Belevskaya apple marshmallow at home: step-by-step cooking recipe - how to make homemade Belevskaya marshmallow. Homemade Kolomenskaya (Belevskaya) pastila

Very tasty, but labor intensive!

I finally got there! I saw a recipe on one portal where I spend a lot of time and the idea of ​​making this marshmallow stuck in my head, especially since I have several bags of apples (my mother’s harvest from her garden). For a couple of days I carefully “flipped through” the Internet in search of some special tricks when cooking Belevskaya marshmallow. I found a lot of things, but it all boiled down to one thing: that, in principle, everything is done quite easily!

The original recipe for Belevskaya marshmallow, adapted for cooking at home, is as follows:

recipe by A.P. Prokhorov

Peel a bucket of Antonovka apples (only “Antonovka” is suitable) and cut into smaller pieces. Place in an aluminum pan and place in the oven at 200 degrees. Cook applesauce until soft. Cool in the cold. Wipe through a colander. Beat 8 egg whites, add 12 cups of sand (2.4 kg). Mix with puree and beat until white.

Set aside 2 cups of this mixture for greasing. Pour the rest onto 2 baking sheets, after placing parchment, and dry in the oven at the lowest temperature. Dry for several hours. After drying, remove the paper by wetting it with water. To do this, the layer must be turned over. Grease the finished layer with mixture and roll it into a roll. Then place it seam side down on the parchment and dry it a little more. After drying, rub (namely rub, not sprinkle) with powdered sugar and wrap in parchment. Store in a dry place, preferably in the refrigerator in the bottom drawer. In this form it can be stored for six months or more.

Ok, I thought, everything is simple, since even in the original there were no special tricks, but, as always, I was wrong :)

I made the pastille twice. Tastes divine. I can’t find another word, because it’s really, really delicious! Sour apples, sugary sweetness and, most interestingly, the softness of the marshmallow, although it takes quite a long time to dry, make a simply amazing combination and it is simply impossible to stop after the first bite.

To be fair, I’ll say that I most likely won’t cook it anymore :) If you make it in small quantities, then it’s not worth running the oven for 10 hours, and I don’t have the opportunity to make it in large quantities, because just using a mixer is very long and tedious! I advise you to try to cook it at least once, and then you decide for yourself whether you are ready for such a feat again, or whether it is easier for you to buy it.

So, the recipe for Belevskaya marshmallow at home:

*As I already said, I cooked it twice, the first time the proportions were half as large, I dried it all night, they ate it in one tea party, and by children) My husband didn’t even get a piece, I got a small bite to try ))) The second time I decided to double the proportions.

Recipe:

1. Apples (I don’t have Antonovka, but some kind of sweet and sour variety, in my opinion even a hybrid) – 3 kg.
2. Proteins – 4 pcs.
3. Sugar – 400 gr.

Preparation:

1. Peel the apples, cut into slices and bake in the oven at 200 degrees. until soft
   
2. Beat the whites with sugar into a strong foam *At this stage I was already sighing heavily, because even after 30 minutes there was still no foam. I don’t have a food processor, the mixer is the simplest, my hand was already tired...
   
3. Remove apples from oven and cool
4. Here are several options on how to turn them into puree: blender, mixer, meat grinder, sieve *Stupid me, I was too lazy to take out the meat grinder, because the whole kitchen was already littered with pots and ladles. We get puree using any option **I first went through it with a mixer, then started rubbing it through a sieve. At this stage, I already began to regret that I had gotten involved with marshmallows)) I grated the mazole while rubbing the first half of the puree.
   
   
5. So what is next… The puree needs to be whipped until it becomes light in color. It is recommended to beat for about 2 hours. It should be saturated with oxygen and increase in volume. *Well, at this stage I already sat down on the chair and sighed sadly because it was already 5 pm, and “the haircut had just begun” (c) Of course, I didn’t have enough patience for 2 hours. As soon as the mass rose (after about 30 minutes) I stopped
   
   
6. The last push: mix the puree with the whites and beat again until a standing foam. *This time it took literally 10 minutes.
   
