• 140 grams (4.95 ounces) apple puree
  • 140 grams (4.95 ounces) feijoa puree
  • 350 grams (12.35 ounces) sugar #1
  • 180 grams (6.35 ounces) sugar #2
  • 50 grams (1.75 ounces) pasteurized egg whites
  • 2 grams (0.07 ounces) salt
  • 160 grams (5.65 ounces) fresh orange juice
  • 9 grams (0.32 ounces) agar


  • Saucepan

    Use a thick-bottomed saucepan to evenly distribute the heat and prevent your syrup from burning.

  • Silicone Spatula

    Essential for stirring hot syrup and scraping down bowls, a silicone spatula won’t melt under high heat.

  • Mixer with Whisk Attachment

    A powerful mixer is crucial for whipping the puree and whites to create that perfect fluffy texture.

  • Silicone Mat

    Great for forming and setting your marshmallows, silicone mats are non-stick and easy to clean.

  • Piping Bag with Nozzle

    This helps you shape the marshmallows precisely and beautifully. Choose any nozzle for creative designs!

  • Kitchen Scale

    For accurate measurements, a kitchen scale is indispensable, ensuring you get the consistency just right.


Step 1

1. Pour the orange juice and agar into a saucepan with a thick bottom. Heat the mixture over medium heat, constantly stirring with a silicone spatula until the agar swells. Add sugar #1 and continue stirring until it dissolves completely. Make sure to keep stirring to avoid burning the mixture.

Step 2

2. In a mixer bowl, combine the apple puree, feijoa puree, pasteurized egg whites, salt, and sugar #2. Mix well until smooth. To make purees, bake the fruits and blend them. You can also strain them through a sieve for a finer texture.

Step 3

3. Heat the sauce mixture until it reaches a temperature of 110°C (230°F). Once it stops boiling, gradually pour it into the puree mixture while continuing to whip at medium speed. Add the syrup slowly to prevent it from settling at the bottom and to ensure even mixing.

Step 4

4. Continue whipping the mixture until it doubles in volume and maintains its shape well. Your marshmallow mixture is now ready.

Step 5

5. Pipe the marshmallow mixture onto a silicone mat using any nozzle you prefer. Let them set for 4 to 5 hours.

Step 6

6. Once set, unite the halves of the marshmallows and sprinkle them with powdered sugar. Enjoy your homemade marshmallows! For an extra touch, you can add a pinch of flavored powder like cinnamon or matcha to the powdered sugar before sprinkling. Bon Appetit!


Ready to wow your guests? Serve these homemade marshmallows in a myriad of delicious ways! 🥳 **Hot Cocoa Companion:** Nothing beats dropping a fluffy marshmallow into a steaming mug of hot cocoa. As the marshmallow melts, it creates a rich, creamy layer that takes your drink to another level. Perfect for those chilly evenings! **Fruit Skewers Party:** Take your marshmallows outdoor with some fruit skewers! 🍓✨ Pair them with fresh strawberries, banana slices, or kiwi for a refreshing treat that's both colorful and delightful. Your picnic table will be the talk of the town! **Dessert Garnish:** Elevate your cakes, brownies, and even ice cream sundaes by adding a few marshmallows on top. Their light texture and sweet flavor can complement almost any dessert. 🍰🍦 **S’mores Bonanza:** Don't forget the classic s’mores! Grab some graham crackers and chocolate, and toast these marshmallows over a campfire. Ooey-gooey goodness guaranteed! 🔥🍫 Experiment with these serving ideas and add your creative twist! Every bite is sure to bring joy.


Want to try a gluten-free or vegan version of this recipe? We've got you covered! 🌱✨ **Gluten-Free Variation:** Fortunately, this recipe is naturally gluten-free since it doesn't call for any wheat-based ingredients. Just make sure any extra toppings or added ingredients also comply with gluten-free standards. **Vegan Marshmallows:** Replace the pasteurized egg whites with **aquafaba** (the liquid from a can of chickpeas). It whips up beautifully and mimics the texture of egg whites. Also, ensure your agar and sugar are vegan-friendly. These adjustments allow everyone to enjoy these delightful marshmallows without any dietary concerns. 🌟


  • What can I use if I don't have a silicone mat?

    Try using parchment paper or a non-stick baking sheet as alternatives. Just ensure they are food-grade safe.

  • Can I make marshmallows without a mixer?

    It's challenging but possible! You can use a hand whisk, but be prepared for an intense arm workout as you need to whip the mixture consistently for several minutes.

  • What if my syrup crystallizes before reaching 110°C (230°F)?

    Crystallization can be a common issue; try adding a few drops of lemon juice or a pinch of cream of tartar to the syrup to prevent it.

  • Can I add different flavors to the marshmallow mix?

    Absolutely! Experiment with different fruit purees or even add a splash of vanilla or almond extract for unique flavors.

  • How do I store my homemade marshmallows?

    Store them in an airtight container at room temperature for up to two weeks. Avoid refrigeration as it can make them soggy.

  • Can I double the recipe?

    Yes, you can double or even triple the recipe! Just make sure you have a big enough mixer and saucepan to handle the larger quantities.

Nutrition facts

Recipe Yield:Approximately 20 marshmallows
Calories:50-60 kcal per marshmallow
Calories (Min - Max):50 - 60
Total Fat:0g
Saturated Fat:0g
Total Carbohydrate:13g
Total Sugars:12g