Apple marshmallow

White filling refers to early ripening varieties of apples. The fruits are very sweet and aromatic, but their shelf life is not long at all. Immediately after ripening, the apples fall to the ground and begin to rot. We have to urgently process a lot of apples, cook jams, compotes, and try to somehow diversify the range of preparations. After all, it gets boring to eat the same thing every day, but apples are very good for the body. So let's expand our range to include marshmallows.

A large harvest of apples always excites thoughts in the minds of gardeners about how to process the harvest. An excellent option is drying apples. At the same time, you can prepare not only a compote mixture, but also an excellent vitamin dessert - homemade marshmallow.Apple marshmallow is prepared not only from heat-treated fruits, but also from raw ones. Today we will talk about this in more detail.

During the fruit and berry harvest season, many begin to intensively use juicers and juicers to prepare various drinks for the winter. After the spinning procedure, a large amount of cake remains, which is a pity to throw away. Try making marshmallows from it. We will tell you how to do this correctly in this article.

Belevskaya apple pastila is a traditional Russian dessert. It was invented and first produced by the merchant Prokhorov in the small town of Belev, Tula region. This is where the name of the famous dish came from - Belyovskaya pastila. Today we will look at ways to prepare Belevsky apple marshmallow at home.

Ranetki are very small apples, slightly larger than cherries. Many people call them “Paradise apples” for their very bright, unusual sweet and sour taste and characteristic tartness. They make amazing jam, and naturally, marshmallow lovers couldn’t ignore it.

For this simple recipe for apple marshmallow, any summer and autumn varieties, sour or sweet and sour in taste, are suitable. They contain a lot of pectin, which means the jam for further preparation of marshmallows (figs) will be thick.