   
7. We take parchment and lay out a layer of our foam (height 2-3 cm) *I wanted to make it into a roll, so I divided the mixture into two baking sheets about 2 cm thick.
   
8. 4 -5 tbsp. Place spoonfuls of the mixture in the refrigerator and leave for gluing.
   
9. Dry the marshmallow at 80-86 degrees. 6-8 hours. *I periodically inserted a spoon between the door to keep the oven ajar. It was not always possible to keep it open, because... little child running
   

Molding: (the most interesting)

1. Separate the paper from the marshmallow. *The paper will stick tightly, and this is not a paper defect, but as it should be) Turn the layer over onto another sheet of parchment and grease the top with water. The paper is starting to come off nicely. After removing the paper be sure to dry the marshmallow in the oven for another hour and a half, because it gets a little wet when we remove the paper.
   
   
2. Cut the layers and grease each layer with apple mixture from the refrigerator *I got 6 layers
   
   
3. Put it back in the oven to dry for a couple of hours.
   
4. Cool the finished marshmallow and rub powdered sugar into it! *Do not sprinkle, but rather rub the powder on all sides. This is how you will keep it, unless, of course, you eat it ahead of time :)
   

Ready! If you put it in the refrigerator, it will become very soft, if you keep it at room temperature, it will be drier, but it bites roughly like a cake.

In Soviet times there were rumors that even iron curtain did not interfere with the delivery of marshmallows by plane once a week directly from the factory workshop to the table of the Queen of England. Perhaps this is true... but the Belev miracle is truly a treat worthy of kings.Here's a little history... This delicacy appeared in the ancient Russian city of the Tula province - Belev. The recipe for this delicacy belongs to Ambrose Pavlovich Prokhorov. As a child, Ambrose spent a lot of time in the garden with his grandfather. And having become the owner of his grandfather’s lands, Ambrose Pavlovich expanded the area of ​​​​orchards. He planted over one thousand apple trees. Every year Prokhorov increased tree planting. Subsequently, Ambrose Pavlovich built a small factory, where he initially produced dried fruits and dried vegetables, which he sent to the army. Having created the marshmallow, Ambrose Prokhorov patented the recipe in 1888. Before the revolutionary coup of 1917, Belevsky delicacy was sent to the famous exhibitions and sales that took place in Paris. However, in 1918, the Prokhorovs' property was nationalized. It was only during the NEP that Ambrose Prokhorov’s son Nikolai was able to restore production by opening the Prokhorov and Sons store in Moscow. After an attempt to take the production of marshmallows under state control, Nikolai Prokhorov was offered to become the chief engineer of the Belevsky State Drying Plant. Nikolai, who refused, was repressed. From the early 1990s to these days production of marshmallow on a factory scale was suspended, however, Belev craftsmen continue to produce and sell the delicacy in the town’s markets.

Well, I hope you are imbued with all the mystery and solemnity of this dessert.But this is not the main thing about it, the main thing is its unique, incomparable aromatic, delicate, airy, juicy taste and texture.I would like to note that the operations that need to be performed and the waiting time are worth trying Belevskaya marshmallow.The original recipe is on this site. In addition, there is a video.Last time I made it exactly according to this recipe, but alas, the result was not very presentable. In this option, it is proposed to first beat the egg white and then add applesauce to it, but in this case the mass is unstable and uneven.Firstly, I liked the taste of the marshmallow so much that I doubled the proportions compared to last time. Here I give the proportions I used today.Secondly, I changed the procedure and prepared according to the principle of preparing marshmallows, that is, first I whipped the puree and added protein to it, which made it possible to achieve the most airy, homogeneous, stable consistency.Later in the recipe I will give detailed recommendations and indicate what you should pay attention to. Large text does not mean the complexity of its preparation, I just tried to describe everything in very, very detail.

