not bake, leave the oven door slightly open. The finished product will have a dense consistency.
Grind the nuts using a blender or meat grinder, pour them onto warm marshmallow, cover the top with baking paper and roll with a rolling pin. After this, roll the delicacy into a tube and cut into portions.
There is an alternative option for preparing such marshmallows - using an electric dryer. In this case, the jam is also placed on parchment in the compartments of the device and processed for 10 hours at a temperature of 40-60 o C.
Jam pastille
You will need:
- homemade jam or preserves;
- vegetable oil.
The fastest way to prepare such a dessert. Grease a wide container suitable for a microwave oven with a small amount of oil and place a few millimeters of jam in it. To do this, you can also successfully use the glass tray that comes with each microwave.
Set the oven power to 600 W and process the marshmallow for 10 minutes 3 times with short breaks. It is important to ensure that the treat dries evenly and does not burn. Therefore, after each cycle it is necessary to check its condition.
When the marshmallow becomes elastic, cool it and cut it into pieces of the desired shape and size.
Important! Do not use store-bought jam. Due to various additives, when heated, it quickly turns into caramel.
Good luck in your culinary creativity and enjoy your tea!
