Light, fluffy cinnamon apple marshmallow fluff made with egg whites, maple syrup, and freeze-dried apples — no corn syrup or refined sugar! Add to your favorite fall beverage, on top of pancakes or waffles, or use as a healthier merengue frosting!
This is what apple pie would look like if it floated. Cinnamon apple marshmallow fluff is a cloud-light, spiced topping made from whipped egg whites and maple syrup, with freeze-dried apples ground into a powder to deliver real apple flavor without adding any water to the foam. There’s no corn syrup and no refined sugar, just a handful of simple ingredients, and it’s protein-rich because the egg whites are the base, not an afterthought. Spoon it over oatmeal, dollop it on pancakes, or eat it straight from the bowl. No judgment.
Recipe video
Why You’ll Love This cinnamon apple marshmallow fluff
- Real apple flavor. Freeze-dried apples blitz into a fine powder that stirs in without deflating the fluff, which fresh or cooked apples would.
- Foolproof & Easy: Just 5 ingredients and simple steps for perfect results every time.
- This homemade marshmallow fluff is refined sugar-free, gluten-free, paleo friendly, and made without corn syrup. It’s naturally sweetened with maple syrup and/or honey!
- Drizzle it, dip it, spread it.. it’s great with fruit, on cupcakes, cakes as a healthy frosting, seasonal fall beverages, over ice cream, or even on a banana split!
- Better Than Store-Bought: Fresher, customizable, and far more flavorful than jarred versions.
Is Apple marshmallow fluff healthy?
My homemade marshmallow fluff recipe is made with real, wholesome ingredients compared to store-bought fluff. Let’s peak at the ingredients in both:
- Store-bought: corn syrup, sugar, water, contains less than 2% of dried egg whites, cream of tartar, xanthan gum, artificial and natural flavor.
- Homemade fluff: freeze dried apples, egg whites, maple syrup, cinnamon or apple spice, cream of tartar, vanilla extract, sea salt
Equipment needed
- Stand mixer or hand mixer: I prefer using a stand mixer because it’s hands-off and very quick! However, you can use a hand mixer if it’s all you had. I love my Kitchenaid mixer, but this Hamilton Beach mixer is amazing and a much more affordable option!
- Medium pot
- Jar for storing
Ingredient Notes
- Freeze-dried apples: Be sure to use freeze dried apples, not dried apples. Freeze dried have zero water in them and are extra crunchy. Grind them in a blender, spice grinder, or food processor into a fine powder, since big pieces will feel chewy rather than blend in.
- Egg whites: Fresh egg whites whip up to a glossier, more stable peak than carton whites, though carton whites work if that’s what you have.
- Maple syrup: Both the sweetener and part of the structure. Honey can substitute but will flavor the fluff more strongly.
- Cinnamon and nutmeg: The classic apple pie duo. Nutmeg is potent, so a little goes a long way. You can also use apple pie spice.
- Cream of tartar: Don’t leave this out – It stabilizes the whipped whites so the fluff keeps its volume. You can find it at any grocery store or on amazon!
Steps to make homemade marshmallow fluff
Be sure to scroll down to the recipe card for the full detailed steps and measurements!
- Beat the marshmallow fluff until thick and glossy. Then add in the vanilla, beat another minute until combined. Then store in an air-tight container!
- First, add the freeze dried apples to a food processor or blender and blend until powder form and no large clumps remain. Set aside.
- Next, beat the egg whites until foamy, then add the cream of tartar and sea salt and beat until stiff peaks form. Add in the apple powder and beat again until well combined.
- Next, boil the water and maple syrup until it reaches 240°F.
- Very slowly, pour the sugar syrup into the egg whites, while they’re beating.
- Beat the marshmallow fluff until thick and glossy. Then add in the vanilla and spices, and beat another minute until combined. Then store in an air-tight container!
Tips for Success
- Grind the apples very fine. Any large bits will feel chewy and can weigh down the foam. If your grinder leaves chunks, sift the powder before folding it in.
- Use a clean, dry bowl. Any trace of grease or yolk keeps egg whites from reaching stiff peaks.
- Keep whipping!! This apple flavor isn’t as fluffy as the classic, but it should still fluff up! If your fluff seems as though it’s fallen flat, keep whipping! Let the mixer do its thing. This can take 10 minutes sometimes. It’ll fluff back up!
How to store apple cinnamon marshmallow fluff
Keep refrigerated in an airtight container for up to 3 days. The fluff will lose some volume over time, but a quick re-whip with a hand mixer brings it back.
FAQ
- Is this safe to eat without baking? Yes. Heating the maple syrup to about 240°F and pouring directly in the egg whites, pasteurizes the mixture, just like Swiss meringue.
- Can I use fresh apples instead of freeze-dried? Not in the fluff itself. Fresh or cooked apples add moisture that deflates the foam. Freeze-dried apple powder gives concentrated apple flavor without the water.