Ingredients:

• 1 kg applesauce (~1.8 kg fresh, unpeeled apples)
• 2 squirrels
• 400 g sugar

Cooking method:

Wash the apples and, without peeling, bake in the oven at 180 0 C for 15-20 minutes until soft. Antonovka becomes soft quite quickly. We bake the apples in the peels so that the puree remains light, since after baking it no longer oxidizes when interacting with air. If you peel the apples before baking, this will speed up your work in the next stage, but the puree will be brown.

Baked Antonov apples puree through a sieve. In this case, the peel and cores will remain in your sieve, and thus, the maximum amount of raw materials will be preserved, that is, there will be less waste than if you peel the apples fresh. Ideally, the sieve should be made of hair or plastic, but not metal (unfortunately, I have an aluminum sieve). Wipe with a wooden spoon. All this will also contribute to less oxidation, and therefore more light color puree and the marshmallow itself later.

Place the applesauce in a mixer bowl, add sugar and beat until maximum speed within 10 minutes. The applesauce will increase in volume by about 2 times and become much lighter, and the granulated sugar will dissolve when interacting with the liquid and acid in the puree.

Add the egg whites to the applesauce and continue beating for another 10 minutes. Now the apple-protein mass will double. Since I took quite a large number of ingredients, then when whipping the applesauce, I decided to divide it into 2 parts so that the mass would fit into the mixer bowl. So, I divided the mass into 2 parts of 700g each. I beat each one separately, adding 1 egg white to each half. I transferred the first part into a large bowl, then added the second whipped part to it and just mixed. In the photo below you can see that half the mass with the protein in the bowl occupies the same volume as all the whipped applesauce (photo above). That is, it really doubles!

Line baking trays with baking paper. There are no other options, if it is not covered, it will not be possible to tear the marshmallow off the metal. And spread ¾ of the apple-white mass onto 2 baking sheets no more than 1 cm thick. This important point, since last time I read recommendations Irina Chadeeva, and made a thicker layer of marshmallow, then I was unable to dry it efficiently (evenly). Now it dried perfectly and did not need to be turned over to dry.

Place ¼ of the mixture in a sealed container in the refrigerator.Bake in the oven at 80°C for 6 hours. Do not rush and do not increase the temperature, as drying will be uneven and the color of the marshmallow will become dark.I just left the marshmallow in the oven on overnight. But I electric oven with convection and timer. If you have a gas oven and there is no convection mode, then you just need to open the oven door slightly for the entire drying period. Temperature is very important, so to prepare marshmallows you will have to purchase a kitchen thermometer to measure the temperature in the oven. Temperatures above 100 0 C will not give required result, which will lead to disappointment rather than enjoyment of a wonderful dessert.

Separate the finished layers from the paper and can be cut into identical rectangles, grease with the rest of the apple mixture and make a puff pastille. I did 5 layers. It is better to cut with a wet knife, so the edges will be smoother and will not be crushed too much. After each cut, wipe the knife and wet it again in cold water.

Or grease 1 large layer with the reserved apple mixture and roll into a roll. This does not affect the taste, it is a purely aesthetic point. Who likes it better

The last stage of preparation. Place the prepared roll and/or briquettes on a baking sheet covered with parchment or a silicone mat and bake at 70°C for another 3 hours.Pastila can be stored in a closed container in the refrigerator for up to six months. For storage, cover the marshmallow with powdered sugar and rub it in.

OK it's all over Now! Dessert is ready. Enjoy!And may everything work out for you!

The whole delicious idea started with a small problem - the technology of cookies made from Antonovka apples (the variety of apples is extremely important) was violated. As a result, they decided to save the resulting steamed porridge by combining it with proteins and hot drying. According to the merchant's chefs, this should not only save the recipe, but also significantly increase the shelf life of the resulting product. This is how Belevskaya marshmallow was born, bringing into the world confectionery the new kind sweets that can retain their original appearance and taste for a long time.

