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Apple Pie Marshmallows + Book News!

These Apple Pie Marshmallows are going to be Fall’s hottest confectionary bite! I’m not even going to apologize for that very large statement. Think apple pie without the peeling, the crust work and the baking, then minify that into a a big, fluffy, marshmallow bite. I’m super excited to be sharing this recipe, but I’m even more pumped to tell you not only is this recipe from my book, Baker’s Royale: 75 Twists on All Your Favorite Sweets, but I finally have an advanced copy of it in my hands! If you follow me on Instagram, then you saw the first peek in my feed showcasing the Raspberry Vanilla Eclairs and a few other recipes that I highlighted in my InstaStories.

Apple Pie Marshamllows | Bakers Royale

Of course I can give you a zillion-and-one reasons to go ahead and pre-order it, but I’ll just start with a few:

Bakers Royale Cookbook Insta Stories

For now, I’m leaving you with one of my favorite recipes from the book! By favorite, if you pushed me into a corner and asked me to name my five favorite recipes from the book, this one would definitely be in the list.


Apple Pie Marshmallows

Apple Pie Marshmallows

Yield: 36 marshmallows


  • For the marshmallows
  • Nonstick cooking spray
  • 1/4 cup unfiltered apple juice
  • 3 tablespoons gelatin
  • 2 cups (400 g)  granulated sugar
  • 1/2 cup (120 g) water
  • 1/4 cup (65 ml) honey
  • 1 (1.2-ounce/34g) package freeze-dried apples, pulverized to a crumb, divided
  • For the topping
  • 5 tablespoons all-purpose flour
  • 3 tablespoons light brown sugar
  • 3/4 teaspoon ground cinnamon
  • 2/3 cup (80 g) confectioners' sugar
  • 1 tablespoon unsalted butter, melted
  • 3 tablespoons cornstarch


To make the marshmallows: Lightly coat a 9-inch/23 cm square pan with non-stick cooking spray. Place parchment on top, letting it overhang 2 sides, then coat once more with nonstick cooking spray. (The first nonstick spray will help keep the parchment in place.)

Place the apple juice in a large bowl and sprinkle the gelatin over the surface; leave untouched to bloom.

In a medium saucepan, combine the granulated sugar, 1/2 cup water, and honey and cook, stirring, over medium heat until the sugar dissolves. Bring the mixture to a simmer and cook without stirring until a candy thermometer reads 240ºF (116ºC), 12 to 15 minutes.

Pour sugar mixture into the gelatin mixture; use an electric mixer to beat on low speed until combined. Increase the speed to hight and beat until thick and fluffy and the mixture triples in volume, about 10 minutes. Fold in all but 1 tablespoon of the freeze-dried apple crumbs (reserve those for the topping). Using a lightly oiled spatula, scrape the mixture into the prepared pan. Smooth out the top (the top surface will not be completely even). Set aside.

To make topping: Place the flour, sugars, cinnamon, butter and remaining tablespoon of freeze-dried apple crumbs in a bowl, tossing with a fork to combine. The topping is ready when it starts to come together into a small crumbles. Sprinkle and gently press the topping into top of the marshmallow. Set aside in a cool place (not the refrigerator) for 8 hours or overnight to set.

In a small bowl, whisk together the confectioners' sugar and cornstarch. Lift the marshmallow from the pan and peel away the parchment paper. Lightly dust the top and bottom of the marshmallow with the confectioners' sugar mixture. Lightly coat a serrated knife with nonstick cooking spray and slice the marshmallow into 1-inch/2/3 cm cubes. Dust the cut sides with the confectioners' sugar mixture. The marshmallows will keep, layered between sheets of non-stick parchment, in an airtight container for 3-4 days.