Delicious Homemade Marshmallows for Everyone

Begin by measuring out all your ingredients. Make sure to have fresh fruits for the purees and juices. Each type of marshmallow requires a base of fruit puree, sugar, gelatin, and egg whites.

Set your blueberries, cherries, or apples aside, ensuring they are clean and ready for blending.

For blueberry marshmallows, blend the blueberries until smooth and strain to remove any skins. For the cherry variety, use a juicer or blender. For classic apple marshmallows, blend apples to achieve a fine puree.

Measure out 200 grams (7 ounces) of your chosen puree and keep it accessible for the next step.

In a saucepan, combine 300 grams (10.5 ounces) of granulated sugar with 100 ml (3.4 fluid ounces) of water. Heat the mixture over medium heat, stirring until the sugar dissolves completely.

Allow this syrup to reach a gentle boil and then remove it from heat. It's now ready to be mixed with the gelatin and egg whites.

In a small bowl, bloom your gelatin in 50 ml (1.7 fluid ounces) of cold water for about 5 minutes. Once bloomed, warm it slightly to dissolve completely, then add it to your sugar syrup.

Mix well to ensure the gelatin is fully incorporated into the syrup.

In a separate bowl, whip the egg whites until soft peaks form. Gradually pour in the warm sugar syrup while continuously beating.

The mixture should become glossy and thick. This process typically takes about 5-7 minutes.

Carefully fold in your prepared fruit puree into the egg white mixture. Make sure it's mixed thoroughly but gently to maintain the fluffiness of the marshmallow.

For added flavor, feel free to experiment with various extracts or flavorings at this stage.

Pour the marshmallow mixture into a prepared, non-stick tray and let it set at room temperature for a few hours or overnight for best results.

Once set, dust a cutting board with powdered sugar and turn out the marshmallow. Cut into squares and coat each piece in more powdered sugar to prevent sticking.