The recipe for Belev marshmallow is not so much complicated as it takes a long time to prepare. But, if you really want your pastille to replicate the excellent dessert of past years, then you will achieve it only this way.

To prepare you will need:

• Apples must be “Antonovka” variety – 2 kg
• Chicken egg whites - 2 pcs.
• Granulated sugar – 1 cup (250ml)

It is recommended to bring the apples into the proper form for cooking. To do this, rinse each one thoroughly, remove the peel and core, and cut the fruits into several slices. Some craftsmen do not peel young fruits, believing that rubbing them through a sieve will do the job much better and reduce cooking time.

We will do as it is written in the original recipes, otherwise the Belevsky marshmallow will be incorrect. After peeling the apples, place them in the oven for baking. Thermal treatment at 180 degrees makes the pieces melt before our eyes after a third of an hour. As soon as you notice that the apples have become soft enough, like steamed pumpkin, you can take them out to rub through a sieve.

Add half of the main mass to the resulting puree. granulated sugar. You will get half a glass for the resulting mass. Now you have a hard job ahead of you - beat the puree until fluffy and white. This is how the Belevsky sweetness and the desired dessert of all noble gentlemen begins to be born from under your whisk. It will take a long time to beat, but if you have a mixer with suitable functions, this will significantly facilitate your task in preparing Belev marshmallow with your own hands.

Few products - a lot of effort

In principle, the recipe is not only simple, but also requires a minimum amount of ingredients, although mixing them takes about 30-60 minutes. The whites that Belyovskaya sweetness requires are whipped separately until white. Sugar is gradually added, a tablespoon at a time, so as not to disrupt the technology of the thoroughly whipped mass.

Now that we have both mixtures ready according to the recipe, we must carefully combine them, creating a masterpiece of taste pleasure. According to the author's note, you need to leave 4 tablespoons of proteins separately for the subsequent steps that the recipe covers.

Spread the finished mixture of puree, sugar and proteins evenly on baking paper. The layer must be made thin and smooth, like a sheet of paper. The oven for marshmallows should be heated to a temperature of 100 degrees and be slightly open during cooking. Pastila will be ready in 5-7 hours. It will resemble yellow-golden paper in color and will feel elastic and dense to the touch.

After our Belevsky marshmallow is free, it is separated from the paper, cut into equal parts and fastened together with whipped egg whites, which, as the recipe said, should remain before mixing the egg whites and applesauce. The result is a multi-layer marshmallow, in the form of a square log.

But that is not all. The resulting sweet burnt is again sent to the oven to reach full readiness after a couple of hours. The temperature in the oven remains the same 100 degrees and the oven itself is slightly open.

Here is such a simple and at the same time complex recipe for a Russian dessert that came to us from the distant eight hundred years. After preparation, Belev marshmallow can be stored for a long time in papyrus paper at room temperature.

Video recipe for making Belevsky marshmallow

It is not difficult to prepare Belev marshmallow at home; the recipe can be found in any cookbook, modern or old. This delicacy got its name because it was first prepared in the confectionery shop of the merchant Prokhorov in the city of Belev. Adults and children immediately liked the healthy sweetness and quickly became a kind of “brand.” In Soviet times, the recipe for this sweet dish was forgotten, but now, with the revival of ancient culinary traditions, pastila has again found its fans.

From the history of fruit sweets

Nowadays, you can buy almost any sweets for free sale, from sweets and cakes to marshmallows and marmalades. Industrially produced marshmallows are sold in any supermarket, however, this sweet often includes various flavorings and flavoring additives. Also, treats from the store quite often contain sodium benzoate, a substance that negatively affects memory and concentration. Therefore, if there are small children at home, it is best to prepare healthy treats yourself. Home confectioners have a wide choice, because you can prepare such delicious dishes, How:

• Fudge made from milk and sugar;
• Homemade sweets from dried fruits and nuts;
• Marmalades from seasonal fruits and berries;
• Churchkhela - a Caucasian dish made from nuts and thick grape juice;
• Fruit and berry marshmallow.

