Soak gelatin in water according to instructions.
Put applesauce in the oven for 10 minutes so that it bakes a little, or bake apples and then make mashed potatoes from them. Add vanilla and regular sugar to warm puree, mix well and leave to cool completely.
For syrup, bring the soaked gelatin to a boil and dissolve it completely, add sugar and stir well, simmer for 5 minutes. Leave the syrup to cool slightly.
Add a half of the protein in the mashed potatoes and beat until light, then add the rest of the protein and continue to beat until fluffy, thick.
Start pouring a thin stream of slightly cooled, but still hot syrup. Do not stop whipping. After adding the syrup, beat for a few more minutes, the mass should become similar to the mass for meringues. Take a large bowl, the mass increases in volume.
Transfer the mass to a pastry bag with a nozzle (you can just spoon) and squeeze on parchment, prepare a lot of space in advance.
Leave the finished marshmallows in a fairly warm place for a day. The base will be a little sticky, which allows you to connect the two parts.