Every housewife wants her cuisine to be unique, tasty and healthy. Marshmallows seem tricky to make. but in reality it is not so. Anyone can master the recipe.
It is necessary
- Apple (large) - 2 pieces
- Cranberries (can be frozen) - 80 g
- Sugar - 420 g
- Egg white - 1 pc
- Water - 80 ml
- Agar-agar - 10 g
- Powdered sugar - 50 g
Instructions
Step 1
You need to wash the apples and cut them in two. Carefully remove the core and all pits. Then cut each half into two more parts. As a result, we get an apple cut into four equal parts.
Put the resulting quarters on a baking sheet and put in the oven for 50-60 minutes at a temperature of 160 degrees.
Step 2
Next, you need to prepare agar-agar. It is necessary to pour 10 grams of 80 ml of water and leave to swell.
If you have instructions, then follow them, as the process for preparing agar-agar may differ depending on the manufacturer.
Step 3
Cranberries must be removed from the freezer in 15-20 minutes.
It is better to use fresh, of course, but this is not always possible.
Cranberries need to be mashed. You can use a blender or rub through a strainer.
Pure puree should be at least 50 grams.
Step 4
After the oven, the apples need to be cooled slightly and also mashed. The puree should be smooth and smooth. We pass it through a strainer and with the help of scales we measure out 150 g of pure mass.
Step 5
Next, you need to take a deep dish and combine cranberry and apple puree in it. Stir and gradually add 200 grams of sugar. Also add 1/2 of the protein.
Beat everything thoroughly with a mixer.
Step 6
Swollen agar-agar must be put on fire and brought to the consistency of jelly.
Add sugar (220 g) and heat the mixture to 110 degrees. Small bubbles may appear on the surface, do not be afraid as it should be.
We check the consistency of readiness. When lowering and raising the spoon, a thread should stretch behind it. This means the mixture is ready.
Step 7
The mixture of mashed potatoes must be continued to beat until the mass begins to lighten and increase in volume.
Gradually add the second portion of the protein. The mass will increase even more.
Without stopping whipping, gradually pour in the syrup.
The total whipping time is approximately 5-7 minutes.
The consistency should turn out to be airy and increase by 2-3 times in volume.
Step 8
While the mixture is warm, you need to distribute it over the pastry bags. Agar-agar begins to solidify already at 40 degrees, so there is no time to delay.
Prepare baking sheets or planks. Cover with parchment paper.
With the help of a pastry bag, deposit the marshmallows and leave to harden at room temperature. Curing time approx. 24 hours.
The marshmallow is ready. You can connect the halves, or you can leave it that way.