Essentially, marshmallow is the same marmalade, but with a denser and thicker consistency. From time immemorial, this sweet dish has been prepared in Rus' to preserve the rich harvest of berries and fruits. Each housewife had her own signature recipe for marshmallows. In the middle of the 19th century, when numerous private confectionery shops began to open in big cities, a massive industrial production this healthy treat. The products of a merchant named Prokhorov enjoyed particular fame.

IN Soviet time fruit sweets were produced at the Red October and Rot Front factories, and ancient home recipes were undeservedly forgotten, because private production and sale of sweets were not welcomed. However, now the old traditions of making delicacies at home have regained relevance. This is due to the fact that people have become more concerned about healthy way life and proper nutrition.

Make marshmallows at home is undoubtedly worth it, especially if summer cottage There was a rich harvest of apples. If you do not add egg white to the marshmallow, such a delicacy will certainly appeal to those with a sweet tooth who observe Orthodox fasts.

You can add a little vanillin to the marshmallow for flavor. However, many housewives prefer not to add anything other than apples, so as not to drown out the bright fruit taste and aroma. Pastilles can also be prepared from berries using merchant Belev’s proprietary technology.

Blue plums (only hard ones, not soft overripe ones) and black currants are perfect. And in the old days, this healthy delicacy made from rowan berries was very popular. But not just any rowan growing in the yard or park is suitable for this purpose, but a special variety. An excellent option is pastila from chokeberry. But in order to remove the characteristic astringent taste, you will need to add more sugar during cooking.

Homemade Belev marshmallow recipe

Before making Belevsky marshmallow, you need to find a simple recipe for preparing it at home. Here is one of the most simple ways preparing delicious sweets:

• Wash the apples thoroughly and cut them into halves. Cut out the core, remove the “tails” and stalks, cut out areas darkened by mechanical damage;
• Carefully remove the skin from the fruit in a thin layer using special knife;
• Finely chop the fruit, place in an enamel pan, add a glass of water and cook until the apples are soft. The fire should be low so that the mass does not burn;
• After this, the fruit mass is removed from the heat and turned into puree using an electric blender. The puree should be smooth, without lumps;
• Next, the finished applesauce is rubbed through a sieve to get rid of small pieces and seeds that accidentally fall into the homogeneous mass. The resulting mass is the basis for preparing marshmallows;
• Next, the puree is whipped with a mixer average speed at least ten minutes, fifteen is better. The mass should be airy;
• Some of the sugar is whipped with the egg white, the other part is added to the puree. Then the protein and fruit mass are combined, then they are beaten together for 10-15 minutes. Readiness is determined as follows: the mass increases in volume and becomes so thick and viscous that it does not flow off a spoon;
• Fruit and egg puree is evenly distributed on a baking sheet lined with parchment or special baking paper. The healthy sweet is dried at a temperature not exceeding 70 degrees for eight hours.

The finished pastille is dried on parchment paper. For complete drying it will take from one and a half to two hours, depending on the thickness of the layer. Next, the product is wrapped in food grade plastic film and put away in a cool, dry place for later storage. The pastila must be covered, otherwise it will dry out and become very hard like a rock.

Subject to all technologies preparation, the finished sweets retain all the vitamins and minerals that are present in fresh apples. Children and adults can enjoy without restrictions useful product, which in its own way taste qualities In no way inferior to store-bought marmalades and candies. Pastila with a pleasant sourness - great option for those who are crazy about sweets, but are forced to go on a strict diet.

