The Trick to Light Apricot Marshmallows: Agar-Agar

Bakers often use apple puree to make marshmallows because apples are high in pectin, and that pectin gives the classic treat its airy yet firm texture. Apricot marshmallows start with apricot puree, but apricots contain little pectin, so bakers add apple puree or a syrup made from sugar and a gelling agent to get the right density and loft. Making light, homemade apricot marshmallows this way is straightforward once you understand how agar-agar behaves in cooked syrups. Apricot puree brings vitamin A and beta-carotene, gives the marshmallows a warm orange hue, and adds a bright, fruity tang.

Ingredients for apricot marshmallows (agar-agar)

Amounts yield about 10–12 halves (five–six filled cookies):

• Fresh apricots, pitted — 200–250 g (after reducing you will get about 120–150 g puree)
• Fresh lemon juice — 1 tbsp (15 ml)
• Agar-agar (gel strength 900–1,200 Bloom) — 5–7 g
• Granulated sugar (total for syrup and whipping) — 200–250 g (about 1–1¼ cups)
• Egg white from one large egg — 1 (35–40 g)
• Water (to dissolve agar-agar) — 75–100 ml (about 1/3–1/2 cup)
• Powdered sugar for dusting — 20–30 g

Agar-agar with a gel strength of 900–1,200 Bloom is a high-quality, plant-based gelling agent from seaweed that forms a strong gel and works well for gelatin-free marshmallows. Use a gelling agent rated between 900 and 1,200 Bloom; weaker agar may not set the marshmallows. If your agar is 1,200 Bloom where the recipe calls for 900 Bloom, use about 20–30% less powder; you don’t need an exact recalculation here, but expect slightly different setting times.

How to make apricot puree

First, reduce the puree to remove excess water so the marshmallow can set properly. Apricots are juicier than apples, so cook the puree down until thick. Reducing concentrates the flavor and creates a silky fruit mass that won’t separate in the marshmallow mix.
Reduce the puree over low heat for about 10–15 minutes when you’re working in small batches or when you’ve added sugar. For a jam-like thickness, cook up to 40–60 minutes. Check readiness this way: a drop of puree should not spread on a flat plate. Chilled apricot puree should resemble thick sour cream or a soft jam — it should hold its shape and come off a spoon without dripping.

Step-by-step: Homemade apricot marshmallows

Sort ripe apricots, choosing fruit that is soft but not damaged. Wash them under cold water and pat dry. Halve the apricots and remove the pits.
Roast the fruit in the oven or simmer for 5–7 minutes until soft, then let cool.
Puree the apricot flesh in a blender until smooth and, if you prefer, press the puree through a sieve so the mass is completely lump-free.
Reduce the puree over low heat until thick — usually 10–15 minutes for a basic reduction, or 40–60 minutes for a denser, jam-like texture. Test by dropping a spoonful on a flat plate: it should not spread. Let the puree cool.
Add one quarter of the sugar and the lemon juice to the cooled apricot puree to balance the flavor and help prevent browning.
Make the syrup: combine the water and agar-agar in a small saucepan, bring to a boil, and simmer 1–2 minutes while stirring. Add the remaining sugar and cook the syrup over medium heat for about 4–5 minutes, until it reaches 106–110°C (223–230°F) and pulls into a thin thread from the spatula.
While the syrup cooks, whip the cooled apricot puree with the egg white at medium speed until the mixture forms stable, light peaks.
Without stopping the mixer, pour the hot syrup in a thin stream into the fruit-and-egg-white mixture. Continue whipping for a few more minutes until the mass thickens and holds its shape.
Quickly transfer the marshmallow mixture to a piping bag fitted with a tip and pipe halves onto parchment paper or a silicone mat when the mass has cooled to about 55°C (131°F). If the mixture is hotter, the agar-agar will not set fast enough and the shapes will spread.
Let the gelatin-free marshmallows dry at room temperature overnight — allow at least 8–12 hours, and up to 24 hours for full stabilization. Peel the halves from the parchment, sandwich them in pairs, and dust with powdered sugar.

Common mistakes: why the marshmallows won’t hold their shape

• Marshmallows won’t hold shape because the puree is too thin, the egg whites were whipped incorrectly, the syrup temperature was wrong, the agar-agar amount or quality was insufficient, or the sugar-to-fruit ratio was off.
• Make sure the puree for marshmallows is thick and well reduced.
• If the agar-agar syrup doesn’t reach 106–110°C (223–230°F), it retains too much moisture and the marshmallow mass won’t stabilize.
• Use a gelling agent rated between 900 and 1,200 Bloom for reliable results.
• Marshmallows can collapse if the egg white was overwhipped and lost elasticity, or underwhipped and didn’t trap enough air. After adding the syrup, whip until the mixture is airy and begins to cool, but stop before it starts to set inside the bag.
• Pipe the marshmallows at about 55°C (131°F). If the mass is too hot, the agar-agar won’t set quickly enough and the shapes will spread.

Agar-agar versus gelatin: what’s the difference

You can substitute gelatin for agar-agar, but you cannot swap them 1:1 because their gelling strengths differ. Agar-agar is stronger: you typically need three to eight times less agar by weight than gelatin (roughly 1 g of agar equals about 8 g of gelatin).
Desserts made with agar-agar have a firmer, more brittle texture, while gelatin gives a softer, more elastic wobble. Agar-agar begins to set earlier, around 40–50°C (104–122°F), so you must work faster; gelatin melts around 30°C (86°F) and needs refrigeration to firm up. Agar-agar comes from seaweed and suits vegan diets; gelatin comes from animal collagen and does not.

Frequently asked questions

How long does marshmallow made with agar-agar take to set?
Initial setting happens quickly — within 15–30 minutes. For full stabilization so the halves don’t stick to your hands, let the marshmallows rest at room temperature for at least 8–12 hours (sometimes up to 24 hours).
How long does homemade apricot marshmallow keep?
Keep at room temperature for 5–7 days for best texture (they can last up to 14 days in ideal conditions), or store in the freezer for 2–3 months.
How many calories are in marshmallow and can I eat it while dieting?
Homemade marshmallow without a coating is relatively light — roughly 250–300 kcal per 100 g, depending on sugar content. Apricot puree adds fiber and vitamin A, and the lack of fat makes this dessert lighter than many pastries or chocolate. If you’re watching calories, limit yourself to one or two halves per day.
Can I reduce the sugar in the recipe?
You can partially replace the sugar in the syrup with erythritol or stevia, but keep some sugar in the puree with the lemon juice. That sugar helps stabilize the mass together with the agar-agar.