Create your own soft, bouncy marshmallows at home using real fruit puree and minimal sugar! This foolproof recipe requires no special equipment or thermometer, making it accessible for any home cook. With two delicious variations – plum and peach – these homemade marshmallows deliver pure, natural flavors that commercial versions simply can’t match. The result is a delightfully chewy treat that’s less sweet and more wholesome than store-bought alternatives.
Ingredients
For the Meringue:
- Egg whites – 70g / from 2 medium eggs
- Granulated sugar – 50g / ¼ cup
- Citric acid – pinch
For the Syrup:
- Water – 70g / ⅓ cup
- Agar powder – 6-8g / 1½-2 tsp (depending on strength)
- Fruit puree – 200g / ¾ cup (plum, peach, strawberry, or berry)
- Granulated sugar – 150g / ¾ cup
For Dusting:
- Powdered sugar – 1 tbsp
- Cornstarch – 1 tbsp
Instructions
Step 1: Prepare Your Equipment
Set up a piping bag with a large star tip (about 2.5cm diameter). Place it in a tall glass for easy filling. Prepare a silicone mat or parchment paper for piping. If desired, create a template with 4.5cm circles on paper to guide your piping.
Step 2: Make Fruit Puree
For Plum Marshmallows: Cut plums in half, remove pits, and roast on parchment at 180°C / 350°F for 20-30 minutes until soft. Blend roasted plums and strain through a fine sieve to remove skins.
For Peach Marshmallows: Dice fresh peaches and blend into smooth puree. Strain through a fine sieve. You need exactly 200g of smooth puree.
Step 3: Prepare the Syrup Base
In a heavy-bottomed saucepan, combine water and agar powder, whisking until dissolved. Add 200g fruit puree and 150g sugar. Mix well but don’t heat yet.
Step 4: Whip the Meringue
In a clean, grease-free bowl, whisk egg whites with citric acid until foamy. Gradually add 50g sugar in 2-3 additions, whipping to stiff, stable peaks that don’t move when the bowl is tilted. This takes about 4 minutes with a 350W mixer.
Step 5: Cook the Syrup
Place the saucepan over high heat and bring to a boil, stirring constantly to prevent the agar from settling and burning. Once boiling, cook for exactly 4 minutes, stirring continuously. If using a thermometer, cook to 101°C / 214°F.
Step 6: Combine and Whip
Immediately pour the hot syrup in a thin stream into the whipped whites while mixing on high speed. Avoid hitting the bowl sides or whisk. Continue whipping on high speed until the mixture becomes thick and starts wrapping around the beaters, about 2 minutes.
Step 7: Pipe Quickly
Transfer the marshmallow mixture immediately to the prepared piping bag. Working quickly (agar sets at 40°C), pipe spirals starting from the center and working outward in 3 tiers, with the bottom tier being the largest. This recipe makes about 28 marshmallow halves.
Step 8: Set and Mature
Let marshmallows set at room temperature for 30 minutes until they’re no longer sticky. Allow to mature overnight for best texture and flavor development.
Step 9: Dust and Assemble
Mix powdered sugar and cornstarch. Dust the marshmallow halves and pair them together, pressing gently. Dust the edges lightly and shake off excess. Store in an airtight container at room temperature.
Recipe Details
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Setting Time: 8 hours
- Total Time: 9 hours 15 minutes
- Servings: Makes 14 whole marshmallows
- Calories: Approximately 85 per marshmallow
Nutrition Information (Per Marshmallow)
- Calories: 85
- Protein: 2g
- Carbohydrates: 21g
- Fat: 0g
- Fiber: 1g
- Vitamin C: 8% DV (varies by fruit)
- Natural fruit sugars: 60% of total carbohydrates
Why This Recipe is Healthy
These homemade marshmallows represent a significant improvement over commercial varieties by using real fruit puree as the primary flavoring and reducing added sugar content. The fruit puree provides natural vitamins, antioxidants, and fiber that support overall health, while the agar (derived from seaweed) offers beneficial minerals and acts as a natural gelling agent without artificial additives. Unlike store-bought marshmallows loaded with corn syrup and artificial colors, this recipe uses egg whites for protein and natural fruit colors. The controlled sugar content makes them a more mindful treat option, while the homemade preparation ensures no preservatives or artificial flavors. When enjoyed in moderation, these marshmallows satisfy sweet cravings while providing some nutritional value from real fruit ingredients.