Belevskaya pastila can be served at the tea table in in different forms, For example:

• In the form of round or square cakes, connected to each other by a thin cream layer. Then you get a mini apple sweet cake;
• In the form of a thin plate rolled into a long roll;
• The roll can be cut into small “rolls” that resemble snails, and these rolls can be sprinkled with cinnamon, powdered sugar, decorative sprinkles or coconut flakes;
• Another option is original sandwiches with marshmallows. In this case, a thin slice of healthy sweetness is placed between two slices of toast bread. You can toast this structure in a toaster to create a traditional English-style apple jam sandwich.

Diabetics should not despair, because healthy sweets can be prepared without adding sugar. But in this case it is better to use sweet apples. Of course, you can try another option - replace sugar with fructose. But it’s still better to do without this component entirely, since sweeteners can cause allergies; they often contain prohibited food additives.

Instead of apples You can also use hard pears, but in this case the marshmallow will take a little longer to cook. And you will need to use less sugar, since pears are still a little sweeter than apples. You should NOT use store-bought conference pears for this purpose, as they do not have the subtle aroma characteristic of pears. It is preferable to take the “Duchess” variety.

Bagels with marshmallows

Belevskaya apple marshmallow, prepared at home, is quite soft and flexible; it is somewhat reminiscent of marmalade. Therefore, this healthy sweet can not only be served at the tea table, but also used as a filling for homemade baked goods. For a festive tea party, you can prepare delicious bagels with apple marshmallow.

To do this, you need to knead the shortbread dough according to any traditional recipe, roll it out in a thin layer on a board sprinkled with flour, and cut it into squares with a sharp knife. Each square, in turn, is cut into triangles. A small thin square piece of Belev marshmallow is placed in the middle of the triangle.

After this, the triangle is rolled into a bagel shape, the cookies are placed on a baking sheet, brushed with egg or strong tea leaves, and placed in a preheated oven. In the oven under the influence high temperature The marshmallow melts and you get a delicious golden brown cookie with aromatic apple filling. The dish is baked for about forty minutes, no more. To prevent the bottom of the products from burning, it is best to line the baking sheet with baking paper. These bagels can be served with tea or coffee. On New Year or Christmas, these cookies are perfect for decorating your Christmas tree. You can make not bagels, but horseshoes by bending the triangle into an arc.

Healthy sweets- a great option for a children's sweet table, for example, for a baby's birthday. The most important thing is that apple treats do not cause allergies, so they can be given to children from one year of age and older. Belevskaya marshmallow is convenient because it does not spoil for a long time, you can safely take it on the road or store it in a cool, dark place. But most often it is not possible to store this delicacy, because adults and children eat it with great appetite almost immediately after preparation.

400 g granulated sugar;
2 egg whites;
1 ⅘ kg ripe apples;
1 pinch table salt;
oil walnut added to taste.

Main stages of preparation:

1. Wash the apples thoroughly under cold water and place them in a row on a large baking sheet, the bottom of which is covered with baking paper. In this case, it is not necessary to cut off the branches and peel.

2. The fruits should fit tightly together so that there are no large gaps between them.

3. To ensure that Belyovskaya apple marshmallow has a bright and pleasant aroma, sprinkle the main ingredient with walnut oil. But, if this is not possible, you can skip this point.

4. Preheat the oven to 180 degrees and place a baking sheet in it. Bake the apples for 20 to 40 minutes until the fruit is soft. Cooking time depends on the power of the stove and the selected variety.

5. Rub the fruits through a large sieve, using a wooden masher for convenience. If everything is done correctly, the core and peel will remain in the deep container, and all the pulp will fall into the plate provided.

7. Combine the apple mass with sugar and beat well until smooth. In 10 minutes it should increase slightly in size and change shade.

8. In a separate container, beat the whites with a pinch of salt into a stable foam. We make sure that the container is clean and that no water gets into the composition itself during the cooking process.

