A primordially Russian sweetness is apple marshmallow. For the preparation of classic marshmallows, sweet and sour varieties of apples are usually used, Antonovka is very well suited. Honey is also a traditional ingredient. The process of making marshmallows is quite laborious and time-consuming. The finished marshmallow keeps very well, lined with baking paper.
It is necessary
-
- 1 kg. apples
- 2 cups liquid honey
Instructions
Step 1
Rinse the apples and cut into halves.
Step 2
Line a baking sheet with baking paper and place the apples, cut side up.
Step 3
Bake the apples in the oven at 180 degrees for 30 minutes.
Step 4
Cool the baked apples and rub through a sieve twice.
Step 5
Continue to grind the finished puree. The puree should turn white.
Step 6
Pouring honey in small portions, mash it with mashed potatoes until white.
Step 7
Then beat the resulting mass until foam and doubled.
Step 8
Line the baking sheets with baking paper.
Step 9
Place the marshmallow in baking trays, no more than 2 cm thick.
Step 10
Put the marshmallow to dry in the oven.
Step 11
Dry the pastille at 60 degrees for 7-9 hours.
Step 12
Cool the finished marshmallow and serve with honey.
