Homemade Strawberry Apple Puffs for Babies and Toddlers
These Homemade Strawberry Apple Puffs are a light, puffy, and airy and have the perfect melt-in-your mouth texture!
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Equipment
- 1 Electric hand mixer
- 1 Metal or glass bowl
- 1 Immersion blender or small blender
- 1 Small saucepan
- 1 Spatula
- 1 Zip-top bag or piping bag
- 1 baking sheet
- Parchment paper
Ingredients
- ⅓ cup strawberries fresh or frozen
- ⅓ cup unsweetened applesauce
- 2 egg whites
- ½ teaspoon lemon juice
- 2 tablespoon iron-fortified oat cereal
- 1 tablespoon corn starch
Instructions
- Preheat the oven to 200°F (95°C) and line a large baking sheet with parchment paper.
- Add the strawberries and applesauce to a small saucepan. Cook over medium heat until the strawberries soften and begin to release their juices.
- Blend the strawberry-applesauce mixture until smooth using an immersion blender or carefully transfer it to a small blender.
- Reduce the heat to medium-low and continue cooking, stirring frequently, until very thick and reduced to approximately 2 tablespoons. Remove from heat and let cool completely.
- Add the egg whites and lemon juice to a clean, completely dry metal or glass bowl. Beat with an electric hand mixer on high speed until stiff peaks form.
- In a small bowl, mix together the iron-fortified oat cereal and corn starch. Sprinkle the iron-fortified oat cereal and cornstarch evenly over the whipped egg whites.
- Add the cooled strawberry-applesauce mixture and gently fold everything together with a spatula. Use a light scooping and folding motion rather than stirring, and stop as soon as everything is evenly combined.
- Transfer the mixture to a piping bag or zip-top bag and pipe small, evenly sized puffs onto the prepared baking sheet. You can also pipe into short strips or letters!
- Bake for approximately 60 minutes, or until the puffs feel dry and lift easily from the parchment paper. If they still feel soft or sticky, continue baking in 5- to 10-minute increments.
- Turn the oven off and leave the puffs inside for another 30 to 60 minutes to continue drying as the oven cools. This helps to dry them out a bit more and keep them crisp, rather than getting soft once they are at room temperature.
Blending is important! Otherwise there will be clumps of the strawberries, which makes it difficult to pipe out and will cook unevenly.
A spatula works best here!
Notes
Did you make this recipe? I'd love to hear from you! Leave a comment below!