4 Natural Fruit Marshmallows (No Gelatin) You Need to Try

Ingredients

• 120 ml Aquafaba (or Egg White) (Use 1 large egg white or 120 ml aquafaba (drained from canned chickpeas))
• 15 ml Lemon Juice (Freshly squeezed, adds brightness and stabilizes foam)
• 200 g Granulated Sugar (Divided: 150 g for syrup, 50 g folded into aquafaba)
• 60 ml Water (For agar hydration)
• 2 g Agar Powder (900 bloom) (If using regular 600 bloom agar, increase to 2.3 g)
• 150 g Blackberry Puree (Roasted, blended with a pinch of rosemary and lavender, strained)
• 150 g Apricot‑Mango Puree (Roasted apricots and mangoes, blended with half a vanilla bean and fresh thyme leaves)
• 150 g Plum Puree (Roasted plums with skins, blended with 1 cinnamon stick and 2 green cardamom pods, strained)
• 150 g Mixed Berry Puree (Blend blackcurrants, redcurrants, raspberries, blueberries; add a pinch of pink peppercorns, strain)

Instructions

1. Roast and Prepare Fruit Purees

   Preheat oven to 180°C. Spread sliced mango, halved apricots, and pitted plums on a baking sheet and roast 15‑20 min until lightly caramelized. Meanwhile, blend blackberries with a pinch of fresh rosemary and lavender; blend apricot‑mango with half a vanilla bean and thyme; blend plums with cinnamon stick and cardamom pods; blend mixed berries with pink peppercorns. Strain each puree through a fine mesh sieve until smooth.

   Time: PT45M

   Temperature: 180°C

2. Hydrate Agar

   In a small bowl combine 2 g agar powder with 60 ml water. Stir and let sit for 5 minutes to fully hydrate.

   Time: PT5M

3. Whip Aquafaba (or Egg White) with Lemon and Sugar

   In a clean mixing bowl, add aquafaba (or egg white) and 15 ml lemon juice. Begin mixing on low, then gradually add 50 g granulated sugar while the mixture is whipping. Increase speed to high and whip until stiff glossy peaks form.

   Time: PT5M

4. Cook Syrup with Fruit Puree

   Place the saucepan over medium heat. Add the hydrated agar, 150 g of the chosen fruit puree and the remaining 150 g sugar. Stir constantly. Cook until the mixture reaches the “ribbon” stage – bubbles become larger, the mixture falls in thick ribbons, and a thin thread can be drawn from the spatula. If using a thermometer, aim for 110‑112°C.

   Time: PT10M

   Temperature: Medium heat

5. Combine Hot Syrup with Whipped Aquafaba

   With the mixer running on low, slowly stream the hot fruit‑agar syrup into the whipped aquafaba. Once all syrup is incorporated, increase speed to high and whip until the mixture becomes very firm, glossy, and holds stiff peaks.

   Time: PT5M

6. Pipe Marshmallows

   Fit a piping bag with a small round tip, fill with the marshmallow mixture, and pipe 2‑inch cylinders onto a parchment‑lined baking sheet. Pipe immediately; agar sets fast.

   Time: PT5M

7. Cool and Store

   Allow marshmallows to sit at room temperature for 10 minutes, then transfer to an airtight container. Refrigerate for up to 3 days or freeze for up to 1 month.

   Time: PT10M

Nutrition Facts

Calories

30

Protein

0.5 g

Carbohydrates

7 g

Fat

0 g

Fiber

0.5 g

Ingredient Substitutions

• Instead of Aquafaba (or Egg White): Egg white, Aquafaba
• Instead of Lemon Juice: Citric acid solution (1 tsp lemon juice), Lime juice
• Instead of Granulated Sugar: Coconut sugar, Organic cane sugar
• Instead of Agar Powder (900 bloom): Gelatin (not vegan), Pectin (different set‑up)
• Instead of Blackberry Puree: Raspberry puree, Blueberry puree
• Instead of Apricot‑Mango Puree: Peach‑Mango puree, Apricot‑Papaya puree
• Instead of Plum Puree: Prune puree, Cherry puree
• Instead of Mixed Berry Puree: Single‑berry puree with less pepper, Cranberry‑blueberry blend

Equipment Needed

• Saucepan
• Hand Mixer or Stand Mixer
• Fine Mesh Sieve
• Blender or Food Processor
• Baking Sheet
• Parchment Paper
• Piping Bag with Small Round Tip
• Thermometer (optional) (optional)
• Spatula
• Measuring Cups & Spoons
• Oven or Baking Sheet for Roasting Fruit
• Cooling Rack (optional)

Critical Steps — Do Not Skip

• Hydrating agar fully before heating
• Whipping aquafaba with lemon and sugar to stiff peaks
• Cooking syrup to the proper ribbon stage (110‑112°C or visual cue)
• Incorporating hot syrup into the foam quickly
• Piping the mixture before agar sets

Chef Tips from the Video

• Use 900‑bloom agar for the cleanest set; lower‑bloom agar needs a 15% increase.
• A pinch of lemon juice not only brightens flavor but also helps stabilize the aquafaba foam.
• For extra aroma, lightly toast the herbs/spices before adding them to the puree.

Troubleshooting

Storage

Refrigerator: Up to 3 days in an airtight container

Freezer: Up to 1 month; thaw at room temperature before serving

Room temperature: Best consumed within 12 hours; otherwise texture may soften

Make-Ahead Tips

• Purees can be made up to 2 days ahead; store in airtight jars in the fridge.
• Hydrated agar can be prepared and kept at room temperature for 30 minutes before cooking.

Frequently Asked Questions