Marshmallow Base

  • 100 grams (3.5 ounces) applesauce
  • 30 grams (1.1 ounces) lemon puree
  • 100 grams (3.5 ounces) sugar
  • 1 gram (0.04 ounces) lemon acid
  • 35 grams (1.2 ounces) egg whites
  • 0.5 teaspoons (2.5 milliliters) lemon zest


  • 110 grams (3.9 ounces) water
  • 7 grams (0.25 ounces) agar
  • 175 grams (6.2 ounces) sugar

Additional Ingredients

  • 1 tablespoon (9 grams) poppy seeds
  • powdered sugar
  • parchment paper
  • 11mm (0.4 inch) “Closed Star” nozzle
  • yellow water-soluble dye


  • Hand Mixer

    A reliable hand mixer is essential for achieving the perfect texture for your marshmallows. Make sure it has multiple speed settings for better control.

  • Pastry Bag with 11mm "Closed Star" Nozzle

    This nozzle will help you shape your marshmallows beautifully. Ensure it's clean and dry before use to avoid any unwanted stickiness.

  • Whisk

    Stirring the syrup properly is crucial. Use a sturdy whisk to ensure the sugar and agar blend perfectly.

  • Parchment Paper

    Use parchment paper to prevent sticking when forming and drying the marshmallows.

  • Airtight Container

    Store your finished marshmallows in an airtight container to keep them fresh for up to a week.


Step 1

You will also need: 1 tablespoon poppy seeds, powdered sugar, parchment paper, 11mm (0.4 inch) “Closed Star” nozzle, yellow water-soluble dye. The recipe is for a hand mixer! Make sure to have all these items ready before you start to ensure a smooth process.

Step 2

Mix the lemon puree with the applesauce, sugar, egg whites and the zest. If you use albumin, first add both warm purees and the albumin, and let the mixture sit for 15 minutes. Then, add the sugar and zest. Start whisking immediately at a medium speed. Warming the purees helps to better incorporate albumin.

Step 3

Meanwhile, prepare the syrup by combining the agar with water. Bring it to a boil, then add the sugar. Once it reaches a boil, cook over medium heat, stirring occasionally with a whisk until it reaches 110°C (230°F). Using a candy thermometer ensures accurate temperature measurement.

Step 4

After the syrup is ready, whip the marshmallow base. Heat the syrup until you see the first bubbles and pour it into the marshmallow mixture. Increase the speed to maximum and whip for 20 to 30 seconds, then turn off the mixer. Pour the syrup slowly and steadily to avoid splattering.

Step 5

Add the poppy seeds and stir with a spatula. Quickly transfer the mixture to a pastry bag fitted with the nozzle and pipe marshmallows into the desired shape. Let them stabilize for 16 to 24 hours, depending on the humidity. Work quickly to shape the marshmallows before the mixture sets.

Step 6

Once stabilized, pair the marshmallow halves, and coat them in powdered sugar. Store them in an airtight container for 5 to 7 days. Airtight storage helps maintain freshness.

Step 7

Frequently asked questions:

Step 8

1. Can I use albumin mixtures instead of egg whites and albumin? Yes, you can! Just follow the instructions on the sachet.

Step 9

2. Should I add the zest to the puree? Yes, the recipe is correct.

Step 10

3. What type of dye can I use? Any: dry, gel, or liquid.

Step 11

4. What nozzle should I use? The 'Closed Star' 11mm (0.4 inch).

Step 12

5. Can I use ready-made lemon puree? Yes, but thicken it with some pectin.


Serving Suggestions and Ideas:

✨**Bright and Zesty Delights**✨

Present these fluffy, lemony delights on a rustic wooden board sprinkled with powdered sugar for a charming touch. The contrast of the bright marshmallows against the wood is simply gorgeous!

✨**Perfect Pairings**✨

Pair your marshmallows with a cup of hot Earl Grey tea or a refreshing iced lemonade. The tea's slight bitterness complements the sweetness beautifully, while the lemonade enhances the citrusy note of the marshmallows.

✨**Party Pleasers**✨

Hosting a party? Serve these marshmallows alongside fresh fruit dips, such as melted chocolate or tangy fruit compote. They also make for lovely edible favors when wrapped in delicate cellophane bags tied with a bright ribbon. 🎀

✨**Creative Combos**✨

Try sandwiching a marshmallow between two buttery shortbread cookies for a delightful twist on a classic s'more. Trust us, it’s an instant crowd-pleaser! 🍪


Gluten-Free and Vegan Variations 🌱

This recipe is naturally gluten-free! Just make sure all your ingredients, especially the powdered sugar, are labeled gluten-free.

Replace the egg whites with aquafaba (chickpea water). Use a vegan lemon puree and make sure the sugar is vegan-friendly. The texture will be slightly different, but the marshmallows will still be delicious! 😊


  • Do I need to use a hand mixer, or can I use a stand mixer?

    A hand mixer is recommended for better control, but a stand mixer can be used. Just ensure you can achieve the necessary speeds.

  • How do I know when the syrup is ready?

    Use a candy thermometer to check the temperature. It should reach 110C (230F).

  • Can I use lemon extract instead of lemon puree?

    Lemon extract can be used, but the flavor might be more intense, so use sparingly.

  • How do I prevent my marshmallows from sticking?

    Coat them lightly in powdered sugar and store them in a dry place away from humidity.

  • Can I add other flavors to the marshmallows?

    Yes! You can experiment with other citrus purees or extracts for different flavors.

  • What's the best way to store these marshmallows?

    Keep them in an airtight container at room temperature for up to a week.

Nutrition facts

Lemon & poppy marshmallow
Recipe Yield:20 marshmallows
Calories:Calories per marshmallow
Calories (Min - Max):45 - 60
Total Fat:0g
Saturated Fat:0g
Total Carbohydrate:11g
Total Sugars:11g