- Can I use applesauce or apple juice for the apple flavor? No, for the same reason. Any extra liquid will keep the egg whites from whipping to stiff peaks.
- What can I use this fluff on? Oatmeal, pancakes, yogurt, baked apples, coffee, or a slice of angel food cake. It also pairs nicely with a warm bowl of blueberry pancake bowls for a dessert-style breakfast.
- Why did my fluff deflate quickly? Usually under-whipping (it needs true stiff, glossy peaks), skipping the cream of tartar, or adding in the apple powder too aggressively.
How to enjoy marshmallow fluff
- Serve with a fruit platter, fruit kebabs, or just slices of fruit!
- Add on top of your favorite fall beverage.
- Use as a merengue-like frosting for cakes and cupcakes.
- Serve on top of ice cream or banana splits.
- Spread over pancakes and waffles.
Try my other healthy marshmallow fluff flavors!
- Homemade Marshmallow Fluff (Without Corn Syrup): the classic base recipe
- Honey Cinnamon Marshmallow Fluff: another cozy, cinnamon-forward flavor
- Blueberry Marshmallow Fluff: fruity and bright
- Strawberry Marshmallow Fluff: naturally sweet and pink
- Pumpkin Spice Marshmallow Fluff: your fall favorite (add the link once it’s live)
If you try this recipe and love, it’d meant he world to me if you left a star rating & review below! Tag me in your remakes on instagram @danishealthyeats! <3
Cinnamon Apple Marshmallow Fluff
Light, fluffy cinnamon apple marshmallow fluff made with egg whites, maple syrup, and freeze-dried apples — no corn syrup or refined sugar! Add to your favorite fall beverage, on top of pancakes or waffles, or use as a healthier merengue frosting!
Ingredients
- 2 2oz bags freeze dried apples *total of 4oz* See notes!¼
- 3 egg whites
- 1 cup maple syrup *can sub honey but the flavor will be stronger
- 1/3 cup water
- 1 1/2 tsp vanilla extract
- 1/4 tsp cream of tartar *don't omit! This stabilizes the egg whites
- 1 1/2 tsp apple pie spice *more as desired
- pinch of sea salt
Instructions
- Note: Please see FAQ's in the notes below! It's important that the bowl of your stand mixer is super clean with no grease residue or the egg whites may not whip properly.
- In the bowl of your stand mixer, whip the egg whites until they’re frothy, about a minute. Add in the cream of tartar and sea salt then whip to soft peaks (a few minutes).
- While they're whipping, add the freeze-dried apples to a food processor or blender and blend until powder form and no clumps remain. I recommend using a blender, as you want ZERO chunks and a very fine powder. Once the egg whites are in stiff peaks, add the apple powder and whip again for a minute. The mixture will deflate a tad and become thick, thats okay! Once combined, you can turn off the mixer while you make the syrup.
- In a medium/large pot, add the water, then the maple syrup. Set on the stove, turn the heat to medium/high and let it come to a boil. Keep it at a boil until it reaches 240ºF. Try to not disturb it, but if it starts to bubble too high, simply lower the heat just slightly. I highly recommend getting a cheap candy thermometer from Amazon. It's VERY important it reaches 240 to prevent the fluff from deflating later on.
- Remove the syrup mixture from the heat. While the mixer is going on low, very slowly pour the syrup into the egg whites. Once the syrup is all added, increase the speed and whip until the mix is thick and glossy (anywhere from 3-8 minutes). Add in the vanilla and cinnamon/apple spice and whip for another minute.
- Note: This apple flavor isn't as fluffy as the classic, but it should still fluff up! If your fluff seems as though it's fallen flat, keep whipping! Let the mixer do its thing. This can take 10 minutes sometimes. It'll fluff back up!
- Place in a large jar or container. This marshmallow fluff stores is best within the first 3 days. You can always re-whip it if you feel as though it's gone flat, but i've never had to do so!
Video
Notes
Be sure to use FREEZE-DRIED APPLES, not just dried apples!
FAQ
- Is this safe to eat without baking? Yes. Heating the egg whites and maple syrup to about 160°F over the double boiler pasteurizes the mixture, just like Swiss meringue.
- Can I use fresh apples instead of freeze-dried? Not in the fluff itself. Fresh or cooked apples add moisture that deflates the foam. Freeze-dried apple powder gives concentrated apple flavor without the water.
- Can I use applesauce or apple juice for the apple flavor? No, for the same reason. Any extra liquid will keep the egg whites from whipping to stiff peaks.
- What can I use this fluff on? Oatmeal, pancakes, yogurt, baked apples, coffee, or a slice of angel food cake. It also pairs nicely with a warm bowl of blueberry pancake bowls for a dessert-style breakfast.
- Why did my fluff deflate quickly? Usually under-whipping (it needs true stiff, glossy peaks), skipping the cream of tartar, or adding in the apple powder too aggressively.
