• 400 grams (14.1 ounces) sugar
  • 1 egg white
  • 10 grams (0.35 ounces) agar
  • 150 milliliters (0.63 cups) water
  • 150 grams (5.3 ounces) applesauce
  • 100 grams (3.5 ounces) cranberry puree


  • Oven

    A reliable oven is necessary to bake the apples. Preheat properly to ensure even cooking. 🍏

  • Baking Sheet

    Use a baking sheet covered with parchment paper for easy cleanup and to prevent sticking. 🧼

  • Blender

    A blender helps achieve a smooth and homogeneous apple puree quickly. ⚡

  • Saucepan

    You'll need this for boiling the apple puree and heating the syrup. Make sure it’s of decent size to avoid spills. 🍲

  • Whisk

    An electric whisk is highly recommended for whipping the mixtures to the correct consistency. 🎛️

  • Pastry Bag with Curly Nozzle

    Essential for piping the marshmallow mixture into neat shapes. A star or flower nozzle gives a nice decorative touch. 🌟


Step 1

Preheat your oven to 392°F (200°C). Step: Take about 8-10 ripe, hard apples and cut them in half. Remove the cores and place the apples on a baking sheet lined with parchment paper. Bake until soft. Check the apples occasionally to ensure they don't burn.

Step 2

Optionally, separate the baked pulp from the peel, and use a blender to puree the baked apples until smooth. Transfer the puree to a saucepan, and simmer over medium heat until it thickens and most of the moisture evaporates. Let the applesauce cool completely. Stir frequently to avoid sticking.

Step 3

Combine the agar and 50 grams (1.75 ounces) of sugar in a small bowl. Mix: Whip the applesauce and cranberry puree together with the egg white until light and fluffy. Ensure the egg white reaches soft peaks before incorporating.

Step 4

Meanwhile, in a saucepan, mix the water with the remaining sugar and heat to 176°F (80°C). Gradually add the agar mixture, stirring constantly with a whisk. Bring the mixture to a boil, heating it to 230°F (110°C) while stirring continuously. Remove from heat but continue to whip the fruit puree mixture at medium speed. Slowly pour the hot syrup into the puree while whipping. Be cautious while pouring the hot syrup.

Step 5

Continue whipping the mixture until stiff peaks form, which may take up to 10 minutes. Transfer the marshmallow mixture to a pastry bag fitted with a decorative nozzle, and pipe the marshmallows onto parchment paper. Ensure even sizes for uniform drying.

Step 6

Allow the marshmallows to dry and form a crust for 4-8 hours. Once set, sprinkle with powdered sugar and optionally, glue halves together. Store them in an airtight container to keep them fresh.


Once your cranberry marshmallows are ready, the fun begins! 💖 These delightful treats are versatile and can be enjoyed in a plethora of ways:

Marshmallow Hot Cocoa: Pop a couple of these fluffy marshmallows into a mug of hot cocoa, and watch them melt into gooey deliciousness. ☕❄️

S'mores Twist: Replace traditional marshmallows in your s'mores with these cranberry ones for a fruity, tangy surprise! 🍫⭐

Gift Giving: Pack a handful of these marshmallows in a decorative jar, tie it with a pretty ribbon, and gift it to friends and family. They’ll think of you with every bite! 🎁❤️

Pro-Tip: They’re also a perfect addition to holiday dessert tables or as a topping for cakes and cupcakes! Get creative and enjoy your marshmallows in unique ways. 🎂💫


Looking to make these marshmallows gluten-free or vegan? We've got you covered! 🌱✨

Gluten-Free: The good news is, this recipe is already gluten-free! Just ensure that all your ingredients, especially the powdered sugar and baking sheets, are certified gluten-free to avoid cross-contamination. 🌾🚫

Vegan: To make this recipe vegan, substitute the egg white with Aquafaba (the liquid from a can of chickpeas). It acts similarly to egg whites and whips up light and fluffy. Also, use agar, which is already vegan, instead of gelatin. 🥫🥄

Enjoy these variations without compromising on taste or texture! 🎉


  • Why are my marshmallows not setting properly?

    This often happens if the syrup wasn’t heated to the correct temperature. Ensure it reaches 230F (110C) for the best results.

  • Can I use a different fruit puree instead of cranberry?

    Absolutely! Feel free to experiment with mango, strawberry, or even pumpkin puree for different flavors. Just ensure it’s of similar consistency to cranberry puree.

  • How do I avoid lumps in my syrup?

    Slow and steady wins the race. Mix the agar with the sugar thoroughly before adding to the water, and whisk constantly as you add.

  • Can I use regular gelatin instead of agar?

    Yes, but note that the texture might slightly differ. Agar sets more firmly compared to gelatin.

  • How can I ensure my marshmallows are fluffy?

    The key is in the whipping! Don’t rush the process; ensure you whip at medium speed until stable peaks form.

  • Why are my marshmallows too sticky?

    This could be due to high humidity or not drying them long enough. Ensure they dry and crust completely before storing or serving.

Nutrition facts

Marshmallow with cranberry puree
Recipe Yield:20 servings
Calories:60-70 calories per serving
Calories (Min - Max):60 - 70
Total Fat:0.1g
Saturated Fat:0g
Total Carbohydrate:15g
Total Sugars:14g