9. Add puree to the whites and work with the mixer for another 10 minutes at medium speed.

10. Separate ¼ of the mass and hide it in the refrigerator. Cover a clean baking tray with baking paper and evenly distribute the apple-white mixture over it, the thickness of which should not exceed 1 cm.

11. Dry the layer in the oven at 80 degrees for exactly 6 hours. Then repeat the procedure with the remaining mixture in the bowl. It should be stored in the refrigerator until use.

12. After cooking, carefully turn the marshmallow over and remove the paper. If you have difficulty with this, you can wet your hands a little with cold water and spray.

13. Cut the delicacy into medium-sized squares with a sharp knife soaked in water.

14. Take ¼ of the apple puree out of the cold, coat each piece with it and form small cakes.

Advice! Belevskaya marshmallow is most often prepared from Antonovka apples. But if they are not available, then any other non-sweet fruit will do.

Homemade marshmallow in the dryer

The following cooking recipe is suitable for those who want to prepare a delicacy in an electric dryer. It's not difficult at all and also quite interesting. Here are the products you will need:

1.8 kg of ripe apples with peel;
400 g granulated sugar;
2 egg whites.

Main stages of preparation:

1. Wash the apples under running water and place them in dense rows on a baking sheet. Bake them in a preheated oven (180 degrees) for about 20-30 minutes.

2. After the specified time has passed, rub the fruit through a plastic sieve. We make sure that the peel does not get into the resulting mass.

3. Combine the puree with sugar and beat with a mixer until high speed until the volume increases. Add the whites, then bring the mixture until smooth for 10 minutes.

4. Coat 2 silicone mats with the egg white mixture so that the thickness of the future dessert does not exceed 1 cm. At the same time, hide a quarter of the puree in the refrigerator.

5. Place the “dough” in special trays and dry it in an electric dryer for about 12 hours at a temperature of 70 degrees.

6. Cover ready-made cakes set aside the filling of proteins and apples, after which we again send it to dry for 12 hours.

Note! It is not recommended to try dessert right away. If possible, it is best to let it brew for another 7-10 hours in a row, and then serve it.

Diet pastille

If you use step by step recipe with a photo, you can easily prepare a delicious treat and not worry about your figure. All you need is a little patience and an accessible list of ingredients:

5 tbsp. l. liquid honey;
4 egg whites from the refrigerator;
2 kg of ripe (and not beaten) apples;
2 tbsp. l. potato starch (or powdered sugar);
1 pinch of salt.

Main stages of preparation:

1. Wash the apples well under cold water and dry with a towel. Carefully cut off the peel in a thin layer. We also remove leaves and tails.

2. Place the apples on a baking sheet lined with parchment. Place it in an oven preheated to 180 degrees and bake until soft (25 to 40 minutes). Then we cut the fruits into pieces, remove the seeds and remove the partitions. We blend everything else in a blender or wipe through a plastic colander.

3. Add honey to the applesauce and beat well. high speed until the mass becomes lighter. Separate the whites from the yolks and beat until stable foam. Combine the ingredients (leaving a little protein for soaking future cakes) and mix thoroughly.

4. Cover the baking sheet again with parchment paper, pour the applesauce into it and level it so that you get a layer no thicker than 3 cm. Dry the Belev marshmallow without sugar at a temperature of 90 degrees for at least 5 hours.

5. After this, cut the layer into 4 equal parts, coat them with whipped egg whites, put them on top of each other and put them in the oven for another 3 hours.

6. Sprinkle the finished delicacy with powdered sugar or starch and serve. If the marshmallow remains, it should be stored in the refrigerator, covered with cling film.

Important point! Using this recipe, you can skip the sweeteners. That is, do not use either honey or sugar. Then the marshmallow will retain its “pure” apple taste.

Making Belev marshmallow at home is not at all difficult. Everyone can choose the recipe they like and spend a little time to pleasantly surprise their family and friends. All the effort is undoubtedly worth it.